Brown Rice Porridge

Ingredients:
10 cups water
50g fresh dried bean curd skin
¼ cup fresh gingko
½ cup brown rice

Preparation:
Soak bean curd skin in warm water to soften, drain it dry
Unshelled gingko, split and remove embryo
Wash & soak brown rice overnight, drain, mix with a dash of sea salt

Method:
Put water, bean curd skin and gingko to a boil. Add in brown rice and simmer at medium heat (semi-covered) for 1 and ½ hour to a nice thickness. Serve it plain, or adjust taste to salty or sweet.

 

明火糙米粥

材料:
水 - 10杯
鲜腐竹 - 1½两 (温水洗泡至软,沥干)
鲜白果 - ¼杯 (去壳,开边,去蒂心)
糙米 - ½杯 (洗泡过夜,沥干,拌一小撮海盐)

作法:
将水、腐竹、白果一起煮滚,后下糙米,中火(半盖上)煮一个半小时至水米相容,稀稠适中成粥。可食原味,也可随意调成咸味或甜味。