2. Wash glutinous rice and black rice, soak for 2 hours, drain out.
3. Take a large soup pot, put in red beans, peanuts and bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and bring to a boil over high heat. Place two chopsticks horizontally on the pot, place the lid on the chopsticks, reduce the heat to medium-low, and cook for 1 hour and 20 minutes, stirring occasionally with a spoon to avoid sticking to the pot. Add rock sugar, stir slightly, and cook over low heat for 30 minutes.
How to cook eight treasures porridge soft and sticky
1. first soak
Cooking porridge before the rice soaked in cold water for half an hour, so that the rice grains expand open. The advantage of doing so is that it saves time when boiling the porridge, and when stirring it will turn in one direction, and the porridge will be crispy and taste good. If you add beans and other ingredients must be soaked in water alone for more than an hour, inhale the water and then cook more easily soft and easy to digest and absorb.
2. and then boiling water in the pot
Everyone is generally **** knowledge is cold water porridge, but the real connoisseur is to use boiling water porridge, why? When the water is boiling under the rice, because the temperature inside and outside the rice grains is not the same, will produce pressure to make the surface of the rice grains to form many tiny cracks. In this way, the rice grains are easy to cook, and the starch is easy to dissolve in the soup. In addition, boiling water under the pot will not have a mushy bottom, and it saves more time than cold water porridge.
3. Then control the fire
Bring it to a boil over high heat, and then turn it to a gentle fire, i.e., simmer over low heat. To make the porridge sticky, it is necessary to let the starch in the rice dissolve into the soup as much as possible, and to do this, you should accelerate the friction between the rice grains and the walls of the pot and the water, so you must boil the water under the rice to keep the water in the porridge pot boiling. Don't underestimate the size of the fire switch, the fragrance of the porridge from this.
4. Stirring during the process
This is for "thickening", that is to say, to make the rice grains full of grains, grains of crispy thick. Stirring techniques are: boiling water in the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir constantly, and has been continued for about 10 minutes, to be crispy thick out of the pot until.