Brief introduction: Black rice is warm, which can replenish qi and blood, warm stomach and strengthen spleen, nourish liver and kidney, and relieve cough and asthma. It is especially suitable for patients with spleen and stomach weakness, asthenia, anemia and blood loss, palpitation and shortness of breath, cough and asthma, premature ejaculation and nocturnal emission, frequent urination, etc. The most common way to eat black rice is to make black rice porridge. There are many ways to make black rice porridge. Here are some ways to make black rice porridge the most delicious.

Black rice porridge

Raw materials:

100 gram of black rice and appropriate amount of brown sugar.

Exercise:

Wash the black rice first, put it in a pot and add water to cook porridge. When the porridge is thick, add brown sugar and cook for a while.

It is a common dietary remedy for black rice.

"three black" porridge

Raw materials:

50g of black rice, 20g of black beans, black sesame 15g, walnut kernel 15g.

Exercise:

* * * Use brown sugar to cook porridge to taste.

Regular food can blacken hair, moisten skin and beautify, strengthen brain and improve intelligence, and also enrich blood. It is suitable for patients with premature gray hair, dizziness and anemia.

Black rice, tremella, jujube porridge, black rice

Raw materials:

Black rice100g, tremella10g, jujube10g.

Exercise:

Cook porridge together and add rock sugar to taste when cooking.

It can nourish yin, moisten lung and nourish spleen and stomach, and can be taken in all seasons.

Black rice lotus seed porridge

Raw materials:

Black rice 100g, lotus seed 20g.

Exercise:

* * * Cook porridge together, and add rock sugar to taste when cooking.

It can nourish yin, nourish heart, tonify kidney and strengthen spleen, and is suitable for pregnant women, the elderly and people with physical weakness after illness. Healthy people can also prevent diseases if they eat it.

Black rice osmanthus porridge

Raw materials:

Black rice 100g, red beans 50g, lotus seeds 30g, peanuts 30g and osmanthus 20g.

Accessories:

Appropriate amount of rock sugar.

Exercise:

1. Wash black rice and soak for 6 hours; Wash red beans and soak 1 hour; Wash lotus seeds; Wash and drain peanuts for later use.

2. Put the pot on fire, put the black rice, red beans and lotus seeds into the pot, add water 1 000g g, boil with strong fire, and then cook with low fire 1 hour; Add peanuts and continue to cook for 30 minutes.

3. Add osmanthus and rock sugar, mix well and cook for 3 minutes.

Sydney glutinous rice

Raw materials:

25G of black rice and 75G of glutinous rice were soaked in Sydney glutinous rice respectively.

Exercise:

1. Soak black rice for 24 hours and white glutinous rice for 4-5 hours;

2. Mix the rice grains, add water, the ratio of rice to water is 1: 1, cover with microwave for 4 minutes, cover with microwave for 3 minutes, smell the fragrance, continue to stew for 15 minutes without opening the cover, and take it out for later use. Take a small bowl, brush a little salad oil around it and put it at the bottom.

3. Cover the bowl, or cover it with plastic wrap, leave a small hole, heat it in the microwave for 4 minutes, and pour it out of the plate to eat;

4. If you like sweets, you can add some sugar. You like the original flavor, without sugar. The microwave oven needs 1 1 min. Sydney tastes good, and steamed pears are very fragrant and waxy. The aroma and fruit taste of glutinous rice are slightly sweet and sour, delicious and unique, and rich in nutrition.

Pumpkin black rice porridge

Raw materials:

200g pumpkin, 50g black rice150g jujube.

Exercise:

Wash the pumpkin, remove the pedicel, cut into pieces, take out the seeds and slice them. Wash the black rice and jujube, put them in the pot together, add water 1000 ml, boil them with strong fire first, and then cook them with slow fire until the rice is rotten.

Mantou with Black Rice

Raw materials:

Black beans and black rice (the ratio is 3: 1)

Exercise:

Wash black beans and black rice, soak them in clear water for more than 8 hours, and beat them into soybean milk with a soymilk machine. When using the automatic soymilk machine, be careful not to put too much rice in the black rice, otherwise it will be easy to paste.

This is a byproduct. Although the steamed bread made of filtered bean dregs is black and ugly, it tastes particularly fragrant.

Raw materials:

the previous page

Bean dregs, flour

Exercise:

When the filtered bean dregs are dried to 40 degrees Celsius, add flour and baking powder, knead into dough, and cover with a wet cloth. Knead the dough again after it rises, cut it into small pieces, put it in a cold water drawer, boil it and steam it for 20 minutes on medium heat.

Note: wet cloth or special cooking paper should be laid in the steamer in advance, and the steamed bread should be taken out while it is hot, and it will stick to the cloth when it is dry.

Black rice and red bean porridge

Materials:

Black rice, red beans, a small amount of white rice to cook porridge.

Exercise:

1. Mix things together, wash them with clear water, then add a proper amount of cold water and turn the fire to the maximum.

2. After boiling for ten minutes, reduce the fire to medium and small, and cook for another hour.

Finally, reduce the fire to a minimum, cover the pot and stew for half an hour.

4. In the process of cooking porridge, if it is found that the porridge is too sticky, you have to add a proper amount of water.

