Babao porridge:
Materials:
50g of glutinous rice, 50g of adzuki beans, 50g of peanuts, 50g of chestnut meat, 50g of lotus seeds, 50g of red dates, 50g of longan meat, 50g of golden cakes and a proper amount of sugar.
Exercise:
(1) Wash chestnut meat and cut it into small pieces, soak lotus seeds in alkaline water to remove the green heart, wash red dates and remove the core, wash peanuts with hot water and peel them, and chop longan meat.
(2) Wash adzuki beans, add water until they are five-ripe, add washed glutinous rice, add chestnut meat, peanuts and lotus seeds after boiling, add longan meat, golden cakes, red dates and other materials after rice and beans are boiled, and cook for five minutes with low fire.
Apple porridge
Raw materials:
White rice 1 cup of apples 1 cup of raisins, 2 tablespoons of water 10 cup.
Accessories:
4 tablespoons honey
Exercise:
1. Wash the white rice and drain the water. Wash the apples and slice them to remove seeds.
2. Add 10 cup of water to the pot and bring to a boil. Add white rice and apples, continue to boil, stir slightly, and simmer for 40 minutes.
3. Put the honey and raisins into a bowl, pour in the boiled porridge, and stir well to serve.
Millet gruel
Raw materials: 30-50g of millet and appropriate amount of brown sugar.
Production process: cook millet porridge as usual. Add sugar for breakfast.
Features: Tonifying the middle energizer and invigorating qi, and harmonizing spleen and kidney. Suitable for indigestion and poor appetite.
Mung Bean Congee
Ingredients: 30g mung bean, moderate amount of japonica rice and a little rock sugar.
Making:
Wash japonica rice and mung beans separately, add water to the same pot to cook porridge, and add rock sugar after porridge is cooked. You can also use mung beans to decoct water separately, with mung beans as the boiling point.
Lily porridge
Ingredients: 50g lily, 30g lotus seed (with seed), 0/00g glutinous rice/kloc, a little brown sugar.
Making:
1. Wash lily and lotus seeds, put them in the same pot, add appropriate amount of water, cook porridge with glutinous rice and brown sugar.
2, pay attention to the lily, lotus seeds and glutinous rice to boil, so that the porridge is delicate and soft.
Features: soft and sweet.
Glutinous rice porridge
Raw materials:
Glutinous rice 100g, water 800g.
Making:
1, the glutinous rice is picked out and washed clean.
2. Put the pot on the fire, add water, boil, add glutinous rice, stir, cook for about 5 minutes, and simmer for about 40-50 minutes until the glutinous rice is soft and rotten and the soup is thick. You can eat it.
Features: smooth and sticky, fragrant and refreshing.
Milk porridge
Ingredients: cereal 90g, sugar 90g, milk 150g.
Making:
1, cereal soaked in water for more than 30 minutes.
2. Put the pan on fire, pour in the cereal soup, cook for about 20 minutes on low heat, add milk, mix well, cook for 15 minutes, add sugar and mix well to serve.
Features:
The porridge is sticky, sweet and delicious.
In addition, if you cook rice porridge, millet porridge, or cook porridge with leftovers, it will overflow if you are not careful. If you add 5 ~ 6 drops of vegetable oil or animal oil to the pot when cooking porridge, you can avoid the overflow of porridge juice.