Congee of leather egg lean lean [trifoliate flavor lives]
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Congee of leather egg lean lean [trifoliate flavor lives]
This city that I am in is very strange really, spring so of dry of day dry gas, often blow again, and unluckily those build a road ah, the village is transformed ah the thing is in completely this is seasonal! The floor tile on the ave is dug completely rose, seeming is to want brick of the additionally one cultivate land on new store; Of the floor tile ditch in the village also all unplugged, be like is new nap, mud is everywhere in the village ah earth ah sanded ah, navvy bulldozer extremely, blast passes, dust flies upwards, that grand where — these, should can you raise a few GDP? Nevertheless the word says, what CPI what GDP is an important matter then, our common people gets along the petty thing that has run oneself is already not easy! Is there a month didn’t two months or 3 months rain? Congee water fills –
Material: Egg of rice, polished glutinous rice, ground meat, skin, salty yoke, ginger, green, white pepper, salt
Practice: Rice is abluent enter boiler, the end that add ginger together boil, add ground meat to boil rice to blossom (following graphs) , the egg that add a skin, salty yoke, green together again boil, add white pepper, salt to flavor can.
Small stick person:
1. ginger, green, white pepper can follow increase and decrease of be fond of;
The accretion of 2. material is due early or late ordinal, be able to bear or endure boil put first, do not be able to bear or endure boil hind put;
The meeting in the process that 3. skin egg is boiling melts away a few, do not cut too small;
When 4. boils congee, can adjust with polished glutinous rice the thick consistency of congee, like to be able to increase the proportion of polished glutinous rice of sticky congee.
Tags: , congee, egg, flavor, Lean, leather, trifoliate
