Osmanthus and Ginkgo Congee

Name: Osmanthus and Ginkgo Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some ginkgo; 1 cup Rice; 5g Osmanthus; Some crystal sugar; Some Candied cherry; 1/2 a cup Sorghum Rice

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Ginkgo osmanthus porridge, both cold and hot, eat one porridge and two.
I put the rest of the porridge cooked for breakfast in the refrigerator,
Take it out while eating,
Mix with candied cherries,
Take a bite, and let the coolness into your heart and spleen,
That refreshing, that delicious, I really didn't expect the iced porridge to be so delicious.

Ingredients

Some Ginkgo
1 cup Rice
5g Osmanthus
Some Crystal Sugar
Some Candied Cherry
1/2 a cup Sorghum Rice

Osmanthus and Ginkgo Congee

1. Instant White Nuts

2. Dried Osmanthus

3. Sorghum Rice

4. Rice,
The amount of rice is added according to the number of people eaten, the ratio of rice to sorghum rice is 2:1

5. Wash the rice and sorghum rice, pour an appropriate amount of water into the pot,

6. Bring to a high heat, turn to low heat and simmer until the rice is crispy.

7. Add the white nuts and sweet-scented osmanthus and cook for a while. You can add rock sugar while it's hot according to your preference, and eat it after the rock sugar melts. You can also add rock sugar and put it in the refrigerator before eating. The candied cherries I cooked before, mixed with iced porridge, tasted very good.

Tips:
This porridge is simple and convenient, nourishes the stomach and invigorates the spleen, and cools and relieves the heat. Recommend!
It can be eaten hot or drink cold.
Candied cherries can be left alone, just add rock sugar, or add other rock sugar fruits.