Caotou Five Rice Porridge

Caotou Five Rice Porridge

by Mei is still

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Caotou was a commonly used vegetable. In the late Qing Dynasty, this wild vegetable gradually became a "garden vegetable". It has been well-known for nearly a hundred years, such as the "Steamed Grass Head" in Shanghai restaurant, which is made by quickly stir-frying grass head tender head and young leaves with hot oil. The finished dish is green in color, soft and fresh, and clear and greasy. When the grass head is put into the porridge, the refreshing and slightly fishy sweetness is refreshing, and the freshness and tranquility of the rain is really mesmerizing.

Ingredients

Caotou Five Rice Porridge

1. Wash buckwheat, black rice, gorgon rice, brown rice, black millet, and soak for 20 minutes

2. In a casserole, put soaked buckwheat, black rice, gorgon, brown rice, black millet, and add appropriate amount of water

Caotou Five Rice Porridge recipe

3. Bring to a boil on high heat, turn to low heat and cook until it is sticky

4. Wash the grass heads, chop them, and put them in the pot

Caotou Five Rice Porridge recipe

5. Cook until the grass heads are cooked and ready to be out of the pot

Caotou Five Rice Porridge recipe
Caotou Five Rice Porridge recipe

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