How to make mushroom and lean meat porridge

How many friends know how to make mushroom and lean meat porridge? Here is a detailed introduction to the method of making this porridge.

Main ingredients of mushroom and lean meat porridge

Mushroom and lean pork shreds

Fungus Lettuce

White rice porridge

Excipients

Salt to taste Chicken essence to taste

Scallion oil and ginger

1. Wash and cut mushrooms into shreds, cut lettuce into thin shreds, cut fungus into shreds, and cut ginger into thin shreds.

2. Heat the white rice porridge. (I really like the aroma of rice after the porridge becomes thick.)

3. Bring to a boil over high heat until the rice blooms.

4. Add shredded mushrooms, lean pork and ginger.

5. Boil until fragrant and add shredded wood ear mushrooms.

6. Add shredded lettuce, salt, chicken stock and a little scallion oil.

Nutritional analysis of mushroom and lean meat porridge

In fact, it is not easy to make a good bowl of porridge. It requires patience. If the fire is too high, the porridge will be out and the nutrients will be gone. Cook it slowly over low heat, stirring it slowly with a spoon until the porridge becomes thick. It is a bit like life, you cook it little by little and finally you will have a good bowl of porridge.

The nutrients contained in various lean meats are similar and easier to digest than fat meat. It contains about 20% protein, 1-15% fat, 1% inorganic salts, and the rest is water. Generally speaking, pork, beef, and mutton contain higher levels of saturated fat, while poultry, chicken, and rabbit meat contain less saturated fat. It is also rich in inorganic salts, especially iron (red lean meat), phosphorus, potassium, sodium, etc., but less calcium. Lean meat is also a good source of vitamins B1, B2, B12, and PP. The content of vitamin B1 in lean pork is quite high, but it contains very little vitamin A and almost no vitamin C. It is mainly protein and vitamins.