What can be added to porridge cooked with glutinous rice is a common way to eat glutinous rice. If you want to eat sweet rice, add some red dates, medlar and longan and cook until the rice blooms. If you want salty rice, put the silver rice in the chicken stew and roll it a few times. Cooking porridge with "Yin rice" is much faster than using other rice, which seems to be more suitable for busy modern people.
1, jujube and rice porridge
Raw materials: two or two pieces of glutinous rice, 6~8 pieces of red dates (washed, pitted and slightly chopped into coarse mud).
Practice: Put the turbid rice in a pot, mix it with appropriate amount of water and bring it to a boil. Cook slowly for about 30 minutes until the rice grains are soft and rotten. Add jujube paste and cook for 3-5 minutes.
Efficacy: This porridge can be used as a staple food or as morning tea. It has a good curative effect on qi deficiency, yin deficiency and epigastric pain.
2, Yin rice mung bean porridge
Ingredients: one or two pieces of rice and mung beans each.
Practice: First, put the mung beans into the pot and mix them with clear water to boil. Cook slowly 1 hour until the mung bean blooms, and filter off the mung bean skin. Cook in black rice for half an hour, and add a tablespoon of brown sugar before cooking. This porridge tastes sweet and has the smell of rice and mung beans.
Efficacy: This porridge has the functions of clearing away heat and toxic materials, nourishing yin and reducing fire, strengthening spleen and regulating stomach. If you fall in love with acne on your face in spring, people who are allergic to pollen and plants in spring can eat it often.
3, Yinmi egg porridge
Heat a little oil, add 1-2 handfuls of rice, stir fry quickly with a spatula immediately, and add appropriate amount of water when the rice turns golden brown.
Boil with fire. After the water boils, add a proper amount of rock sugar, then pour in the stirred eggs, pound them with chopsticks or spatula for a few times, and cook for a few minutes (the cooking time depends on personal taste). At this time, the delicious silver rice porridge is ready.
How to make brown sugar and rice porridge? Eat 1, wash the turbid rice, add a little oil to the wok, add the turbid rice after heating, stir-fry until the rice grains swell, and put it into the boiling hot water in the casserole.
2. Add a piece of brown sugar. The amount of brown sugar depends on the sweetness. I, a person who drinks milk tea without sugar or three points, will naturally put less sugar ~ but I have to say that drinking it in a restaurant makes me feel sweeter and happier, and the color is more beautiful ~
3. Add red dates after ten minutes, turn to low heat, cover and continue to cook.
4. Add Lycium barbarum in half an hour.
5. Gradually collect the juice and stir slowly clockwise with a spoon for about ten minutes. After the juice is collected to a viscous state, turn off the fire and take out the pot.
Yin rice practice 1, Yin rice traditional practice.
Soak glutinous rice in clear water for one night, then drain it and steam it in a steamer. Pour the steamed glutinous rice into a large bamboo dustpan, disperse it with chopsticks, and slowly dry it in a cool and ventilated place. It takes about six days to dry it completely.
In the process of drying in the shade, rub the rice balls from time to time to let the dried rice grains spread out. This is a patient process. If you rub it forcibly from the beginning, either the rice grains are broken or the particles stick together, you will never make a "silver rice" with complete particles and crystal clear.
2. Practice yin rice quickly.
After washing the glutinous rice, soak it in warm water for about 30 minutes, take it out and drain it, then steam it in a steamer. Immediately after taking it out, put it into cold water for elutriation, so that the rice grains are scattered. When scrubbing, be careful not to break the rice grains.
Take out the scattered glutinous rice grains, spread them evenly on a bamboo screen, put them in a cool and ventilated place to dry in the shade until the surface is slightly hard without moisture, and evenly sprinkle a little cooking oil, about 25 grams of cooking oil per 500 grams of raw glutinous rice.
Gently knead with your hands until every grain of rice is covered with oil. At the same time, wipe off the clay particles and continue to dry in the shade until it is completely dry.