Recipe of frozen cabbage, tofu and preserved egg porridge

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  1.Soak millet for half an hour in advance, then wash and drain

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  2.Put it into a casserole, add more water, and put it on a high fire

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  3. Cook while stirring until it boils, and continue to cook until cooked

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  4. Picking and washing Chinese cabbage Clean, chop and set aside

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  5.Peel off the shell of the preserved egg, wash and dice it for later use

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  6. Take out the frozen tofu and defrost it in advance, wash it, squeeze out the water, and cut it into small pieces Dingbei

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  7.After about 20 minutes, the millet will be cooked and the soup will be thick.When it thickens, add frozen tofu and preserved eggs, mix well and bring to a boil

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  8.Add Chinese cabbage , mix well and bring to a boil, continue to cook until cooked through

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  9.Add salt, pepper, MSG, sesame oil, mix well

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  10. Remove from pot and put into bowl

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  11.Serve and ready to eat

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  12.Finished product picture