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Delicious luffa and celery porridge gives you the best spleen and stomach care in early autumn

1. Wash the rice and soak it for half an hour, then add 400ml water and cook the porridge in an electric cooker

2. In the process of cooking porridge, peel and cut loofah into thin strips, black fungus into thin filaments, wash and cut parsley, peel and dice carrots

3. Start the frying pan, pour a little vegetable oil into the pot, first put the carrot in, stir fry the red oil, then put the black fungus in, stir fry a little, then put in towel gourd and parsley, stir fry until seven ripe, add a little salt seasoning

4. When the porridge is eight ripe, put the fried vegetables into the pot, and don't forget to stir the rice porridge

5. Mix the vegetables and rice porridge and continue to finish the porridge cooking mode