Drinking congee has become a habit of our health care. It is essential to have two meals of congee a day. Drinking yam and goji berry congee is also a way of health care. So what are the tips for cooking congee, and why does glutinous rice need to be soaked for a while before cooking?
【Name】
Yam and Goji Berry Congee
【Ingredients】
150g glutinous rice, 200g yam, 50g goji berries, sugar to taste.
【Instructions】
Wash the glutinous rice, peel and wash the yams, and cut them into small pieces. Simmer over low heat for 30 minutes until it becomes a congee.
【Benefits】
This congee is soft and refreshing, and can eliminate fatigue, nourish blood, and improve eyesight.
【Why does glutinous rice need to be soaked for a while before cooking?】
First, before cooking congee, the glutinous rice must be soaked for a while, about 30 minutes. There are two advantages to doing this. One is that soaking the rice for a period of time makes it easier to cook when making congee. The second advantage is that the soaked glutinous rice will result in a smoother and more delicious congee.
When cooking mixed grain congee, such as using black rice, barley, lotus seeds, and other relatively hard ingredients, you can wash all the ingredients and put them in a pot before going to work in the morning. Heat it up while having breakfast, without waiting for the water to boil, just heat it up. When you come home from work in the evening, all the ingredients have already softened from soaking. At this time, start cooking the congee, and after the water boils, add some cold water a few times. This will save half the usual cooking time.
If there is no time to soak, you can still make it fresh. Wash all the ingredients and put them in a pot of water. Turn off the heat when the water boils, and let the ingredients simmer in the hot water. During this time, you can do other household chores. After half an hour or more, turn on the heat again and continue cooking. You can still cook a pot of soft and delicious congee, and it can save one-third of the time.
It is important to note that when cooking mixed grain congee, it must be cooked with glutinous rice, millet, or sticky rice. This will make the congee soft and sticky. If you add some white fungus, it will add a smooth texture to the congee. By saving time and gas, you can achieve two goals. It's worth a try.
