How to make mushroom polenta Mushroom porridge recipe tips How to make mushroom porridge

During this time of autumn, the weather is getting colder and colder, so remember to protect yourself, especially the elderly and children who need to eat some warm and nutritious food. At this time, it is a great treat to have a steaming and delicious mushroom polenta. Shiitake mushroom polenta is not very difficult to make, and the taste is also very good, which makes people want to eat it more and more.

Shiitake mushroom polenta is not only delicious, but also has a high nutritional value, rich in nutrients such as protein and vitamins. What's more, when we made mushroom polenta, we specially paired it with Taoyuan Jianmin beef and chili peppers with rich sauce, and the taste was even better. Next, we will briefly tell you about the cold weather in autumn, learn to make mushroom polenta, warm the heart and stomach, the family likes it.

Delicious mushroom polenta.

Ingredients: corn, shiitake mushrooms, rice, carrots, shallots, Taoyuan Jianmin beef chili, ham, sesame oil, salt.

Method: 1. We need to rinse the corn first, remove impurities, and drain the water; Rinse the mushrooms, remove the roots, and cut them into diced mushrooms with a knife; Spare;

2. Next, wash the rice, drain the water, and soak it in clean water for a while; Cut the ham into small cubes; Spare;

3. Next, rinse the carrots, remove the skin, and cut them into diced carrots; Wash the shallots and cut them into finely chopped shallots; Spare;

4. Pour an appropriate amount of water into the pot, add rice and diced mushrooms, boil and stew, wait until boiling, and then add corn kernels;

5. Continue to simmer for a while, add diced carrots, stir while boiling, and when it is almost cooked, add diced ham;

6. After boiling again, sprinkle in chopped green onions, add an appropriate amount of salt, drizzle a little sesame oil, stir well, and you can eat; Friends who like spicy food can add an appropriate amount of Taoyuan Jianmin beef and chili peppers, and the taste is also great;

Mushroom polenta is very simple, first prepare clean mushrooms, peel off the corn grains, put it aside for later use, and then put the mushrooms, corn, and rice into a pot and simmer for half an hour, turn to low heat and simmer for half an hour.

Mushroom polenta should be simmered over a warm fire, and the first washed mushrooms can be stir-fried with salt first, and then poured into a pot and simmered with corn for an hour.

First of all, put the rice in and cook it for 5-10 minutes, then put in corn kernels and mushroom grains in turn, and finally turn off the low heat to boil viscous and add a little thirteen spices.

The practice of mushroom polenta is actually quite simple, buy back sweet corn, first peel out the corn kernels, then wash the mushrooms and cut them into small pieces, put rice, corn, and mushrooms in the pot, then put in water, press the button to cook the porridge, and when the time is up, the mushroom polenta will be completed, you can add a little salt or oil to it will be very delicious.

We have to knead the prepared mushrooms into small cubes, then cook some porridge in the pot and rice cooker, pour in the mushrooms and corn when the porridge is almost cooked, and boil for a while.

Soak the rice for an hour and cut the mushrooms into cubes, put the ingredients, rice, mushrooms, and oil into the pot and boil, put the diced ham when it is almost cooked, and put in the chopped green onion when it is soft.

Pour oil into the pot, stir-fry the garlic slices and chopped green onions, add the mushrooms and corn kernels and stir-fry for a while, then put the fried corn kernels and mushrooms into the rice cooker, add rice and water, and simmer for 25 minutes to add salt.

1. 60 grams of mushrooms, 60 grams of shiitake mushrooms, 100 grams of rice, 50 grams of salty lean meat and ham, appropriate amount of salt, and a little chopped green onion.

2. Wash and soak the rice for 30 minutes.

3. Put 1100ml of water in a pot and bring to a boil over high heat.

4. Put the soaked rice into the pot, turn to high heat, turn to low heat and boil for 20 minutes.

5. Dice the shiitake mushrooms.

6. Slice the mushrooms.

7. Put the ham, mushrooms and shiitake mushrooms into the porridge pot and continue to simmer for 20 minutes.

8. Add chopped green onion and salt.

9. Simmer for another 5 minutes.

Here's how to make polenta:

Ingredients: cornmeal, water, pot, sauté spoon, etc.

1. Half a small bowl of cornmeal, stir with a little water, and observe that if there is floating foam on the water surface, pour it out.

2. Pour the cornmeal into the pot, pour in 5 small bowls of water, and boil over high heat (stir with a frying spoon when cooking to prevent clumping and sticking to the bottom of the pan).

3. After boiling, turn to low heat and cook for 4-5 minutes, and stir with a frying spoon.

Corn porridge is a kind of food made from corn as the main raw material of uncracked, and it is one of the traditional folk foods in China. As early as the Tang Dynasty, some people mentioned in the poem "cooking yellow sorghum, eating corn", indicating that people have begun to eat corn when the dry shed is closed. In the Song Dynasty, corn porridge has become a common food.

In southern China, corn porridge is a very common breakfast food, which is not only nutritious, but also cheap, and is deeply loved by people.

As the times have changed, so have the methods and tastes of polenta. Modern corn porridge can not only add glutinous rice, peanuts, red dates and other ingredients, but also add milk, honey and other condiments, the taste is more rich and diverse.

Preparation of polenta

Ingredients: Fresh corn.

Steps: 1. Take two fresh corn cobs, peel them, wash them, and put them on the cutting board. Try to pick the corn whiskers as clean as possible so as not to affect the taste.

2. Use a kitchen knife to peel off the corn kernels from the corn cob little by little. If you don't want to use a knife, you can peel it by hand, and at the end of the day, we're going to use fresh corn kernels.

3. Put the fresh corn kernels on a plate for later use. Rinse the machine and place the corn kernels in the cup of the machine, taking care not to overfill the cup and leaving some space for water to stir.

