Erhua congee(er hua zhou )

Erhua congee

Introduction:

Production steps:

Step 1: wash safflower and chrysanthemum and remove impurities.

Step 2: clean the japonica rice, soak it in cold water for half an hour, take it out and drain the water.

Step 3: put the japonica rice into the pot, add about 1000 ml cold water, and bring to a boil over a high fire.

Step 4: cook with low heat until eight mature, add safflower, chrysanthemum and sugar, stir well.

Step 5: continue to cook until the porridge is cooked and serve.

Materials required:

Japonica rice: 100g

Safflower: 6 g

Chrysanthemum: 6 g

White granulated sugar: 10g

Note: Food mutual restraint: Japonica Rice: Tang mengshen: "japonica rice can not be eaten with horse meat, tumorous disease. Don't eat with Xanthium sibiricum. It's painful. " Yu Ying, king of the Qing Dynasty: "although fried rice is fragrant, it is dry in nature and can help fire. It should not be avoided if it is not cold and diarrhea." Chrysanthemum: chrysanthemum, chicken and pork can be poisoned. Avoid eating celery together.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Er Hua Zhou