Chinese Food
Meiling congee for beauty and beauty. It's very delicious
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Because I hate to drink soymilk personally. I have a resistance to soymilk. I can't smell the taste of soymilk. Besides, I make soymilk at home which is smelly and hard to drink. It has no flavor of soymilk sold outside. But when it comes to hating soymilk, it's a favorite food for women. In order to be beautiful, we have to overcome great difficulties. Since it can't change the taste of soymilk, it's trying to change its taste. Make it your love. At home, we beat soymilk every time. There's always something left. The taste will go bad after a long time. It's a pity and a waste to dump it. So I searched the soybean milk on the Internet. When I saw the Meiling porridge, I just thought the name was nice and the color was amazing. So I had a try and learned to do it once. In the process of doing, I still think. It shouldn't taste good there. But when I tasted the finished product, it surprised me. How could there be such a delicious food in the world? It's like a delicacy eaten by celestial immortals
Cooking ingredients
Cooking Steps
Step1:Mix glutinous rice and rice, wash and soak overnigh
Step2:Chinese yam peeled, steamed and pressed into mu
Step3:Pour the soymilk into the pot. Then pour in the soaked glutinous rice and rice. Then pour in the yam paste. Heat it up. Turn to medium heat and cook until the rice is soft. Add sugar in the middle. Continue to medium heat until the porridge is thick.
Step4:Put the medlar in the pot and sprinkle it with rose petals.
Cooking tips:1. Rice can be soaked in water in advance, which can save time, fire power and power. It can also make the porridge taste softer, waxier and thicker. 2. You can use raw soymilk or cooked soymilk. [add some peanuts or walnuts to make soymilk. The soymilk is fragrant and nutritious. It's used to make Meiling congee with strong fragrance and sweet taste] 3. It's better to open the lid of the pot when cooking congee, because soymilk is easy to spill out of the pot. 4. In the process of cooking, people had better not leave the stove. 5. In the process of cooking porridge, you need to use a spoon to stir constantly, because soymilk and rice are very easy to stick to the bottom. 6. I like the taste a little bit thinner. Add more soymilk and less rice. When the porridge is not so thick, you can turn off the fire. 7. If you want to drink something thicker, add more rice. You can also add more yams. At last, boil it until it is thicker and turn off the fire. Because I tried to make Meiling porridge for the first time. I wanted to make it not thin or thick
