Mint Congee
Feel Refreshed with Mint Congee
Mint has its effects in both medicine and in cuisine. In cookery, the stems and leaves are mainly used. It can be used as a flavoring agent, a condiment, as an accompaniment to liquor, or in brewing tea.
As well as its flavor, mint congee is commonly used in Guangdong to restore strength, refresh, and relieve dryness. In the warm summer, when people retreat to air-conditioned areas, it is easy to catch a cold. To prevent against common colds, strengthen the throat, and increase saliva production, there’s no harm in doing as the Cantonese do and making yourself a bowl of mint congee.
Nutritional Information
Mint congee disperses wind and heat, clears and strengthens the head and eyes, and draws out rashes. It is particularly suitable for flu, headaches, fevers, conjunctivitis, swelling of the throat, and difficulties in elimination that might arise in the early stages of measles back in the day. It can be used to find relief from the summer heat. However, it is not suitable for those taking high doses of medicine or breaking a fast, and particularly unsuitable for the fall and winter periods.
Ingredients
- 3/4 cup (150 grams) rice
- 3.5 ounces (100 grams) mint leaves
Seasonings
- crystallized rock sugar to taste
Cooking Directions
- Wash the rice and rinse the mint leaves in fresh water.
- Add the appropriate amount of water to a pot and bring to boil. Add the mint leaves and boil for 2-3 minutes, then turn off the heat and strain the dregs.
- Add fresh water to a pot, bring it to the boil, add the rice and bring to the boil once more, then reduce to a simmer until you make a thick congee.
- Add the boiled mint liquid to the pot, add crystallized rock sugar, bring to the boil once more, then serve.
Tip: Mint leaves can very easily break down under high temperature, so make sure to only add the leaves after the water has boiled, and not to boil them for too long.
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