Mushroom, Shrimp and Corn Porridge

I believe that when you hear the name of mushroom, shrimp and corn porridge, you will feel like eating it. Let me tell you how to make it.

Ingredients for Shiitake Mushroom, Shrimp and Corn

1 bowl of leftover rice, 6 fresh shrimps, 6 mushrooms, and a small plate of corn kernels.

seasoning

Chicken bouillon, salt, white pepper.

1. Soak the mushrooms and cut them into slices

2. Pick out the sand line on the back of the fresh shrimp, take out the shrimp, and then pour in a little salt and cooking wine to marinate

3. Pour the leftover rice into the pot and add plenty of water to boil.

5. After the water boils, add the mushroom slices and continue to simmer on low heat.

6. Add corn after about 5 minutes

7. Cook over low heat until the rice grains are cracked and velvety. Add the fresh shrimp 5 minutes before turning off the heat.

9. Add chicken stock, white pepper and salt before turning off the heat and mix well.

PS

1. When taking the shrimp, first cut it from the back with scissors, then pick out the sand line with a toothpick

2. Marinate the shrimps for a short time, about ten minutes is enough.

3. During the whole process of cooking the porridge, stir it with a spoon from time to time to avoid sticking to the bottom.

Some taboos about mushrooms

Shiitake mushrooms + quail meat and quail eggs = dark spots on the face.

Shiitake mushrooms + river crabs = prone to cause kidney stone symptoms.

Shiitake mushrooms contain vitamin D, and river crabs are also rich in vitamin D. Eating them together will make the vitamin D content in the human body too high, causing an increase in calcium. Long-term consumption can easily cause symptoms of stones.

Shiitake mushrooms + tomatoes = destroy carotenoids and reduce nutritional value.

Shiitake mushrooms are rich in biochemical substances. Eating them together with tomatoes containing carotenoids will destroy the carotenoids contained in the tomatoes and reduce their nutritional value.