Chinese Food
White fungus, lotus seed, glutinous rice and mung bean congee
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In Midsummer in Beijing, there will always be people selling lotus plants. I never saw them in the northeast. So every time I see it, I can't help buying a bundle to go home, or peeling lotus seeds to make porridge, or boiling sugar water, or eating it raw. It's also interesting~
Cooking ingredients
Cooking Steps
Step1:Wash the mung bean and glutinous rice. Put enough water in the pot and soak for a while. Then you can prepare other materials. To make the mung bean worse and faster, you can add some baking soda
Step2:The lotus seed peels off the green skin. The tremella is washed and torn. Put it in the pot.
Step3:When the fire is over, change the heat to a small one and cook for 30 minutes. Turn off the fire and cover for 30 minutes. I use an induction cooker. You need to adjust the time according to your own fire power. In addition, be careful of the pan and paste.
Cooking tips:Because we eat and cook as much as we like every time, so we don't use many ingredients. We can make more if we have many people in our family. But we don't recommend using a lot of mung beans and glutinous rice. It's too thick to cook. It's the best to be clear and refreshing. There are skills in making delicious dishes.
