Salted Egg Congee with Water Mustard

Name: Salted Egg Congee with Water Mustard
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Mustard; 1 piece Salted Duck Egg; 100g Rice; 1000ml water; 3g ginger; 1 teaspoon Chicken noodles; Some sesame oil

by Rice is coming

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This is my own original porridge. The unique aromatic scent of mustard greens and the crispy fragrance of salted egg yolk make the porridge light and delicious. It is loved by my family. I have never feasted, and I don’t know how the foodies respond. . . Haha!
Shuidong mustard, a special product of Dianbai County, Guangdong Province, a product of China's National Geographical Indication. Abbreviated as water mustard, it has a crisp taste, tender texture and no residue, and has the fragrance of ordinary mustard without the bitter taste of ordinary mustard. Its morphology is also very different from ordinary mustard. It has upright stems and leaves with more leaves and fewer stems. , Fiber, green stems and leaves with a bitter taste. On the contrary, water mustard is a curly core, with more stems and less leaves, crisp, and the stems are milky white and slightly sweet. It is a popular table vegetable. Due to the small production volume, they are very popular on the market and are high-end vegetables.
It doesn't matter if you don't have authentic water mustard. If you chop a little bit of ordinary mustard greens, it just tastes a little worse.
The presentation is not good this time, but the taste is still ok

Ingredients

250g Mustard
1 piece Salted Duck Egg
100g Rice
1000ml Water
3g Ginger
1 teaspoon Chicken Noodles
Some Sesame Oil

Salted Egg Congee with Water Mustard

1. Wash the water mustard, drain the water, break it into sections by hand

Salted Egg Congee with Water Mustard recipe

2. Beat the salted egg into a small dish, use chopsticks to open the egg yolk, cut the ginger into strips and set aside

3. Wash the rice, add 1000 ml of water, pressurize the pressure cooker for 10 minutes after steaming, and let it air a little to decompress

4. Open the lid and continue to cook until the porridge is boiled. Add the water mustard, salted egg yolk, and shredded ginger and cook for a while until the dishes are soft and the egg yolks are well cooked. Remember to keep stirring with a spoon during the cooking process to prevent the bottom from getting stuck

5. After turning off the heat, add the remaining salty protein and a suitable amount of sesame oil and stir well.

Tips:
1. Be careful when opening the lid of the pressure cooker;
2. Remember to use a spoon to stir constantly during the cooking process to prevent the bottom from sticking;
3. Some eggs are salty and some are light. If you don't feel the taste is not enough, you can add some salt.