National Meiling Congee

Name: National Meiling Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g Soybeans; 10g Japonica rice; 20g Glutinous rice; 100ml milk; Some Yam; 7 pcs crystal sugar; 500ml water

by Cher Cook Lady mm

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I have been to Nanjing once and ate the national Meiling porridge once, and it was amazing. It is sweet and soft, milky and creamy, and rich in nutrition. It is said that there was a period of time when Song Meiling didn’t think about tea and rice, so it was in the house. The chef made a pot of porridge with ingredients such as fragrant rice and soy milk. Soong Meiling had an appetite, and later it became her favorite porridge. Later, it spread to the folks, the name is "Meiling Congee"~~Excerpted from Baidu

Ingredients

40g Soybeans
10g Japonica Rice
20g Glutinous Rice
100ml Milk
Some Yam
7 pcs Crystal Sugar
500ml Water

National Meiling Congee

1. Soak soybeans in advance, soak japonica rice and glutinous rice for at least 1 hour

2. Soybeans add 500ml water, squeeze soy milk

3. The squeezed soy milk is filtered

4. Pour milk and soy milk into an electric pressure cooker

5. Add japonica rice and glutinous rice, close the lid and then baby porridge procedure

6. At this time, the yam is steamed, peeled, steamed and mashed

7. The porridge is cooked, add the yam and stir, continue to cook, no need to cover

8. Add rock sugar, boil it, and it will taste delicious (ignore my hand in making steamed buns)

9. It's delicious, soft and glutinous

Tips:
Picture three is the Meiling porridge eaten in Nanjing.\nThe porridge is easy to stick to the pot, so it is best to cook it in a non-stick pan.\nThe casserole can be boiled slowly over a low heat. Remember to keep stirring\n