Northeast Ballast Congee
by Baby Mom's Kitchen
Favorite
Difficulty
Easy
Time
1h 30m
Serving
5
This delicacy is a household name in the Northeast, and it is a special delicacy of the Northeast. Although it is ordinary porridge, it is never tired of eating it. Even if it has been out for many years, it still does not forget this bite!
Big ballast, a specialty of Northeast China, the whole corn kernels are peeled by machine to become big ballasts, and then crushed to become second ballasts, and then crushed to become small ballasts. Choose according to your needs when processing.
Dumpling porridge is delicious with beans. I always put rice beans, safflower kidney beans, and carob seeds in my hometown. Today, I took the local ingredients at home and it tasted very good.
Some time ago, a friend from the south came to our house to play, and was catching up with my family to eat ballast porridge. She quickly served her a bowl. She laughed and said that she had never seen this in her hometown, and she hadn’t eaten it before. It’s okay. A large bowl was eaten up, it really saves face!
This big ballast porridge needs to be soaked for more than six hours in advance to make the porridge softer. My hometown is cooked in a large firewood pot. We don’t have this condition. I used to cook in a pressure cooker. I had a whim yesterday, but I didn’t expect to use the appointment function of the rice cooker. It will be so good. I was worried that it won’t be cooked. It seems to be superfluous. The rice grains are soft and rotten. The big white kidney beans are also noodles. This method is really good. I can drink it in my hometown early in the morning. The big ballast porridge, so happy!
Big ballast, a specialty of Northeast China, the whole corn kernels are peeled by machine to become big ballasts, and then crushed to become second ballasts, and then crushed to become small ballasts. Choose according to your needs when processing.
Dumpling porridge is delicious with beans. I always put rice beans, safflower kidney beans, and carob seeds in my hometown. Today, I took the local ingredients at home and it tasted very good.
Some time ago, a friend from the south came to our house to play, and was catching up with my family to eat ballast porridge. She quickly served her a bowl. She laughed and said that she had never seen this in her hometown, and she hadn’t eaten it before. It’s okay. A large bowl was eaten up, it really saves face!
This big ballast porridge needs to be soaked for more than six hours in advance to make the porridge softer. My hometown is cooked in a large firewood pot. We don’t have this condition. I used to cook in a pressure cooker. I had a whim yesterday, but I didn’t expect to use the appointment function of the rice cooker. It will be so good. I was worried that it won’t be cooked. It seems to be superfluous. The rice grains are soft and rotten. The big white kidney beans are also noodles. This method is really good. I can drink it in my hometown early in the morning. The big ballast porridge, so happy!
