Oatmeal Rice with Salmon Mushroom Soup
1.
Soak the oats in water one hour in advance to make them softer
2.
Put the rice and oatmeal into the rice cooker, and add water about 1 cm above the rice. It’s basically the same amount of water added to steamed rice in normal times
3.
Steamed rice
4.
Prepare salmon bones, eryngii mushrooms and green papaya. The salmon bone I bought is much cheaper than fish, and there are a lot of meat on it, which is suitable for stewing soup, and the price is much cheaper than salmon meat.
5.
Put an appropriate amount of oil in the pan, add sliced ginger and eryngii mushrooms and stir fry
6.
Stir-fry the moisture of the eryngii mushrooms until the moisture is dry again, so that the scent of the eryngii mushrooms can be fully stimulated
7.
Cut the salmon bone into pieces and fry it a bit
8.
Add boiling water to soak the ingredients
9.
Add salt, pepper, and rice wine, and simmer for 10 minutes after the water is boiled
10.
Put the green papaya slices in
11.
Simmer for 2 minutes
12.
Add coriander at the end
13.
Put the stewed salmon and mushroom soup in a bowl, put rice on it, and start eating
Tips:
If you like the oatmeal to be softer, you can soak it in advance.