Cooking Steps

[egg and fungus congee]

[egg and fungus congee]

When my husband was at home, every meal was basically dry and thin. Before, it was basically cake + rice porridge. Recently, in order to save time, I mostly cooked corn flour paste for him to drink...In their hometown, this kind of corn flour paste is called porridge, and I usually think porridge is called cooking by them... The first time I went to his house, they told me to cook porridge. I was so happy that I was dumbfounded when I served it... Later, I gradually found that the names of these words are very different in many aspects. Now, if I come across words that may be different, I will use the words I usually understand to make a second confirmation... It's troublesome, but insurance...In fact, I don't like this kind of pastry very much. Relatively speaking, I prefer rice porridge. Well, it would be better if it was meat porridge. Therefore, although my husband is at home, sometimes I make some rice porridge in different ways. Anyway, I'm in charge of the spoon. Of course, I the final say~~Material Science:Main ingredient: japonica rice 100gIngredients: 1 egg, dried agaric, spinach and shrimp skinSeasoning: Shi Yunsheng's thick and mellow soup in half a bag, with proper amount of salt
Main Ingredients
Auxiliary Ingredients
1. when spreading the egg skin, put a small amount of oil in the pot to heat it up. After pouring the egg liquid into the pot, turn the heat down immediately, and turn the pan to make the egg liquid cover the bottom of the pot evenly, so that it can be spread into a very thin egg skin without pasting the bottom;2. the side dishes can be changed into other seasonal vegetables according to preferences;3. I put more agaric here. In other words, it is difficult to control the dosage with dry agaric..
-- Cooking Steps --
[egg and fungus congee]
Step 1 . Tear dried agaric into small pieces after soaking
[egg and fungus congee]
Step 2 . Beat the eggs and spread them into thin eggshells, shred
[egg and fungus congee]
Step 3 . Rinse spinach and blanch it for a while, wring out the water and cut it into small pieces; spare
[egg and fungus congee]
Step 4 . Clean the japonica rice, pour it into the casserole with boiling water, and boil it into porridge
[egg and fungus congee]
Step 5 . Pour half a bag of Shiyunsheng thick and mellow soup
[egg and fungus congee]
Step 6 . Add a little salt
[egg and fungus congee]
Step 7 . Stir well
[egg and fungus congee]
Step 8 . Pour in the processed agaric, shredded egg, spinach section and shrimp skin
[egg and fungus congee]
Step 9 . Boil it
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