In Guangdong's food culture, the practice of "three treasures" is completely different from that of similar foods in other provinces. These three treasures are soup, porridge and sugar water respectively. Cantonese people often eat rice congee, and they like to cook a pot of white porridge to clean up their intestines and stomach when they have breakfast, or feel unwell occasionally, or have a poor appetite. It is not easy for rice congee to cook delicious, and some people think it is too tasteless. Personally, rice congee cooked with Yao Zhu can highlight porridge best.

The umami flavor and fragrance. This time, I will share the method for everyone to learn. 　　

The materials are: 2 ounces of dried Yaozhu granules, half a cup of silk seedling rice, and a little salt and oil. 　　

First, wash the Yaozhu granules with clear water, put them in a bowl and soak them in boiling water for half an hour.

Wash the second silk of Miao rice, mix well with a spoonful of fine salt and a tablespoon of oil, and marinate for half an hour.

Boil water in a three-tile pot for half a pot. Boil the water with high fire first, then add rice, then pour the scallop with the soaked water, continue to simmer for 10 minute, and then simmer for one and a half hours.

Rice congee, a fragrant, smooth and soft Yaozhu, tastes super good. Please taste it!