How to make mushroom corn porridge

I think everyone is familiar with the method of making mushroom corn porridge. Let me summarize it for you below. I hope you like it.

How to make mushroom corn porridge

Ingredients for Mushroom Corn Porridge

Rice, corn kernels, carrots, mushrooms, ham

Mushroom corn porridge recipe

1. Wash the rice and soak it for more than 1 hour. Wash the carrots and cut them into small pieces. I used canned corn kernels. Cut the mushrooms and ham into small pieces.

2. Put some salad oil in the rice, add the mushrooms and start cooking. After the pot boils, add carrots and corn kernels, stir while cooking, and cook in one direction.

3. When it feels almost done (about 20 minutes), add the diced ham, and after the pot boils again, sprinkle with chopped green onions, and it is best to season with salt~

Tips:

If you use chicken soup to cook this porridge, it will taste better!

Material

100g rice 75g lean pork 75g carrots 75g corn kernels 25g mushrooms 8g starch 0.25 tsp cooking oil 0.25 tsp salt 0.25 tsp MSG

Method 2 of mushroom corn porridge

1. Wash and dice the lean pork, and mix with a little starch; wash and dice the carrots, and wash the corn kernels; wash the rice and mix with a little oil;

2. Soak the mushrooms in cold water until soft, remove the stems, scrub with starch, wash, squeeze out the water, slice, and mix with a little oil for later use;

3. Pour water into the porridge pot, bring to a boil over high heat then turn to low heat, add all the ingredients and cook for 20 minutes. Finally, add seasonings and mix well.

Notice

Soft, fresh and nutritious. The rice porridge will taste better if the mushrooms are simmered in broth before cooking.