How to make lotus porridge is the most nutritious?
First, wash the lotus seeds, remove the core from the red dates, wash the round glutinous rice, soak in water, add 600 ml of water to the lotus seeds and round glutinous rice, cook for 40 minutes on low heat, add longan pulp and red dates, cook for/kloc-0.5 minutes, and add a proper amount of rock sugar to serve.
Method 2: dry tremella 15g, dry white lotus 100g, and rock sugar 80g. Soak dried tremella and lotus seeds in clear water for 2 hours, remove old terrier and impurities from tremella, tear into small flowers, rinse with soaked lotus seeds, and filter dry for later use; Pour tremella, lotus seeds and rock sugar into a pressure cooker, add half a pot of water, cover the lid and simmer for about 30 minutes.
Exercise 3. Add sugar to lotus seeds, soak them in warm water for one night, then steam them in a steamer for 40 minutes, and take them out after softening. Soak Auricularia auricula in water until soft, remove roots, and then cut into shreds. Pour all the seasonings (half a cup of broth, 5g of wine, 2g of salt) into the pot, add shredded auricularia, cook until cooked, remove and drain. Add lotus seeds and fungus to the hot porridge.
How to make lotus porridge? Nutrition will be lost.
Cooking porridge must use medium and small fire. After turning off the fire, it will taste better if you don't open the lid for a while. You can put some longan, tremella and medlar in the porridge according to your personal preference. Dry lily should be soaked in warm water in advance before cooking. Lotus seeds are big, full, wrinkle-free and neat. Dried lotus seeds are not easy to cook. You can choose fresh lotus seeds, which have better taste and efficacy, but choose green lotus plumule. Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell.