Foodabc Festival food customs Autumn Equinox

#Beauty of trust # millet and sweet potato Congee

2024-04-23 13:59:54 266

As a Sichuan native, I was used to saying "porridge" when I was young, but I went to college to meet my classmates in the north and later my siblings in Guangdong. They all call it "Congee". They say that our "porridge" in Sichuan is not "Congee". Their "Congee" is full of soup, while our "porridge" is "pure soup with little water"! I must admit, indeed, there are significant differences in the methods and ingredients used. Students in the north often serve millet porridge, stick slag Congee and so on, while younger siblings in Guangdong often make various special Cantonese Congee, which is also very delicious. The same principle applies to the cultivation of people in one land and land! Every ingredient that appears on our dining table is carefully selected by us, giving it a sense of trust and giving back the beauty of trust! No matter where your hometown is and what your taste preferences are, I believe that "porridge" and "Congee" are both beautiful and a kind of feeling you can't give up!

Details of ingredients

Technique

difficultySimple
workmanshipcook
tasteOriginal flavor
timeTwenty minutes

Steps to make #Beauty of trust # millet and sweet potato Congee

1. Prepare the ingredients
2. After washing Xiaomi once, soak it in an appropriate amount of drinking water for a while
3. After soaking for half an hour, bring to a boil over high heat
4. Change to low heat, open the lid of the pot with a small slit, and simmer over low heat (it is best to use a non stick pot because millet is very sticky, and using other pots without staring can easily burn the pot)
5. The soup starts to thicken (stir a few times with a spoon during the process)
6. Add sweet potatoes
7. It's better to keep it simmering on low heat
8. Boiled sweet potatoes are soft and rotten, and the soup concentration is appropriate
9. Turn off the heat, cover the pot and let it sit for about ten minutes
10. It's ready to serve now
11. The nutrition of millet and sweet potato is well known. In winter, warm Congee is very suitable for regular consumption.
12. Original flavor and endless aftertaste