material

Coix seed, tremella, red beans, mung beans, japonica rice, red dates, dried tangerine peel and lotus seeds.

working methods

1, Job's tears are hard to boil. First, put enough water in the casserole, then add the coix seed, tremella, red beans and mung beans soaked overnight, and then put them in.

2. After half an hour, the glutinous rice becomes sticky. Add glutinous rice at this time.

3. After about twenty minutes, add the soaked fresh lotus seeds or dried lotus seeds.

4. Then cover the lid and cook slowly. I stayed for about an hour, so I was careful not to spill and stick.

5. Then add the washed tangerine peel and the washed big red dates, and continue to cover and cook, which takes about half an hour.

6. Finally, add hawthorn slices. At this time, you don't need to cover the pot to cook. Open the lid and stir. The whole porridge will be sticky! You can add some rock sugar before drinking!

Cordyceps frog porridge

material

Seasoning: shredded ginger 10g, chopped green onion 2g, refined salt 5g and soup 500g.

working methods

1. Stew Cordyceps with soup 1 hour until it tastes good, and take it out for later use; Frogs were slaughtered and cut into pieces, weighing about 10g.

2. Boil the naked rice porridge in a casserole. Add shredded ginger, stewed Cordyceps and 15g stewed Cordyceps soup. Heat the chicken on low heat for 5 minutes until it is cooked. Season with salt and sprinkle with chopped green onion when you go on stage.

skill

Features: salty and fresh, healthy and healthy.

Open flame rice porridge method

Raw materials: northeast rice 1 kg, clear water 20 kg, preserved eggs 1, refined salt 50 g, salad oil 1 00 g. Production: washing and soaking rice1hour; Pouring preserved eggs, salt and salad oil into a blender, mashing, pouring into rice, mixing well and pickling for half an hour; After adding water to the pot and boiling it, pour in the marinated rice and stir constantly to prevent it from sticking to the bottom; After boiling, turn to medium heat and cook for 1.5 hours, and it becomes golden, smooth and naked rice porridge.