Prepare ingredients in advance: a bag of corn milk 220 grams of old rock sugar. Several steps: make corn juice. The ingredients prepared in advance are relatively simple, namely corn, milk and old rock sugar. The following is the time required to peel corn kernels. I usually bag the corn one night in advance, cover it with a fresh-keeping bag and refrigerate it, so I can rest assured the next morning.
If it is for 2-3 people, a bag of milk is enough. After pouring into the wall-broken health machine, enter the mineral water, check the measurement scale, and drain to 800mL. Then pour in the old rock sugar and corn, and choose the ingredients for about 50 minutes.
When making corn juice, I used to choose the position of watercress, which took only 20 minutes, but the taste was much worse. In this way, corn can be ground into pieces, and the taste displayed is as bland as watercress. Only the way of making broth can fully combine the sweetness of corn with the milk flavor of milk, and the taste is particularly good. 800mL can make three cups of this corn juice, and the breakfast meal is just right.
Glutinous rice, glutinous rice, round glutinous rice and glutinous rice are my favorites. Girls often drink fermented glutinous rice, which can accelerate blood circulation, relax muscles, promote blood circulation and promote gastrointestinal absorption. It's not just breakfast. I feel like I have no appetite or my hands and feet are a little cold. I feel warm all over after drinking a small bowl of glutinous rice balls. Essential ingredients: 200 grams of wax gourd and 20 grams of sugar.
Proper production steps of glutinous rice noodles and warm boiled water: In this season, many families often buy food such as white gourd, sweet potato and purple potato. In addition to steaming porridge, they can also take a little cooked and mash it with a little sugar.
When the carrot paste becomes more and more hot and humid, add a proper amount of sticky rice flour and knead it into pumpkin batter. Be careful with the sticky rice noodles here. If there is less, you should add it again. If there is too much sticky rice flour, you can add a little warm water to adjust it.
Then divide the bread into large portions and knead it into small balls like blocks. You can make multiple copies at a time, and then put them into a thin film bag for frozen storage. Put the appropriate mash into a hot pot, bring it to a boil, pour in pumpkin balls, then add 2-3 pieces of old rock sugar, store and cook for 3-4 minutes on medium and slow fire, and turn off the heat after the balls float.
In the case of breakfast, drink a bowl of hot and humid mushroom porridge, which is salty and refreshing and easy to digest and absorb. This kind of green vegetable porridge is also varied. Cook rice porridge in an electric cooker or pressure cooker in the morning, which can be prepared at the same time. All kinds of vegetables, Pleurotus ostreatus and raw eggs in the season are good porridge ingredients.
Prepare ingredients in advance: Pleurotus ostreatus, 4 raw eggs, 2 rice, 60 grams of corn, a small amount of oil wheat flour, a piece of ginger and a small amount of salt. Production steps: after washing rice, add a proper amount of cold water and put it in an electric rice cooker to cook.
Then clean the ingredients, cut the Pleurotus ostreatus into pieces, clean and chop the rapeseed, stir the egg liquid, pour vegetable oil into the wok, spread the raw eggs after boiling, take out the raw eggs and cut them into shredded eggs for later use. Pour the cooked millet porridge into a hot pot, put it on the kitchen stove and keep it on a slow fire. Pour in the corn and oyster mushroom slices, add the ginger slices, stir and cook for 3-4 minutes again.
When the time is up, pour in shredded eggs, then add chopped rapeseed, add appropriate amount of salt, stir and cook for 2 minutes. If you find it inconvenient to make shredded eggs, you don't have to make them, but this kind of salty porridge is best to add minced meat or shredded eggs, which will really have a stronger taste. Otherwise, it is the practice of shrimp and crab seafood porridge in the south. The craft is a little more, but the taste is much better.