Red Bean and Bacon Zongzi Congee

Name: Red Bean and Bacon Zongzi Congee
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 (red bean bacon) Zongzi; Some water

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Before the Dragon Boat Festival arrived, Zongzi first flooded.
This year we will not include zongzi, and the steady stream of zongzi has already blocked the house.
When I was young, I was always afraid of not enough, but now I always dislike too much. Zongzi is not easy to digest if you eat too much. Suddenly, I took the rice dumplings apart and cooked the porridge. The thick soup porridge should be easier to digest than the sturdy rice dumplings, but the glycemic index should also be higher. Without diabetes, I don't care about this.
Just grab a zongzi, red bean bacon, classic taste, but not delicious. Cold rice dumplings, especially cold rice dumplings taken out of the refrigerator, are particularly strong. They are first heated in a steamer to make them loose. The rice grains are boiled until they are soft and rotten, and when they are put in a bowl, they look like a layer of soup. After a while, the soup has been completely absorbed by the rice grains and it melts in the mouth, which is very good. . .

Ingredients

1 (red bean bacon) Zongzi
Some Water

Red Bean and Bacon Zongzi Congee

1. Ingredients: 1 red bean bacon zongzi with appropriate amount of water

2. Put the zongzi in a steamer to heat up, peel off the skin, and put it in the pot. Add appropriate amount of water

3. Mash it with a spoon. Heat while stirring on the fire, turn to low heat after boiling, boil the soup to thicken, turn off the heat, and serve.

Tips:
The water consumption needs to be added according to your own preferences. Thick porridge uses less water, while thin porridge uses more water.
The zongzi tastes slightly weak after being cooked into porridge. Those who like thick taste can add salt to taste as appropriate.