Chinese Food
Clear away heat and moisten dryness
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Cooking ingredients
Cooking Steps
Step1:A great collection of ingredients. Mung beans and job's tears. I also add some lotus seeds that I like to ea
Step2:The ingredients and japonica rice are washed together. Then water is added. The water is thin. In fact, my family usually drink very thick porridge. But it's not good to take photos. Once in a whil
Step3:Make an appointment for the congee part of the electric pressure cooker. You can eat it when you arrive at the meal point. This one is thin because it's cooked. It's also very good to drink when it's cool in summer. It's not afraid of moisture rising and drying
Cooking tips:In May, all kinds of porridge can be cooked in the pattern of group work. It can be summed up as cooked is pattern, cooked is dead, cooked repeatedly... ... That's the pattern... Mother's dear porridge ~ especially in summer, she often cooks a pot of porridge to manage two meals a day. In summer, the most common porridge is mung bean porridge ~ in general, she has to grab a handful of job's tears to add when the fire goes down. Dehumidification ~ but I have seen that there is no dehumidification effect when Coix and japonica rice are cooked together. The reason is that rice grows in water and has heavy moisture. One supplement and one elimination make two opposites, but it's also said that just because they are opposites, so there are different opinions on how to eliminate the moisture of rice. I don't think about that much. It's no harm. I didn't like porridge when I was a child. Now I can't drink it, but I think I went to buy a lot of groceries together a few days ago. Standing in front of the kitchen table, I thought of white porridge first. So I drank it for two days
