Congee with Century egg and Mushrooms

2024-11-11 14:59:31 534

Many people can also make Century egg and lean meat Congee. This self created Century egg and apricot mushrooms Congee uses abalone mushrooms instead of lean meat, which is more green and healthy. Just after the Spring Festival, it's time to scrape oil. Eating Congee in the morning and evening is a good maintenance for the intestines and stomach. When spring comes, eat more Congee. You can also add shiitake mushrooms for a more fragrant taste. That's Century egg and mushroom Congee.

Details of ingredients

polished round-grained riceHalf bowl
Century eggTwo
Scallionsa little
gingerA few pieces
saltTwo small spoons
Chicken essenceA small spoonful

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timean hour

Steps to make Congee with Century egg and Mushrooms

1. Peel the Century egg, and rinse the Pleurotus eryngii with water. Last time I watched a food program on CCTV, it was said that washing shiitake mushrooms with water is better than soaking them.
2. Wash and cut scallions into chopped scallions for later use.
3. Slice ginger.
4. Dice Pleurotus eryngii and Century egg respectively for standby.
5. Put half a bowl of japonica rice in the casserole, add half a pot of water to boil over high heat, remove the foam, then add Century egg and abalone mushrooms to boil, and slowly boil over low heat for one hour. Congee cooked in casserole is very delicious. Pour into a bowl and sprinkle with scallions.