Mushroom and Garden Vegetable Porridge

Shiitake mushroom and garden vegetable porridge is an authentic country flavor. As you can imagine, the taste of this porridge is very delicious. Let me introduce it to you in detail below.

Ingredients for Shiitake Mushroom and Garden Vegetable Porridge

1 bowl of leftover rice 8 dried mushrooms 50g corn kernels 50g peas 50g fresh shrimps A little shredded ginger 1/4 tsp (1g) pepper powder 1/4 tsp (1g) sugar 1 tsp (5g) salt 1/4 (1g) chicken stock 1/4 (1ml) sesame oil

How to make mushroom and garden vegetable porridge

1) Soak the mushrooms in 40-degree warm water for 2 hours. Wash the corn kernels and peas and set aside. Remove the shells of the shrimps and remove the sand line from their backs.

2) Put the fresh shrimps in a bowl, sprinkle with pepper, sugar and shredded ginger and marinate for 10 minutes. Wash and cut the soaked mushrooms into shreds.

3) Pour water into the pot and bring to a boil. Pour in the overnight rice and stir with a spoon. Put a spoon in the pot, half cover the pot, cook over medium-low heat for 25 minutes, pour in the shredded mushrooms and cook for 5 minutes, then pour in the corn kernels and peas and continue to cook for 5 minutes. Finally, pour in the shrimp and shredded ginger. After 2 minutes, turn off the heat and season with salt, chicken essence and sesame oil.

When soaking shiitake mushrooms, add a little sugar to warm water. The soaked mushrooms will taste more delicious after cooking.

When cooking porridge, putting a spoon in the pot can change the boiling direction of the water, thus avoiding the trouble of overflowing the pot. Shiitake mushrooms have strong water absorption and are not easy to store. When the water content is high, they are easy to oxidize and deteriorate, and mold. Therefore, shiitake mushrooms must be dried before storage. An appropriate amount of hygroscopic agents such as lime blocks or dry charcoal must be placed in the storage container to prevent moisture.

Tips

Shiitake mushrooms must be stored in a low-temperature, ventilated place. If conditions permit, the container containing the mushrooms can be sealed and stored in a refrigerator or cold storage.

Infrared rays in the light will heat up the mushrooms, and ultraviolet rays will cause photochemical reactions, which will accelerate the deterioration of the mushrooms. Therefore, it is necessary to avoid storing mushrooms under strong light and also avoid packaging them with light-transmitting materials.

Oxidation is an inevitable process for the quality change of shiitake mushrooms. If the oxygen supply is cut off, the oxidation and deterioration can be inhibited. Shiitake mushrooms can be stored in sealed containers such as iron cans and ceramic jars, and the containers should be lined with food bags. The container mouth should be opened as little as possible, and the air in the lining bag should be exhausted when sealing. If conditions permit, oxygen-evacuated nitrogen-filled bags can be used for storage.

Shiitake mushrooms have a strong adsorption capacity and must be stored separately, that is, the containers for storing shiitake mushrooms must not be mixed with other items, and the warehouses for storing shiitake mushrooms should not be mixed with other materials. In addition, shiitake mushrooms must not be stored in containers with volatile odors or containers that absorb odors.