Generally speaking, it is one bowl of rice and three bowls of water, dear, it needs to be simmered slowly. Attached is the detailed recipe: Ingredients for Babao Porridge: 50 grams of rice, 50 grams of purple rice, 50 grams of longan, 7 dates (dried), 7 black beans, 20 grams of adzuki beans, 20 grams

10 grams of peanuts, red coat, 10 grams of barley, 10 grams of lotus seeds, 10 grams of glutinous rice, 10 grams of walnuts (fresh), 10 grams of seasoning, rock sugar, appropriate amount of water, the recipe for eight-treasure porridge. Main ingredients: 50 grams each of rice (purple rice), 5 longans, and 7 red dates.

, 20 grams each of red beans and black beans.

To regulate the spleen and stomach: 10 grams of peanuts, 10 grams of barley, 10 grams of lotus seeds, 10 grams of gorgon or poria, and 10 grams of walnuts.

Detailed method: 1. Soak all the ingredients except red dates, longans and walnuts in water for more than 3 hours. 2. Fill a large casserole with half of the water, add red beans, black beans and gorgon seeds and boil. 3. Pour in after half an hour.

Pour rice, purple rice, and soaked water together 4. Bring to a boil over high heat, then simmer over low heat for an hour, then add lotus seeds, peanuts, and red dates and continue to cook together. 5. When the porridge is very thick, add walnuts.

Continue to simmer over low heat until soft and mushy, and finally add rock sugar or brown sugar to taste. Cooking Tips Five secrets to the smooth and smooth Babao Porridge: 1. Soaking rice: Soaking rice is the first step to make soft and smooth porridge, at least

Soak for 30 minutes to allow the rice grains to absorb moisture.

If you add beans and other ingredients, they must be soaked in water alone for more than an hour. After absorbing the water, it will become softer and easier to digest and absorb.

2. Add cold water: The appropriate amount of water must be added to make thick and suitable porridge. Generally, the ratio of rice and water in porridge is: 1:13.

The ratio of rice and water for thick porridge is: 1:10, (use an ordinary rice measuring cup) 3. Heat: After the rice is put into the pot and boiled over high heat, immediately turn to medium to low heat and stir continuously. If it overflows easily, turn to the minimum heat and slowly

I usually like to use a large casserole to cook porridge. Firstly, the porridge should not be mushy at the bottom. Secondly, it is not easy for the rice soup to overflow and lose nutrients, and the cooked porridge will be denser.

4. Stirring: As the saying goes, "There is no skill in cooking porridge, stir it thirty-six times." First, stir when the heat is high to prevent the rice grains from sticking to the pan; later, when the rice porridge is simmered over low heat, stirring will cause the rice grains to scatter and the rice porridge will become more delicious.

Thick.

5. The order in which ingredients are put into the eight-treasure porridge: Generally, the most difficult to cook is put in first, such as beans, etc.; the easiest to cook longan, red dates, walnuts, etc. are put in last.

Every time you add ingredients, stir them evenly.

Features of the Dishes Since ancient times, porridge has been the most nourishing food, and gourmets treasure all kinds of porridge.

There are many kinds of famous porridge in Guangzhou. The most popular Tingzi porridge is made with fish, lean meat, jellyfish, shredded squid, pork belly, fried peanuts, ginger, green onion, coriander and shredded lettuce. The porridge is smooth, soft, fragrant and delicious.

And famous.

Chaozhou casserole raw fish porridge is also famous in Xiamen. The ten-year-old porridge restaurant hidden in a deep alley often attracts diners.

Fish porridge is expensive. It is said that the soup base is made from pork bones that have been boiled for several hours. It is a nourishing and sacred wild sea fish. It is sold by the pound. A pot of raw fish porridge can cost hundreds of thousands of dollars.

The freshly cooked sea fish is also a special feature. The fish bones are boiled with raw rice in a clay pot over an open fire and then the porridge is cooked. When the fish is cooked, the fish fillets are added. The smooth and fragrant fish porridge is delicious.

Wild marine fish must be sold by someone who knows the product, otherwise it will be just a deceptive gimmick by the merchants.

When traveling to Macau, the most famous thing is water crab porridge.

Macao is located at the junction of salty and fresh water. The water crabs produced in Macao are very plump and the meat is fresh and sweet without any fishy smell.

The plump and plump crab paste slowly dyes the porridge into a golden color, and a thin layer of rice oil floats on the surface of the porridge.

Take a gentle sip, and the fat and umami flavor of the crab are completely integrated into the dense porridge, with a few hints of green onion and ginger to enhance the flavor.

It is up to people to eat porridge richly and frugally, as noble as swallow ginseng and abalone wings, and as ordinary as a handful of white rice.

The most heart-warming and stomach-warming thing is the home-cooked porridge that appears on the dining table every day.

Even ordinary meals require a lot of effort, and it is not easy to cook good porridge. According to the words of gourmet Yuan Mei in "Suiyuan Food List": "Seeing water but not rice is not porridge. Seeing rice but not water is not porridge.

Ye. The water and rice must be harmonious and soft, and then it is called porridge." Yin Wenrui said: "It is better to wait for people to make porridge than to make porridge for others." When you have enough time, you must give up the quick porridge in the pressure cooker and cook it slowly.

Wait for an hour for the miraculous changes in the rice grains and water.

If you are in a hurry, you will not be able to cook good porridge. If the fire spills the most precious rice oil over the pot noodles, the true taste of the porridge will be lost, and your work will be in vain.

Cooking porridge is the most tender waiting under slow fire, and the gentlest collision and running-in between rice, water and fire.

When the heat is sufficient, the rice grains swell and bloom little by little, and the fragrance of the rice grains penetrates into the gradually thickening rice soup, just like a love. When the melon is ripe and the stems fall off, it will naturally be charming and fragrant.

After understanding Yuan Mei's method of making porridge, the water and rice are harmonious and soft and greasy. It seems that you can also understand some ordinary ways of getting along between people and between husband and wife, neither warm nor hot, neither anxious nor impatient.

Today, when love fast food and junk fast food are popular, the most cherished thing is a bowl of carefully cooked porridge.

Nutritional benefits When it comes to the history of Chinese people drinking eight-treasure porridge, it has been more than a thousand years.