porridge for breakfast

lily and red bean porridge

ingredients:

red bean, rice, rock sugar, lily and water.

Practice:

1. Wash and soak red beans for 1 hours (soaked the night before). Lily is soaked in warm water.

2. Wash the rice, put it into the rice cooker, put it together with red beans and lilies, add water and boil it for 4 minutes, and then add rock sugar to melt it.

yam and red bean porridge

ingredients:

5g of coix seed, 5g of red bean, 1g of yam (dried) and 1g of crystal sugar.

Practice:

1. Wash, peel and dice the yam.

2. Wash Coicis Semen, Poria cocos and red beans and soak them in cold water for 2-3 hours.

3. Drain the water after taking them out. Add an appropriate amount of cold water to the pot, and put the diced yam, Coix seed and Poria together.

4. Cook until it is thoroughly cooked, and take it out for later use; Add about 6 ml of cold water to the pot, put the red beans in, boil them on high heat, and then cook them on low heat for half an hour; Add the cooked diced yam, Coix seed and Poria cocos, then bring to a boil over high heat, and cook over low heat for about 15 minutes.

5. Add the crystal sugar into the porridge, stir well, and stew for another 1 minutes, then serve.

peanut, purple rice and red bean porridge

ingredients:

peanuts, purple rice, red beans and Chinese yam in appropriate amounts.

Practice:

1. Soak peanuts, purple rice and red beans for half a day in advance; Peel and cut the yam.

2. Sit in a pot of water. When the water boils, pour all the ingredients into the pot, stir for several times, and then turn to low heat and cook slowly.

3. When the beans and yam are cooked, it will be almost the same, and it will be stirred several times in the middle, which will make the soup more messy; I like something thicker. It usually takes 4 minutes to cook. You can add some brown sugar if you like sweetness.