Name: Shimei Congee|"mushroom and Bamboo Shoot Congee" Spring Bamboo Shoot Nutrition
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Rice; 5s Shiitake Mushrooms; 85g Shredded pork; 1 piece Bamboo shoots; Some White pepper; a little chopped green onion; Some salt; 1 piece Small shrimp; 2 tablespoons Soy sauce; 1200ml Shimizu

Shimei Congee|"mushroom and Bamboo Shoot Congee" Spring Bamboo Shoot Nutrition

by Glutinous rice porridge

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

When it was raining again in the south of the Yangtze River, the first taste of the family banquet was full of spring.
In spring, everything is revived and vigorously, go to spring, have a picnic, pick wild fruits, pick wild vegetables~ pick bamboo shoots~
The spring bamboo shoots are the most tender and crispy. The bamboo shoots that are full of the fragrance of the earth and the moisture of the spring rain, the meat is tender, full of moisture, and extremely sweet. The bamboo shoots at this time are the most delicious, but the time period is not long. The so-called "trying to taste spring bamboo shoots", even Emperor Taizong of Tang thought about spring bamboo shoots. Every year when spring bamboo shoots go on the market, he also called cluster officials to a "bamboo banquet."
(Can hold two bowls)

Shimei Congee|"mushroom and Bamboo Shoot Congee" Spring Bamboo Shoot Nutrition

1. Wash the rice first, soak it in clean water for 30 minutes in advance.
\nSoak shiitake mushrooms in warm water for half an hour (it is best to use warm water at 20℃～35℃, which can make the mushrooms easier to absorb water and soften, but also can maintain its unique flavor.)

Shimei Congee|"mushroom and Bamboo Shoot Congee" Spring Bamboo Shoot Nutrition recipe

2. Add 1200ml water to the casserole and bring it to a boil. Put in the soaked rice and bring to a boil, turn to low heat and simmer for 20 minutes

3. Shred the spring bamboo shoots and shredded shiitake mushrooms.
\nThen marinate the shredded pork with salt and cooking wine in advance for about 10-15 minutes.

4. Put an appropriate amount of oil in a pan, add the diced green onion and mushrooms to the oil on a low fire, then add the small shrimps and shredded pork and fry until the shredded pork changes color.

5. Finally, add spring bamboo shoots and white pepper and stir fry for a few minutes.

6. After the porridge is boiled, add the freshly fried mushrooms and spring bamboo shoots, then add soy sauce and salt, and simmer with the porridge for another 20 minutes. \nDuring this period, use a spoon to stir from time to time to prevent sticking to the pan. When the time is almost up, you can turn off the heat.