Brown Rice Congee

Name: Brown Rice Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a cup Gorgon rice; 1 cup brown rice; 2 pcs Portunus; 200g Yam; 1 small piece pumpkin; 100g green beans; 200g Pig bone; 2 tsp salt

by You Ma Food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After a hot summer, the human body begins to condense the yang qi that is slowly leaking out, so we might as well start by regulating the spleen and stomach for the autumn regimen. The best food tonic for the spleen and stomach is none other than yam and gorgon. However, since it is in autumn, how can you miss another gift of rivers, lakes and seas, crabs.
At this time, for foodies, you can't afford yourself if you don't eat crabs. So, let's just have a spleen and delicious health porridge with crabs and meat, and braise everything you like in one pot, beautiful!

Ingredients

1/2 a cup Gorgon Rice
1 cup Brown Rice
2 pcs Portunus
200g Yam
1 small piece Pumpkin
100g Green Beans
200g Pig Bone
2 tsp Salt

Brown Rice Congee

1. Wash the gorgon, soak it in water for 3 hours in advance, a cup of brown rice

2. Wash the gorgon and brown rice together, put it in the pot, add water to 1.5 cups

3. Peel the yam, cut the hob into pieces, soak in vinegar water to prevent oxidation, cut the pumpkin into small pieces, remove both ends of the kidney beans, and fold them into two pieces

4. The tube bones are salted one day in advance, which will be more delicious. Two swimming crabs, clean with a brush

5. Rinse the tube bones under running water to remove excess salt

6. Put the yam, tube bones, and pumpkin into the electric pressure cooker

7. Because of the tube bones, the gorgon is more difficult to cook, so choose the button for chicken, duck and fish, and you need to add dishes later, so remember to press the button for adding dishes midway, select the cooking method, the pressure is 40, and then press start

8. Wait until the last 10 minutes, chop the swimming crabs in half when adding dishes to the sound

9. If you still can’t open the lid, you can press and hold the quick exhaust button for 2 or 3 seconds to accelerate the exhaust. Put the green beans and crab cubes into the pot, add salt, and close the lid and continue until the cooking is complete.

10. Even if the porridge is still relatively thin, rice and gorgon are particularly prone to swelling. After opening the lid for half an hour, the sticky scoop will not move, so if you like the thinner, hurry up and eat.