Century egg congee

Method

1. 1 Wash the rice, then mix it with a little oil and salt and let it sit for an hour; the oil-coated rice will expand faster.
2. 2 Cook the rice with 1.2 liters of water and a little crumbled dried bean curd for 60 minutes.
3. 3 The bean curd skin dissolves completely into the porridge, making it smooth and creamy without the need for flour.
4. 4 Peel the century eggs, then cut one into small cubes and the other into wedges.
5. 5 Add the pomegranate seeds to the porridge during the last 10 minutes to allow them to dissolve and give the porridge a grayish, marbled color.
6. 6 Scoop the egg into a bowl, then place the remaining egg segment on top, drizzle with oil, and sprinkle with shredded ginger, green onions, and white pepper.

With an appliance

• Pressure cooker 50 min

  Replace step 2: cook under high pressure for 18 minutes, then release the pressure naturally; for a smoother porridge, add hot water.