First, cook a portion of rice porridge in an electric cooker, add 2 bowls more than usual, remove the lid immediately after the porridge is boiled, stir it and continue stewing for 5 minutes. At this time, the rice soup is pure white and cooked, turn off the fire.
Wash tomatoes and cut into small pieces. Wash ginger and shred.
Boil the water in the pot and add the tomato slices. Cook shredded ginger.
Then, peel the preserved eggs and cut them into cubes for later use.
After the tomatoes are cooked until the color is bright, add rice porridge and cook for 5 minutes, add preserved eggs and cook for 3 minutes, add salt to taste, add a few drops of peanut oil and mix well. It's delicious when it's hot.
The first time.
The second time.
Referring to this recipe, everyone made four works.
Nine months ago
# Lunch? 2016 September 1 #
Delicious, family. You drink a bowl, and I'll drink a bowl. ...
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Nine months ago
# Lunch? 20 16 September 1 # flows like pearls.
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Nine months ago
# Lunch? 2065438+September 2006 1 # tomato sauce rolled preserved egg porridge?
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1 year ago
Ginger-rich tomato juice, swallow three bowls at a time!
It's not pretty, but it's good. ...
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Upload your tomato sauce preserved egg porridge.
Classification of tomato sauce preserved egg lean porridge
porridge
Rice cooker
breakfast
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Jujube oil porridge
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This recipe was created on 20 15-07-20.
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