How to make mushroom and garden vegetable porridge

How much do you know about the method of 730 porridge with mushrooms and garden vegetables? Let me introduce it to you in detail below, I hope you like it.

How to make mushroom and garden vegetable porridge

Mushroom and Garden Vegetable Porridge

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

Steps for making 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.

Precautions

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.