[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

• polished round-grained rice 100g

Auxiliary Ingredients

• Shrimp skin A moderate amount of
• Spinach A moderate amount of
• Dried agaric appropriate amount
• egg 1

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..