Millet Lentil Congee
1.
Ingredients: 50 grams of millet, 50 grams of lentils, accessories: 2 grams of wolfberry
2.
Lentils are also considered legumes. They contain a variety of vitamins and minerals, as well as high levels of protein and folic acid. Lentils are very well cooked, and generally they can be cooked easily without soaking.
3.
Wash the small yellow rice and lentils, (the millet and lentils are soaked in water for one hour first, it will be easy to cook and sticky, if you don’t have time, you don’t need to soak, but you need to properly extend the cooking time) wash the wolfberry with cold water Soak softly.
4.
Put the small yellow rice and the lentil cubes into the casserole together, add a moderate amount of cold water, it is best to cover the ingredients more than 3 cm, because the process of cooking will consume a lot of water. For thinning, add water according to taste.
5.
After adding a lid to a high heat, you can turn off the heat and simmer for a while, so that it will be cooked through again, which can save cooking time and energy.
6.
If you don't want to turn off the heat and simmer, just turn to low heat and cook forever.
7.
You can use a spoon to stir in the middle, then turn to a low heat and cook for about half an hour, and it will be almost cooked.
8.
It is very important not to underestimate the conversion of high-fire to low-fire, and it can also boil out the aroma of porridge and produce rice oil, so this is very important.
9.
When the small yellow rice and lentils are boiled and bloomed, and the rice oil is also produced, you can add goji berries.
10.
Boil for about 2 minutes again, stir evenly to form a thick and fragrant flavor, you can eat it out of the pot, especially fragrant and delicious.
Tips:
1. The millet is soaked in clean water for one hour first, it is easy to cook and sticky, if there is no time, you can not soak, but the cooking time should be appropriately extended;
2. Lentils are well cooked. Generally, if you don’t have time, you don’t need to soak them.
3. Add water as you like. If you like sticky, add less water, if you like clear, add more, but it's best to cook until the rice grains and water are evenly distributed; you must cook the rice oil.
