Ingredients: 85g of rice, boiled eggs 1 piece, 2 rape seeds, shallots 1 root, clear water 1500g, and salt1.5g..
Production method:
1. Add 1500g water to the pot, bring to a boil, put the washed rice into the fire to boil, and then turn to low heat to cook porridge.
2. Cut the onion into chopped green onion.
3. Cut the boiled egg into small pieces. You can dip the kitchen knife in water before cutting the egg, which will prevent the egg from being difficult to cut when James J.S.Wong reaches the knife surface.
4. Cut off the roots of two small rapeseed and rinse them under the tap. It is best to soak in light salt water for about five minutes, not more than ten minutes, which is good for health.
5, small rapeseed cut into filaments, and then blanch the water in the pot to remove most of the oxalic acid, which is not conducive to the absorption of calcium.
6. After 20 minutes of porridge, you can put the eggs in the pot and continue to cook for 3 minutes.
7. Put the small rapeseed into the pot and continue to cook 1 min.
8. Turn off the fire, add chopped green onion and add some salt.