Mushroom and vegetable porridge

Rice 90 grams	Shiitake mushrooms 4 flowers
rapeseed 2 pieces	Ginger Appropriate amount
Salt Appropriate amount	Peanut butter Appropriate amount
Walnut oil Appropriate amount

How to make mushroom and vegetable porridge

Step 1

Because we don’t want to watch the heat, we mostly use a rice cooker to cook porridge. Add washed rice to clean water, the ratio of 1:10 is just right.

Step 2

Add the remaining ingredients, such as blanched mushrooms and ginger slices. If you have them at home, you can also add carrots and yams.

Step 3

Many people may not have tried it, but I recommend you to try it. Put 1 spoonful of peanut butter into the cooked rice porridge. It is the soul of this pot of rice porridge. The rice porridge at this time has actually been cooked, but I suggest you simmer it for a while longer. The rice porridge will be richer and more fragrant.

Step 4

The remaining vegetables that are relatively easy to ripen, such as rapeseed and lettuce, are best blanched in water in advance, then chopped and poured into the rice cooker.

Step 5

The seasoning is just a little salt and walnut oil. The light and light taste is more suitable for children. If it is for the whole family, the seasoning can be richer.

Step 6

The vegetarian porridge tastes best when it's fresh out of the pot and is warm, and it's no worse than going to a porridge restaurant. The vegetables are crispy and tender, and the rice porridge is cooked until soft and glutinous. Although it is light, when you have eaten enough big fish and meat or are recovering from illness and have no appetite, this kind of vegetarian porridge still tastes good! Cooking tips for mushroom and vegetable porridge