Clam and egg porridge
Overview
Yesterday when I was chatting with a friend, he asked me: Do I have a favorite song so far? I blurted out without any thought: "Castle in the Sky", I love the gentle rhythm and beautiful love; my friend asked: Apart from close relatives, do I have a favorite person? I pondered, isn't this trying to trick me? It's really insidious. But a figure flashed in my heart, and a trace of warmth came to my heart; My friend asked: You often cook, do you have a favorite dish that can keep your stomach the most? I thought about it for a moment, and to be honest, I don’t really have a favorite dish. I seem to be able to eat anything, and I seem to like to eat everything without being picky. If I could use a dish to express the taste of my hometown, I think I would most likely make a small hot pot to showcase the flavor characteristics of Chongqing. Every city has its own unique flavor and living habits. The same goes for Chongqing. The numbness of Sichuan peppercorns and the spiciness of chili peppers are always permeating the mountainous city. The streets and alleys are full of the smell of hot pot. Chongqing locals love to choose the old hot pot in the alleys because the taste is more down-to-earth, more traditional and more authentic. Only friends from other places go for the so-called brand products. Those who know the effects of some advertisements will not easily believe it. Perhaps because of China's vast land and abundant resources, cuisine is divided into eight major factions, and there are many divisions under the factions. But there is no national dish, yes, it is a national dish. This dish is known to everyone and everyone can make it, just like kimchi is to Korea, sushi is to Japan, and sushi is to Thailand. It is classic, popular, and full of national feelings. I have racked my brains, but I can't think of a dish like this in our country. No matter Sichuan cuisine, Shandong cuisine, Anhui cuisine, or Hunan cuisine, they all have very obvious regional characteristics, and not all of them are accepted by everyone. Since it cannot be widely promoted, it cannot be called a popular national dish. Finally I remembered, don’t anxious family members like to cook a bowl of porridge for the sick family members who need to be taken care of every time they are sick? Whether it is simple white rice porridge, millet porridge, seafood porridge, fruit porridge, a wide variety of porridge can always comfort their weak body. Can this, uh, count? No matter what kind of porridge it is, when you are sick, it has exceeded the meaning of porridge. A portion of porridge can give the body that is tortured by the patient some energy, and it can also allow family members to mentally serve the patient and gain some inner peace. A bowl of porridge is always full of deep friendship and warmth. Today's bowl of oyster and egg porridge was carefully prepared because my family had a tasteless taste in their mouth after catching a cold. After watching my family eat two large bowls, with long-lost smiles and a little satisfaction on their faces, the big stone in my heart finally fell to the ground. What a bowl of vitality porridge, simple and nutritious, suitable for all ages.
Tags
Ingredients
Steps
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Prepare the raw materials in advance. In order to make the porridge thicker, soak the rice for 30 minutes in advance. When soaking, add two drops of soy sauce and sesame oil and stir well (the porridge made in this way will be more fragrant and tasty)
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Pour an appropriate amount of water into the pot, put the soaked rice in cold water and simmer over medium heat
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Take another pot and prepare the clams while making porridge. Pour an appropriate amount of water into the pot and bring to a boil, then add the clams. Take them out after the clams have completely opened their shells. Peel off the shells and take out the clam meat inside, wash and set aside
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Prepare the egg liquid for steamed eggs. The ratio of eggs to water is 1:2. Beat the eggs first and then add warm water and appropriate amount of salt to taste
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Add the prepared clams to the porridge and cook for 5 minutes, add an appropriate amount of salt to taste, then pour the egg liquid on the porridge, cover the lid and cook over medium heat for 3-5 minutes before serving
