2. Wash and dice the dried seaweed, dice the meat, and dice the preserved eggs.
3. Boil the water in the pot and blanch the dried seaweed in the pot. Dried seaweed needs to be soaked in advance. After soaking, it can be boiled in exothermic water, which can mainly remove excessive salt and then give it to the baby.
4. Blanch the meat in the pot, remove it, rinse off the floating foam with warm water, and drain the water. The main purpose of blanching meat is to sterilize the surface quickly, and the second is to fix the color. Blanched dried sea rice, diced meat in a plate for later use.
5. Soak the rice for half an hour in advance, wash it clean, put it in the pot and start cooking. Bring the fire to a low heat, stir it from time to time to prevent the bottom from being burnt, simmer until the rice expands, and then add the rice to the sea and cook it together.
6, you can gently stir with a small spoon, let the dried seaweed blend into the porridge, cook for 5- 10 minutes and then pour in the minced meat after blanching. Pour in a little salt to taste. When the porridge is cooked until it is thick, pour in preserved eggs. Stir with a small spoon every 5 minutes in one direction during porridge cooking to prevent preserved eggs from sticking to the bottom of the pot.
7. Continue to cook for another 5-6 minutes and turn off the fire, then you can pretend to let it cool for your baby.