Snow-cold vegetable and preserved egg porridge

Overview

Winter is here. Before going to work in the morning, have a bowl of preserved egg porridge with meat and flavour. It’s more delicious than eating steamed buns on the bus! And eating porridge is good for babies’ stomach and intestines!

Tags

• porridge
• chives
• cooking wine
• pork cubes
• preserved egg
• rice
• snow cold vegetables
• starch
• ginger slices
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the rice first, put two slices of ginger on it and cook it. When cleaning the snow-caught vegetables, it is recommended that you chop them into small pieces, not shreds, otherwise there will be a bunch of vegetables in the porridge that cannot be separated into strips.

   

2. 2 Wash and chop the chives. Spare

   

3. 3 The biggest headache is cutting the preserved eggs. The yolk is really difficult to cut! Dice preserved eggs and set aside

   

4. 4 You can buy shredded pork or larger minced meat at the knife market. It depends on personal preference! Homemade starch, light soy sauce, a little vinegar, cooking wine, sesame oil, and a small amount of salt. Marinate him first

   

5. 5 Okay, the time to prepare the ingredients is basically over. (It will be faster to cook porridge with leftover rice.) First put down the marinated pork, then stir it slowly with chopsticks. When the bubbles start to bubble again, add the preserved egg cubes. When it starts to bubble again, add the prepared snow cold vegetables (Xue Han vegetables have been cooked in porridge in Shu for a long time) and then add an appropriate amount of salt depending on the saltiness of the porridge. Sprinkle with chopped chives and serve, giving parents, wives and children a warm winter breakfast!