【18 Treasure congee】
Chinese people usually love congee; often it appears at breakfast or dinner. With a InstantPot pressure cooker handy, this congee can be easily made every day. This 18 Treasure congee got an approval by the Ottawa famous Chinese Doctor Dr. Leng and she says this is a healthy congee, if eat frequently it can really improve your health in a long run.
Cook time: 30 minutes
Stand time: 5 minutes
Serves: 6 servings
1) 1.5 tbsp Romano beans, 1 tbsp Gordon euryale seeds;
2) 1 tbsp pearl barley, 1 tbsp millets, 1.5 tbsp buckwheat, 2 tbsp brown rice;
3) 1 tbsp dry Lily, 1 tbsp red beans, 1 tbsp dry lotus seeds; 1 tbsp dry mung beans, 1 tbsp dry black eye beans, 1 tbsp dry crushed corn, 3-4 Chinese dates;
4) 200g purple yum or yum;
5) 200g eddo (2 small);
6) 1 tbsp chia seeds, 1 tbsp quinoa, 1 tbsp oats.
1: Soak Romano beans and gordon euryale seeds in cold water (Picture 1) in the morning before you go to work. Place all ingredients of Ingredient 1) to 3) inside of InstantPot pressure cooker pot (Picture 2), wash, drain and then fill with cold water to 5 cup mark (Picture 3).
2: Eddo looks like this (Picture 4). Peel skin of eddos and yum, rinse with water and cut into small cubes (Picture 5). Add to the same pressure cooker.
3: Add all ingredients of Ingredient 6) (Picture 6), cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 30 minutes of cooking time (Picture 7). When the program is done, wait another 10 minutes. Slowly release the pressure then open the lid.
4: Sever congee warm.
“1 tbsp dry Lily”—-is it dried Lily flower or dried Lily bulb?