Monkey head mushroom is a very precious and nutritious mushroom ingredient, which has been served in many important state banquets. The meat of monkey head mushroom is plump, tender and fragrant, and can be made into various delicious flavors. There are many ways to make monkey head mushrooms, one of which is to make congee, so here is how to make congee with monkey head mushrooms.

Monkey head mushroom congee practice

A, monkey head mushroom congee ingredients

quail a quail, monkey head mushrooms and jujube is the main ingredients. After that, prepare salt, lentils, red beans, black fungus, Poria, Yunling, ginger and a small amount of pork.

Second, monkey head mushrooms in porridge

The first step: soak monkey head mushrooms in water, two hours and then take it out for use.

The second step: water can be soaked red beans, lentils, cloud ling and Tu Fu Ling.

Step 3: Soak the fungus and shred it.

Step 4: Boil the quail and pork in water and cut the meat into diced meat for use.

Step 5: Boil the porridge and slowly add ginger, jujube, and then slowly add diced meat, then turn the heat to low and slowly simmer.

Step 6: Cover and then slowly simmer over low heat for one and a half hours, so that the quail meat and pork are fully cooked and seeped into the porridge.

Step 7: When the porridge is ready, add some salt to taste.

Three, monkey head mushroom porridge cooking tips

Monkey head mushroom porridge needs to be boiled for a longer time, but not more than two hours is better, otherwise the porridge will be rich in high purine.