Ingredients for Corn and Avocado Porridge with Enoki Mushrooms
- 2 chinese soup spoon of Calrose Rice (short-grain rice) or Thai White Rice (long-grain rice) 20 grams
- Half a chinese soup spoon of Thai Tri-Color brown rice (long-grain rice) 5 grams
- Half a chinese soup spoon of Peruvian Tricolor Quinoa 5 grams
- Half a chinese soup spoon of hulled yellow millet 5 grams
- 150 grams Enoki Mushrooms
- 30 grams carrot
- 1 fresh corn
- 1 fresh egg
- 1 ripe avocado
- Appropriate amount of turmeric powder
- Appropriate amount of black pepper powder
- Appropriate amount of green cardamom powder
- Appropriate amount of garlic powder
- 1000 ml filtered tap water
Cooking Instructions for making Corn and Avocado Porridge with Enoki Mushrooms
Put 2 Chinese spoon of calrose rice, half a Chinese spoon of tri-color brown rice, 1 Chinese spoon of tri-color quinoa and hulled yellow millet into a stainless steel pot, add filtered tap water and soak for half an hour.
Drain out the water in the stainless steel pot, after soaked the grains for half an hour. Add 1000ml of filtered tap water, dry the bottom of the pot, and then put the pot on the infrared electric stove to boil, the electric power is 2000W, the timer is set at 20 minutes, after the water boils, adjust to 1000W, and keep stirring for the first 1 minute and also stir for the last 3 minutes to avoid boiling water overflow. After 20 minutes, turn off the power and let the porridge cool naturally.
Cut 150 grams of enoki mushroom into small strips, cut 30 grams of carrots into small pieces and put them on a plate, put them in a steamer with corn and egg, and steam on the induction cooker for 10 minutes.
Cut 1 ripe avocado pulp into small pieces, add and mix well into the cooked porridge. Avocado + porridge is done.
After steaming for 10 minutes, immediately add the enoki mushrooms and carrots to the avocado + porridge, and stir with bamboo chopsticks to mix evenly to reduce the loss of B vitamins. Then add the shelled and hard-boiled eggs, add an appropriate amount of turmeric powder, black pepper powder, green cardamom powder and garlic powder and mix evenly. Beat the hard-boiled and shelled eggs and mix evenly into the porridge pot.
You will find that after a few minutes of blending and mixing, these ingredients will gradually turn golden brown. The corn needs to be allowed to cool naturally for about 15 minutes, then use a serrated wavy-edged stainless steel knife to cut out the corn kernels, add to the porridge pot and mix evenly, and then serve it on a porcelain plate, and it is ready to eat.
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