Relieving Summer Lotus Leaf Porridge
1.
Pick fresh lotus leaves, wash and set aside. The old leaves taste bitter, the new leaves have no fragrance, and the medium is picked.
2.
80 grams of rice.
3.
Jiangmi 20 grams.
4.
Rinse it well, and boil the pot under the water.
5.
Bring to a high heat and turn to a low heat, stirring several times in the meantime, to prevent sticking of the pan.
6.
When the porridge is almost ready, cover with lotus leaves, put in rock sugar, turn off the heat and simmer for 15 minutes after cooking.
7.
The porridge is yellow-green in color and the rice grains are crystal clear.