4. Tighten the lid of the blender cup filled with corn kernels and water, install it on the blender, plug it in, and start the blender.

5. As the working state of the food processor is turned on, the corn kernels and water are stirred into a paste in the food processor. You can stir a little more to make the porridge more delicate.

7. Power on the rice pot and start cooking porridge. Stir the bottom of the pan occasionally with a spoon and try to avoid sticking to the pan. The polenta does not stick to the bottom of the pan and cooks quickly.

8. After the corn porridge has been boiled back and forth in the rice pot for a few times, turn off the rice cooker, unplug the power, and let the porridge simmer in the pot for a while to increase the stickiness of the porridge.

9. After simmering for three to five minutes, it is ready to cook. The moment you open the lid, a fresh fragrance hits your face. The original sweet polenta is ready.

Preparation of polenta one.

Ingredients: 1/2 cup of white rice, 1/2 cup of crushed corn, 1 small piece of purple yam (about 300 grams).

10 cups of seasoning water, 1 cup of sugar.

Method 1: Wash the white rice and broken corn, add 10 cups of water and soak for 20 minutes, move to the stove and boil, and change to low heat to boil porridge.

2. Peel, wash, dice, add to the porridge and cook until soft, add sugar to taste, cook well and turn off the heat to serve.

Porridge notes. 1. This porridge can also be seasoned with salt and boiled into porridge.

2. After the crushed corn is cooked, it will swell and absorb the rice soup, so put a little more water

Corn porridge recipe two.

100 grams of raw rice, 1 cup of corn kernels, 50 grams of shiitake mushrooms, 10 pitted red dates, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of sugar, a little pepper, 1 tablespoon of light soy sauce, 1 tablespoon of corn flour; Steamed mushroom ingredients: 1 4 tbsp salt, 1 4 tbsp sugar, 1/2 tsp corn starch, 2 tbsp oil, 1 tbsp water, 1 slice of ginger, 1/2 tsp wine;

Method 1: Soak the mushrooms to soften and remove the stems, squeeze out the water, add the steamed mushroom ingredients and mix well, steam for half an hour, and take out the ginger.

3. In the pressure cooker, add ginger, red dates, rice, corn kernels, use the "porridge" file to cook until the time returns to zero, then add salt, sugar, pepper, light soy sauce to taste, thicken with corn flour and water, mix well with shiitake mushrooms, and use the "steaming" file to cook until the time returns to zero.

The recipe for polenta three.

Ingredients for cooking porridge: 1 cup of rice, 150 grams of ham, 1 can of corn kernels, 1 celery, a little coriander, 6 cups of broth, half a teaspoon of salt and chicken powder, a little pepper and sesame oil.

Preparation of porridge:1Wash the rice, soak for about 30 minutes, add the stock and boil, dice the ham and mince the celery;

2.Pour diced ham and corn kernels into the porridge and cook for about 10 minutes, add salt and chicken powder to taste;

3.When serving, add pepper, sesame oil, minced celery and coriander.

The recipe for polenta IV.

1. Put water in the pot, bring to a boil and add the corn kernels.

2. Stir constantly with a spoon, and add a little alkali when it is burned for 15 minutes.

3. Then continue to stir constantly, and the heat can be slightly smaller.

4. When boiling for about 20-25 minutes, it is sticky with a spoon, and the water and corn kernels have been boiled together, you can turn off the heat, and it is best to put it for five minutes before eating, so that the taste is particularly good!

Preparation of polenta

Wash the corn kernels, wash the white rice, put them in the pot together and add an appropriate amount of water, boil over high heat, boil on low heat for 20 minutes, add rock sugar and cook for another 5 minutes before coming out of the pot (friends who don't like sweets can add anything, with some side dishes, such as mustard or something, it is also very delicious).

Preparation of polenta:

Mix the corn flour with cold water, boil the white porridge (the amount of white porridge is added according to personal preference) and stir the porridge while pouring the corn flour, at this time the heat is not too big, pour all the corn flour into the porridge and turn to low heat to boil slowly after re-boiling, stir it for a long time, in case the bottom of the pot is boiled, the longer the boiled corn porridge will be more fragrant, I think the porridge cooked with corn flour should be thinner and more delicious.

Preparation of fragrant polenta:

Ingredients: 2 small bowls of cornmeal, 1 egg, a little alkali.

Method 1: Add water to the cornmeal, mix well, and dilute it, a small amount of water is sufficient.

2. Add water to a pot and bring to a boil. The amount of water can be added as needed, generally half a pot.

3. Add a little alkali. A little is fine, so that the cooked polenta will be more fragrant.

4. Add the thin cornmeal, stir the cornmeal in the pot while adding, so that the cornmeal and water are evenly mixed; A critical step.

5. After all the cornmeal has been added, continue to stir for a while (in the same direction as the stirring just now), and cover the pot for a while.

6. After the pot is boiling, add the eggs.

Ingredients: minced corn, rice, glutinous rice. Corn mincing, which can be replaced with corn kernels or fresh corn.

Glutinous rice and rice are washed separately and soaked in clean water, and crushed corn is also washed and soaked in clean water. Soaking rice, glutinous rice and corn crushed take out, drain the water, put it in a pot, add an appropriate amount of water, the proportion of water is 1:6 according to the total number of corn, rice and glutinous rice, which means 30 grams of rice, 30 grams of glutinous rice, 30 grams of crushed corn, 540 grams of water.

This proportion of porridge, not thin or thick, just right, delicious. After boiling over high heat, change to an hourly simmer for 3 hours, and the pot will be clearer, softer and sweeter if you choose a ceramic or glass pot. When boiling porridge, you don't need to stir it halfway, just cover it and simmer over low heat.