Cooking Steps

Congee with tremella, lotus seeds and mung beans

Congee with tremella, lotus seeds and mung beans

Main Ingredients
Auxiliary Ingredients
1. In summer, this kind of porridge can be eaten after cold storage according to personal taste, and the effect is better.2. When choosing lotus seeds, I use Jianning lotus seeds, which are easy to boil.3. For the first time, you can taste whether the lotus seeds are soft and rotten, and determine the length of time for the second time.
-- Cooking Steps --
Congee with tremella, lotus seeds and mung beans
Step 1 . Lotus seeds, tremella, mung beans and rock sugar.
Congee with tremella, lotus seeds and mung beans
Step 2 . Wash the lotus seeds, add water and put them into the high-pressure cooker. After boiling, turn to low heat and cook for 20 minutes. Turn off the heat and cool for about 15 minutes before opening the lid.
Congee with tremella, lotus seeds and mung beans
Step 3 . Soak Tremella in hot water and tear it into small flowers for standby
Congee with tremella, lotus seeds and mung beans
Step 4 . Add the washed green beans into the pot.
Congee with tremella, lotus seeds and mung beans
Step 5 . Add Tremella.
Congee with tremella, lotus seeds and mung beans
Step 6 . Add a proper amount of rock sugar, cover the pot and cook for about 30 minutes.
Congee with tremella, lotus seeds and mung beans
Step 7 . After the porridge is finished, cool it before eating.
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