Three red porridge

Do you know some knowledge about Sanhong Congee? Let me tell you some knowledge about this congee.

300g red beans, 10 red dates, 50g brown sugar

practice:

Wash the red beans and soak them in water for 8 hours. Add 1000 ml of water to the pot, put in the soaked red beans, and simmer for 40 minutes on low heat; add red dates and continue to cook until the red beans are cooked and soft; add brown sugar to taste.

Tips:

1. Red beans will be easier to cook if they are soaked for a longer time.

2. Be sure to cook over low heat to prevent the bean shells from cracking and the bean paste from leaking out.

3. Do not add sugar before the red beans are cooked, otherwise the beans will not be cooked.

Chestnut and Shredded Chicken Porridge

Ingredients: 100 grams of rice, 100 grams of chestnuts, 80 grams of chicken breast, 1 teaspoon of salt, 1 tablespoon of oil.

Method: 1. Wash the rice, add 2 teaspoons of oil and mix well, marinate for 30 minutes. Shell and peel the chestnuts. Wash the chicken breast.

2. Add appropriate amount of water to the pot and bring to a boil, add the chicken breast and cook until done, remove from the pot, let it cool, tear it into thin strips along the grain, add the remaining oil and marinate for 15 minutes.

3. Add appropriate amount of water to the pot, bring to a boil over high heat, then add the pickled rice and chestnut kernels. Bring to a boil again and continue cooking for 20 minutes, then turn to low heat and simmer for 40 minutes.

4. Put the marinated shredded chicken into the pot, quickly cut it with chopsticks, bring to a boil over high heat, then turn to low heat and cook for 5-10 minutes. Add salt to taste.

Tips:

1. Chestnuts have good effects on nourishing the stomach, strengthening the spleen, nourishing the kidneys, and strengthening the tendons. Choose chestnuts with full and round appearance, which taste softer and sweeter.

2. A good way to peel chestnut kernels: put a proper amount of water in a pot and bring it to a boil, put the shelled chestnut kernels into the pot, boil it again and turn off the heat. Take a basin larger than the pot, fill it with cold water, put the pot into the basin, use a spoon to scoop out a chestnut kernel, and squeeze it with your fingers, and the chestnut skin will fall off. Peel one by one, and if it feels hot, put your fingers in cold water to cool them before continuing to peel.