Duck Frame Soup Third-duck Frame Soup and Salty Congee

Duck Frame Soup Third-duck Frame Soup and Salty Congee

1. The ratio of glutinous rice to rice is two to one. If you use your hands to measure, grab glutinous rice twice, and the rice will cook exactly two bowls of porridge.

2. After washing the double rice mixture, add the pre-adjusted duck rack soup and soak for about half an hour

3. This is the size of a grain of rice that has been soaked for enough time

4. After the water is boiled, turn to a low heat and slowly slurp. It needs to be stirred once or twice during the period to avoid sticking to the pan

5. Cook for about ten minutes, and the rice grains can go to the next step after they grow up.

6. Add a lid and turn off the heat and simmer for ten minutes. Because the casserole has good heat preservation performance, there is enough temperature inside it to simmer the rice until mature.

7. After ten minutes, you can clearly see that the rice grains are fully unfolded. At this time, turn on the fire and continue to cook for a few minutes.

8. Add three spoons of oatmeal, stir evenly with a spoon, and cook on low heat. At this time, someone needs to watch by the side. The porridge is already thick at this time, and it will stick to the bottom if you don’t stir it.

9. After cooking for about two minutes, add some salt and mix well

10. Add the chopped coriander, turn off the heat and cover, and serve

11. The taste is moderately salty and fresh. When the lid is opened, the rice fragrant is mixed with the scent of duck soup soup, just one word-beauty

Tips:

1. The heat preservation effect of the casserole is good, and the cooked ingredients will not change the taste of the ingredients too much.
2. Skillfully use the stew function of the casserole to reduce the trouble of pan and sticky bottom.
3. The method and taste of this porridge are more southern, and the taste is relatively sticky
4. Adding oatmeal has two effects, increasing nutrition and increasing viscosity.