Red Dates, Longan and Sweet Potato Congee
1.
One cup of long-grain jasmine rice into a large bowl;
2.
Scrape the outer skin of sweet potatoes, a handful of jujube, and a handful of dried longan. The dosage can be adjusted according to the amount of consumption; sweet potatoes should be sweet and chewy;
3.
Wash the rice twice with cold water and soak it in cold water for 15 minutes; after a short time of soaking and then boiling, the rice is easy to cook and has a good oily effect; the rice should not be scrubbed hard. The surface layer of vitamin B and vitamin K1 nutrients It is water-soluble, easy to lose after washing and rubbing for a long time;
4.
Put rice and appropriate amount of cold water into the boiling pot; it doesn’t matter what material the pot is used for porridge, casserole, ceramic pot, glass pot, various metal pots can be used, as long as the pot is deep enough and easy to be large enough; try water once Add enough, if you add water halfway, you must heat the water;
5.
Put the lid on and heat on medium heat;
6.
After the water is boiled, turn to a low heat, and the lid can be staggered a little bit, which can effectively dissipate heat and prevent the pot from overflowing;
7.
When the rice is slightly viscous, put the jujube in the pot, continue to cover half of the lid, and simmer slowly; the jujube will continue to absorb the rice soup and become full and moist;
8.
When the rice grains become more and more swelling and the rice soup becomes thicker and thicker, put the dried longan into the pot; when the dried longan is put into the soup, the sweetness will be released, the flesh will become tasteless, and the rice soup will become light brown; if you want to eat it Taste and chewy longan meat, you can put it a few minutes before it is out of the pot;
9.
Sweet potatoes should not be cut in advance, and should be cut before entering the pot to prevent the starch on the surface from oxidizing and turning black;
10.
When the rice grains are too strong to be separated and the rice soup becomes oily and viscous, put the sweet potatoes in the pot and cook for 5-10 minutes to turn off the heat.
Tips:
1. There is no limit to the variety of rice, just choose the place and variety you like; each ingredient is not suitable to be put in at one time, it can be put in order according to the maturity speed and taste;
2. Add enough water at a time and boil slowly over medium and small heat; it is the best state to boil rice oil, but you can adjust the time according to your favorite taste;
