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.
8.
Simple and easy, attractive scent, delicious and calcium porridge.
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.
