I love eating congee ever since childhood days. It gives me co much comfort to gulp down a huge bowl of any type of warm congee and feeling the warm congee gliding its way into tummy.
我自小就爱吃米粥。尤其是当那热腾腾的粥吃进嘴里后一股温暖的热粥滑入肚子里的感觉极之享受。
Today I am sharing this recipe to the porridge fans who also share the same food interest as me. In this recipe, I used lotus nuts instead of gingko nuts as I happened to run out of it. Either way, both of them have their nourishing and health properties which are commonly used in chinese cooking. The only set back to me is bitter after taste of the lotus nuts as compared to that of gingko nuts. All in all the porridge turned out as yummy as I hoped.
这道米粥食谱是分享给热爱吃粥的粉丝们。在这道食谱中我因家里缺货没采用白果而采用了莲子。莲子及白果都是各有自己的独特营养功效，也是时常用于中菜和甜品里边。唯一要注意的是莲子味带苦，你若介意的话还是用回白果较好。最后煮出来的成品一点都没有任何苦味而且还很好吃呢！
健康八宝营养粥
Heathy 8 Treasure Porridge
Ingredients 材料(A)
1 Cup White Rice 白米
1 Cup Brown Rice 糙米
8 pcs Chinese Mushrooms 花菇 (diced 切丁)
20g Lily Bulbs 百合
20g Gingko Nuts 白果／ Lotus Nuts 莲子
1 Cup Brown Rice 糙米
8 pcs Chinese Mushrooms 花菇 (diced 切丁)
20g Lily Bulbs 百合
20g Gingko Nuts 白果／ Lotus Nuts 莲子
30g Peanuts 花生米
1 Medium Potato 马铃薯 (diced 切丁)
1 Medium Sweet Potato 地瓜 (diced 切丁)
100g Carrot 红萝卜 (grated 磨碎)
10g fresh ginger 生姜 (chopped coarsely 切碎)
2Lit Water 清水
(B) Seasoning 调味酱料
2 Tsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
2 Tsp Salt 盐
1 Tbsp Light Soy Sauce 酱清
Pepper to taste 胡椒粉
Method 做法
Combine white and brown rice together and soak overnight in the freezer. Defrost and drain.
白米和糙米洗净泡浸雪藏隔夜。除雪沥干。
Soak lily bulbs, peanuts and gingko nuts overnight in freezer. Drefrost and drain.
百合，花生米及白果也一样泡浸水里雪藏隔夜。除雪沥干。
Soak chinese mushroom for an hour to soften. Drain and dice.
花菇泡浸一小时至软后沥干，切丁。
Transfer 1.7 Liter water and the ingredients (A) into a pot and cook with medium heat until it starts to boil. Lower the heat and allow the porridge to simmer until cook and soften to your preferred consistency. Add sesame oil and stir to incorporate.
1 Medium Potato 马铃薯 (diced 切丁)
1 Medium Sweet Potato 地瓜 (diced 切丁)
100g Carrot 红萝卜 (grated 磨碎)
10g fresh ginger 生姜 (chopped coarsely 切碎)
2Lit Water 清水
(B) Seasoning 调味酱料
2 Tsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
2 Tsp Salt 盐
1 Tbsp Light Soy Sauce 酱清
Pepper to taste 胡椒粉
Method 做法
Combine white and brown rice together and soak overnight in the freezer. Defrost and drain.
白米和糙米洗净泡浸雪藏隔夜。除雪沥干。
Soak lily bulbs, peanuts and gingko nuts overnight in freezer. Drefrost and drain.
百合，花生米及白果也一样泡浸水里雪藏隔夜。除雪沥干。
Soak chinese mushroom for an hour to soften. Drain and dice.
花菇泡浸一小时至软后沥干，切丁。
Transfer 1.7 Liter water and the ingredients (A) into a pot and cook with medium heat until it starts to boil. Lower the heat and allow the porridge to simmer until cook and soften to your preferred consistency. Add sesame oil and stir to incorporate.
把1.7公升清水和一切材料A一起倒入汤锅以中火煮滚。把火调低再继续焖煮至米粥软化熟透及您喜欢的浓稠度。混入麻油，拌匀。
简中须不断匀松锅里的粥以免樵底。必要时就加多点清水。
Add seasonings till incorporated. Allow the porridge to simmer another 15 mins before serving.
搅入调味料再继续焖煮15分钟才熄火。
Notes :
The process of soaking the ingredients like rice, lily bulbs, gingko nuts and peanuts and freeze it overnight helps to soften the them thus utilize shorter cooking time. I personally like this method very much especially when its used in porridge cooking.
我采用这种泡浸水雪藏米，百合，白果及花生米隔夜的作用是协助食物快速软化而能数短烹饪时间。这是我时常取用来煮粥的方法。
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