Osmanthus and Taro Congee
1.
After peeling the taro, wash and cut into small hob pieces
2.
Put it in the pot and cook for seven or eight minutes
3.
Add the japonica rice and glutinous rice and cook together
4.
After the high fire is boiled, switch to a low heat to cook, but keep the pot in a low boiling state, and be careful not to overflow the pot
5.
After cooking for 20 minutes, add the sweet osmanthus
6.
Add rock sugar and cook
7.
Cook for another 5 minutes, until the porridge is thick
Tips:
It has the effect of invigorating the spleen and qi, adding essence