Preserved egg and oyster congee-You Are Foodie

By Beatrice
7

Preserved egg and oyster congee

Main Ingredients

rice A moderate amount of
preserved egg A moderate amount of
Fresh oyster appropriate amount

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of

Step 1 . Wash the rice and soak it for 1 hour.

Step 2 . Remove the shell of fresh oysters and take the meat. After washing, add a small amount of salt, Baijiu and white pepper to mix well.

Step 3 . Dice preserved eggs.

Step 4 . Shred ginger and dice shallots.

Step 5 . Add water to the casserole and bring it to a boil. Put the rice into the casserole and boil it over a low heat until the rice grains bloom.

Step 6 . Add preserved eggs to boil, and boil over low heat for 5 minutes.

Step 7 . Add oysters and shredded ginger, boil over high heat for about 1 minute, stirring while cooking.

Step 8 . Season with salt and white pepper, sprinkle with chopped shallots, and stir well.

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Cooking Steps

Preserved egg and oyster congee

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