Silverweed and jujube congee


70 grams sweet rice

30 grams rice

30 grams silverweed

5 red jujubes

10 dried longans

30 grams red beans

2 tablespoons white sugar


1. Wash all the ingredients except for white sugar


2. Pour the washed ingredients in a stew pan, pour some water in the stew pan, heat the stew pan over high heat, ring to a boil, turn down to low heat, simmer for 2 hours


3. Pour white sugar in the stew pan, stir until even


4. Serve