Lily seed porridge

Overview

It’s summer, so it’s a good time to cook some porridge with heat-clearing effect for your family to drink. When cooking porridge, I like to cook it in a ceramic pot over low heat. The porridge is much thicker and smoother than the porridge cooked in a stainless steel pot, and it tastes better. Today, I used the new colorful Korean soup pot from Clay Pot King to cook a lily and white fungus porridge. I didn’t want to miss the red dates, but in order to make the soup more colorful and taste better, I added a few red date slices.

Tags

• porridge
• dried seeds
• glutinous rice
• red date slices
• rice
• dried lily
• oats

Ingredients

Steps

1. 1 Prepare the ingredients. I didn’t originally plan to put red dates, so I didn’t take a photo

   

2. 2 Soak the dried lotus seeds and lilies in cold water 20 minutes in advance

   

3. 3 Check the soaked lotus seeds. If there are still lotus seeds left, use a toothpick to pick them out

   

4. 4 Put 2L of water in a ceramic pot, add lian seeds and lilies, turn to low heat and simmer for 15 minutes after the water boils

   

5. 5 Then add oats and rice

   

6. 6 In order to make the taste and color better, I added a little more pitted red date slices and continued to simmer over low heat

   

7. 7 After 20 minutes, the porridge has become thicker, but it is not thick enough yet. Continue to simmer on low heat

   

8. 8 After simmering for another half hour, the porridge became very thick, not thick, but thick. There was still soup, but the soup was also thick. At this time the porridge is ready

   

9. 9 Take a spoonful and you can see that it is thick. This kind of porridge tastes delicious and smooth.