Oatmeal rice with salmon and mushroom soup

Overview

Today I steamed multigrain rice with whole oats and rice. It tastes like oats and has a chewy texture. In order to make this rice more delicious, I made a salmon mushroom soup. The soup is stewed with salmon bones, and added with king oyster mushrooms and green papaya. It tastes fresh and fragrant with the fragrance of papaya and mushrooms. It tastes very good when paired with oatmeal rice.

Tags

• staple food
• home cooking
• rice
• summer recipes
• lunch
• students
• butter
• coriander
• green papaya
• king oyster mushroom
• salmon bones
• ginger
• oats
• pepper
• salt

Ingredients

Steps

1. 1 Soak the oats in water an hour in advance to make them softer

   

2. 2 Put the rice and oats into the rice cooker, and add water no more than 1 cm above the rice. The amount of water added to steamed rice is basically the same as usual

   

3. 3 Steamed rice

   

4. 4 Prepare salmon bones, king oyster mushrooms and green papaya. The salmon bones I bought are much cheaper than fish meat, and there is a lot of meat on them, which is very suitable for making soup, and the price is much cheaper than salmon meat

   

5. 5 Put an appropriate amount of oil in the pot, add ginger slices and king oyster mushrooms and stir-fry

   

6. 6 Fry out the moisture of the king oyster mushrooms until the water is dry again, so that the fragrance of the king oyster mushrooms can be fully stimulated

   

7. 7 Cut the salmon bones into pieces and fry them briefly

   

8. 8 Add boiling water to cover the ingredients

   

9. 9 Add salt, pepper and rice wine, bring to a boil and simmer for 10 minutes

   

10. 10 Put the green papaya slices into

    

11. 11 Simmer for 2 minutes

    

12. 12 Finally add coriander

    

13. 13 Pour the stewed salmon and mushroom soup into a bowl, top with rice, and enjoy