Cooking millet porridge with rock sugar and millet is 1:20.

material

200g of millet, 50g of walnut kernel (cooked), 50g of pine nut (cooked), 0/5g of medlar/kloc, and 0/0 of rock sugar.

working methods

1. Wash the millet, put it in a clear water pot and cook it with low heat until it is slightly cooked.

2. Add walnuts and pine nuts and stir well. Cook over low heat until cooked. 3. Add Lycium barbarum and stir well until the porridge juice is thick.

4. Add rock sugar and stir, and put it in a bowl.

Is porridge cooked with rock sugar before it is put in? Or put sugar after porridge is cooked?

You can put rock sugar first. If you put it after cooking, the rock sugar will not melt and it will not taste good.

Chestnut rock sugar porridge practice:

50 grams of chestnut kernels

Japonica rice100g

Rock sugar 15g

1 Blanch chestnut kernels with boiling water for 2 minutes, then take them out and drain them.

2 Chop the scalded chestnut kernels with a knife.

3. Put the washed clean japonica rice into the pot together with the broken chestnut kernels, add 1000ml of water, boil over high fire and simmer over low fire.

4 After the chestnut porridge is cooked 1 hour, when the porridge is thick, add rock sugar to taste and cook for another 5 minutes.

nutritive value

Refreshing and sweet, warming and warming the stomach, often eating kidney qi to supplement physical strength. This porridge has the functions of nourishing stomach and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding, and is suitable for anorexia, weakness of spleen and stomach, soreness of waist and knees, weakness of limbs, dreaminess, insomnia and nocturia. Middle-aged and elderly people often eat this kind of porridge, which has the effects of anti-aging, beauty beauty and prolonging life.

skill

Chestnut kernels should be full-bodied raw chestnuts, and should not be replaced by sugar fried chestnuts or refined chestnut snacks in supermarkets. In that case, the nutrients will be discounted.

When is it better to put rock sugar in casserole porridge?

Cooking porridge method:

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of doing so: cooking porridge saves time; When stirring, it will turn in one direction; The porridge is crisp and delicious.

2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates.

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.

6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.

1, preserved egg lean porridge

Ingredients: rice, tenderloin, preserved eggs and green peas.

Seasoning: onion, ginger, cooking wine, salt, soy sauce, chicken essence and sesame oil.

Practice: 1. Wash rice and cook porridge as usual (I added some soaked green peas). 2. Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell. 3. Then put it in the pot for a while. When it is ripe, you can take it out, cut it into dices and marinate it with a little salt and soy sauce. 4. Cut the preserved eggs and steam them in the pot, because raw preserved eggs have a special taste, just steam them. 5. After the porridge is done, add preserved eggs and lean meat, add onion, ginger and minced garlic, and continue to cook on low heat. 6. until all the ingredients are completely cooked, add chicken essence and a few drops of sesame oil, and you can cook.

2, eight-treasure porridge

Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, red dates and longan.

Practice: 1. Soak all kinds of beans overnight, soak rice for half a day, wash red dates, and dry longan to shell. 2. Add the right amount of water and rock sugar to all the ingredients, put them in a casserole, boil them on high fire, and cook them on low fire until the porridge is soft, rotten and sticky.

3. Laba porridge

Ingredients: red dates, walnuts, black rice, fragrant rice, corn, raisins, red beans and millet.

Practice: 1. Soak red beans and corn for 3-4 hours in advance. 2. Other materials are mixed and cleaned. 3. Mix all the ingredients, put them in the pot, add enough water, and simmer the porridge.

4. Lily lotus seed soup

Ingredients: 3 tremella flowers, 20g lotus seeds, 20g dried lily, 0/00g rock sugar10g medlar10g water.

Practice: 1. Soak tremella in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces by hand; Lotus seeds, lilies and medlar are also soaked in warm water. 2. Put the shredded tremella into the casserole, pour in enough water, bring it to a boil with high fire, cover the lid, and simmer for 2 and a half hours (be careful not to overflow the pot). 3. After the tremella is cooked until it is thick, add the rock sugar and stir well, then pour in the lotus seeds, cover the pot and cook for half an hour. 4. Finally, add lily and medlar and cook for about 15 minutes. Turn off the heat. Put the cooked tremella soup in the refrigerator, it tastes super good.

Tip: 1. Tremella takes a long time to get sticky. It is recommended to cook it in a pressure cooker at home and stew it for half an hour with minimal fire after it is exhausted. 2. Lotus seeds and lilies should not be cooked for too long, otherwise they will turn into powder, but lotus seeds should be put in the pot before lilies, and medlar should be put in last, which will produce sour taste if they are put into the club too early.

5. Beauty papaya porridge

Ingredients: red dates, longan, medlar, red raisins, papaya, Thai glutinous rice and yellow rock sugar.

Practice: 1. Boil red dates I didn't soak red dates beforehand. It took the longest time to cook, so I cooked it first. Cooking this time ......

