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Preparation
20 minutes
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Cooking
35 minutes
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Difficulty
Easy
The article into the kitchen below will guide you to make a vegetarian dish that is delicious and newly unique, warm vegetable porridge for cold rainy days, very simple and appealing. Let’s refer to the method of implementation!
Ingredients for Vegetarian Vegetable Porridge Serves 2
Roasted rice 0.5 cup Chicken leg mushrooms 100 gr Green beans 60 gr Carrot 60 gr Sweet corn 60 gr Pumpkin 60 gr Taro 60 gr Sugar 1 tablespoon Seasoning powder 1 teaspoon Pepper 0.5 teaspoon Cooking oil 30 ml Onion 1 stalk Vegetarian fish sauce 3 teaspoons Bean sprouts 100 gr (for serving)
How to choose good taro
- You should choose taro roots that are medium-sized, when cut open, they have a cloudy white color with many purple veins, these are usually the roots that contain many nutrients beneficial for health.
- Another note is that you should buy taro in season for the best quality (usually harvested in November – December of the solar calendar).
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How to make Vegetarian Vegetable Porridge
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Prepare the ingredients
Toast the rice over low heat until golden.
Wash the green onions and chop them finely.
Wash the green beans and mushrooms. Wash the corn and separate the kernels. Cut the mushrooms into bite-sized pieces.
Peel the carrot, pumpkin, and taro, wash them, then dice them.
Tip for peeling taro without itching
- The sap from taro when peeling can cause itching, you can wear gloves while peeling or pre-cook the taro before peeling (blanch briefly).
- Blanch the taro with saltwater: Add the taro and water (enough water to cover the taro) and then add 2 tablespoons of salt. Place on the stove and boil over high heat until the water starts to boil, then drain the taro and rinse it with cold water to cool it down before peeling.
- Keep your hands and the taro dry before peeling, do not wash the taro before peeling.
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Toast the rice
Place a pot on the stove, turn on medium heat, add 30ml of cooking oil to the pan, sauté the onions until fragrant, then add the toasted rice and stir well.
Stir-fry the rice for about 3 – 4 minutes.
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Cooking porridge
Add the prepared vegetables (except for mushrooms) to the rice pot that is being toasted. Stir continuously for about 2 – 3 minutes, then add about 1.5 liters of water.
Cook on medium heat for about 20 minutes until soft and fluffy.
Heat a pan on the stove, add the prepared mushrooms with a little cooking oil and green onions, stir-fry for about 2 minutes until slightly cooked. Season with a little sugar, seasoning powder, and 1 teaspoon of vegetarian fish sauce, mix well and turn off the heat.
Add the stir-fried mushrooms to the porridge pot, season with more sugar, seasoning powder, and 2 teaspoons of fish sauce, stir well, and cook for another 10 minutes for the porridge to become deliciously fluffy.
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Final product
The vegetarian vegetable porridge is delicious with a creamy potato flavor, crunchy and tasty vegetables, nutritious, and chewy mushrooms, really appealing. Sprinkling a little pepper and serving it with bean sprouts would be fantastic, don’t you think?
