It's getting cold, so it's time to drink porridge. A bowl of warm chestnut yam porridge, fragrant and glutinous, warms the heart and stomach. Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis. It is a nourishing product for anti-aging and prolonging life. And it is rich in vitamin C, which can maintain the normal functions of teeth, bones, blood vessels and muscles. Regular consumption can nourish the stomach, strengthen the spleen, tonify the kidney, strengthen tendons, promote blood circulation and stop bleeding.

condiments

rice

100g

condiments

Oil, salt, yam, chestnuts.

Practice of chestnut yam porridge

1 After the rice is washed, put a tablespoon of vegetable oil and a proper amount of refined salt, mix well and marinate for 30 minutes.

Chestnuts cut a cross at the top with a knife.

3 After the chestnuts are cooked, peel them and wash the jujubes for later use.

There is enough water in the pot. After the water is boiled, pour in the rice.

5 After the fire boils, pour chestnuts and red dates and simmer for 30 minutes.

6 After peeling the yam, cut the hob block.

7 Pour the chopped yam into the pot and cook for 20 minutes on low heat.

skill

1. After washing rice, marinate it in oil for a period of time, so that the treated rice is easy to be soft, waxy and sweet when cooking porridge. 2, yam should be put when the porridge is almost cooked, it will be too soft and rotten if it is put early. 3. After washing the raw chestnuts, cut a cross on the top of the chestnuts and cook for 5 minutes (the cooked chestnuts should be soaked in water all the time), so that the inner skin of the chestnuts can be peeled off.