Preserved mushroom porridge

Preserved mushroom porridge

Introduction:

"It's the first time to make salty porridge. It used to be much sweeter."

Production steps:

Step 1: slice the preserved chicken legs into thin slices. The thinner the better. In fact, it's best to dice them. I'm afraid I can't enjoy them. If I don't cut them, it doesn't matter if they're not clean. It's better to tear them after they're cooked in porridge

Step 2: wash and dice mushrooms

Step 3: clean the rice

Step 4: pour the rice into the rice cooker

Step 5: add the right amount of water

Step 6: select the 1 hour porridge / soup key

Step 7: throw the cured chicken leg into the pot

Step 8: add mushrooms after boiling

Step 9: when the time is up and the porridge is ready, you can pick up the chicken legs and tear them into shreds, and then you can chew them like me

Step 10: sprinkle a little scallion and mix well

Materials required:

Lentinus edodes: right amount

Cured chicken leg: two

Rice: right amount

Scallion: right amount

Note: if the cured meat is too salty and hard, it can be soaked in rice washing water for several hours to remove the salt, and the taste is very good

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh