Congee

Name: Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice; 50g Japonica rice; Some crystal sugar; Some Red bean paste

by White~Mist (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

"Tuk Tuk Tuk sells sugar porridge, three catties of walnuts, four catties of walnuts, four catties of husks, but also husks..." This nursery rhyme, which was popular in the depths of the alleys in Suzhou in the early years, has been passed down from generation to generation and is still familiar. As one of the folk snacks in Suzhou, sugar porridge was once a food that children never get tired of. Suzhou sugar porridge is red bean porridge. When it comes to the best sugar porridge in Suzhou, Pan Yulin's sugar porridge is none other than Pan Yulin's. I heard from the older generations that this restaurant is the most authentic and has made sugar porridge for a lifetime, and it best represents the essence of Suzhou sugar porridge. In fact, the most troublesome thing about cooking sugar porridge is to boil the bean paste, and the bean paste is also sieved to make the bean paste puree, but it is worth the time to be delicious.

Ingredients

Congee

1. Wash glutinous rice and japonica rice.

2. Put an appropriate amount of water and boil on high heat.

3. After boiling, turn on low heat, stirring several times in between.

4. Wash the adzuki beans, put them in the pressure cooker, put rock sugar, and cover the pressure cooker. When you hear the chick sound, turn on the medium and low heat for about 15 minutes.

5. Put the boiled red beans on the strainer and rub them into a puree.

6. The porridge can be thickened.

7. Put the porridge in a bowl.

8. Put the red bean paste on it and stir it when you eat it.

Tips:
The sieved bean paste is particularly delicate. If you have trouble, you can not sieve it. The taste may be different. Add some glutinous rice porridge to make it thicker.