How to make mushroom and garden vegetable porridge

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. I would like to introduce to you a mushroom and garden vegetable porridge, which you can make at home in the future.

1. Soak the mushrooms in 40-degree warm water for 2 hours. Wash the corn kernels and peas and set aside. After removing the shell of the fresh shrimp, remove the sand line from the back

2. Put the fresh shrimps in a bowl, sprinkle with pepper, sugar and shredded ginger and marinate for 10 minutes. Wash and cut the soaked mushrooms into strips

3. Pour clean water into the pot and bring to a boil over high heat, then pour in the overnight rice and stir with a spoon. Put a spoon in the pot, half cover the pot, cook over medium-low heat for 25 minutes, then pour in the shredded mushrooms and cook for 5 minutes, then pour in the corn kernels and peas and continue cooking for 5 minutes. Finally, pour in the fresh shrimp and shredded ginger. After 2 minutes, turn off the heat and add salt, chicken essence and sesame oil to season.

After reading the above introduction, you no longer have to envy others for being able to cook delicious food. You can also do it yourself and make mushroom and garden vegetable porridge according to the above steps.