Congee

Congee

Introduction:

Production steps:

Step 1: soak the corn dregs in cold water for 8 hours

Step 2: wash the rice beans

Step 3: wash small sticky corn dregs

Step 4: large corn dregs, warm water pot, high heat, turn to low heat after boiling

Step 5: cook until the big corn dregs are soft and swollen, then add the rice beans

Step 6: cook the rice beans until the skin begins to swell. Add cold water to make the beans cook quickly

Step 7: Step 6: cook for 15 minutes, then put small particles of sticky corn residue, continue to cover the pot with a small fire, and continue to simmer for 1-2 hours

Step 8: beans open to explain cooked, big residue porridge soft glutinous fragrant, can eat

Step 9: if you like white sugar, you can add some

Materials required:

Big corn residue: 140g

Small sticky corn residue: 85g

Northeast rice bean: 60g

Water: moderate

Sugar: right amount

Notes: 1. The grains of dazanzi porridge are coarse. It is recommended to eat less for children, the elderly or other people with weak digestive function. 2. Don't add alkali to make dazanzi porridge to increase the viscosity, which will destroy the nutrition. Put a small amount of sticky corn residue in the pot, the viscosity is very good. 3. Sticky corn residue is easy to stick to the pot, it's better to use a non sticky pot

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original