Chinese Food
Nourishing Qi, nourishing face, brown sugar, red date, big potato congee
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My best friend brought me big potatoes and ginger from my hometown. I think I haven't eaten the big potato porridge in my hometown for a long time. I miss the big potato porridge cooked by my father when I was a child. It's soft, waxy and sweet. I can finish a big bowl every time
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Soak glutinous rice in warm water for 1 hour in advanc
Step3:Peel and clean big potatoes. Cut into piece
Step4:Add water to boil in the pot. Add glutinous rice, red dates, and boil in high heat for 45 minutes instead of low heat
Step5:Until the glutinous rice starts to rot. the rice soup becomes a little thick
Step6:Add potatoes, ginger and stew for about 20 minute
Step7:Add in brown sugar and wolfberry. Keep boiling for about 10 minutes, and then you will be out of the pot
Step8:The cooked big potato congee is full of gum. The big potato is powder. The glutinous rice congee is very soft and glutinous. The taste is very good ~ there is a smell of brown sugar and ginger. I like it very much.
Cooking tips:1. It's better to soak the glutinous rice in advance; 2. After the porridge water is boiled, it's recommended to use a small fire. Otherwise, it's easy to overflow; 3. Don't put the big potatoes into the pot at the same time with the glutinous rice. The big potatoes are easy to boil (without the big potatoes, it's OK to put the Huaishan mountain. It's just as delicious) there are skills in cooking.
