Recipe introduction

Agaricus blazei Murill is a rare mushroom, and its protein and sugar content are twice that of Lentinus edodes. In addition, Agaricus blazei ranks first among edible fungi in enhancing human immunity. Agaricus blazei and Tricholoma matsutake are completely different wild fungi. Agaricus blazei can be cultivated artificially. Tricholoma matsutake is a natural wild fungus, and its price is relatively high. However, the nutritional value of Agaricus blazei is also very high, and it tastes great when used for soup and porridge. Although the method of cooking porridge is simple, the taste and nutritional value can not be underestimated, and the aroma is overflowing, which makes people want to stop!

material

Rice 150g, dried Tricholoma matsutake 30g, a little salt.

working methods

1, soak dried Tricholoma matsutake for one night in advance.

2. Wash the rice and soak it for 20 minutes.

3. Soak the dried Tricholoma matsutake and cut into pieces.

4. Add a proper amount of water to the rice cooker, add a few drops of oil, bring to a boil with high fire, and turn to slow fire for about 20 minutes.

5. Add diced pine mushrooms, continue to cook for about 25 minutes, and add a little salt to taste before turning off the fire.