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Hua Dou Da Zha Zi congee
The most popular congee among people in Northeast China is the congee with glutinous corn and fragrant beans. It's so fragrantBecause the gruel is not easy to be cooked, it must be cooked until it is soft and rotten. Therefore, if you use an electric stew or casserole to cook the gruel, you need to simmer it slowly over a low heat for a long time, and you need to add more water. If you use an electric pressure cooker, after a program is completed, you can cook it again and cook it twice to make it more soft, rotten and fragrant.
Step 1 . First wash the corn dregs, flower lentils and peanuts and soak them overnight.
Step 2 . Put it into a pot of stew, add an appropriate amount of water, and put as much water as possible. Only when the porridge is thin can it taste good.
Step 3 . Cover the lid, turn on the high temperature block button and start cooking.
Step 4 . After the pot is boiled, during the cooking process, you should adjust the temperature block to the bottom, or the heat preservation block, and change it back and forth several times.
Step 5 . After cooking, keep it in the heat preservation block. The soup on it is very thick.
Step 6 . Dig a spoonful and see that the ballast and beans are very soft and rotten. I started cooking them in the morning and it's just right to eat them in the evening.
Step 7 . We northeast people are most proud of this delicious congee. Every once in a while, we come to a pot with salted duck eggs or large eggplant mixed in the air. Every time you eat it, you can eat it!
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