1. Wash the rice twice, put it in a pot, and boil on high heat.
2. When you see a water column on the surface of the porridge, add two drops of corn oil, turn to a low heat and continue to boil it for about eight minutes.
3. Crush the salted egg and add it to the pot.
4. Stir well and add a little salt to enhance the taste. Continue to cook for five minutes.
5. In the process of cooking the porridge, I use lettuce to wash the vegetables. Everyone is free to use it. Spinach, rape, etc. can be used instead.
6. Chop the greens.
7. Add the vegetable leaves, stir well, if you think the water is low, you can add a little more
8. Bring to a boil and stir for about one minute.
9. Out of the pot, start.
Tips:1. Be sure to stir frequently with a spoon during the cooking process to avoid muddy bottom.
2. Because there are salted eggs, you must put less salt.
3. Millet can also be replaced with other rice varieties such as rice.
4. I made two versions, one for a little bit of dryness and the other for a little bit thinner (as shown in the figure below). You can adjust the amount of water according to your preferences.
