Ingredients and cooking methods of cabbage and fungus porridge

Cabbage and fungus porridge has a smooth and tender taste, rich nutrition, and can beautify and prevent three highs. It is the favorite nutritious porridge for many people in life, but do you know how to make this cabbage and fungus porridge? In fact, the method of cabbage and fungus porridge is not complicated. I will write down its specific method in a while, and you can learn it after reading it.

Ingredients for Cabbage and Fungus Porridge

When cooking cabbage and black fungus porridge, you need to prepare 25 grams of black fungus, 50 grams of Chinese cabbage, 50 grams of eggs, an appropriate amount of rice, a little salt, and some sesame oil, MSG, and chopped green onion.

Steps to make cabbage and fungus porridge

1. Soak the prepared fungus in warm water in advance, then wash it repeatedly with rice water several times, finally rinse it with clean water, then remove the moisture, and then chop it into small pieces for later use.

2. Wash the prepared Chinese cabbage with clean water, remove the moisture, and cut it into fine pieces. Crack the eggs into a bowl and mix them into egg liquid for later use.

3. Wash the rice with clean water, add appropriate amount of clean water into the pot, bring to a boil over high heat, then simmer over low heat until it is 80% cooked. At this time, put the prepared black fungus and Chinese cabbage into the pot and mix well with a spoon, then add a small amount of table salt for seasoning, and let them cook for 5 to 10 minutes.

4. At this time, the cabbage and black fungus porridge in the pot is cooked. Add the prepared chopped green onion and sesame oil, mix well and take it out directly. Put it in a bowl and let it cool down before eating.