There are many ways to eat chestnuts, but my favorite is chestnut porridge, which is cooked with rice, peanuts, red dates and other ingredients. It tastes super good. If you often cook this kind of porridge, your relatives have tasted the spleen and stomach well. It only costs a few dollars to cook a pot, which is much more nutritious than rice porridge. Our family likes to cook porridge for breakfast and dinner. We can cook it in different ways every day. In autumn, delicious chestnuts are sold and put away every year.

I added fermented rice to this chestnut and red bean porridge, and the nutrition and taste of millet mobile phone and peanut kernel were improved a lot. This bowl of porridge is also suitable for cold weather. After drinking it, I feel warm all over, and adults and children at home like it very much. This bowl of porridge, women drink qi and nourish blood, children drink strong muscles and bones, and the nutritional composition is not as bad as eight-treasure porridge. Now I recommend the practice of "chestnut red bean porridge" to everyone. Friends who like it can make it according to the menu, give their families a delicious meal and give them a care.

Chestnut red bean porridge food: 1 black beans, 1 fermented rice, 1 millet, 10 chestnuts, 1 peanuts and a little old rock sugar. Practice: 1, the necessary ingredients are ready. 2, black beans, millet mobile phone, fermented rice mixed cleaning, if breakfast is made the next day, black beans are best soaked for one night in advance, which is easier to boil. 3. Add black beans, glutinous rice and millet to the pot, add appropriate amount of cold water, and add washed peanuts. The water flow can be adjusted according to your own needs, and make porridge. 4, fresh chestnuts, put in a pot and simmer for about 5 minutes, so it is easy to peel.

5, put it in without burning, you can easily peel off the shell and skin, if there is moth removal. 6. Cook the porridge in a pot for 10min, then pour in chestnuts to avoid bottom paste, and stir it several times during porridge cooking. Tear chestnuts into small pieces to save cooking time. 7, simmer for about 20 minutes, porridge begins to appear sticky, chestnuts are cooked thoroughly, add old rock sugar, and cook until the rock sugar melts. 8. The porridge cooked with these foods is more comprehensive in nutrition. Breakfast is a good choice, crisp and sticky, and it is particularly comfortable to swallow in a bowl.