Fungus and Apricot Abalone Porridge

Ingredients

100g rice, 100g fungus, 100g king oyster mushroom, appropriate amount of lean pork, a little salt, appropriate amount of ginger, carrot Appropriate amount, a little pepper

Steps

1. Wash the king oyster mushrooms and cut into thin strips and set aside.

2. Cut the lean pork into thin strips and wash away the blood.

3. Soak the fungus, pick and wash it thoroughly. Cut into thin strips.

4. Wash the rice and put it in the pot.

5. Wash the carrots and cut into thin strips and set aside.

6. Boil the rice and add pork shreds.

7. After boiling, skim off the floating residue on top. Simmer for fifteen minutes.

8. Put the king oyster mushrooms in the pot and cook for twenty minutes.

9. Add carrots, fungus and ginger juice and cook for twenty minutes.

10. Cook until the porridge becomes thick.

11. Add pepper and salt before serving, mix well and serve.

Tips

Add pepper and salt before serving. It can make the taste better and retain the iodine in the salt

Mushroom and chicken porridge

Ingredients

500g rice, 100g chicken breast, appropriate amount of mushrooms, corn Appropriate amount of grains, appropriate amount of carrots, and appropriate amount of salt

Steps

1. Wash the rice, put it into a soup pot, add an appropriate amount of water, bring to a boil over high heat, and then reduce to a low heat. Then wash the carrots and shiitake mushrooms, then peel the carrots and cut into small cubes; remove the stems and slices of the shiitake mushrooms, and boil the sliced ??shiitake mushrooms in the porridge. They will look very attractive and beautiful, I think so.

2. Wash the chicken breast. I like to use a knife to cut it into small pieces randomly. The shape does not have to be regular. You can cut it into any shape you like. I didn't marinate the chicken breasts and didn't do anything with them. You can season it in advance according to your preference.