Congee with red bean and lotus root

Congee with red bean and lotus root

Introduction:

"Local people like to use red beans for porridge, and fresh red beans can also be used for cooking. I gradually like the red beans. In fact, when I was a child, my mother did not plant red beans and ate less. It turns out that red beans are so nutritious. Red beans are rich in vitamin B1, B2, protein and a variety of minerals. They can replenish blood, diuresis, detumescence, and promote heart activation. Eating more red beans can promote blood circulation, strengthen physical strength, and enhance body resistance. Therefore, in autumn, eat more red beans. Red bean soup, red bean porridge, and red bean sand can be used as snacks. Ingredients: 100g rice, 50g red beans, 100g lotus root ingredients: a little edible oil, a little salt

Production steps:

Step 1: ingredients.

Step 2: soak red beans in advance. This one was soaked all night.

Step 3: wash the rice.

Step 4: bring the water to the boil, add the rice and mix.

Step 5: add red beans.

Step 6: peel and dice lotus root.

Step 7: cook the red beans and rice, add some oil and diced lotus root.

Step 8: cook the diced lotus root well.

Step 9: season with or without salt.

Materials required:

Rice: 100g

Lotus root: 100g

Refined salt: a little

Red beans: 50g

Edible oil: right amount

Precautions: 1. Red beans should be soaked in advance. Or cook for a while before adding rice. 2. It can be with or without salt.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light