Rice with lily and soybean milk

Rice with lily and soybean milk

Introduction:

"It's a very warm meal. Use soybean milk instead of water. Add some lilies to the rice and cook together. It's nutritious. Soybean milk is rich in plant protein, phospholipid, vitamin B1, B2 and nicotinic acid. In addition, soybean milk also contains iron, calcium and other minerals, especially its calcium, which is very suitable for all kinds of people. Lily has the function of nourishing the stomach and calming the nerves. When the stomach is not good or the diet is improper, you can eat some. Lily not only has a good nutritional function, but also has a certain preventive effect on a variety of seasonal diseases caused by dry climate in autumn

Production steps:

Step 1: prepare soybean milk, rice and Lily.

Step 2: soak lily for 5 hours in advance.

Step 3: wash the rice and put it into the casserole.

Step 4: put in the soaked lily.

Step 5: pour in the right amount of soybean milk.

Step 6: set the casserole on fire, cover it and cook it up slowly over a low heat.

Step 7: add a little lard after the soymilk rises.

Step 8: turn off the heat and simmer for 3 minutes, then turn on the minimum heat and simmer for 1 minute, then turn off the heat and simmer for 3 minutes, and simmer the rice slowly several times.

Materials required:

Soybean milk: 250 ml

Rice: 200g

Lily: 30g

Lard: 3 G

Note: this rice is slowly cooked with the remaining temperature of the casserole. When cooking rice, always use the minimum fire. If it's too troublesome, you can use the electric rice cooker to cook it. The amount of soybean milk is the amount of water normally used to cook rice.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light