Preserved egg and king oyster mushroom porridge

Overview

Many people have eaten and made the preserved egg and lean meat porridge. This homemade preserved egg and king oyster mushroom porridge uses oyster mushrooms instead of lean meat, which is greener and healthier. The Spring Festival has just passed, and it’s time to shave off the oil. Eating porridge in the morning and evening is very good for the stomach. Spring is here, let’s eat more porridge. You can also add shiitake mushrooms for a more fragrant taste. That’s preserved egg and mushroom porridge.

Tags

• staple food
• porridge
• home cooking
• old man
• breakfast
• influenza
• autumn recipes
• chicken essence
• chives
• ginger
• japonica rice
• preserved egg
• salt

Ingredients

Steps

1. 1 Peel the preserved eggs and rinse the king oyster mushrooms with water. Last time I saw a food program on CCTV, it was said that washing king oyster mushrooms with water is better than soaking them.

   

2. 2 Wash and chop the scallions and set aside.

   

3. 3 Slice ginger.

   

4. 4 Dice king oyster mushrooms and preserved eggs separately and set aside.

   

5. 5 Put half a bowl of japonica rice in a casserole, add half a pot of water and bring to a boil over high heat, remove the foam, then add preserved eggs and oyster mushrooms to the boil, and simmer over low heat for an hour. The porridge cooked in a casserole is very fragrant. Transfer to a bowl and sprinkle with chives.