Can rock sugar be cooked with rice when cooking porridge?

When cooking porridge, rock sugar can be cooked with rice, which has no effect.

Chinese medicine believes that rock sugar has the functions of moistening lung and relieving cough, resolving phlegm and removing fire. It is also an auxiliary material for brewing medicinal liquor and stewing tonic. Crystal sugar has the effects of invigorating middle warmer, invigorating qi, regulating stomach and moistening lung, relieving cough and resolving phlegm, relieving restlessness and quenching thirst, clearing away heat and turbidity, nourishing yin and promoting fluid production, stopping sweating and detoxicating, and can be used for treating diseases such as deficiency of middle warmer, cough due to lung heat, expectoration with blood, chronic cough due to yin deficiency, dry mouth and sore throat, night sweats in children, toothache due to wind-fire and so on.

1. Function: tonify middle energizer, strengthen stomach, moisten lung, relieve cough and resolve phlegm.

2. Sexual taste: sweet, flat and non-toxic. Meridian tropism: entering lung and spleen meridians.

3. Efficacy: nourishing yin and promoting fluid production, moistening lung and relieving cough.

4. Indications: dry lung cough, dry cough without phlegm, expectoration with blood.

Can I put sugar in the porridge first?

You'd better put the sugar in the bowl. Don't worry about anything, and don't say anything too sweet.

Is it better to put rock sugar or sugar when cooking porridge?

Hello, sugar is better.

Can I put rock sugar in eight pots of porridge?

Eight-treasure porridge can put rock sugar.

Materials:

Pumpkin 1 (about 700g), japonica rice 100g, glutinous rice 100g, round meat, red dates, mung beans and fresh lotus seeds 20g each, appropriate amount of wax gourd sugar or white sugar, and a small amount of salt.

Production method:

1. Soak red dates in cold water for 20 minutes, and then wash the peel; Steam with mung bean, round meat, lily and lotus seeds for 30 minutes.

2. Wash the glutinous rice and japonica rice, put them into the pot, first cook them with slow fire for 40 minutes, then add the above ingredients and cook them slightly, then add the wax gourd sugar or white sugar, and add a little salt to avoid being too sweet and greasy.

3. Cut the head of the pumpkin, dig out the seed sac, put it in a steamer, and steam it on high fire for about 20 minutes. When the meat of the pumpkin is cooked, put the above materials in a pumpkin cup and steam it for about 10 minute.

Can you put rock sugar in millet porridge?

You can put rock sugar in millet porridge.

The practice of millet porridge:

I. Materials:

Dried lily (50g), dried tremella (1, 20g), red dates (6), peanuts (30), millet (1 paper cup), clear water (15 bowl) and crystal sugar.

Second, the cooking method:

1. Wash dried lily, red dates and peanuts, soak them in clear water, and peel the peanuts; Wash the millet and soak it in water for 30 minutes.

2. Soak the tremella in clear water, remove the pedicel and pick it into small flowers, wash and remove impurities, and drain the water for later use.

3. Put the millet, tremella and peanuts into the pot, pour in 10 bowl of water and mix well.

4. Cover with fire and boil. Reduce the heat and simmer for 40 minutes. Stir constantly during the period to avoid millet sticking to the pot.

5. Cook until the millet porridge thickens, inject 3 bowls of boiling water and mix well to dilute the millet porridge, stirring constantly during the period to prevent the millet from sticking to the pot.

6. Put red dates, lilies and rock sugar into millet porridge, inject 1 bowl of boiling water to dilute the porridge bottom, continue to cook on low heat for 30 minutes, and then take out the pot.

When do you put sugar in red bean soup?

Practice introduction:

material

Appropriate amount of red beans and half a bowl of rice.

working methods

Step 1: Take a proper amount of red beans bought in the supermarket and soak them one night in advance. Beans are not easy to cook, especially red beans. I soak red bean porridge for a day. It is said on the Internet that there is a way to make red beans easy to boil. "Just put red beans in the freezer for 2 hours before cooking, and the beans will soon rot;" Or when the water is boiling, add cold water several times and be "excited" by cold water several times, and the beans will boil easily! "You can also try this method. Step 2: When cooking the next day, take out a proper amount of soaked red beans, wash them, put them in a soup pot, and inject a proper amount of water. When the fire boils, turn to low heat, skim off the foam and cook again. (More than a week ago, I was lucky enough to get a 24CM double soup pot from lock lock. The pot is heavy in the gallbladder, and it feels good. When using it for the first time, use it to cook some red bean porridge, and then use it to make some soup to see the effect. Step 3: Cook the beans until they are crisp and rotten, and you can drink the rustling taste in the porridge. When eating, you can also add rock sugar to taste according to your personal taste. I don't like adding sugar to porridge very much, so I saved a few pieces of rock sugar.

When do you put sugar in the eight-treasure porridge?

Usually it's time to cook, or after cooking, add sugar as you like.