Kidney Bean Ballast Congee

Name: Kidney Bean Ballast Congee
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 bowl Big ballast; Some Kidney Beans; Some baking soda

by Weilan Weibo

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Dumpling porridge with salted duck eggs and small pickles is the most typical way to eat in Northeast farmers in the past. The authentic Northeast farmer’s meal. At that time, in winter, except for cabbage, potatoes and radishes, there are basically no fresh vegetables. Dumplings porridge As a staple food, or with salted duck eggs, or with some small pickles, it is a meal. Don't look simple, the more you eat it, the more fragrant you eat, and now it's drooling thinking about it.

Ingredients

Kidney Bean Ballast Congee

1. Prepare the ingredients: Today I made ordinary dumplings. A bowl of rice is enough for a family of three.

2. Kidney beans are half a bowl, and those who like beans can add more.

3. Put all the ingredients in a larger container, wash them repeatedly, and put them in an electric stew pot.

4. Add baking soda, 1~2g is good, the smallest spice spoon in the baking, full of 2g, don't be too full.

5. Add a proper amount of water, the ordinary big ballast will swell up a lot after being boiled, the water consumption is large, at least three times more water should be added.

6. The electric stew pot is set for multi-grain porridge, and the start switch is 4.3 hours. Therefore, if you use this pot to cook rice, you must plan the time. It is a low fire and slow simmering, and you can never see the tumbling. The big ballast porridge cooked is particularly delicious.

7. When the time is up, open the pot, the big ballast is very soft and rotten, and the kidney beans are all boiled and bloomed. Old people with bad teeth can also eat it.

8. When it comes out of the pot, the Northeast people’s authentic way of eating is here. The two small pickles are salty green onion leaves and garlic cucumber. The salty green onion leaves are the favorite small pickles of the Northeast people. The pressed vegetables in many small restaurants are crispy, tender and fragrant. Appetizer. It's so delicious, it's not enough to cook in a pot.