Real material, nutritious and delicious, say
It's the best health care product today, and it's never too much (who knows what raw materials are used for those health care products). Hey hey). What's more important is that there are many ways to make yam, barley and gorgon porridge, and a variety of healthy and delicious dishes are performed!
One: the original way-direct cooking
Cooking porridge directly with yam slices, coix seed and Euryale ferox seed should be recognized as the porridge with yam and coix seed. The biggest advantage of this method is that it is the simplest, but the disadvantage is that it is not very delicious (I personally think ~), because the cooked rice is rice and the soup is soup, which is not sticky at all, and the yam slices are crisp when cooked, which is similar to the coix seed and Euryale ferox seed. I've done it a few times and stopped doing it.
In this way, it should be noted that all kinds of raw materials must be soaked in advance and soaked for a long time, so that they can be cooked easily, or they can't be cooked basically (you can not soak them in a pressure cooker). In addition, fresh iron bars can be used instead of dried yam slices, which will be cooked well, and fresh iron bars are delicious to cook. Of course, friends who have Euryale ferox (the head of a horse) in their hometown can also use fresh ones. I thought it would be great if all three kinds were cooked together, but that's impossible. They don't mature in the same season. Now it's almost a good time to eat fresh Euryale ferox, and this year's fresh Dioscorea opposita will not be on the market for almost a month, and Coix seed will be even later! Ha ha digress, pull back, and I have a trick. I cut the dried yam slices into yam chips with a knife, crush Gordon Euryale and Coix seed with a rolling pin respectively, and then soak them for 20 minutes. I think the porridge cooked is delicious and saves fire. You can try it.
Two: the most authentic way-cooking "gunk"
Cooking with yam powder, coix seed powder and Euryale ferox seed powder is recommended by the teacher of Zhongliba people, which has many advantages. First, you can add powder according to your own needs. Second, this kind of porridge is the best and fastest way to replenish qi and blood. "It can directly supply us with medicine and food for qi and blood without extra expenses" is what I said, and the third is delicious (if the raw materials are good).
Mix appropriate amount of Dioscorea opposita powder, Coix seed powder and Euryale seed powder, add warm water (neither cold water nor boiled water) to make paste, pour the paste in when the water in the pot boils, stir it with a spoon to avoid pasting the pot or sinking the bottom, and then boil it for about 10 minute. The nutritious and delicious yam and Coix seed porridge is ready, and you can add it according to your personal preference. So don't add too many raw materials. There are no disadvantages to this practice. If you must find it, it is that some people don't like to drink this "mushy" thing, and it is difficult to wash the pot after cooking porridge ~ hee hee.
Some friends also add it, such as lily powder, lotus seed powder, black sesame powder, walnut kernel powder, etc. Personally, I don't agree with this addition. Do you have to make yam and barley porridge into "ten-point porridge"?
Three: the most convenient and simple way-grain soymilk machine
When I first wanted to do this, I suddenly had a whim when I was grinding soybean milk. Later, I found that there were so many friends like me. In this way, I usually have to soak the raw materials in advance, usually the night before and eat them in the morning. If it is delicious, I suggest not to use the soaked water (many friends have different opinions, but I reserve my opinion), and the raw materials must not be too much, otherwise it will paste the pot.