Ingredients

Main ingredients

Green vegetables

160g

Shiitake mushrooms

2 pcs

Japonica rice

30g

Glutinous rice

70g

Accessories

Oil

p>

An appropriate amount

Salt

An appropriate amount

Pepper

An appropriate amount

Steps

1. Prepare ingredients: mushrooms, vegetables, japonica rice and glutinous rice.

2. Take a wok, wash the japonica rice and glutinous rice and pour about 800 ml of water or meat bone soup.

3. Bring to a boil over high heat, then turn to low heat and simmer for about half an hour.

4. When it is almost ready, stir-fry. Put some oil in the wok, when the oil is hot, add the minced ginger and diced mushrooms and stir-fry until fragrant.

5. Then pour in the roughly chopped greens and turn them over twice. Note: Do not cut the cabbage heart, leave it for final presentation.

6. Add salt to taste and stir-fry quickly. Note: Don’t overcook the vegetables.

7. Pour the mushrooms and vegetables into the rice porridge casserole.

8. Stir well and serve. The cabbage sum will look beautiful when placed on the surface.

Note: You can adjust the pepper according to personal preference.

Tips

1. Only when the mushrooms are fried in oil can the aroma and nutrients be released.

2. If the vegetables are overcooked, they will turn yellow when put into the porridge pot.

3. Broth or bone broth can be used instead of water to cook porridge.

4. Add pepper to taste according to personal preference.