How to make preserved egg and vegetable porridge

• 

  1. Wash the rice and set aside.

• 

  2.Pour the rice into the casserole and add appropriate amount of water.

• 

  3. Turn up the heat and cook until boiling, stir evenly with a spoon.

• 

  4. Turn to medium-low heat and continue to cook for about 15 minutes, remember to stir occasionally in the middle.

• 

  5. Wash and chop the rapeseed and set aside.

• 

  6.Peel the preserved eggs and cut into small cubes.

• 

  7. When the rice is cooked until slightly sticky, add the sliced ​​preserved eggs.

• 

  8. Then add the chopped rapeseed, stir evenly with a spoon, and cook for two minutes.

• 

  9.Add salt to taste.

• 

  10. Grind in black pepper.

• 

  11. Add a few drops of sesame oil and mix well.

• 

  12.A delicious preserved egg and vegetable porridge is ready.