How to make mushroom seashell milk porridge delicious?

1.First, wash the rice and soak it in an appropriate amount of water for two hours. Wash the mushrooms, cut them into shreds and soak them in warm water.

2.Bring the soaked rice to a boil over high heat.

3.Immediately add the sea crab, elephant shellfish, white rhizome, white poria and other medicinal powders and shredded mushrooms, change to low heat to boil for about 20 minutes, pour in milk after the porridge is thickened, boil for a while, then remove from the pot, put it in a bowl, add a little salt, sesame oil is ready.

Material. 30 50 grams of shiitake mushrooms, 5 grams of sea crab powder, 10 grams of elephant shell powder, 10 grams of baiji powder, 20 grams of white poria powder, 500 grams of milk, 200 grams of rice, a little salt and sesame oil.

Method. First, wash the rice and soak it in an appropriate amount of water for two hours. Wash the mushrooms, cut them into shreds and soak them in warm water.

Boil the soaked rice with water over high heat, then add sea clams, elephant shellfish, baiji, white poria cocos and other medicinal powders and shredded mushrooms, change to low heat and boil for about 20 minutes, pour in milk after the porridge is thickened, boil for a while, then remove from the pot and put it in a bowl, add a little salt and sesame oil.

10 large scallops, 3 dried shiitake mushrooms, 1 cup of rice.

1 piece of ginger, 1 shallot, pepper to taste.

Appropriate amount of salt and edible oil.

1. Wash the scallops, soak them one night in advance, tear them apart in the morning, and keep the water in which the scallops are soaked.

The shiitake mushrooms are soaked in the morning, drained and cut into small pieces.

Put a little oil in the wok, add ginger and stir until fragrant, then add shiitake mushrooms and finally add dried scallops to stir until fragrant.

Shiitake mushrooms and dried scallops can make the fragrance better spread, and after stirring the fragrance, the taste of the boiled is a little chewy, not soft after absorbing water, which is the key to deliciousness.

2. Clean the rice, add it to the casserole, add enough water (add the water for soaking the scallops, don't waste it), and bring to a boil.

The key to keeping the rice porridge from overflowing is these two chopsticks, so that you can be lazy to do something else, and it is recommended to add chopsticks after the rice milk comes up.

Cooking porridge in a casserole is also the key to deliciousness, the porridge slurry is thick, I will use a casserole as long as I have time, and the porridge cooked is more delicious than that cooked in a rice cooker.

You can refer to the introduction of Chaoshan "mince" I wrote before, see your own preferences, and try not to add it during the cooking process.

3. After the rice porridge is boiled, add the fried dried scallops and shiitake mushrooms, add it to cook together with the little oil at the bottom of the pot, cook until the rice porridge blooms, add pepper and salt to taste when it has a slight consistency, and finally sprinkle the green onion on the pot.

Material. 30 50 g of shiitake mushrooms.

5 grams of sea crab powder.

10 grams of elephant shell powder.

10 grams of baiji powder.

20 grams of white poria powder.

500 grams of milk.

200 grams of rice.

Fine salt. A pinch of sesame oil each.

Method. First, wash the rice and soak it in an appropriate amount of water for two hours.

Wash the mushrooms, cut them into shreds and soak them in warm water.

Bring the soaked rice to a boil over high heat.

Immediately add sea clams, elephant shells, baiji, white poria cocos and other medicinal powders and shredded mushrooms.

Switch to low heat and simmer for about 20 minutes.

When the porridge is thickened, pour in the milk, cook for a while, and then remove from the heat.

Put it in a bowl, add a little salt and sesame oil.

First of all, add a small amount of cooking oil to the rice pot, generally take peanut oil or corn oil, add a little milk after boiling, add seashells and shiitake mushrooms, and then cook for half an hour, add a little mood to sleep, add a little peanut butter to taste, and put a little salt and pepper to taste.

Wash the mushrooms, blanch them with boiling water and chop them into minced pieces, wash the seashells, cut them into small pieces and put them together, add some seasoning, salt and green onions, and add some milk.

First of all, put the millet in the pot, then wash the mushrooms, cut them into pieces, put a piece of seashell milk in it, boil it over high heat, and cook it slowly over low heat, so that the porridge cooked out is fragrant.