5. After the pot is cooked, put it in a bowl while it is hot, and add the right amount of sugar, which is super nutritious and refreshing.

Black rice and glutinous rice eight-treasure porridge

Materials:

One or two pieces of black rice, one or two pieces of coix seed, one or two pieces of glutinous rice, one or two pieces of japonica rice, peanuts, red dates, seedless white lotus seeds and white sesame seeds.

Exercise:

1. Wash black rice, coix seed, seedless lotus and red dates and soak them in clear water;

2. First put them in a pot of water to boil, then add glutinous rice, japonica rice, peanut kernels and white sesame seeds to boil, then cook them with low fire until they are nearly sticky, and cover them for a while to make delicious black rice porridge.

Those who love sweets can add honey or eat it with vegetables. This kind of porridge has high nutritional value and is a good product for four seasons' tonic.

Babao black rice porridge

Materials:

the previous page

Eight treasures, namely, eight kinds of raw materials such as lotus seeds, coix seed, gordon euryales, flower kernels, peach kernels, lilies, honey cherries, melon seeds and red dates.

Exercise:

1. Peel and cut Coix seed and peach kernel, cut melon seeds, remove the core from red dates, and soak lotus seeds, Coix seed, Euryale euryales seed, flower kernel and lily in water for later use;

2. Wash the black rice with clear water, put a small amount of purple glutinous rice into the pot, add clear water to boil, add eight treasures and cook for about two hours. When cooking, pay attention to stirring with a spoon from time to time to avoid pinching the pot. When the glutinous rice is thick and soft, add crushed rock sugar and put it in a bowl after the sugar dissolves.

Porridge is purple-black, soft and glutinous, and sweet. It has the functions of nutrition and dietotherapy, and is a nutritious food.

Black rice porridge with milk

Raw materials:

250ml milk, black rice 100g, and proper amount of sugar.

Exercise:

Wash the black rice, add a proper amount of water, soak it in a pot for 2-3 hours, then cook it with medium heat until the porridge is almost cooked, and add milk and sugar to cook it.

Take it twice every morning and evening on an empty stomach. The porridge has the functions of benefiting qi, nourishing blood, promoting fluid production and strengthening spleen, and is suitable for all people with deficiency of qi and blood and weakness of spleen and stomach after delivery, illness and the elderly.

Assorted black rice porridge

50 grams of rice, 50 grams of black rice, 30 grams of red beans, 20 grams of peanuts, and some dried dates. All raw materials are mixed and soaked for 24 hours in advance. Remove the jujube stone. Add water to the pressure cooker and cook until the porridge is soft and rotten, and the peanuts become soft and rotten.

Mango black rice porridge

Practice: black rice 150g, rice 50g, mango 300g, yogurt 100g, and proper amount of sugar. Dice the mango. Boil mango kernels in water for 20 minutes. Wash black rice and rice together, add mango water, put it in a pot and cook it over low heat. When it becomes soft and smooth, add sugar and stir well. Sprinkle mango meat on porridge and pour yogurt on it.

Coconut black rice porridge

200g of black glutinous rice, 1 tablespoon of rock sugar, 1/2 cups of coconut milk. Wash the black glutinous rice, soak it in clear water for 2 hours, take it out and drain it slightly. Put it in a deep pot, add 3 cups of water to boil, turn to low heat and stir for about 30 minutes until it is completely eroded, add rock sugar and continue to cook for 1 ~ 2 minutes until it is completely dissolved, turn off the fire, and add coconut juice and mix well when the temperature drops slightly.

Factors of production:

Black rice is wrapped in a tough seed coat and is not easy to cook. You can soak it overnight before cooking, but don't pour out the rice soaking water, or the nutrition will be lost with the water. Black rice porridge is sticky, not easy to be heated evenly, and easy to paste the pot. So simmer slowly and stir evenly at any time to prevent sticking to the pot.

Make black rice porridge reminder:

1. Black rice porridge is best eaten while cooking, and it is not advisable to cook too much at one time. Reheating will deteriorate;

2. When the spleen and stomach are weak, you should eat less black rice;

3. Black glutinous rice is not easy to digest. It is best to avoid eating black rice porridge as breakfast just after getting up, so as not to burden the stomach. If eaten as a dessert between meals, the effect will be better.

Discrimination between true and false black rice;

Fake black rice often appears in the market, so how can we buy high-quality black rice? Experts give you some advice:

First of all, consumers can scrape off all the cortex outside the rice grain. If the rice grain is not white, it may be artificially dyed. The black color of high-quality black rice is concentrated in the cortex, and the endosperm is still white, shiny, with uniform particles, less broken rice, no insects and no impurities.

Secondly, take a small amount of black rice, breathe the hot air and smell it immediately. High-quality black rice should have normal fragrance and no other peculiar smell. If there is a slight abnormal smell such as peculiar smell or musty smell, sour smell and rotten smell, it is inferior black rice.

Third, it feels smooth when touched by hand, or sticky when held in your hand for a while, indicating that the black rice is coated with mineral oil.

Finally, take a small amount of black rice and chew it in your mouth, or grind it and taste it. High-quality black rice tastes good and slightly sweet, without any bad taste such as sour taste and bitter taste.