How to Make Mushroom Porridge Soft Nutrition porridge
It's a soft and savory mushroom porridge that's rich in taste without meat A comfortable bowl of nutritious porridge~ It's good to boil it for breakfast or when children are sick from a cold.
2 serving
Within 60 minutes
haru
Ingredients
  • King oyster mushroom
    1ea
  • Shiitake mushroom
    3ea
  • onion
    1/4ea
  • Young squash
    1/5ea
  • Carrot
    1/6ea
  • instant rice
    1.5bowl
  • anchovy broth
    1L
  • Salt
    1/2ts
Cooking Steps
STEP 1/7
Cut the bottom of the mushrooms, wash them clean, cut them into 0.5cm thick slices, and chop them finely. Chop the shiitake mushrooms, too.
STEP 2/7
Chop carrots, zucchinis, and onions.
STEP 3/7
When the ingredients are ready, add the ingredients to 1L of anchovy broth and boil.
STEP 4/7
When the broth boils, add a bowl and a half of rice to prevent it from agglomerating, season it with 1/2 teaspoon of salt, and boil it until the rice grains are released.
STEP 5/7
Boil the rice for about 20 minutes, stirring well to prevent it from sticking to the floor.
STEP 6/7
When the porridge becomes thick and the rice grains are melted, it's done.
STEP 7/7
Boil until moist and add a little salt to the excess. When you eat it, it's more savory if you break the savory sesame oil and sesame seeds and mix them together.^^
When you boil the porridge, it becomes dry when you blow away all the moisture. Boil until moistened.
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