How to make pickled mustard greens and bamboo shoots porridge

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make pickled mustard greens and bamboo shoots porridge.

1. Wash the rice and soak it in clean water for 2 hours

2.12 Pour the soaked rice and water into the pot, add water as appropriate, add ginger slices and a little oil to cook porridge

3.21 Peel and dice the bamboo shoots and blanch them to remove excess oxalic acid

4. In another wok, add a little oil, sauté the chopped green onion and ginger, then add the washed snow vegetable and stir-fry.

5. Then pour the bamboo shoots in and stir-fry until fragrant. Finally, add a little salt and chicken essence to season.

6. When the porridge is thick, add the Swinburne broth, stir well and simmer for 5 minutes before turning off the heat.

7. Finally, pour it into a bowl, add the previously fried snow vegetable bamboo shoots, drizzle with sesame oil, and sprinkle with a little chopped green onion.

The method of making snow vegetable and bamboo shoot porridge has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.