Mushroom and Lean Pork Congee
A soft, savory, and nutritious congee simmered with lean pork, shiitake mushrooms, carrots, corn kernels, and rice.
Story
This comforting and nutritious congee brings together the rich umami of shiitake mushrooms and tender lean pork, complemented by the subtle sweetness of carrots and corn. Simmered slowly until perfectly soft and savory, it is a deeply warming meal ideal for nourishing the body and soothing the soul.
Ingredients
Lean pork (washed and diced, mixed with a little starch)
Appropriate amount
Carrot (washed and diced)
Appropriate amount
Corn kernels (washed)
Appropriate amount
Rice (washed and mixed with a little oil)
Appropriate amount
Shiitake mushrooms (soaked in cold water until soft, stemmed, scrubbed with starch then washed, squeezed dry and sliced, then mixed with a little oil and set aside)
Appropriate amount
Starch (for scrubbing shiitake mushrooms and mixing with diced meat)
A little
Cooking oil
8 grams
Refined salt
1 small spoon
MSG
1 tsp
carrot
shiitake mushroom
Instructions
1
Preparation
Wash the lean pork and dice, mix with a little starch; wash the carrot and dice; wash the corn kernels; wash the rice and mix with a little oil; soak the shiitake mushrooms in cold water until soft, remove the stems, rub and wash with starch, then wash clean, squeeze out the water and slice, and mix with a little oil to set aside.
2
Cook Congee
Pour water into the congee pot, bring to a boil over high heat, then turn to low heat, add all the ingredients and cook together for 20 minutes.
3
Seasoning
Finally, add seasonings (fine salt, MSG) and mix well.
