In his previous life, when Ruri was in college, he often ordered century egg and lean pork congee and stir-fried tomatoes and eggs for breakfast. Having century egg and lean pork congee for breakfast was nothing unusual, but having stir-fried tomatoes and eggs was a little strange. Although a small number of people liked eating stir-fried tomatoes and eggs in the morning, they still counted as rather unconventional.
Yet Ruri loved having century egg and lean pork congee and stir-fried tomatoes and eggs for breakfast. He had eaten that way for three years in college, and he had often made both dishes himself.
It's been so long since I ate like this. If I remember right, the last time was in my senior year of college. I really miss it! I have to say, stir-fried tomatoes and eggs with century egg and lean pork congee really is delicious! Ruri thought with a smile.
Oh, right, I remember making century egg and lean pork congee myself in college! How did that recipe go again? It's been so long that I've almost forgotten! Ruri tried hard to remember how to make it.
Century egg and lean pork congee was a famous traditional local snack from Guangdong Province. Nutritious and delicious, it used century eggs cut into small pieces and salted lean pork as its ingredients. The ingredients varied from region to region. Some people added a little sesame oil and chopped scallions when eating it, or chopped scallions and crispy fried crackers. Whatever was added, it was delicious.
One way of making century egg and lean pork congee went roughly like this: first, put the rice in a large bowl, add water and rub the grains together, rinse them clean, then soak them in water for about thirty minutes.
Second, rinse the