I cook porridge with black rice and glutinous rice until half of the porridge has foam on it. My question is whether to use foam. Don't skim it, because the fire is too big when cooking porridge, so bubbles will appear, which will not affect nutrition at all. When cooking porridge, turn on the fire first, and then cover the pot. When you see the pot boiling (watch it at any time to avoid overflowing), then stew it slowly.

Raw materials:

There are no certain rules for rice, beans, quantity and variety, and they can all be entered at home. Usually, rice is mainly rice, and it is better to add millet, glutinous rice, coix seed and corn kernels. Beans include red beans, mung beans, soybeans, soybeans, kidney beans, peanuts and so on. Others include medlar, longan, tremella, lotus seeds, red dates, lilies and so on. Making:

1, cleaning and soaking. First, clean the beans and soak them in warm water for more than half an hour, so that they can be cooked faster. Rice can be washed together. Generally, the amount of rice can be a small bowl, while glutinous rice, millet and glutinous rice can be a small bowl. Corn kernels can be bought in bags in supermarkets. Wash the rest for later use.

Adding glutinous rice can increase the soft glutinous taste of eight-treasure porridge; Xiaomi has the benefits of strengthening the spleen and strengthening the heart; Corn is rich in calcium and lecithin, which can reduce cholesterol. Although porridge is nutritious, many people are not used to eating porridge, which is too rough. When making eight-treasure porridge, a small amount will not affect the taste, but it can also add points to nutrition.

2. Cook porridge. The material of eight-treasure porridge is optional, but how to cook it fragrant, slippery and waxy without leakage still needs to be reminded, a principle: beans first, rice later.

Beans should be put into the pot with water at the same time, and it is best to put more water, so as to ensure the amount of porridge and prevent it from overflowing and wasting after boiling. First, let the beans enjoy the process from preheating to boiling like water, add a bowl of cold water after boiling, and then cook; If you use a rice cooker, the beans will be cooked for at least a quarter of an hour, or you can turn the switch to the heat preservation state for a while, and the effect is just like cooking beans with slow fire. After the beans begin to swell and soften, put the rice in the pot. After the pot is boiled, cook it slowly over low heat until the beans and rice are cooked. The longer the cooking time, the better. Tip:

If you add longan, remember to peel and remove the core, so that the nutrition of the pulp can be fully integrated into the porridge; However, longan is a tonic, and only six or seven tablets can be used. If you want to add lilies, wash and peel them off one by one, and leave them for five or six minutes before cooking, so that the lilies will not be ripe and rotten. There are many good things in the bubble.

To cook eight-treasure porridge, you should put something difficult to cook first. It is also a trick to put the easy ones behind. Generally speaking, you don't want to cut porridge.

The foam contains protein, but it also contains the dirty things of rice itself (washing rice can't be cleaned). Don't leave foam and skim it off.