Pork Congee with Mushrooms and Fungus

Name: Pork Congee with Mushrooms and Fungus
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 60g pork; 15g Mushroom; 15g Cloud ear; 60g Japonica rice; Some water

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Autumn has come before you know it.

However, although it is already autumn, the climate is still hot in early autumn. Hunan has always said "autumn tigers". Autumn tigers are hotter than summer, so in the period after the beginning of autumn, in order to relieve the high temperature on the body For three meals a day, we should drink more soups and water to add enough water. The air in autumn is drier than summer. During the summer, preventing autumn dryness is the most important thing. During this time, many people will get up. If you find that your throat is dry, there is no phlegm in a dry cough, or you can’t cough up phlegm, this phenomenon is Qiuzao. The combination of hot sun and dry air can easily cause dry and cracked skin. Many people will also experience nosebleeds, dry mouth, and fever. You must drink more soup and porridge in autumn to effectively prevent these dryness. Symptoms appeared. My kids are prone to nosebleeds every autumn, so in autumn, my breakfast is basically all kinds of porridge. Today I specially introduce to you a mushroom and pork soup that can nourish yin, moisturize dryness, invigorate the stomach and spleen. My kids personally tried it, and the results were good. Last fall, after insisting on eating for more than a month, they only had a nosebleed.

This is the best soup and porridge that is not to be missed in the early autumn tonic. The ingredients are simple and easy to make. For the family to spend this troublesome autumn safely, try to collect it.

Ingredients

60g Pork
15g Mushroom
15g Cloud Ear
60g Japonica Rice
Some Water

Pork Congee with Mushrooms and Fungus

1. The ingredients are ready.

Pork Congee with Mushrooms and Fungus recipe

2. Soak the cloud ears in clean water for about ten minutes. When the cloud ears become soft, remove the hard pedicles at the bottom and clean them.

3. Wash the mushrooms, slice them and then dice them, wash the pork, and chop finely for later use.

4. Pour the japonica rice into the pot, wash it, add some water, and cook for about half an hour with the porridge button until the rice grains bloom.

5. Pour the cloud ears, mushrooms, and minced pork into the pot and stir quickly with chopsticks to prevent the minced meat from solidifying into a ball. Put the lid on and continue to cook for half an hour.

6. The cooked japonica rice porridge is creamy and thick, especially delicious.

7. Add appropriate amount of salt to taste.

Tips:
This porridge has the effect of nourishing the spleen and stomach and moisturizing dryness. It is especially suitable for people with high blood fat, high blood sugar and atherosclerosis. It is the best breakfast choice for autumn tonic, and it is suitable for breakfast and dinner.