Chinese Food
The way of nourishing life in spring
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Cooking ingredients
Cooking Steps
Step1:All the ingredients except jujube, longan and walnut were soaked in water for more than 3 hours.
Step2:Put half of the water in the casserole. Add the red beans, black beans, and thicken the seeds and boil.
Step3:Half an hour later, pour in rice and purple rice, together with the soaked water.
Step4:Boil in high heat and turn to low heat and simmer for an hour. Pour in lotus seeds, peanuts and red dates and continue to cook together.
Step5:When the porridge is very thick, add walnuts, cook it over low heat until it is soft and rotten. Finally, add sugar or brown sugar to taste it.
Cooking tips:1. Soak rice - the first step is to make soft and smooth porridge and soak rice for at least 30 minutes to let rice grains absorb water. If you add beans and other food materials, you must soak them in water alone for more than one hour. It's easier to be soft and rotten and easy to digest and absorb when you take in water. 2. Add cold water - the right amount of water will make a thick and suitable congee. Generally, the ratio of rice and water is - 1-13. The ratio of rice and water is - 1-10. (use the ordinary rice measuring cup) 3. Heat - the ordinary rice is put into the pot and boiled in a big fire. Immediately turn the medium and small fire to stir continuously. If it is easy to overflow, turn to the minimum fire and slowly boil it to the thick. I like to cook congee in a large casserole. As a result, congee is not suitable to paste Second, it is not easy to overflow rice soup and lose nutrients. And the porridge will be more dense. 4. Stir - as the saying goes, it's not skillful to cook porridge. Stir it under thirty-six times. First, stir it to prevent the rice grains from sticking to the pot when the fire is high; later, stir the rice grains when the fire is low and the porridge is slow to boil, which will make the rice grains disperse
