Longxing Gongmi (Hebei Xingtang specialty)

Introduction to Longxing Gongmi

"Longxing Gongmi" is named after its production in Longxing Village, Beihe Township, Tang Dynasty, and was personally conferred by Emperor Kangxi of the Qing Dynasty. Within five kilometers around Longxingzhuang Village is a hilly area, where the red soil rich in various organic fertilizers provides unique natural conditions for growing millet

What is the nutritional value of Longxing GongmiAccording to the National Grain Quality Supervision and Inspection Center of the Ministry of Agriculture, Longxing Gongmi has a comprehensive content, containing 18 types of amino acids. Among them, glutamic acid, alanine, leucine, B vitamins and other rich contents are distributed reasonably and are very beneficial to human health, exceeding the average value of millet cultivation in our country

What are the product features of Longxing Gongmi

Longxing Gongmi Congee is fragrant, sweet and delicious, with good color and taste

How to make Longxing tribute rice

Millet pumpkin and red date Congee

Materials

75g millet, 15g glutinous rice, 6 red dates, 200g pumpkin

Methods

1. Prepare raw materials, cut red dates into small pieces with scissors, and discard the date stones

2. Cut off the outer skin of the pumpkin (the skin should be slightly thicker), steam it with heat-insulating water until it is cooked<3. Grind into pumpkin puree<4. Soak millet, glutinous rice, and sufficient water in the pot for 15 minutes (add enough water at once), cover and cook

6. Close the lid again and place a spoon in the pot to separate the pot from the lid, leaving some space (to prevent the soup from overflowing). Turn it on and continue boiling over high heat

7. Stir with a spoon every few minutes to prevent the bottom of the pot from sticking. When the Congee is thin and thick enough for your own taste, add pumpkin puree (the consistency of Congee depends on your taste)

8. Spoon the pumpkin mud into the Congee slowly

9. Turn off the fire until pumpkin puree is completely integrated into millet congee and Congee paste appears on the surface