Buckwheat rice is easy to cook and has a fragrance. Whether cooking rice or porridge, adding more than 20% to 30% buckwheat rice to rice is soft and delicious.

Mushroom buckwheat porridge

Raw materials: 50 grams of japonica rice, 30 grams of buckwheat and 30 grams of mushrooms.

Production: 1, Lentinus edodes soaked in water, soaked and cut into shreds. 2. Wash the glutinous rice and buckwheat clean, put them in the pot, add some water, and boil over high fire. 3. After boiling, add shredded mushrooms, turn to low heat, and slowly cook into porridge.

Maodou buckwheat porridge

Main ingredients: brown rice (1 00g), buckwheat (50g), auxiliary materials: edamame (30g), seasoning: salt (10g).

1. Wash brown rice and buckwheat and soak them in cold water for 2-3 hours respectively; 2. Take it out and drain it, then put it into the pot, add broth and appropriate amount of cold water, first boil it with high fire, and then turn to low fire to cook it until it is cooked thoroughly; 3. Take out the edamame kernels and wash them while cooking porridge; 4. Put it into another pot, add appropriate amount of cold water and cook it for later use; 5. When the porridge is cooked, add the cooked edamame kernels, add salt to adjust the taste, and serve.