Meiling Congee

Name: Meiling Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Soy milk; 400g Shimizu; 80g Glutinous rice; 20g Japonica rice (standard one); 1 Yam; 1 small handful lily; Some crystal sugar

by Yue on willow head

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

After going to a big Nanjing porridge with my baby, I never forget it. After returning home, I felt that I boiled a pot. The taste is very similar to that of a food stall. The strong fragrance of soy milk and the soft glutinous yam are really super nurturing. what. It is said that for a while, Ms. Song Meiling did not think about tea and rice, so the chef in the house made a pot of porridge with fragrant rice and soy milk. Soong Meiling had a great appetite after drinking it, and later it became her favorite porridge. Later, it spread to the folks, and the name was "Meiling Congee".

Ingredients

800g Soy Milk
400g Shimizu
80g Glutinous Rice
20g Japonica Rice (standard One)
1 Yam
1 small handful Lily
Some Crystal Sugar

Meiling Congee

1. Prepare all the ingredients, soak glutinous rice and japonica rice 6 hours in advance. If you are using dried lilies, soak them in advance.

2. After the yam is steamed, put it in a fresh-keeping bag and crush it for later use.

3. Soy milk is boiled with water and put in the soaked rice

4. After the rice and soy milk boil over high heat, add the lily, change to a low heat, and boil for about 40 minutes until the rice grains are dissolved. (Stir frequently during the period, be careful of bottoming and overflow.)

5. Add the crushed yam puree and rock sugar, and cook for about 5 minutes. (After putting the yam puree, stir it frequently, otherwise it will paste the bottom)