1
Jujube and black sesame porridge
Ingredients: rice 1 small bowl, red dates 15g, black sesame 10g, and appropriate amount of water.
Exercise:
1. Wash the rice and soak it in cold water for half an hour. Take out and drain for later use.
2, red dates are washed and pitted, and black sesame seeds are removed from impurities for use;
3. After cold water is boiled, add rice to boil, add red dates and black sesame seeds, and turn to low heat for slow cooking;
4. Stir with a spoon several times when cooking, and pad the lid with chopsticks to prevent overflow;
5, a few minutes before the pot can be stirred clockwise with a spoon, porridge will be more viscous.
Tips:
1, black sesame is rich in vitamins B and E, and red dates can invigorate qi and soothe the nerves. Spring is the best time to eat red dates.
2. Adding some black sesame seeds to jujube porridge also helps to improve the elasticity of the skin and make the skin more detailed.
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2
Yam black sesame porridge
Ingredients: 200 grams of rice, appropriate amount of yam, 30 grams of rock sugar and appropriate amount of water.
Exercise:
1. Taomi. Wash yam, put on gloves, scrape off the skin and cut into small pieces of hob;
2. Put rice, yam and black sesame together in a pressure cooker, add enough water, then add rock sugar and cover the pot;
3. After the fire boils, turn to low heat and cook for 10 minutes.
Tips:
1, nourishing liver and kidney and moistening five internal organs. Suitable for weak body, premature gray hair, dry stool, dizziness, anemia and other diseases.
2, black sesame: sesame should not be eaten with chicken.
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three
Black sesame walnut porridge
Ingredients: 2 walnuts, 2 black sesame seeds, glutinous rice 150g, appropriate amount of rock sugar and water.
Exercise:
1. Wash glutinous rice and soak for 2 hours;
2. Put the rice in a casserole, add appropriate amount of water, bring it to a boil with high fire, and let it boil for 40 minutes with low fire;
3. Then add black sesame seeds and walnuts and continue to cook on high fire;
4. After boiling, turn to low heat for 10 minute;
5. Turn off the fire and stew for 10~ 15 minutes.