Red Dates Tremella Lily Congee

Name: Red Dates Tremella Lily Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Japonica rice; 1 Tremella; 15g Dried lily; 8 pcs Red dates; crystal sugar

by JU's small kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather is dry in autumn, so you must eat more foods that moisturize the dryness and nourish the lungs, especially the elderly and children. Congee is a very good choice. It is simple and nutritious and easy to digest, so I often make it for them in different ways. The ingredients of this porridge are the most common, but the effect of nourishing the lungs and moisturizing dryness is super good, I want to pay attention You can also try it for health maintenance.

Ingredients

Red Dates Tremella Lily Congee

1. Wash the japonica rice and put it in a casserole, add appropriate amount of water to a boil over high heat and turn to low heat and simmer for 15 minutes

2. Soak dried lily in cold water for later use

3. After soaking the white fungus, tear it into small pieces (I did not use all of the white fungus, I only put a quarter of it), wash the jujube, remove the soaked lily and drain the water for later use.

4. When the rice soup is thick, add the previously prepared ingredients and continue to cook for ten minutes

5. Add appropriate amount of rock sugar to taste, cover and simmer for a few minutes in the remaining temperature of the casserole

Tips:
Cooking porridge in a casserole saves time and effort. The whole waxy is sweet and feels much more fragrant than the pressure cooker. And the weather is getting colder and colder, and the heat preservation effect of the casserole is particularly good. Even if you finish a meal, the remaining porridge at the bottom of the pot is still warm.
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