If you've ever wanted to make congee before, but weren't sure how, this video is for you! This recipe is honestly so easy and so versatile. You can use many different types of grains, and can either cook it on the stovetop or in your Instant Pot. Feel free to make it healthier by using whole grains (millet, buckwheat, etc.) and oil-free by using toppings without oil. Full recipe written below!
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EBTB Seasoning: amzn.to/3oMq0RV
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Toasted Sesame Seeds: amzn.to/34CTslK
Fermented Chili Beancurd: amzn.to/3sl4c0j
Preserved veggies (not the same as what I used, but similar) amzn.to/3opUo4m
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Recipe:
1 1/2 cups grain & beans of choice* (I used a combination white rice, buckwheat, millet & split yellow mung beans, totaling 1 1/2 cups, but feel free to just use white rice!)
10-12 cups water or broth (I used 10)
3-6" piece of ginger
Toppings! Some of the ones we like are: green onion, cilantro, white or black pepper, sesame seeds or sesame oil, mushroom floss, preserved mushrooms or Chinese pickles, chili oil, and/or fermented beancurd.
Directions: Thoroughly rinse grains & beans combo. (I rinse them 3x) Add them to Instant Pot liner with broth or water & ginger. Lock the lid (make sure the nozzle is pointing to sealing) and then set Manual, High Pressure for 6-10 minutes (at 6 minutes the grains will retain a bit more texture). Natural release (do not use quick release) for 15-20 minutes. Add any frozen veggies such as corn, riced cauliflower or edamame.
If cooking on the stovetop, use the same method as above, but cook for approx. 1 hour, or until all the beans and grains are soft.
*Be mindful of the cook times of the grains you choose. If using longer cooking grains (i.e. spelt berries) or certain dried beans you will need to soak them first for 8-12 hours first.
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3 фев 2022
