What is the best way to cook Congee with glutinous rice

Glutinous rice is best matched with red dates, yams, lotus seeds, longans, red beans and other ingredients to cook Congee, which can not only enhance the nutritional value but also help digestion and absorption.

I. Red jujube

Red jujube is rich in iron and cyclic adenosine phosphate. Boiling it with glutinous rice can improve the sweetness of Congee, and help to nourish qi and blood. The dietary fiber in red jujube can alleviate the sticky feeling of glutinous rice, which is suitable for women with anemia or menstruation, but the dosage should be controlled for diabetes patients.

2. Yam

Yam contains mucin protein and amylase, which can be combined with glutinous rice to form a mild and nourishing combination. Yam can neutralize the high sugar content of glutinous rice, protect the gastric mucosa, and is particularly suitable for people with weak spleen and stomach. Suggest choosing iron stick yam, boil until soft and tender for easier digestion.

3. Lotus Seeds

The marshmallows and alkaloids in lotus seeds, when boiled together with glutinous rice, can soothe the mind and aid in sleep. Lotus seeds have a heat clearing effect that can balance the warmth of glutinous rice. Eating them in summer can relieve heat. Dried lotus seeds need to be soaked for 2 hours in advance. Fresh lotus seeds can be directly put into the pot, and those with strong internal heat are suitable to add more.

Fourth, longan

longan meat contains glucose and sucrose, forming a natural sweet combination with glutinous rice. Its benzoic acid substances can promote blood circulation and improve the feeling of fullness caused by glutinous rice. Individuals with constitution deficiency and coldness can increase the dosage of longan, but those with yin deficiency and excessive fire should reduce the proportion of longan added.

Five, Red Bean

The saponin and potassium elements in red beans can neutralize the sticky properties of glutinous rice and promote water metabolism. The combination of the two can achieve protein complementarity and improve amino acid utilization. It is recommended to soak the red beans for more than 4 hours in advance, as high-pressure stewing makes them easier to soften and digest.

It is recommended that glutinous rice Congee be simmered slowly in an casserole, with the amount of water controlled at about 4 times the amount of rice, and boiled for 40 minutes after boiling. The combination of ingredients should be adjusted according to the body constitution. If the body constitution is humid and hot, reduce the amount of red dates and longan, and use coix seed and Poria cocos instead. When consumed by the elderly and children, the boiling time should be extended to 1 hour. For those with weak digestive function, it is recommended to filter the rice oil before drinking. When consuming, keep the temperature below 60 ℃ to avoid high temperatures damaging nutrients. It is recommended to consume no more than 3 times a week.