Sliced yam, barley and Gorgonzola direct porridge, which should be recognized as the yam barley Gorgonzola porridge, the biggest advantage of this practice is the most simple, the disadvantage is not very tasty (my personal opinion ~), because cooking out of the rice is rice, soup is soup, a little bit of not viscous, and the slices of yam is cooked is brittle, and barley, Gorgonzola chewing on a piece! I can't tell you how it feels to chew several different flavors in your mouth at the same time. I stopped doing that after a few times.

This approach should be noted is that a variety of raw materials must be soaked in advance, and to soak a relatively long time, soak open can be easier to cook, or not basically cooked (with pressure cooker can not soak), in addition to fresh iron instead of dry wai yam slices, so it is very good to cook, and fresh iron yam cooked out of the very tasty, of course, hometown of gorgonzola (chicken) friends can use fresh gorgonzola to make porridge, so that you can use fresh gorgonzola to make porridge, so that you can use the gorgonzola to make porridge. You can use fresh gravy to make porridge, fragrant sticky, very tasty, I had wanted to be three are fresh to cook together how good, but that's impossible, they do not mature in the same season, now almost exactly eat fresh gravy good time, and this year the fresh wai yam almost a month to market, barley is even later! Oh off-topic, pull back, there is one of my a one trick, I dried slices of wai yam with a knife cut into yam crumbs, the gorgonians, barley, respectively, with a rolling pin rolled, and then soak for 20 minutes, cooked out of the porridge I think it's very tasty, and more provincial fire, you can try.

Two: the most authentic practice --- cook "paste"

With the powder of Chinese yam, barley powder and gravy powder mixed cooking, this is the teacher's recommended practice, the advantages of a lot of, first: according to their own needs amount of powder, second: this porridge is the best and fastest to replenish the qi and blood, "does not require us to spend additional expenditure, but can be directly supplied to our qi and blood!

Take the appropriate amount of powdered Chinese yam, barley powder and gravy powder mix, add warm water (not cold water, not boiling water) into a paste, and so the pot of water to pour the paste, with a spoon to stir do not paste the pot or sink to the bottom, and then open the pot to cook for 10 minutes or so on, nutritious and tasty yam barley gravy gruel on the ready, you can add honey or other seasonings according to personal preference, do not look at the yam and gravy whole cooking is not viscous, not to mention the fact that it is not a very good. Gorgonzola whole cooking is not sticky, ground into powder is particularly easy to sticky, not much of a little can cook a big bowl of thick. So don't add too much raw material, the disadvantages of this practice is really no, if you have to find that is some people do not like to drink this kind of "paste" things, and after cooking porridge, the pot is more difficult to wash ~ hee hee

Some of my friends also add, like lily powder ah, lotus seed powder ah, black sesame powder ah, walnut powder ah and so on, I personally do not favor this addition, have to add a little bit more, but I do not want to add, so I do not want to add, but I do not want to add. I personally do not favor such additions, have to make the yam barley porridge into a "ten full tonic porridge" ah?

Three: the most convenient and simple practice

I first wanted to do so when I was grinding soybean milk suddenly thought, and then found that there are so many friends and I, this practice is generally to soak the raw materials in advance, usually soak the night before, eat in the morning, if in order to taste good, I suggest soaking the material of the water should not be used, (a lot of friends have a different point of view, I reserve the right to comment), and the ingredients must not be too much, otherwise it will be too much. and the ingredients must not be too much, otherwise it will paste the pot.

Four: the most common brewing method - yam barley Gorgonzola powder

Yam barley Gorgonzola powder brewing convenient, now more and more by the young people like. Yam barley gravy powder is a mixture of powdered food, usually used to brew water to drink. Yam, barley, Gorgonzola three ingredients mixed together to form a nutritious powder, these three ingredients mixed together has many effects.

There are two ways to consume yam barley and fructus powder, one is hot and one is cold.

Hot brew: take 50g of yam barley gravy powder in a cup or bowl, add warm water; let it stand for 3 minutes without stirring; and then brew it with warm water.

Cool bubble: take 50g of yam barley gravy powder in a cup or bowl, add an equal amount of cool water, mix well with a spoon; put it into the microwave oven, engage in heating for 3 minutes.

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