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VEGAN OYSTER MUSHROOM CONGEE WITH CORN
Delicious congee, distilled from the rare essences of the Vietnamese countryside, not only provides a delightful flavor when served but also conveys the emotions of the people who produce these precious grains of rice.
With a vegetarian edition, the passionate fragrance of Vietnamese rice grains is perfectly balanced by the sweetness of corn and oyster mushrooms. When you smell the gentle fragrance and taste the delicious flavor, you will actually feel attractive.
Today, Anchay.vn and Food blogger Duong Yen Nhi (Accnhi) will introduce you to a new dish called Vegan Oyster Mushroom Congee With Corn which promises to satisfy and make you feel interested through the following recipe.
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Ingredients for 2 Servings
Time
Goes Great with
Method
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PREPARATION : Rice: Wash the rice in the rice cooker bowl. Wash and drain the water repeatedly until the water runs clear, this can take about 3-4 times.
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Corn: Cut corn kernels off the cob and thinly slice, then set aside the cob.
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Mushroom: Rinse and drain the oyster mushrooms, then shred them into bite-size pieces. Prepare the cabbage, cilantro and spring onion.
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INSTRUCTIONS : Step 1: Prepare to cook : In the rice cooker bowl, pour 500ml water over the rice.
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Add the cob, corn kernels, and gray oyster mushroom to sweeten the broth.
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Step 2: Cooking : 1/2 teaspoon salt or vegan seasoning powder to taste.
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Allow for 15-20 minutes of cooking time.
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To test the consistency, stir it a few times.
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Step 3: Finished : After that, transfer the congee to a serving bowl and top with ground pepper, cilantro, and green onions. Enjoy!
Notes:
With the collaboration of Food blogger Duong Yen Nhi (Accnhi) and Anchay.vn, you may adjust the amount of water in this Vegan Oyster Mushroom Congee With Corn recipe during cooking to suit your tastes. You may use whatever mushrooms you like, and season deeply with vegetarian spice or salt and pepper.
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