Silverweed and jujube congee

Ingredients

70 grams sweet rice

30 grams rice

30 grams silverweed

5 red jujubes

10 dried longans

30 grams red beans

2 tablespoons white sugar

Method

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