【Egg and fungus porridge】
Overview
When my husband is at home, every meal is basically dry or watery. Before, it was basically pancakes + rice porridge. Recently, to save trouble, I mostly boil cornmeal batter for him to drink. . . By the way, in their hometown, this kind of cornmeal paste is called porridge, and what I usually think of as porridge is called cooking. . . When I went to his house for the first time, they told me to make porridge and drink it. I was very happy, but when I saw it on the table, I was dumbfounded. . . Then I slowly discovered that the names were really different in many aspects. Now, when I go back and encounter words that may be different, I will use the words that I usually understand to do a second confirmation. . . Although troublesome, it is safe. . . Speaking of which, I actually don’t like to drink this kind of batter. Relatively speaking, I still prefer rice porridge. Well, it would be better if it is meat porridge. So, even though my husband is at home, sometimes I also make some variations of rice porridge to drink. Anyway, I am in charge of the spoon. Of course, I have the final say in everything. Ingredients: Ingredients: 100g of japonica rice. Ingredients: 1 egg, appropriate amount of dried fungus, spinach, dried shrimps. Seasoning: Half a bag of Shi Yunsheng's thick broth, appropriate amount of salt
Tags
Ingredients
Steps
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Soak the dried fungus and tear it into small pieces
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Beat the eggs and spread them into thin egg skins, cut into shreds
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Wash the spinach, blanch it for a while, wring out the water and cut into small pieces; set aside
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Wash the japonica rice, pour it into a casserole with boiling water, and cook it into gruel
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Pour in half a bag of Swoonson's thick soup stock
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Add a little salt
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Mix well
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Pour in the processed fungus, shredded eggs, spinach segments and dried shrimps
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Just boil
