Tremella, Soybean, Wolfberry Millet Congee
1.
Wash the white fungus, soak the bubbles in clean water and expand it.
2.
Wash the soaked white fungus, pick them into small flowers and drain the water
3.
Soak the soybeans in clean water overnight until they are plump and round, then rinse and drain.
4.
Rinse the wolfberry and soak it in clean water for a while
5.
Take out an appropriate amount of fresh millet for use
6.
Wash the millet and add an appropriate amount to prepare it for cooking
7.
Put in the soybeans and cook together on high heat
8.
Soybeans and millet are boiled until six mature and there is a thick rice soup
9.
Put the white fungus into the medium heat and cook it frequently to prevent the bottom of the pot from getting muddy
10.
Boil until it is eighty mature, add medlar, change to low heat and cook until the millet porridge is sticky, then serve
11.
Put the soft and fragrant white fungus, soy, wolfberry and millet porridge in a container and you're done
12.
It's great to eat with oil cakes and braised pork liver with pickles
13.
The nutritional value of white fungus, soybean, wolfberry millet porridge is very rich
14.
The taste of millet porridge is fragrant and mixed with white fungus. The crispy taste and the strong bean aroma are super perfect.
15.
A nutritious breakfast is the driving force to start a beautiful day
Tips:
The nutritional value of millet is very high, and it has the following types: the first type, the fat and carbohydrate contained in millet are very large, which can produce a feeling of fullness when entering the esophagus. For people who want to lose weight, it can have the effect of weight loss and body shaping. Second, millet contains a lot of iron, which can effectively alleviate the condition of people with iron deficiency anemia. The third is that millet contains a certain amount of potassium. Eating some millet often can effectively prevent the occurrence of hypokalemia.
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