Lily Porridge

Name: Lily Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Dried lily; 50g Dried seeds; 60g Glutinous rice; 60g Rice; 40g oat; Some Jujube slices

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It’s summer, and it’s suitable to cook some porridge with heat-clearing effect for the family to drink. I like to cook the porridge in a ceramic pot. It is slow-cooked on low heat. The porridge is much thicker and smoother than the stainless steel pot. The taste is good and the taste is good. Today, I used my family's newly added pottery king's colorful Korean soup pot to cook a lily and white fungus porridge. I didn't want to have red dates anymore, but to make the soup color and taste better, I added a few red dates. "

Ingredients

Lily Porridge

1. Prepare the ingredients, originally I didn’t plan to put red dates, so I didn’t photograph it

2. Soak the dried lotus seeds and lilies in cold water 20 minutes in advance

3. Check the soaked lotus seeds, and use a toothpick to pass out the lotus core

4. Put 2L of water in a ceramic pot, add seeds and lily, turn to low heat for 15 minutes after the water is boiled

5. Then put in oats and rice

6. For better taste and color, I added a little red jujube slices after pitting, and continued to cook slowly.

7. After 20 minutes, the porridge is thicker, but the consistency is not enough. Continue cooking slowly on low heat

8. After boiling for another half an hour, the porridge became very sticky, not thick, but sticky. There was still soup, but the soup was also sticky. The porridge is ready at this time

9. Scooping a spoonful shows the sticky look. This kind of porridge is delicious and smooth.

Tips:
You don't need to open a large fire in a ceramic pot. The smallest fire can cook the porridge until it is thick. A low fire pot is delicious and saves energy.