Chinese Food
Brown rice congee with cinnamon
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No, no, No. Never stop. Never stop. Bring the last bit of Osmanthus to a brown rice porridge. Brown rice is like white rice. It's peeled. It tastes rough. People don't like it. But I prefer coarseness. I'm not used to such fine grains as white rice porridge. Brown rice, like black rice, is not easy to boil. The method of golden cinnamon and black rice congee is copied as it is - stewing in electric stew pot, boiling in the pot, and finally adding osmanthus. Brown rice porridge is not as white and pure as white rice porridge, but with a little gray. It does not cover the golden light of osmanthus. Several golden guicongee. The fragrance of Guixiang is gone. Only the autumn wind is rustling. Autumn is getting deeper and deeper....
Cooking ingredients
Cooking Steps
Step1:Materials use
Step2:Wash brown rice slightly with wate
Step3:Water control and drainag
Step4:Pour in the stew. Add some wate
Step5:Put the stew cup into the electric stew pot with wate
Step6:Stew at low temperature for about 2 hour
Step7:Rice is rotten and congee is thic
Step8:Pour into the pot. Boil over medium low hea
Step9:Jin Gui washed away the floating dust with clear wate
Step10:Control dry moistur
Step11:Pour into the porridge pot. Stir well. Keep boiling for 23 minute
Step12:Flameou
Step13:Sheng Ch
Cooking tips:You can also cook porridge directly on the stove, but you need to stir it from time to time to avoid pasting the bottom of the pot. Cooked porridge can be seasoned or not seasoned according to their own taste. There are skills in making delicious dishes.
