Sugar congee
By VicentaLakin
The congee is a sunanking snack. The porridge is made of red sugar, made of rice, which is added to the porridge, and when it is eaten, the porcelain is cut into thin pieces and mixed into the porridge. Given the limited living conditions, I have this congee, which is slightly more adjusted than the real congee program. No large sections are cooked, and when they are eaten, they are cut into thin pieces and mixed into porridge. It's about cutting the lichen into pieces and cooking with the rice. This porridge has a remarkable breeding effect. They can make up for abdominal blood, healthy spleen for stomachs, sourness, beauty, etc。
Recipe Recommendations
- glutinous rice 90g
- lotus root 200g
- brown sugar appropriate amount
- dried longan appropriate amount
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Sugar congee
1
The rice is washed clean and immersed in cold water for 30 minutes。
2
Cinnamon dry cleaning, 10 minutes in cold water。
3
The rice, together with the water immersed in the rice, pours into the larvae。
4
Cinnamon, and water immersed in cinnamon, pours into the larvae。
5
With proper water, the guts will be put into the food and cooking。
6
Lotus go clean up。
7
In 20 minutes, the rice is cut into a piece of a meal。
8
Stuffed to the lichen, added red sugar, power out。
9
If you mix it with red sugar, you can enjoy it。Sugar congee Make Tips
One, when the rice is soaked, the porridge becomes thicker and tastes better. 2. More permeable after dry leaching. 3. Gravity can be added. You can also add red dates. 4. The use of red sugar is increased by individual population tastes。