French cuisine

Porridge with preserved eggs and sausages

Lean porridge with preserved eggs is a very classic tonic porridge. I made adjustments according to the materials at hand, replaced lean porridge with sausage, and boiled a pot of warm porridge with casserole.

Food Material List

  • 1 rice 150g
  • 2 Preserved egg 2
  • 3 Sausage One root

Operational steps

  • 1 Prepare a cup of rice 150 grams.
    Porridge with preserved
  • 2 First, soak rice in water for about 30 minutes.
    Porridge with preserved
  • 3 Prepare preserved eggs and sausages.
    Porridge with preserved
  • 4 Sausage, preserved eggs and scallions are cut into small dices and onions.
    Porridge with preserved
  • 5 Pour enough water into the casserole and put the soaked rice after boiling.
    Porridge with preserved
  • 6 After boiling again, use chopsticks to set up the lid of the pot and cook it in low heat for 30 minutes. In the middle, use a spoon to glue the pot several times to avoid sticking to the bottom of the pot.
    Porridge with preserved
  • 7 When the rice porridge is thick and the porridge oil is on the surface (30 minutes later), add the sausage and cook for another 10 minutes.
    Porridge with preserved
  • 8 10 minutes later, add the preserved eggs.
    Porridge with preserved
  • 9 Cook for 5 minutes and add onions.
    Porridge with preserved
  • 10 After stirring and boiling the pot, add a proper amount of salt and serve.
    Porridge with preserved

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