There is a comprehensive list of delicious porridge practices, and the weather is getting cold in autumn. At this time, many people want to drink some health porridge in autumn to supplement our body's nutrition and calories. Eating porridge in autumn is actually particularly suitable, which can nourish the body and strengthen the body. I have compiled the delicious porridge practices below.
Delicious porridge practice 1 1, pumpkin candied dates glutinous rice porridge
Raw materials: glutinous rice (100g), pumpkin (230g), peanut (50g) and ejiao jujube (80g).
Making:
1, glutinous rice washed and soaked for several hours.
2. Peanuts, candied dates and pumpkins are ready.
3. Add the right amount of water to the boiling pot. First put the glutinous rice and peanuts into the pot.
4. Boil the water on medium heat 10 minute.
5. Then add the pumpkin pieces.
6. Continue to cook on low heat 10 minute.
7. Finally, add the candied dates and cook for 5 minutes until they are thick (the candied dates will sink to the bottom and disappear when they are cooked).
Tip:
When cooking porridge, the materials should be soaked in water in advance, and boiled in water, so as to avoid rice grains sticking to the bottom of the pot, and the porridge rice grains cooked are full and sticky. When the porridge is almost cooked, it should be stirred with a spoon to fully blend the rice and water.
Second, oyster porridge
Raw materials: fragrant rice (150g), salt (appropriate amount), fresh oyster (appropriate amount), dried seaweed (appropriate amount), scallop column (appropriate amount), white pepper (a little), chopped green onion (appropriate amount) and shredded ginger (a little).
Making:
1, a cup of fragrant rice washed clean, soaked in water for 30 minutes;
2. Rinse fresh oyster under running water;
3. pry open the sea bream and cut off the sea bream meat with a knife for later use;
4, onion, ginger shredded, dried seaweed first washed off floating ash, and then soaked in water for a while;
5, put enough water into the casserole, add fragrant rice after the water is boiled;
6. Dried seaweed, together with the water soaked in dried seaweed, is poured into the casserole, and the fire is boiled, and the fire is slowly cooked; Stir with a spoon several times in the middle to avoid sticking to the bottom of the pot;
7. After boiling for 30 minutes, add the oyster meat and scallops, and simmer for 10 minute;
8. Add shredded ginger;
9. Add chopped green onion;
10, add appropriate amount of salt and white pepper to taste;
1 1, boil again, and when the rice oil has floated on the surface, it can be served.
Tip:
Dried seaweed plays a role in refreshing. The water soaked in dried seaweed is put into porridge to cook, and the oyster meat is finally put in.
Third, hawthorn lotus lily porridge
Raw materials: rice (50g), lotus seed (10g), lily (10g), dried hawthorn (10g) and crystal sugar (20g).
Making:
1, wash the rice and soak it in clear water for 30 minutes, then take it out and drain it for later use.
2. Soak the lotus seeds and lilies in clear water until soft, and wash the dried hawthorn.
3. Put an appropriate amount of water into the pot and bring it to a boil. Pour in rice and turn to low heat for 20 minutes.
4. Add lotus seeds, hawthorn and lily, and continue to cook for 20 minutes on low heat.
5. Add rock sugar to taste, and serve in a bowl.
Tip:
1, this porridge can help digestion and clean up fat, and is suitable for both hot and cold consumption.
2. After adding the hawthorn, you need to stir the porridge in the pot with a spoon to avoid burning the bottom of the pot.
3, to cook a bowl of good porridge, you must simmer slowly and release the nutrients in the ingredients.
Fourth, fruit oatmeal
Raw materials: oat (proper amount), kiwi fruit (1/2), pitaya fruit (1/4), strawberry (3) and crystal sugar (proper amount).
Making:
1, add raw oatmeal into the porridge pot, and add appropriate amount of water to start the function of pure rice porridge.
2. When cooking porridge, cut the fruit into dices with uniform size.
3. When there are about five minutes left, add the fruit from the feeding port and continue to cook.
Five, Sydney tremella porridge
Raw materials: Northeast rice (appropriate amount), Sydney (appropriate amount), tremella (appropriate amount) and water (appropriate amount).
Making:
1, Tremella fuciformis is soaked in warm water in advance.
2. Then tear it into small pieces for use.
3. Wash the rice and put it in a stew.
4, put the tremella in, add water to 7 minutes.
5. Cover and start stewing for 1 half an hour.
6. Cut Sydney into cubes.
7. Then put the Sydney in and stew for another 20 minutes to enjoy.
Tip:
Pear skin is also rich in nutrition, which can clear the heart and moisten the lungs, relieve cough and resolve phlegm, so don't remove the pear skin.
