material
Ingredients: 1 cup of white rice, 4 mushrooms, 150g of tender beef, 1 tablespoon of cooking wine, shredded onion and ginger (1), 1 teaspoon of soy sauce, 8 cups of starch 1 teaspoon of water,/kloc.
working methods
1, wash the white rice, add 8 cups of water to soak for 20 minutes, move to the fire to boil, and cook porridge on low heat.
2. Slice beef, add seasoning (1) and marinate slightly; Soak mushrooms in soft shreds, first add them to porridge and cook together. When the rice grains are cooked and soft, add beef and cook.
2. Add salt and pepper and mix well, then turn off the heat. Then add shredded onion and ginger and serve.
Chicken soup porridge with garlic and mushrooms
material
Cut chicken legs or legs into pieces, 2 large pieces of mushrooms, 4 shallots, 3 garlic, 8 Pleurotus eryngii, 2 baby dishes, 1 packet of Korean laver slices, half a packet of rice and 2.5 bowls of Lycium barbarum.
working methods
1
Blanch the chicken in hot water first (without boiling), then pour out the impurities and set aside.
2
Chop garlic, cut shallots into sections, soak mushrooms in water, pick them up and cut them into small pieces (don't pour out the mushroom water for later use), cut Pleurotus eryngii into small pieces, wash baby cabbage and cut them into three sections (of good size), and wash Lycium barbarum.
three
Add a little oil, stir-fry half of minced garlic and chopped green onion with low fire, then add mushrooms and stir-fry until there is no oil, and then add chicken to boil with boiling water (or cold water) and mushroom water. Add the remaining minced garlic (you can add more if you don't think it's enough) and Pleurotus eryngii, cover the pot and boil. Cook for about 20 minutes to let the chicken essence release. * If you don't think it's enough, you can add more water in the middle, but don't add too much, because you have to cook it into thick porridge.
four
After 20 minutes, add salt to taste, which can be a little salty or tasteless after cooking porridge, then add baby cabbage and medlar and cook for 5 minutes. When the dish becomes soft, add the cooked rice and start stirring until there is less soup in the pot, and then the whole porridge becomes sticky.
five
Finally, add Korean seaweed slices and turn them over while cooking, otherwise they will stick to the bottom of the pot. Then taste it. If it is not salty enough, you can add salt. After boiling for two minutes, add an egg. After stirring, if the eggs are ripe and turn into egg blossoms, you can turn off the heat.
Taro mushroom porridge
material
One taro (about 1 kg), appropriate amount of dried mushrooms, appropriate amount of celery, 3-4 pieces of shredded pork, half bowl of shrimp, 0/~ 2 spoons of white rice, 3-4 bowls of soy sauce, soup stock 1 spoon, appropriate amount of salt, appropriate amount of white pepper and sesame oil/kloc-0.
working methods
1
Prepare all ingredients ~ shrimp skin. Soak mushrooms in soft water, wash and shred, and wash and shred celery. Peel the taro and cut it into diced pieces ... (If you use the so-called small button mushroom, you don't have to cut all the flowers ~) First, fry the taro in the pot or fry it until the surface is shaped and colored (so that the porridge will not be burnt).
2
Stir-fry mushrooms in an oil pan, then stir-fry dried shrimps and shredded pork ~ After the fragrance is released, add 1 tablespoon of soy sauce and stir-fry until fragrant ~ Then immediately pour in an appropriate amount of broth .. After boiling, add rice (about 3~4 bowls) and fried taro. Cook the rice into a suitable soft paste according to personal preference, then season with salt and white pepper ~ mix well.
three
Finally, add celery powder and garlic crisp to enhance fragrance, and sprinkle some sesame oil to enhance fragrance.
Braised chicken and mushroom porridge with scallion oil
material
Sesame oil 1 tablespoon of shallots, 2 chicken legs, 50g of mushrooms, 3 white peppers, a little rice wine 1 teaspoon of white rice 1 big bowl of mushroom chicken soup 1 package.
working methods
1
A lot of ingredients. Shred onions and mushrooms. Cut the chicken leg into strips for later use.
2
Add sesame oil to the pot, stir-fry shallots and serve.
three
Add shredded mushrooms to the original pot. Stir-fry the chicken leg meat, and the rice wine will choke along the edge of the pot. Sprinkle a little white pepper to taste.
four
Add 800c.c water to the soup pot, turn off the fire, then pour in Kangbao mushroom and chicken paste thick soup bag, stir well, and then boil over high fire.
five
Add white rice and cook until it is slightly thick, then add shredded onion, shredded chicken and mushrooms into porridge and enjoy!
Scallop and mushroom porridge
material
Scallop 100g fresh mushrooms, 2 cabbages, 2 leaves of rice, 2 cups of water and 8 cups of soup 1.
working methods
1
This little scallop is less than a dollar ~ it's a little salty.
2
Wash the rice, add eight glasses of water and broth, and cook in a clay pot.
three
Cook for about 5 minutes, add shredded Chinese cabbage and continue to cook.
four
Then add shredded mushrooms.
five
When the rice is almost cooked, add scallops and cook until the consistency you like is very thick.
six
Light scallop porridge
Corn, carrot and mushroom porridge
material
2/3 measuring cup of rice, 1 sweet corn, half a carrot, 5 mushrooms and 1 onion.
working methods
1. Wash the rice, add a small amount of oil and salt, mix well, put it in a pot, and add an appropriate amount of water (different practices, you can put more water if you like thin, and less water if you like thick, according to your usual preferences).
2. Cover the lid, turn on high heat until the water boils, and turn to low heat for 30 minutes.
When cooking porridge, we will soak the mushrooms in warm water, pick the corn, peel the carrots, then dice the mushrooms and carrots separately, and cut the onions into chopped green onions.
4. At this time, a pot of rice porridge has been cooked, and all carrots, corn and mushrooms are poured into the pot; After the medium heat is boiled, turn to low heat and cook for 20 minutes.
5. Add chopped green onion and season with salt.
Bamboo shoots and mushroom porridge
material
Bamboo shoots150g, minced meat100g, 2 water-borne mushrooms, boiled rice150g, shredded ginger15g, celery powder, 500㏄ water and a little salt.
working methods
1. Boil bamboo shoots, shell and shred; Blanch the minced meat in boiling water until the minced meat floats, and then pick it up; Shred water-soaked mushrooms for later use.
2. Put the cooked rice, water, shredded ginger and 1 method materials into a soup pot to boil, then turn to low heat and continue to cook until it is slightly thick, and then add salt to taste.