Carrots, Yuba and Ginkgo Porridge

Name: Carrots, Yuba and Ginkgo Porridge
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 50g ginkgo; a little Cooking oil; 1 tsp salt; 1 piece Tangerine peel; 1 piece carrot; 1 Yuba

by Purple rhyme

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

The Chinese New Year eats more greasy, so try to eat something light in the morning to neutralize the stomach, this porridge can clear the heat and reduce the fire.
Ginkgo is also known as Ginkgo and Gongsun Shuzi. It is as large as an apricot kernel and white as jade, and its taste is sweet, bitter, and astringent. Overeating is easy to cause diarrhea.

Ingredients

150g Rice
50g Ginkgo
a little Cooking Oil
1 tsp Salt
1 piece Tangerine Peel
1 piece Carrot
1 Yuba

Carrots, Yuba and Ginkgo Porridge

1. Prepare the required materials, buy the ginkgo and remove the outer white shell

Carrots, Yuba and Ginkgo Porridge recipe

2. Soak the yuba and rice for half an hour in advance

3. Peel the carrots and cut into pieces, add a little salt and cooking oil to the soaked rice, mix well

4. Add appropriate amount of water to the clay pot to boil, then add rice

5. Add carrots when it boils again

6. Add ginkgo, cover and boil, turn to low heat for half an hour

7. When the rice blossoms into porridge, and the carrots are soft, add the yuba

8. Boil on low heat for half an hour again, add appropriate amount of salt.

Tips:
The rice is soaked and mixed with oil and salt to make the rice easier to soften when boiling, and it is easier to bloom the rice, which can shorten the cooking time.
You should choose the better kind of yuba, and the bad yuba will be easy to rot in the pot.