The weather is getting cooler and it's time for congee. A bowl of warm chestnut and yam porridge, fragrant and sticky, drinking warm heart and stomach. Chestnut is rich in unsaturated fatty acids and vitamins, minerals, can prevent and cure hypertension, coronary heart disease, atherosclerosis, osteoporosis and other diseases, is anti-aging, prolonging the life of the nourishing good. And rich in vitamin C, can maintain the normal function of teeth, bones, blood vessels and muscles, eating can nourish the stomach and spleen, tonifying the kidney and strong tendons, blood circulation and stop bleeding.

Main ingredients

Rice

100g

Accessories

Oil moderate salt moderate yam moderate chestnut moderate

Chestnut and yam porridge practice

1 rice washed clean, put a tablespoon of vegetable oil moderate salt, mixing and marinating for 30 minutes.

2Chestnuts with a knife in the top cut cross.

3Peel the chestnuts after cooking, wash the jujubes and set aside.

4Tian enough water in the pot, when the water boils, pour in the marinated rice.

5 high heat to boil, pour in chestnuts, dates, low heat stew for 30 minutes.

6Peel the yam and cut into hobnail pieces.

7Pour the cut yam into the pot and cook on low heat for 20 minutes.

Tips

1, rice after washing with oil marinade for a period of time, so that the treatment of rice porridge is easy to soft and sweet. 2, the yam should be cooked in the porridge cooking time to put, put early will be too soft. 3, raw chestnuts after washing in the top of the chestnut cut cross-hole, cook 5 minutes (boiled chestnuts should always be placed in the water) so that the inner skin of the chestnuts is good to peel.