Main Ingredients:
Preserved eggs: as needed; Carrots: as needed; Chinese cabbage: as needed; Bamboo shoots: as needed; Green onions: as needed.
Additional Ingredients:
Glutinous rice: as needed; Rice: as needed.
Seasonings:
Walnut oil: as needed; Salt: as needed; Water: as needed.
Taste: Savory; Cooking Method: Boiling; Cooking Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Carrot and Preserved Egg Congee
Fill a clay pot with water, wash glutinous rice and rice, and add them to the pot to boil.
Add a few drops of walnut oil for flavor.
Simmer on low heat until cooked through.
Rinse and drain bamboo shoots, Chinese cabbage, carrots, and green onions.
Chop preserved eggs, carrots, and other vegetables into small pieces and set aside.
Also chop Chinese cabbage and bamboo shoots and set aside.
Once the congee is thick and cooked, add chopped carrots and continue cooking.
Continue boiling with preserved eggs.
Add bamboo shoots and Chinese cabbage, stir gently to prevent sticking to the pot.
Sprinkle with chopped green onions for flavor.
Remove from heat, add salt, mix well, and it’s ready to serve.
Delicious vegetable congee, incredibly tasty.
Finished product.
Finished product.
