Mushroom, bacon and vegetable porridge
Ingredients
- Vegetables
- Shiitake mushroom
- Bacon
- Rice
- Scallions
- Edible oil
- Edible salt
Steps
1. The ingredients are as shown in the picture. The mushrooms can be replaced with dried mushrooms, the bacon can be replaced with lean meat, and you can choose any kind of vegetables.
2. Wash rice twice at most, not more than twice, becauseI was making porridge. If I washed it too much, the porridge would become less sticky. I scooped out more than half a cup of rice.
3. Add oil to the rice, a little bit.
4. Then add salt, just a little bit, almost 1/4 teaspoon.
5. Stir evenly and marinate for 20 minutes.
6. Soak fresh mushrooms in water for about 5 minutes, then wash them. If it is dried mushrooms, soak them in warm water for half an hour.
7. I just took the bacon out of the refrigerator. Because I couldn't wait for time, I couldn't let it thaw naturally, so I soaked it in water.
8. Remove stems from mushrooms and cut into cubes.
9. After the bacon is soaked, rinse it and slice it into slices.
10. Separate the vegetable leaves and cabbage seeds, and cut them into appropriate sizes according to the person who will eat them. If it is for children, only the vegetable leaves should be chopped very finely.
11. Wash the green onions and then chop them into small pieces.
12. Pour the marinated rice into the stew pot, add water, stir, and bring to a boil over high heat. At this time, be sure to use a spoon to scrape the bottom of the pot, because there are rice grains stuck to the bottom of the pot. Then turn to low heat, cover and continue cooking, remember to stir in the middle to prevent sticking to the pan.
13. After all the rice grains are boiled and the soup looks no longer watery and becomes slightly thicker, add diced mushrooms. Use a spoon to stir from bottom to top, pour the soup on top of the mushrooms, then cover and continue to cook over low heat.
14. When the porridge becomes thick and the soup is submerged in the porridge, add bacon slices and stir until each slice is opened. Continue to simmer.
15. After the aroma of bacon comes out, taste it. If it's bland, add salt. If it's salty, add hot water. Do not add cold water. If you want to add Caibangzi, add it at this time. Stir and continue to simmer.
16.When the soup thickens, it is ready to be served. At this time, you can add vegetable leaves. Still flipping it from bottom to top, it feels like pouring soup upwards.
17. After the vegetable leaves are cut off, you can serve the porridge, then sprinkle with chopped green onion, and the fragrant mushroom, bacon and vegetable porridge is ready.
Tips
- If you are making it in the morning and are in a hurry, cook it with the lid open over high heat, and be sure to stir constantly. When the water boils for the first time, add the mushrooms. When the rice is boiling, add the bacon. When the soup becomes thicker, add the vegetables. Cook for a while and then you can take it out of the pot.
