Shredded radish and egg porridge

Overview

How to cook Shredded radish and egg porridge at home

Prepare garnishes: radish, mushrooms, eggs, celery.
Shred the radish.
Slice the mushrooms, dice the celery, and prepare two cloves of garlic.
Rice.
After washing the rice, add appropriate amount of water.
After it boils over high heat, stir it with a spoon to prevent it from sticking to the pan.
Add two cloves of garlic.
Cover, turn to low heat and simmer for 15 minutes.
After 15 minutes, the rice has cooked and bloomed.
Pour in shredded radish.
Stir well with a spoon, cover and continue simmering for ten minutes.
When the time is up, the rice porridge is very thick.
Add mushroom slices, oil and salt, cover and simmer for five minutes.
Next, break the eggs into a bowl and mix thoroughly with chopsticks.
After opening the lid, pour the eggs into the pot, let the eggs solidify for a while, and stir them up with chopsticks.
Finally, add celery and sesame oil. If you like it more delicious, you can add a little chicken essence.
Mix well and transfer to a bowl.
Finished product. The sweetness of radish combined with the richness of shredded eggs is a nutritious rice porridge that strengthens the spleen and stomach.