Recipe: Agaricus cuspidatum spinach porridge

Home Cooking Recipe: Agaricus cuspidatum spinach porridge

Notes:

In order to match the homemade mini fritters, I climbed up at 6 o'clock to prepare porridge, which can see the life of the sunrise... very beautiful. The spinach in the porridge was left over from the spinach pancakes made last night. Because I put the cheese, I wanted to try the taste of it. I still like it very much, but I can’t feel it when I get up at 8:00, hey! He actually said to me seriously: "You must learn to listen to the sound of food." It is really standing and talking without backache. But the only thing I admit is that I should not eat the vegetables overnight!

Ingredients:

Steps:

  1. Home Cooking Recipe: The material is ready. The minced meat I used is the minced meat from the Italian Salsiccia garlic sausage. The meat is good. The spinach is the spinach pancake made last night. It is best to use fresh spinach. Cut minced meat, spinach, Agaricus blazei into small porridge, boil and boil for 5 minutes, stir all the way; then simmer for 15-20 minutes, stir several times.

    The material is ready. The minced meat I used is the minced meat from the Italian Salsiccia garlic sausage. The meat is good. The spinach is the spinach pancake made last night. It is best to use fresh spinach. Cut minced meat, spinach, Agaricus blazei into small porridge, boil and boil for 5 minutes, stir all the way; then simmer for 15-20 minutes, stir several times.

Tips:

1. In fact, the porridge taste of mushroom and vegetable meat foam is very delicious. Before the next release of cheese, consider it clearly. Listen to what is going on between them... 2. When stirring the porridge, stir only in one direction.


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