eight treasure congee
material
50 grams of rice and 50 grams of purple rice.
Accessories longan 5 dates (dried) 7 black beans 20g red beans 20g peanut red coat10g coix seed10g lotus seed10g euryale seed10g walnut (fresh)10g.
Seasoning, old rock sugar, right amount of water.
The practice of eight-treasure porridge
Main ingredients: 50g of rice (purple rice), 5g of longan, 7g of red dates and 20g of red beans and black beans.
The spleen and stomach regulating part: peanut red coat10g, coix seed10g, lotus seed10g, euryales or poria cocos10g, walnut10g.
Detailed practice:
1. Soak all ingredients except red dates, longan and walnuts in water for more than 3 hours.
2. Put half of the water in a large casserole, add red beans and black beans, and boil Euryale ferox.
3. After half an hour, pour in rice and purple rice, together with soaked water.
4. Bring the fire to a boil and simmer for an hour, then pour in the lotus seeds, peanuts and red dates to continue cooking together.
5. After the porridge is very sticky, add walnuts, continue to simmer until soft and rotten, and finally add rock sugar or brown sugar to taste.
knack for cooking
Five secrets of soft and greasy eight-treasure porridge:
1, soaked rice: The first step is to boil out soft and slippery porridge soaked rice, and soak it for at least 30 minutes to let the rice grains absorb water. If you add beans and other ingredients, you must soak them in water alone for more than an hour. It is easier to soften and digest after inhaling water.
2, add cold water: the right amount of water will boil out thick and suitable porridge. Generally, the ratio of porridge rice to water is:1:13. The ratio of rice to water in thick porridge is:1:10 (using a common rice measuring cup).
3, heat: Generally, after rice is boiled in a pot with a big fire, it is immediately turned to a small fire and constantly stirred. If it is easy to overflow, it will be turned to a minimum fire and slowly boiled until it is thick. I generally like to use a big casserole to cook porridge. First, porridge should not be pasted at the bottom. Second, it is not easy to overflow rice soup and lose nutrition, and the cooked porridge will be more dense.
4, stirring: As the saying goes, "There is no cleverness in cooking porridge, and it is stirred thirty-six times". First, stir to prevent rice grains from sticking to the pot when the fire is strong; After a slow fire, stirring the rice porridge will make the rice grains break up and the rice porridge will become thicker.
5, the order of eight-treasure porridge into the ingredients: generally the most difficult to cook first, such as beans; Longan, red dates, walnuts, etc., which are most easily cooked, are put in at the end. Every time you put in the ingredients, you should mix them evenly.
Dish features
Since ancient times, porridge has been the most nourishing food, and gourmets are also familiar with all kinds of porridge. There are many kinds of famous porridge in Guangzhou, and the most lively one is boat porridge, which contains fish, lean meat, jellyfish, shredded squid, shredded pork belly, fried peanuts, ginger, onion, coriander and shredded lettuce. It is famous for its smooth, soft, fragrant and delicious porridge.
Chaozhou casserole raw fish porridge is also famous in Xiamen, but the ten-year-old porridge shop hidden in the deep alley is often visited by diners. Fish porridge is expensive. It is said that it is the soup base boiled with pig bones for several hours, which nourishes the sacred wild marine fish. By the catty, a pot of raw fish porridge costs hundreds of dollars. It is also a major feature to cook and kill the sea fish now. The raw rice in casserole is boiled with open fire and then the fish bones are cooked in porridge. When it is seven ripe, the fish fillets are added, and the smooth and fragrant fish porridge is a fresh word. Wild marine fish also need people who know the goods, otherwise it will be considered as a gimmick by merchants.
When traveling to Macao, the most famous thing is water crab porridge. Macao is located at the junction of salt and fresh water, and the water crabs produced are very fat, and the meat is fresh and sweet, without any fishy smell. The plump crab paste slowly dyed the porridge golden, and a thin layer of rice oil floated on the porridge surface. With a sip, the cream and umami taste of the crab are completely integrated into the dense porridge, and a few shredded onion and ginger are added to enhance the taste, which is really a delicacy that is not changed by the gods.
Eating porridge is rich and frugal, as expensive as swallow, ginseng and abalone wings, and as ordinary as a handful of white rice. Nothing warms the heart and stomach more than the home-cooked porridge that appears on the table every day.
It's just that ordinary diners can see that kung fu is deep, and it's not easy to cook a level porridge. According to the words of gourmet Yuan Mei in "Suiyuan Food List", "You can't see rice when you see water, but it's not porridge. See rice but not water, not porridge. It will make the water and rice harmonious and soft and greasy, and then it will be called porridge. " Yin Wenrui said, "Better wait for porridge than porridge." When we have enough time, we must give up the Aauto Quicker porridge in the pressure cooker and wait for the magical change of rice grains and water for an hour. You can't cook good porridge if you are impatient. If the fire overflows the most precious rice oil, the real taste of porridge will be lost and you will be busy in vain.
Boiling porridge is the warmest waiting under slow fire, and it is the gentlest collision and running-in between rice and between fire and water. When the heat is full, the rice grains swell and blossom a little, and the fragrance of the rice grains penetrates into the gradually thick rice soup, just like a love, and it is naturally charming and fragrant when the melons are ripe.
Understand Yuan Mei's porridge, water and rice are harmonious, soft and greasy, and it seems that you can realize some common ways of getting along between people and husband and wife, which are tepid, not anxious and not dry. In today's popular love fast food and junk fast food, nothing is more appreciate each other than a bowl of carefully cooked porridge.
Nutritional efficacy
It has been more than 1000 years since Chinese people drank eight-treasure porridge. On the day of Laba, whether it is the imperial court, the government, the temple or the people of Limin, eight kinds of ingredients such as adzuki beans and glutinous rice will be cooked. Evolved to modern times, the ingredients of eight-treasure porridge have changed more, but the only constant is the connotation of peace, auspiciousness and abundant grain since the history of eight-treasure porridge. A thick bowl of eight-treasure porridge represents health and is even more affectionate.
Liver function is vigorous in spring, and sour food makes liver qi more vigorous, which leads to the decline of digestion and absorption function of spleen and stomach. At this time, sweet food can enhance the qi of the spleen and stomach, which is beneficial to health. Therefore, the diet in spring should be more sweet and less sour. For people with poor spleen and stomach, eating more sweet eight-treasure porridge in spring can replenish qi and strengthen spleen.