咸蛋香菇玉米粥 Mushroom Corn Congee with Salted Eggs
“紫”的空间 It's Violet Zone
“紫”的空间 It's Violet Zone
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Ingredients

  • 1. 大米洗净放入饭锅
  • 2. 起一汤匙橄榄油锅把香菇丁炒香
  • 3. 粥煮好后
  • 3 (washed, cooked and shell, cut into half or diced or wedges), mushroom x 5
  • 7 (Soaked till tender and diced, the water that soaked mushroom keep aside), corns x
  • ½ cup, rice x 1 cup, olive oil x 1 tbsp.
  • 1. Use rice cooker to slow cook the rice that washed with right amount of hot water, corns and soaked mushroom water for 1 and half hours. (If do not like the congee too soft, can choose to cook for 1 hour enough.)
  • 2. Heat up 1 tbsp of olive oil to sauté diced mushroom till fragrant, pour into the rice cooker to continue cook with rice and corn.
  • 3. After congee is done cooked, season in salt and stirring well, add in salted eggs while served.

Instructions

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