How to make mushroom and fish porridge

How much do you know about the method of making mushroom and fish fillet porridge? If you don’t know, please read the content prepared by the editor below and you will understand.

How to make mushroom and fish porridge

Material

150g rice, 100g fish, 4 fresh mushrooms, 50g celery, 2g shredded ginger, salt and pepper to taste

Steps for making mushroom and fish porridge

1. Wash the rice, soak it for a while, put it in the pot, add about 8 times the water to cook porridge

2. Cut the fish into thin slices and marinate it with a little salt and pepper.

3. Wash the mushrooms, remove the stems and cut into slices

4. Wash the celery and cut into dices

5. After the rice is cooked until soft, add the mushroom slices

6. Add fish slices and shredded ginger, stir and cook until the porridge boils, then cook for another 5 minutes.

7. Pour in the chopped celery and cook for a while. Finally, add a little salt and stir evenly.

Tips

1. Any fish is fine, but fish with fewer bones is best.

2. Cut the fish slices as thinly as possible, so that they are easy to cook and taste good.

3. If you use soaked dried mushrooms, the water used to soak the mushrooms can be used to cook porridge, which will taste more fragrant and is edible by most people.

1. Suitable for people with anemia, low immunity, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer, and nephritis;

2. Patients with spleen and stomach cold and dampness, qi stagnation or itchy skin diseases should avoid eating it.