Mushroom and Bamboo Shoot Porridge
| Rice 80g | Shiitake mushrooms 5 flowers |
| Shredded pork 85 grams | Bamboo shoots 1 |
| White pepper Appropriate amount | Onion A little |
| Salt Appropriate amount | shrimp 1 handful |
| Soy sauce 2 scoops | Clear water 1200ml |
Step 1
First wash the rice and soak it in water for 30 minutes in advance. Soak the mushrooms in warm water for half an hour (it is best to use warm water between 20°C and 35°C, which will not only make the mushrooms easier to absorb water and soften, but also maintain their unique flavor.)
Step 2
Add 1200ml of water to the casserole and bring to a boil over high heat. Add soaked rice and bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes
Step 3
Shred the spring bamboo shoots and shred the shiitake mushrooms and set aside. Then marinate the shredded pork with salt and cooking wine for about 10-15 minutes and set aside.
Step 4
Put an appropriate amount of oil in a pan, wait for the oil to heat over low heat, add green onions and mushrooms and stir-fry, then add shrimps and shredded pork and stir-fry until the shredded meat changes color.
Step 5
Finally, add the spring bamboo shoots and white pepper and stir-fry for a few minutes.
Step 6
After the porridge is cooked, add the freshly fried mushrooms and spring bamboo shoots, then add soy sauce and salt, and cook with the porridge for another 20 minutes. During this period, stir with a spoon from time to time to prevent sticking to the pan. When the time is almost up, turn off the heat. Cooking tips for mushroom and bamboo shoot porridgeGood porridge is made by boiling it
