Osmanthus and Red Bean Congee
1.
After the red beans are cleaned, soak them in clean water, soak the beans in water and soak for 8 hours.
2.
Soak the saponaria in water for 24 hours. When soaking, the saponaria becomes soft and cleaned to remove impurities, and then soaked in clean water, changing the water 2 or 3 times during this period.
3.
Avoid the water soaked in red beans and saponia japonica, put the real thing in the pot (pressure cooker), add the prepared water, and cover the pot.
4.
The valve cover of the pressure cooker is integrated: turn on the medium heat, the top valve collects the steam, adjusts the low heat, the valve line is pushed out of the third gear line to turn off the fire, and the valve naturally falls. \nThe valve cover of the pressure cooker is separated: turn on the medium heat, the SAIC pressure valve, reduce the heat, turn off the heat after 30 minutes, and naturally drop the valve.
5.
After the valve is dropped, open the lid, the red beans are turned into sand, then add brown sugar and sweet-scented osmanthus, and serve.
Tips:
If there is no dried osmanthus, you can replace it with osmanthus sauce. When adding osmanthus sauce, the brown sugar should be reduced. The osmanthus sauce is very sweet. Each pot type is different, it is better to have the beans out of the sand when you cook the red beans. If you feel that the saponins have been soaked for a long time, you can also switch to quinoa.
