Preserved Egg and Ham Porridge

Overview

The most suitable thing in summer is two porridges and one meal. Porridge in the morning and evening for lunch. But I can’t always have sweet porridge in the morning and evening, so I decided to drink various salty porridges in the morning and sweet porridge in the evening. There are several kinds of salty porridge that are particularly famous, and preserved egg and lean meat porridge is one of them. The weather at home is hot and I don’t have much fresh meat, so I took a large ham and cut it into shreds. The effect is also very good!

Tags

• porridge
• old man
• banquet dishes
• dinner
• ham
• japonica rice
• preserved egg
• salt

Ingredients

Steps

1. 1 Cut the preserved eggs into small pieces and cut the ham into longer strips;

   

2. 2 Put japonica rice into the casserole as the porridge base, cook for about half an hour, then add the ham and start cooking;

   

3. 3 Because preserved eggs are very easy to cook but become unpalatable after a long time, so add the preserved eggs 10 minutes after cooking the ham;

   

4. 4 Add the preserved eggs and cook for two to three minutes, add salt and mix well before stopping the heat. The residual heat from the casserole will make the porridge thicker and more delicious!