Glutinous Rice Porridge with Fig, Sweet Potato and Blood

Glutinous Rice Porridge with Fig, Sweet Potato and Blood

Ingredients for Fig, Sweet Potato, Blood and Glutinous Rice Porridge

80g glutinous rice, 20g rice, 1 sweet potato, 5 dried figs, cold water

How to make glutinous rice porridge with fig, sweet potato and blood

1. [The first cooking process of blood glutinous rice porridge]: Put blood glutinous rice and rice in a small bowl, pour in an appropriate amount of cold water to cover the surface of the ingredients, stir with chopsticks several times to pour out the water

2. Pour cold water into the pot, bring to a boil over high heat, add the washed glutinous rice and rice

3. Stir the ingredients with a spoon and cook over high heat.

4. Cook until foam appears on the water surface, and skim off the foam with a spoon

5. Continue to cook over high heat until the water in the pot boils.

6. Turn off the heat, cover the pot, and set it aside overnight.

7. [Second cooking process of blood glutinous rice porridge]: Open the lid of the pot the next morning, the blood glutinous rice in the pot will fully absorb the hot water and swell and bloom, then put the pot on the fire and cook over high heat

8. Wash and peel the sweet potatoes with clean water, and cut them into pieces with a knife

9. Put the sweet potato cubes into the boiling pot

10. Rinse the dried figs with clean water to remove any impurities on the surface.

11. Put the washed dried figs into the pot

12. Cook over high heat

13. When the water in the pot evaporates halfway, stir the ingredients in the pot with a spoon.

14. Continue to cook over high heat until the ingredients in the pot are cooked and the soup is thick, then turn off the heat. The whole cooking process takes about 20 minutes.