1. Prepare 50 grams of rice, wash and soak overnight.
2. Pour the overnight soaked rice into a casserole and add 1.5 liters of water.
3. After the high heat is boiled, turn to medium and low heat and cook until the rice blooms and is sticky.
4. Prepare shiitake mushrooms and greens.
5. Cut shiitake mushrooms into thin slices.
6. In a non-stick pan, heat in an empty pan until warm, pour in the mushrooms and stir until the mushrooms are soft, add a spoonful of salt to taste, set aside.
7. Chop the greens and set aside.
8. Pour the simmered mushrooms into the rice porridge and simmer for 10 minutes.
9. Pour in the greens, simmer for 3 minutes on low heat, and put it in a bowl.
10. Sprinkle a little white sesame seeds and thin crisps and serve.
