Every autumn and winter, I especially want to eat red bean and purple rice porridge. After two failures, I finally succeeded in cooking red bean purple rice with a rice cooker, which is soft but not rotten and has a little taste! Soft and warm, suitable for breakfast or snacks!

Son, I know it's delicious, but you're exaggerating! (Proud to cross the sea)

"Red bean purple rice porridge" material

1. Red beans: 0.6 Datong rice cooker rice cup. (Red beans, please remember to buy eagle red beans that are non-toxic to birds and do not use defoliants. )

2. Purple rice: 0.8 Datong rice cooker rice cup. Purple rice is black glutinous rice, but it is different from black rice. The ratio of red beans to purple rice can be adjusted at will. I like to eat more purple rice and red beans in one bite, so the amount of purple rice is slightly higher than that of red beans.

3. salt: a little. (Salted beans seem to be less flatulent, taste more layered and won't be sweet to death. )

4. Brown sugar, rock sugar. You can choose a kind of sugar. If you add brown sugar alone, I personally think that the taste of brown sugar is too strong. If used together, it will have a faint brown sugar fragrance, which is not so greasy.

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"Red bean and purple rice porridge" method:

I have failed twice before, but the purple rice is burnt and the red beans are not rotten enough. I don't know why my red beans are so hard to cook, but I can't cook them in the pot at the same time! After adjusting the order, the red bean purple rice porridge was finally cooked, which was a little mulberry but not too mulberry. The purple rice was soft but not sticky.

1. It's my first time to come to the gas stove and cook red beans.

After washing the red beans (without soaking them in water), add 4m cups of water and cook them on the gas stove. Bring the water to a boil with medium fire, cover the lid and turn to low heat 15 minutes. Turn off the fire for 20~30 minutes without opening the lid.

2. Come to the gas stove for the second time and add purple rice.

After 20 to 30 minutes, or when you have fantasies, come to the gas stove and add the washed purple rice (without soaking in water) to the red bean soup. Bring the water to a boil over medium fire, cover the lid and simmer for 5 minutes. Turn off the fire without opening the lid and keep it stuffy for 20 to 30 minutes.

3. Come to the gas stove for the third and fourth time.

Open the lid and stir. After the medium and large torches are boiled, cover the pot and simmer for 5 minutes. Turn off the fire without opening the lid and stew for 20~30 minutes.

If it feels too thick after opening the lid, it doesn't matter if you add some boiling water. After adding water, it is the same as boiling. After boiling for 5 minutes, turn off the fire for 20~30 minutes.

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Important tip!

When you open the lid after four times, you must see that the red beans are still in their original shape, but cracks have appeared on their bodies to show that they are really cooked. Only when it is cooked thoroughly can it be seasoned, otherwise the red beans with sugar will never be cooked badly!

It is strongly recommended that you try a few to determine whether it is your favorite taste! My taste is a little mulberry, but not too mulberry. If I like the taste of red beans that almost disappear in the invisible super invincible mulberry, please extend the time for cooking red beans in the gas stove for the first time.

There are also skimming steps when trying to eat. I want to try the surface and the inside of the porridge. I didn't cook the red beans thoroughly twice before, because I just wanted to eat the cooked red beans.

4. Seasoning, add a spoonful of salt and the right amount of sugar, and it's done! I'll try it in the seasoning, so roll it again for sterilization. ) I added 2.5 spoonfuls of brown sugar and 1 spoonful of rock sugar.

So the whole process is always cooked four times. Boil red beans once, then cook red beans and purple rice together for three times, cover and cook for 5 minutes after boiling, and directly simmer for 20-30 minutes without opening the cover. If it's too thick, add some water, if it's too thin, open the lid and dry it, and finally season it. That's all!

Red bean and purple rice porridge, which must be eaten in autumn and winter, is delicious directly or with a little fresh milk!

Kuankuan Ma Bao's life diary authorized to reprint the original source. Soft, thick and distinct red bean and purple rice porridge.