Cabbage, peanut rice congee
By VicentaLakin
TODAY, PEANUT CONGEE IS COOKED IN A WAY THAT IS DELICIOUS WITH A STRONG PEANUT FRAGRANCE, WHICH CONTAINS VITAMIN E AND A CERTAIN AMOUNT OF ZINC, WHICH ENHANCES MEMORY, RESISTS AGING, SLOWS BRAIN FAILURE AND SOURS SKIN. THE VITAMIN C IN PEANUTS REDUCES CHOLESTEROL AND CONTRIBUTES TO THE PREVENTION OF ARTERY SCLEROSIS, HYPERTENSION AND CORONARY HEART DISEASE. AND CABBAGE IS RICH IN THICK FIBRES, WHICH NOT ONLY EMBEDDING THE INTESTINES, PROMOTING DETOXIFICATION BUT ALSO STIMULATING GASTROINTESTINAL CREEPING, FACILITATING EXCRETION AND FACILITATING DIGESTION. THE TRACE ELEMENT ZINC CONTENT IN CABBAGE IS NOT ONLY NEGLIGIBLE IN VEGETABLES BUT HIGHER THAN IN MEAT AND EGGS. ZINC IS FREQUENTLY REPLENISHED IN THE BODY, WHICH PROMOTES THE GROWTH AND DEVELOPMENT OF YOUNG CHILDREN。
Steps for Cabbage, peanut rice congee
1
After the rice was washed clean, the water bubbled overnight。
2
The well-boiled rice is put in the boiler, and about 10 times boiled with water and then turned into porridge。
3
The peanuts also had a water bubble overnight。
4
Put the bubbled peanuts in the garlic moor and smash them。
5
When the rice porridge is almost ready, it'll be boiled for 10 minutes with the groundnuts。
6
The cabbage is washed and sliced。
7
When the peanuts are cooked, the cut cabbage will be cooked in porridge for three minutes。
8
If the salt is mixed in the right amount, the fire can be shut down。