First, walnut medlar rice porridge
material
Rice 80g( 1/2 cups), walnut 10g, and Lycium barbarum 2g.
working methods
1. Put about 1000ml of water in the pot until the water seems to boil.
2. Rinse the rice with clear water, put it in a pot, and add some cooking oil and salt.
3. Bring the fire to a boil, and turn it to low heat for 20 minutes.
4. Cut the walnuts into small pieces with a knife, put them in a pot and cook for about 10 minutes until the pot boils.
5. Wash Lycium barbarum with clear water
6. Put the washed medlar into the pot and continue to cook for about 10 minute.
7. When cooking porridge at intervals, stir the porridge with a small spoon.
8. Cook the porridge until the soup is half thick.
Second, spinach, foie gras and rice porridge
material
Ingredients: foie gras
Ingredients: rice, spinach, salt, sugar.
working methods
1. Cook the rice in a pressure cooker for about 10 minutes.
2. Dice spinach and foie gras.
3. Open the pot cover, add the right amount of salt and sugar, pour the spinach stalks and foie gras into the pot, cook for about one minute, and mix well.
4. Finally, add spinach leaves and cook slightly.
Third, yam lotus seed rice porridge.
material
Ingredients: rice, yam and lotus seeds.
Ingredients: red dates and medlar
working methods
1. Put the rice, red dates, lotus seeds and appropriate amount of water into a pressure cooker and press for about 5 minutes.
2, open the lid, add yam and cook for about 5 minutes.
Take it out and put it on.
Fourth, fresh shellfish and rice porridge.
material
Appropriate amount of rice, accessories: appropriate amount of fresh shellfish, a little corn, a little green beans, a little salad oil, and seasoning: appropriate amount of shallots.
working methods
1. The materials are ready, and the rice is soaked all night in advance.
2. Pour rice and water into the casserole, add corn kernels and green beans, and add salad oil. The ratio of water to rice is about 10: 1. Add chopped green onion and shredded ginger. After the fire boils, turn to low heat, cook for 10 minute, and add fresh shellfish. Until the rice thickens.
Fifth, millet and rice porridge
material
Millet 100g, rice 50g.
working methods
1. Wash millet and rice.
2. Put a proper amount of water in the pot, boil it and pour in rice and millet.
3. Continue to cook on high fire and simmer for 30 minutes. When cooking, in order to prevent rice porridge from overflowing the paste pot, it is best to open a crack in the pot cover and don't cover it tightly.
4. When the millet is cooked and the porridge is sticky, turn off the fire and serve.