Yinchen Japonica Rice Congee

Yinchen Japonica Rice Congee

1. Yinchen should bring some white plush. February Yinchen and March Zhuo. Yinchen is the best this season

2. Soak in water, wash and remove the roots

3. Put cold water in the pot and simmer for about ten minutes to remove the residue and leave the soup.

4. Add japonica rice to the pot and pour the Yinchen soup. Simmer for about half an hour. If the juice of the Yinchen soup is low, add more water. Add a little rock sugar. Out of the pot

5. Don't waste the cooked Yinchen. After rinsing with water, add the peanuts and dark soy sauce. The cold salad is also delicious

Tips:

This porridge should not be too thick, it is better to be thin. Rock sugar is added to its own taste.