Practice 1
Ingredients: glutinous rice 1 50g, mung bean 25g, red bean 25g, cashew nut 25g, peanut 25g, longan 25g, red jujube 25g, dried tangerine peel1tablet, and rock sugar 75g.
Practice: first, soak all the materials in water, wash them, pour water into the porridge pot, add all the materials and boil them, turn to medium heat for about 30 minutes, and add rock sugar to taste.
Practice 2
Ingredients: rice, millet, glutinous rice, walnut kernel, almond, chestnut, red date, moss, red silk, brown sugar, white sugar, peanut kernel, melon seed kernel, osmanthus, etc.
Practice: Soak rice, millet and glutinous rice first, wash them with clear water, and put them into the pot (it is best to use casserole or copper pot, followed by aluminum pot, and avoid iron pot), and then put them into the pot in the order of non-perishable and perishable rice, otherwise the raw and cooked rice will be inconsistent. Add water and put it on a strong fire, then stir it as you cook it to prevent the bottom of the pot from sticking. When cooking, you can put a little edible alkali until the rice wants to stretch out and bloom slightly, and then slowly cook it with slow fire until the porridge juice is thick.
If the information comes from the network, it will be deleted if it is infringed.