Potato chestnut congee
By VicentaLakin
AUTUMN WAS A GOOD SEASON, WITH GOOD HARVESTS, RIPE CHESTNUTS, SWEET SWEET POTATOES, FRAGRANCE OF RICE, FRESH AND FRESH PORRIDGE RICE, SOFT AND SWEET PORRIDGE WITH FRESH PORRIDGES AND RED POTATOES, RICH IN NUTRIENTS AND REGENERATING IN THE AUTUMN. THE ABUNDANCE OF UNSATURATED FATTY ACID AND VITAMINS AND MINERALS CONTAINED IN THE CHESTNUTS IS A PLENTIFUL SUPPLEMENT TO ANTI-AGE, PROLIFERATING YEARS OF LIFE, IN THE NAME OF THE LORD OF DRY FRUITS, AND IN THE AUTUMN THE CHESTNUTS WILL NOT BE SPARED. POTATOES CONTAIN MORE THAN 10 TRACE ELEMENTS SUCH AS DIET FIBRES, CARROTS, VITAMIN A, VITAMIN B, VITAMIN C, VITAMIN E AND POTASSIUM, IRON, COPPER, SELENIUM, CALCIUM, ETC. NUTRITION IS OF HIGH VALUE AND IS DESCRIBED BY NUTRITIONISTS AS THE MOST BALANCED “HEALTH” FOOD。
Recipe Recommendations
- rice 100g
- water appropriate amount
- sweet potato 1 block
- chestnuts of 20
- sweetening
- cook
- half an hour
- simple
Steps for Potato chestnut congee
1
Prepare the materials, chestnuts go early, I bake the skin。
2
Rice is immersed in water for half an hour。
3
Potato to the skin-scratches。
4
The water boiled for 20 minutes。
5
Put them in chestnuts and potatoes and keep cooking。
6
Just boil it to thick, but not too thick。
7
The finished chart。
8
The finished chart。Potato chestnut congee Make Tips
Chestnuts will be sweeter with oil. It's better to use red and yellow potatoes. Three, make the porridge a little bit。