咸蛋香菇玉米粥 Mushroom Corn Congee with Salted Eggs

咸蛋香菇玉米粥 Mushroom Corn Congee with Salted Eggs

香菇玉米粥准备当中

超开胃的粥，咸香咸香的，好滋味！

咸蛋要对半吃或者弄碎点吃随个人喜好咯...

咸蛋香菇玉米粥

{材料} 咸蛋3粒（洗净，煮熟去壳），香菇5-7朵（泡软切丁，泡香菇水留着），玉米粒半杯，大米1杯，橄榄油1汤匙。

{调味料} 盐适量

{做法}

1. 大米洗净放入饭锅，加入适量热水，玉米粒和泡香菇水用慢煮模式煮1小时半。（不喜欢太绵密的粥，可以煮一小时左右即可。）

2. 起一汤匙橄榄油锅把香菇丁炒香，倒入饭锅中和大米与玉米继续熬煮。

3. 粥煮好后，调入盐搅拌均匀，要吃时加入咸蛋碎就可以了。

Mushroom Corn Congee with Salted Eggs

{Ingredients} Salted eggs x 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.

{Seasonings} Some salt to taste.

{Method}

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.

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