Mushroom and Asparagus Porridge

Do you remember some of the knowledge about mushroom and asparagus porridge? If you don’t remember, please read the introduction below.

Ingredients Recipe Calories: 384.4 (kcal) Main Ingredients 110g rice 20g asparagus 3 large mushrooms Auxiliary Ingredients Salt to taste

How to make mushroom and asparagus porridge

1. Remove the old roots and skin, break each root into two parts, wash and set aside. I used dried shiitake mushrooms, so I need to blanch them in boiling water, cut them into strips after they are soft and set aside;

2. Bring water to a boil, add some salt, put in the cut asparagus, blanch until the color turns emerald green, not too long, otherwise the nutrients will be lost; put in cold water after blanching, remove after cooling, drain and set aside;

3. Heat the pan and add oil. (You can stir-fry ginger slices and then remove them. I didn’t have fresh ginger at home, so I didn’t use it.) After the oil is hot, add the garlic slices and stir-fry for a few times, then add the shredded mushrooms and stir-fry until fragrant. If you like spicy taste, you can add a chopped dried red pepper and pour in the prepared asparagus segments.

4. Stir-fry for a few times, then add salt and chicken stock (because the asparagus has been blanched, it will cook quickly, so don't keep it in the pan for too long, otherwise it will lose color and nutrients). You can add a few drops of sesame oil and continue to stir-fry for a few more times.

5. Turn off the heat and serve. You can put the asparagus on the bottom of the plate, then sprinkle the mushroom shreds evenly on the asparagus. It is both beautiful and colorful.

Tips

Asparagus, known as the "king of vegetables", has the highest nutritional value. Every 1 kg of fresh asparagus contains 25 grams of protein, 2 grams of fat, 50 grams of carbohydrates, 7 grams of crude fiber, 220 milligrams of calcium, 620 milligrams of phosphorus, 20 milligrams of sodium, 200 milligrams of magnesium, 2.78 grams of potassium, 10 milligrams of iron, 0.4 milligrams of copper, 900 international units of vitamin A, 330 milligrams of vitamin C, 1.8 milligrams of vitamin B1, 0.2 milligrams of vitamin B2, 15 milligrams of niacin, 6.2 milligrams of pantothenic acid, 1.5 milligrams of vitamin B6, 1.09 milligrams of folic acid, 17 micrograms of biotin, and can release 109.2 kilojoules of heat. Asparagus is eaten with tender stems, which are tender, delicious, tender and tasty. In addition to being a side dish, increasing appetite, aiding digestion, and supplementing vitamins and minerals, asparagine, aspartic acid, and other saponin substances are contained in large amounts, which can prevent and fight cancer, and are effective for cardiovascular disease, edema, bladder and other diseases. Asparaginase is a drug for treating leukemia. Therefore, asparagus has become one of the health-care vegetables. At present, there are many anti-cancer drugs and health products that use asparagus as the main raw material at home and abroad. This is an important reason why it can be planted on a large scale in the world and is still popular.