Purslane Congee

Name: Purslane Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g purslane; 60g Rice; 20g Glutinous rice; 700ml water

by Milk tea ink ink

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Purslane is a common wild vegetable with green leaves, red stems, yellow flowers, white roots and black seeds, so it is also called "five elements grass". It is a wild vegetable that has long been recorded in ancient books and has contributed to mankind. Folks also call it "longevity dishes" and "longevity dishes". Purslane is delicious and can be used to make a variety of delicacies. Using purslane to make porridge, the porridge is fragrant and nutritious.

Ingredients

100g Purslane
60g Rice
20g Glutinous Rice
700ml Water

Purslane Congee

1. 60g rice plus 20g glutinous rice

2. Put the rice in a small bowl, add water and wash 2 to 3 times

3. Put the washed rice into the rice cooker

4. Add water

5. Start the porridge button, about 40 minutes

6. Clean the purslane, remove the thick stems and leave only the tender leaves

7. When the porridge is cooked for 30 minutes, add the purslane leaves and cook for another 10 minutes.

Tips:
1. Don't pick purslane on the side of the road, because it is easily polluted by car exhaust and pesticides. It is best to pick fresh, bright wild vegetables in the suburbs.
2. Purslane and other wild vegetables should not be eaten more, especially not suitable for the elderly, infirm, and those with cold stomach.
3. Pregnant women, especially those with habitual miscarriage, should not consume purslane.