The practice of mushroom and vegetable porridge is as follows:

raw material

90g of rice, mushroom 1 piece, 4 green vegetables, 2g of salt and 800ml of water.

1. Wash the rice, add water and cook with a rice cooker for one hour.

2. Soak vegetables in salt water for 30 minutes, wash and chop them, blanch them in boiling water 1 min, and take them out.

3. Soak the mushrooms, wash and chop them.

4. When the porridge is cooked for 50 minutes, add mushrooms and continue cooking 10 minutes.

5. When there is enough time to cook porridge, add blanched vegetables, add salt and mix well, and then simmer for two minutes.

6. Finished product map of mushroom and vegetable porridge