The way to make iron stick and yam porridge is to peel the iron stick and yam, wait for the rice to boil, then add the iron stick and yam and cook it. The method is very simple, you can Make it on a regular basis. Eating iron bar yam porridge is very good for the body. It can relieve constipation and treat weak spleen and stomach. It is suitable for mothers in the puerperium and as a food supplement for children.

Method 1

Main ingredients: yam (100g) japonica rice (200g)

Seasoning brown sugar (10g)

Food Conditioning, nourishing and nourishing, recipes for nursing mothers

Category of fast food/staple food

Suitable group This recipe is suitable for consumption during the puerperium.

Production process

Slice the yam, rinse the rice, and cook the porridge together. It is better to cook until it is thoroughly cooked. Add a small amount of brown sugar when eating.

Preparation Tips

If you use yam powder to cook porridge, you should pay attention to pouring cold water into the pot and stir continuously during the heating process to avoid clumping.

Method 3

Making ingredients

30 grams of yam, 20 grams of carrots, 30 grams of rice, spinach puree, a little water, 2 cups of water

This method is suitable Suitable for babies aged 10 to 12 months

Production process

1. Peel yam and carrot and cut into small pieces (about 1 cm square).

2. Add 2 cups of water to rice and bring to a boil. Add yam and carrots and bring to a boil. Turn to low heat and simmer for about 15 minutes. Add spinach puree and serve.

Method 4

Black sesame seeds

1 spoon

Wolfberry

10 pieces

1. Prepare the glutinous rice, yam, wolfberry, black sesame and rock sugar for porridge.

2. Peel and wash the yam and cut into small pieces.

3. Wash the glutinous rice and put it into the clay pot together with the yam.

4. Bring to a boil over high heat, then simmer over low heat for 20 minutes. Add rock sugar and cook for 5 minutes.

5. Add wolfberry and cook for 5 minutes.

6. Pour in black sesame seeds and cook for 5 minutes.

7. Remove the cooked porridge from the fire and simmer for a while.

8. Prepare 150 grams of whole wheat flour and dry yeast.

9. Mix the yeast with warm water and pour it into the flour.

10. Beat in the eggs and mix well to form a smooth dough.

11. Leave to ferment in a warm place.

12. Let the dough double in size.

13. Deflate the dough and divide it into two parts; take two small bowls, grease the outside with oil, wrap the bowls with dough; let them rise for 20 minutes.

14. Put the wheat bun embryo into the pot and steam for 15 minutes.

15. Take out the steamed wheat bun bowl and serve it with yam porridge.