Rice Crust Porridge

I believe many of my friends have drunk Guoba Congee when they were young, and I believe everyone still remembers the taste. Let me introduce it to you.

Rice Crust Porridge

Ingredients for rice crust porridge

Ingredients: 100g glutinous rice, 200g rice crust (millet),

Accessories: 50g hawthorn,

Seasoning: 10 grams of white sugar

How to make rice crust porridge

1. Break the rice crust into pieces; slice the hawthorn and dry them, then wash the hawthorn slices.

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

3. Take a pot and put in cold water, hawthorn slices and glutinous rice. Bring to a boil over high heat first, then simmer over low heat. When the porridge is almost done, add the rice crust and cook for a while. Season with sugar and serve.

Tips for making rice crust porridge

Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Hawthorn: Hawthorn should not be eaten with seafood, ginseng, or lemon.