250g of japonica rice, 50g of lard150g, 20g of taro, water chestnut, nuts, dates, broad bean meat and chestnuts, 0g of soybean12g, 5g of refined salt, 2g of monosodium glutamate and 2g of spices.

The production process is 1. Wash soybeans and broad beans, soak them in water for half a day, and wash taro, water chestnut and nuts. Clean vegetables and cut them into filaments;

2. Wash the rice, put it in a pot, add 2000g of soybeans, broad beans, taro, water chestnut, nuts, jujube, lard, spices and clear water, bring it to a boil with high fire, then simmer for one and a half hours with low fire, and add refined salt.

I think this is delicious, too

Osmanthus porridge

Ingredients: 500g of red beans, 30g of white lotus seeds, 0g of lily10g, appropriate amount of dried tangerine peel, and about 500g of rock sugar.

The practice of lotus seeds, lilies and red bean paste;

1. Wash red beans, lotus seeds and lilies first and soak them in clear water for two hours;

2. Boil boiling water, and put red beans (and soaked bean water), dried tangerine peel, lotus seeds and lily into the pot;

3. After boiling, simmer for two hours with medium fire and slow fire, and finally simmer for about half an hour with high fire;

4, until the red beans are sandy and have the right amount of water, you can add sugar to taste, and the sweetness depends on everyone's favorite.

note:

1. Red beans don't need to be soaked for a long time, one or two hours at most. If you don't have time, you don't need to soak or soak in hot water.

2. Don't use too much dried tangerine peel, but use it well.

3, you can add water halfway, but the proportion of beans and water depends on personal preference. Of course, red bean paste can't cook too few beans, and red bean soup can be thinner.

4, rock sugar should be placed at the end, otherwise the red beans are not cooked.

5. Finally, scatter the red beans into sand with a big fire.