Steamed buns are a great ingredient, hot and cold, salty and sweet, and can be found on the table all year round. Pine fragrant steamed bread, in addition to delicious, also has a high dietary fiber content, can help promote gastrointestinal motility, increase satiety to reduce calorie intake. The warm taste of congee can regulate appetite, increase appetite, and replenish the body's needed water. It tastes delicious, it is easy to eat, and it is between rice, vegetables and soup. (Use pot: Yangfeng double-layer pottery pot No. 2; cooking time: 30 min; number of people: 6)
White rice is washed, and you can choose whether to soak according to your personal preference.
Wash the taro, cut into pieces (about 2-2.5cm)
Pour the pottery pot into the washed white rice, add the right amount of water, and boil over high heat.
Put the steamed buns in the boiled pottery pot, turn to low heat, cook for about 10 minutes, add seasonings.
Add the scallions and celery to the taste while filling the bowl.
The selection of steamed bread is generally based on the appearance of more skin texture, light body with powder, and less water after cutting. The key part of the porridge is the consistency of rice and water. The pottery pot can release far-infrared rays during cooking. The rice water is more mellow and thick, and at the same time, it adds natural sweetness to the porridge soup.