Mushroom and corn Congee
Mushrooms are rich in various amino acids and vitamins, and have the effects of stabilizing blood sugar and lowering blood lipids; Corn is rich in dietary fiber, which can lower blood lipids, stabilize blood sugar, and prevent arteriosclerosis. The combination of the two has the effects of lowering cholesterol and preventing arteriosclerosis.
Step 1 . Mushrooms, set aside.
Step 2 . Soak dried shiitake mushrooms, wash thoroughly, remove stems, and chop into cubes.
Step 3 . Rice, set aside.
Step 4 . Wash the rice and soak it for 30 minutes.
Step 5 . Wash the corn kernels thoroughly and set aside for later use.
Step 6 . Wash the pork thoroughly and chop it into small pieces.
Step 7 . Put the pot on fire, pour in an appropriate amount of water and bring to a boil. Pour the rice and corn kernels into the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
Step 8 . Add diced pork and shiitake mushrooms.
Step 9 . Continue to cook for 10 minutes until the Congee is thick, and then add a little salt to taste it.
Step 10 . Put it into a bowl.
Step 11 . Nutritional Congee.
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