Congee with Taro and Vegetables

Name: Congee with Taro and Vegetables
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 1 piece Pig bone; 500g taro; 450g Shanghai Green; a little salt; Some Cooking Wine; A few pieces ginger

by Le Shi Ji

4.7 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

3

Tube bones are rich in collagen, a lot of calcium, phosphorus and rich trace elements, which can not only strengthen physical fitness and improve human immunity, but also promote the development of children’s bones and prevent osteoporosis in the elderly. It is one of the few alkaline foods, and it is also rich in fluorine, which can not only enhance immunity, but also protect teeth, clean teeth and prevent caries. Therefore, you should cook this porridge for your family more in autumn and winter.

Ingredients

150g Rice
1 piece Pig Bone
500g Taro
450g Shanghai Green
a little Salt

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Some Cooking Wine

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A few pieces Ginger

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Congee with Taro and Vegetables

1. Clean the bones you bought.

2. Put ginger on the bones, blanch the cooking wine, put it in a rice cooker, add enough water to boil, then turn to simmer for an hour and a half.

3. Prepare the ingredients when boiling the soup, peel the taro, wash and cut into small hob pieces.

4. Shanghai Qing selects the old leaves, washes them, chopped them, and fry them in a frying pan before serving.

5. Add mischievously washed rice and taro in the bone broth after 1 and a half small.

6. Wait until the taro is soft and waxy and the rice thickens. Add a little salt to adjust the flavor.

7. Finally, add the fried greens and mix well.

Tips:
1. Rice can also be replaced with other miscellaneous grains according to personal preference.
2. Don't use high heat for the bones, but simmer them slowly to get the nutrients out.
3. Don't put the salt too early, because putting it too early will accelerate the solidification of the protein in the bones and affect the deliciousness of the soup.
4. Put the vegetables in last, don't cook them too much.