Preserved egg porridge is nutritious, and it is made from sliced preserved eggs and lean pork. Different regions have different ingredients. Some people will add chopped green onion and white pepper before eating, or add chopped green onion and crispy. I cook rice the next night, marinate the water with a little salt and oil, seal it with plastic wrap and put it in the refrigerator. I want to cook porridge tomorrow. I'll eat the salty rice right after I cook it. Ingredients: 4 liang of rice, lean pork 1 kg, three slices of ginger and preserved eggs. Chop lean pork, add a little sesame oil, a little salt and a spoonful of sugar to eat olive oil.

Sprinkle with half a spoonful of pickled vegetables, and be careful not to be salty. If it is not salty, put salt or soy sauce in the bowl. Because everyone has different tastes, there is no need to boil the chicken essence until the millet porridge is thick, then cook the chopped pork lean meat in the pot, and then cook the chopped pine nuts in the pot. Making crispy skin is very simple. I have seen a store selling pancake fruit noodles, helping them make extra-large wonton skins and fry them, so I cut them with wonton skins.

In the past, everyone used dumpling skin to fry cakes, which were thinner and more brittle. But wonton skin is easier to buy. For rice, stalk rice with high viscosity and high oil solubility is selected. Many organic rice and long-grain fragrant rice belong to this category, and the porridge cooked with it is soft and chewy, which is the most pleasing to the eye. If you like something sticky, you can also mix a small amount of fermented rice with stem rice and cook it. Pork lean meat is first of all pork tenderloin, tender. If there are green onions, use small celery instead. They taste different, but they are all delicious.

Then there are preserved eggs, many of which are very thin. Put the preserved eggs in cold water early and cook for 5 or 6 minutes before changing them up and down. Preserved egg porridge belongs to "vegetable porridge". All parts of the country have their own unique porridge, but the specific contents and names are different, and the practices are basically the same. It's all cooked rice first It's almost time to serve hot pot. Now it's time to season with salt and oil. After the porridge is boiled thick, add thick stockings, high heels and preserved eggs, stir well, add garlic, ginger slices and medlar, cook for 2 minutes with slow fire, add proper amount of monosodium glutamate and salt, and stir well to make preserved egg porridge.