Tuna and Seaweed Egg Congee

Tuna and Seaweed Egg Congee

by Tuo Tuo Ma

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Canned tuna in brine is good, not as greasy as tuna in oil, and has a certain salty taste. It is just right for porridge, plus it is completely non-thorny and soft in the mouth. It is very suitable for the elderly with bad teeth. It is also nutritious. It is very rich, allowing the elderly to supplement some nutrients and trace elements that they don’t usually have.

Ingredients

Tuna and Seaweed Egg Congee

1. Wash the rice, add 1000 grams of water and boil it into white porridge

Tuna and Seaweed Egg Congee recipe

2. Add 1/3 teaspoon of salt to 1 egg and beat it up, heat the pan, spread a little oil, add the egg liquid and spread it into egg skins

Tuna and Seaweed Egg Congee recipe

3. Open the can of tuna, roll up the egg skin and cut into shreds, and cut the seaweed slices into thin shreds with scissors

4. Put the cooked white porridge into a bowl, and put some tuna meat, egg shreds, and seaweed shreds on the surface.

Tuna and Seaweed Egg Congee recipe
Tuna and Seaweed Egg Congee recipe

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