Mushroom Pork and Vegetable Porridge
1.
Rinse the rice well, add 1 tablespoon of corn oil and mix well, soak for half an hour.
2.
The rice cooker boils water first.
3.
After the water is boiled, pour in the rice, and take care to use a spoon to grill a few times to prevent the rice grains from sinking to the bottom of the pot, and then the normal porridge cooking process.
4.
When cooking the porridge, cut the lean meat into thin slices or shreds, cut a little ginger, 1 tablespoon of cooking wine, a little salt, and knead evenly.
5.
Slice fresh shiitake mushrooms, blanch for one minute, then pick up and set aside.
6.
When the porridge is cooked until the countdown is about 20-30 minutes, pour in the meat slices and use chopsticks to scatter the meat slices to prevent them from forming a ball.
7.
Pour in the shiitake mushrooms, mix well, cover and continue to cook.
8.
Wash and shred the lettuce.
9.
In the last 5 minutes, add a little bit of mustard.
10.
Pour shredded lettuce.
11.
Add 1 level spoon of salt.
12.
Mix well, cover and cook until the end of the time. That's it.
13.
The plan for a year lies in spring, and hard grain rice is the key
Tips:
1. Soak the rice in oil for a while to make the porridge smoother. Be careful not to use oil with obvious taste. When boiling water in the pot, the rice grains are easier to explode and gelatinize. This kind of porridge is more delicious.
2. Lean meat can be replaced with beef, chicken, fish fillets or shrimp. Cut it thinly and marinate it with cooking wine to remove the fishy.
3. The side dishes are as you like.
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