Amaranth and Mung Bean Congee

Name: Amaranth and Mung Bean Congee
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Amaranth; 150g Rice; 60g green beans; 2 pieces Chives; 2 tsp salt; 1800ml water

by Fragrance

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In the sultry dog days, the appetite is often poor, so it is necessary to boil a pot of "amaranth and mung bean porridge" to relieve the heat.

Ingredients

60g Amaranth
150g Rice
60g Green Beans
2 pieces Chives
2 tsp Salt
1800ml Water

Amaranth and Mung Bean Congee

1. Prepare ingredients, wash and drain the amaranth

2. Wash the rice and mung beans into the pressure cooker, add about 1800 ml of water

3. 25 minutes

4. Boil water in a pot, add amaranth and blanch water for 20 seconds, remove it and let it cool

5. Squeeze the water as much as possible and chop the amaranth, chop the shallots

6. After the porridge is cooked, add amaranth and stir well and cook for a minute or two

7. Add two teaspoons of salt to taste and mix well

8. Add in the chives at the end

Tips:
Amaranth is known as the "longevity dish" in folk. It is rich in nutrients, calcium content is higher than that of the same weight of milk, and contains vitamin K that facilitates calcium absorption. It is the champion of calcium supplementation in vegetables.
Amaranth has a high oxalic acid content, it is best to blanch it in boiling water before cooking, which is conducive to the absorption of minerals in it.