Sea cucumber and salted egg porridge powder is very suitable for breakfast.
Ready-to-eat sea cucumber 2 | Salted Egg 1 |
Leftover rice 1 small bowl | Shiitake mushrooms Half flower |
Chinese cabbage 2 trees | Garlic sprouts 1 root |
Crushed vermicelli 1 small bowl | Onion 小小根 |
Ginger 4 tablets | Pepper 1 scoop |
Light soy sauce 1 scoop | Salt 1 scoop |
Sesame oil 1 scoop |
Step 1
Preheat casserole and add oilStep 2
Add salted eggs, egg whites, mushrooms and green onions and gingerStep 3
Mash thoroughly into small pieces and stir evenly while pounding.Step 4
Add enough boiling water at one timeStep 5
Add pepperStep 6
Add light soy sauceStep 7
Add leftover riceStep 8
Cook until rice grains are soft and glutinousStep 9
Add sea cucumber and cook for 30 secondsStep 10
add saltStep 11
Add the baby greens and garlic sprouts and stir evenlyStep 12
Add crushed vermicelliStep 13
Drizzle in sesame oilStep 14
Just stir it evenlyStep 15
Come on... show me...Step 16
The salted egg soup base is mellow and rich, and the seasoning is very simple. The combination of flour and rice tastes good The addition of sea cucumber increases the appearance and value Sea cucumber and salted egg porridge powder is very suitable for breakfast. Cooking tips①I use egg whites because I have them at home. Everyone can use them or not.
②The ingredients are random, just like it
③I put the sea cucumber in whole because I forgot to defrost it. It’s also good to cut it into pieces