The practice of mushroom and seashell porridge, I think it should be boiled slowly, not to eat it in one bite to become fat, boil all the water, and then add water, so that there is no taste, and it should be boiled gently.

1.Wash the scallops and soak them in warm water to soften.

2.After the rice is washed, put it in the rice cooker with the scallops, plug in the power supply, close the lid, and press the on/off key;

3.When the porridge in the pot is cooked to 9 ripe, open the lid and put in the seafood, add salt to taste, unplug the power, and use the residual heat in the pot to cook the shrimp thoroughly;

4.Sprinkle with chopped green onion and pepper in a bowl.

How to make shiitake mushrooms delicious when they are still milked meat? Just put these things together and make porridge.

Ingredients: Ingredients50g of dried scallops and 80g of rice

Excipients

50g carrots, 50g shiitake mushrooms, appropriate amount of ginger, appropriate amount of celery leaves.

Step 1

1.Soak a little dried scallops.

2.Dice half a carrot and set aside.

3.Dice the shiitake mushrooms and set aside.

4.Slice the ginger and do it to taste.

5.Celery leaves to spare.

6.Put an appropriate amount of rice in the rice cooker and add an appropriate amount of water.

7.Pour in all the scallops, diced carrots and diced shiitake mushrooms.

8.Cover the rice cooker lid and start cooking the porridge, automatically setting it to an hour and a half.

9.That's how it is done after boiling, add an appropriate amount when boiling'Salt.

10.Add the prepared celery leaves in and stir a little.

11.Dangdang, the finished product is like this.

Ingredients: 10 grams of dried scallops, 5 dried mushrooms, 100 grams of tofu, 50 grams of rice, 30 grams of brown rice, 20 grams of millet, appropriate amount of water or broth, appropriate amount of salt, chopped green onion and oil.

Method: 1. Wash and soak dried scallops and shiitake mushrooms. Cut the soaked shiitake mushrooms into cubes and the tofu into cubes.

2. Fry the scallops and shiitake mushrooms in a pan until fragrant.

3. Wash the rice, add an appropriate amount of water, dried scallops, shiitake mushrooms, and tofu to a pot and boil over low heat.

4. When the porridge is thick, add salt to taste, and add chopped green onion when the pot is raised.

Ingredients: Appropriate amount of scallops and appropriate amount of shiitake mushrooms.

Appropriate amount of black fungus Appropriate amount of ground pork.

Rice to taste, water to taste.

Pork ribs to taste. Excipients: Appropriate amount of salt and pepper.

Appropriate amount of green onion and shredded ginger.

Steps to prepare mushroom and scallop porridge.

1.Wash the scallops once in water, and then add an appropriate amount of water to soak.

2.Soak the fungus until soft and finely chop.

3.Soak the mushrooms and cut them into soft cubes.

4.Grind the meat and stir it with water.

5.Wash the rice and bring it to a casserole until cooked soft.

6.Add shredded ginger, scallops, shiitake mushrooms, fungus to boil, then add ground meat, stir with a spoon, add salt, pepper, green onions, and add a few drops of sesame oil when cooking.

10 grams of dried scallops, 5 dried mushrooms, 100 grams of tofu, 50 grams of rice, 30 grams of brown rice, 20 grams of millet, appropriate amount of water or broth, appropriate amount of salt, chopped green onions, and oil.

Dried scallops have the function of nourishing yin and nourishing the kidney, and regulating the stomach, can be dizzy, and regular consumption helps to lower blood pressure, cholesterol, and fitness. It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

Shiitake mushroom and scallop porridge is fragrant and smooth, nutritious, and suitable for children over 2 years old.

The protein content of dried scallops is high, if children have a history of allergies to high-protein shrimp and crabs, they can be given a small amount of food, and then if there is no allergic reaction such as rash, they can be eaten with confidence in the future, but if they eat dried scallops alone, they can not cut too much.

Shiitake mushroom and scallop porridge is a delicacy made of shiitake mushrooms, dried scallops and other ingredients, which has the effects of nourishing the liver and kidney, quenching thirst, nourishing yin and kidney, and regulating the stomach, helping to lower blood pressure, lowering cholesterol and nourishing the spleen.