Delicious porridge practice 2 1, vegetable beef porridge
Ingredients: beef-40g, rice-1/4 bowls, spinach-1tree, broth-1/2 cups, potatoes, carrots, onions-1/5, salt-several.
Method: (1) Prepare beef lean meat and grind it.
(2) stew spinach, carrot, onion and potato and mash them.
(3) Cook the rice, vegetables and minced meat in a pot and season with salt.
2. Bean curd porridge
Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.
Method: (1) Cut the tofu into small pieces.
(2) Add water to the rice, broth and tofu and cook them together.
(3) Add a proper amount of salt to taste when it is cooked until it is thick.
3. Egg porridge
Ingredients: egg-1/2, carrot-1/5, spinach-1tree, rice-1/4 bowls, broth-1/2 cups, salt-
Method: (1) stew carrots and spinach and chop them.
(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.
(3) After boiling, add the mashed egg paste and stir it, and add salt to taste.
4. Vegetable fish porridge
Ingredients: fish white meat-30g, carrots-1/5, kelp clear soup-1/2 cups, radish-20g, soy sauce-some, rice-1/4 bowls.
Method: (1) Remove the bones of the fish, stew and mash the fish.
(2) Wipe the radish and carrot with a chopping board.
(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.
(4) Add soy sauce to taste when it is cooked until it is thick.
5. Cheese porridge
Ingredients: rice-1/6 bowls, water-1/2 cups, cheese-5g.
Method: (1) Chop the cheese.
(2) Put the rice into the pot and add a proper amount of water to boil.
(3) Add cheese until it is thick, and turn off the fire when the cheese begins to melt.
Delicious porridge practice 3 1, spinach porridge
Raw materials:
Spinach, japonica rice each 250g, salt amount.
Practice:
1, wash spinach, blanch in boiling water, and cut into sections for later use.
2. Wash the glutinous rice and put it in the pot, add appropriate amount of water. When the glutinous rice is cooked, put the spinach into the porridge and continue to simmer for a while. Add salt to taste and serve.
Tips：
It is not suitable to eat japonica rice that has been processed too finely. Japonica rice is composed of cortex, aleurone layer, endosperm layer and germ layer. The cortex and aleurone layer contain cellulose, vitamins and minerals, and the nutritional components are far more than those of endosperm layer and germ layer. If the processing is too fine, the nutritional components will be greatly lost and the nutritional value of japonica rice will be reduced.
2, egg flower porridge
Raw materials:
30g of cereal, eggs 1 piece.
Practice:
1, beat the eggs into a bowl and mix well.
2. Soak the cereal in water, pour it into the pot and boil it on low heat for about 5 minutes.
3. Add eggs to the pot and cook.
Tips：
Contains protein, carbohydrates, vitamin A, vitamin B, vitamin E, potassium, iron, zinc, selenium and other nutrients, which can promote the growth and development of babies and help prevent night blindness, angular stomatitis and anemia.
3. Chicken porridge
Raw materials:
Half a bowl of rice porridge, half a spoon of minced chicken, chopped green vegetables 1 spoon, chicken soup and a little vegetable oil.
Practice:
1, put a small amount of vegetable oil in the pot, and heat the oil by fire.
2. Stir-fry the minced chicken in the pot, and then stir-fry the chopped green vegetables.
3. After the minced chicken and chopped green vegetables are cooked, add rice porridge and chicken soup to boil together, and then let it cool before feeding.
4, day lily lean porridge
Raw materials:
50g of yellow flowers and 50g of lean meat, and 0g of rice100g.
Accessories:
Appropriate amount of salt, onion and ginger.
Practice:
1, wash the day lily and slice the lean meat for later use.
2. Put ginger, rice and yellow flowers into boiling water and cook them into porridge. Then add onion and meat. When the meat is cooked, add salt to taste.
Tips：
How to cook porridge:
Stir porridge: stir the rice a few times when the water is boiled, cover the pot and simmer for 20 minutes, and start stirring constantly until it is sticky. In order to prevent porridge from overflowing, add a few drops of vegetable oil or a little salt when cooking porridge.
Or rice or water in the pot, boil it with high fire, and then simmer for about 30 minutes.
5, rice porridge mud
Raw materials:
50 grams of rice, a little yolk paste.
Practice:
1, wash the rice, add appropriate amount of water, put it in a small pot, and cook it with low heat until it is rotten.
2. Filter the coarse residue, add the yolk mud and stir well.
Tips：
Contain nutrients such as fat, protein and carbohydrate, which can effectively prevent rickets, strengthen the spleen, nourish the stomach, improve hearing and improve eyesight, or replace rice with millet or corn flour.