Main ingredients:
Glutinous rice: 100g.
Auxiliary materials:
Rose petals: 20g; Cherries: 10g; Granulated sugar: 30g.
Taste: Light; Cooking method: Stewed; Time: Ten minutes; Difficulty: Simple.
Steps for cooking Rose Beauty Congee
Take the rose flowers that have not fully bloomed.
Gently pick off the petals and rinse them with cold water.
Wash the glutinous rice, soak it in cold water for half an hour, remove and drain the water. Add about 1000ml of cold water to the pot, add the glutinous rice, bring to a boil over high heat, and then simmer over low heat until it becomes congee.
Add rose petals, cherries, and granulated sugar to the congee, and cook for another 5 minutes. Serve and enjoy.
