Best Early Autumn Recipes: Recommended Delicious and Cooling Congee
Because of the hot weather, a large amount of salt and other nutrients are excreted from the body through sweat. It becomes difficult to maintain a balanced metabolism, leading to physiological dysfunction and reduced cognitive ability. At this time, it's a good idea to eat some congee that replenishes qi, promotes the production of body fluids, and clears heat to relieve summer heat. This allows the body to absorb nutrients such as vitamins and minerals while clearing heat and aiding digestion.
Mung Bean and Mint Congee
Ingredients: Mung beans, mint, rice.
Method: Wash and chop the mint, place it in a clay pot, add clear water and simmer for 20 minutes, then strain to get the juice. Wash the rice, soak it in clear water for 30 minutes, and set aside. Wash the mung beans, put them in a clay pot with an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add the rice, bring to a boil again, then simmer over low heat until the mung beans and rice are soft. Stir in the mint juice and mix well.
Double Lotus and Purple Rice Congee
Ingredients: Lotus seeds, lotus root, black glutinous rice, round glutinous rice, rock sugar, honey.
Method: 1. Wash the lotus seeds, black glutinous rice, and round glutinous rice separately, and soak them in clear water for 2 hours. Wash the lotus root and dice it. 2. Place clear water, lotus seeds, black glutinous rice, and round glutinous rice in a pot. Bring to a boil over high heat, then reduce to low heat and cook until the lotus seeds are slightly open. Add the diced lotus root and rock sugar, and continue to cook for 30 minutes. Turn off the heat. Drizzle with honey after the congee has slightly cooled.
Celery and Mushroom Congee
Ingredients: Celery, water-soaked mushrooms, rice, salt, chicken essence, vegetable oil.
Method: 1. Wash and trim the celery, chop it into small pieces. Wash the mushrooms, remove the stems, and chop them into small pieces. Wash the rice. 2. Cook the rice with an appropriate amount of clear water in a pot to make congee. 3. Heat the vegetable oil in a pan, stir-fry the celery and mushrooms until fragrant, then add them to the rice congee. Add salt and cook for another 10 minutes. Season with chicken essence before serving.
Carrot and Kai-lan Congee
Ingredients: Carrot, kai-lan (Chinese broccoli), goji berries, rice, salt.
Method: 1. Wash the carrot and shred it. Wash the kai-lan and cut it into sections. Wash the goji berries. 2. Heat a pot over high heat, add rice and an appropriate amount of clear water, bring to a boil, then reduce to low heat and cook for 20 minutes. 3. Add the shredded carrot and salt to the congee, and cook for another 10 minutes. Finally, add the kai-lan, goji berries, and bring to a boil.
Cowpea Congee
Ingredients: Rice, cowpeas, stock, salt, chicken essence.
Method: 1. Wash the cowpeas and cut them into sections. Wash the rice. 2. Heat a pot, add stock and cowpeas. Bring to a boil over high heat, then reduce to low heat and cook until the congee is done. Season with salt and chicken essence before serving. He Ming, Executive Chef, Zhong Tang Fu Fine Cuisine Restaurant