Shepherd's Purse Congee

Shepherd's Purse Congee

1. Pick and wash the shepherd's purse, and set aside the japonica rice.

2. Soak the rice in clean water for 15 minutes.

3. Blanch the shepherd's purse and set aside.

4. Boil the water in the pot, pour the japonica rice to a boil over high heat, and simmer on a medium-to-small fire.

5. Boil the japonica rice to become rotten.

6. Add the chopped shepherd's purse, and continue to cook for 5 minutes with an appropriate amount of salt.

7. Finally add a little sesame oil and turn off the heat.

Tips:

The shepherd's purse is blanched with a little salt in the water to keep the shepherd's purse green and color unchanged.