Rice 500g

Mushroom 15pcs

Ribs 250g

Corn kernel moderate

Supplementary Ingredients

Salt one tsp

White pepper 1/4 tsp

Step by step of how to make Mushroom and Corn Ribs Porridge

1.

Purify the rice. The oil and salt will marinate the rice and make it soft, so that during the cooking process, the oil will evaporate and all the congee will not be greasy, and the rice will be easy to be soft and fragrant.

Mushrooms cut up and spare

2.

Pork ribs chopped into small pieces, into the pot of boiling water, blanch until the blood foam, skimming foam, turn off the fire.

3.

Put the rice into the rice cooker liner, pour broth and water, boil on the stove over high heat. (This is mainly because my family rice cooker is older, to prevent the porridge from bottoming out, but also faster.) Generally press the porridge cooking button can be.

4.

The porridge boiled and moved to the rice cooker (such as the beginning of the rice cooker in the rice cooker and so on porridge boil can be), pour in the mushrooms. 15 minutes after the pouring of pork ribs.

5.

After 10 minutes, pour in the corn, green beans, diced carrots, etc.

6.

After about 5-8 minutes, turn off the power. Because the rice is salted, it's already slightly salty, so just add a little more salt and white pepper to taste.

Tips

If you have some at home, add some peanuts or dried shrimp to make the congee taste better, but the type and amount should not be too much,

Monosodium glutamate (MSG) and chicken broth extract (Chicken broth extract) can enhance the flavor, but for the sake of health, use sparingly