Spare ingredients: 260 grams of rice, dried mushrooms 10, Pleurotus eryngii 1, onion 1, 20 grams of lean meat, 50 grams of dried oysters, 2 tablespoons of salt, and soy sauce 1 tablespoon;

Production process: step 1, after the dried mushrooms and oysters are made, they are put into water in advance for soaking;

Step 2, after washing the rice, soak it in clear water for a while, cut the Pleurotus eryngii and lean meat into small pieces, and chop the onion and ginger for later use;

Step 3, put a proper amount of oil into the pot, heat it, add onion and ginger and stir-fry until fragrant, and then pour in dried mushrooms and dried oysters soaked and washed in advance and stir-fry;

Step 4, add lean meat and Pleurotus eryngii to stir fry continuously, and then add clean rice to stir fry evenly;

Step 5, add salt and soy sauce to taste, stir fry evenly, pour all the ingredients into the pressure cooker, and add appropriate amount of water;

Step 6, cover the pot cover, turn on the power supply, press the porridge button, when the dripping sounds, unplug the power supply, wait until the air is exhausted, then open the pot cover and add a little chopped green onion to serve.

Cooking tips: 1. The side dishes in the porridge can be increased or decreased according to your own preferences. You can also add some peas and vegetables. This will enrich the ingredients and make the nutrition more comprehensive. It is best to use pure lean meat when cooking porridge, so it tastes delicious and not greasy, just like the classic preserved egg lean meat porridge. If you choose to use fat meat, the taste of the whole porridge will change.

2. In this porridge, I basically use mushroom ingredients, which will have a very good effect on the human body. Mushrooms have a very good effect on delaying aging and improving human immunity.