Qizi congee(qi zi zhou )

Qizi congee

Introduction:

"This Qizi porridge is created by me. It feels smooth and QQ when cooked with Mianqi sheet, while the rice porridge is soft. If the two are combined, will the taste be very different? So I used Mianqi and japonica rice to make porridge together. I was worried that the rice porridge would be too light and tasteless. I added preserved egg, a very delicious porridge with different taste. "

Production steps:

Step 1: roll the flour and dough thin and cut into flour.

Step 2: fill the rice well.

Step 3: clean the rice with water.

Step 4: put the washed rice into the pressure cooker.

Step 5: put in the noodles.

Step 6: put in the right amount of water, the amount of water to be more, because the face Qi and rice are more like water absorption.

Step 7: add a little alkali. If you are afraid of destroying the nutrition of rice, you can not put it at all. However, if you put a little alkali, it will not destroy the nutrition of rice. If you have too much stomach acid, you can add a little alkali.

Step 8: peel and cut the preserved egg.

Step 9: put the sliced preserved egg into the pot.

Step 10: season with a spoonful of salt.

Step 11: cover the pressure cooker, press the congee key, and cook until thick and soft.

Materials required:

Japonica rice: moderate

Mianqi: right amount

Preserved egg: moderate amount

Salt: right amount

Note: 1. The proportion of rice and flour can be adjusted according to personal preference. 2. More water, because both Mianqi and rice like to absorb water. If you are afraid of destroying the nutrition of rice, you can not put it at all, but putting a little bit of alkali will not destroy the nutrition of rice. If you have too much stomach acid, you can add a little alkali.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Qi Zi Zhou