Ingredients: rice, coix seed, Euryale seed, flower kernel, peach kernel, lily, honey cherry, melon seeds, red dates, etc.

Practice: Peel and cut the peach kernel, cut the wax gourd and wash the red dates. Soak lotus seeds, coix seed, euryales seed, flower kernel and lily in water, then pick them up and put them on a plate. Wash the black rice with water, add a small amount of purple glutinous rice to the pot, add water to boil, add Bazhen, and cook for about two hours. Pay attention to stirring with a spoon from time to time when cooking, and don't spoil the pot. Add crushed rock sugar when it is soft, and put it into the bowl after the sugar melts.

2, blood and beauty black rice porridge:

Materials: 30g of black rice, 70g of japonica rice, 20g of jujube (dry), tremella 15g (dry), sesame 10g, soybean 15g, and appropriate amount of brown sugar.

Practice: soak soybeans in warm water 1 hour and wash them with clear water; After the tremella is soaked soft, remove the old pedicle and wash the red dates. First, put black rice and japonica rice into clear water, add appropriate amount of clear water, and cook for about 1 hour. Add soybeans, red dates and washed sesame seeds, and continue cooking for about 30 minutes. After the ingredients such as black rice are soft enough, add a proper amount of brown sugar to eat.

3, winter health miscellaneous grains porridge:

Ingredients: rice, glutinous rice, millet, black rice, red beans, mung beans and water.

Practice: Wash all the materials, put them in a pot and add enough water. Cover the lid, put it on the induction cooker, and select the "boiling water" mode. The induction cooker makes a noise, indicating that the porridge is cooked, and it automatically cuts off the power supply. At this time, open the lid and select "Cooking" mode. 100 degrees. After 20 minutes, cut off the power supply, cover the pot and stew for a while, then serve.

4. Red bean and black rice porridge:

Ingredients: red beans, black rice, peanuts, brown sugar.

Practice: Wash red beans, black rice and peanuts, put them in a pressure cooker and cook for 15 minutes, then add a little brown sugar.

5, red dates, roses, black rice porridge:

Ingredients: black rice, white rice, brown sugar, ten red dates and dozens of dried rose buds.

Practice: Wash black rice and white rice according to the ratio of 1: 1, and soak them in water for one night to facilitate boiling. Pour the rice into the rice cooker, add boiling water to boil, and be sure to fill it with water at one time. When the porridge is boiled, wash the red dates, remove the core, cut into cubes, remove the pedicels of the rose buds, and separate the petals for later use. After the porridge is boiled, add red dates and cook together until the rice grains swell. When the porridge is thick, add brown sugar and dissolve. Sprinkle rose petals before taking out the pot and stir well.

6, longan, red dates and black rice porridge: material:

Black rice, longan, red dates, sweet-scented osmanthus and rice.

Practice: Wash dried red dates and peel longan. The ratio of black rice to white rice is 3: 1. When soft and rotten, add red dates, longan and osmanthus, and cook for ten minutes. Finally, add some rock sugar to taste.

7. Sweet black rice porridge:

Ingredients: 50g of black rice, 30g of glutinous rice, 2 quail eggs and brown sugar 10g.

Practice: First, wash the black rice slightly, soak it in clear water for 2 hours, and cook the quail eggs in a clear water pot and remove them for later use. Put black rice and glutinous rice into a casserole, add enough water to cook porridge, when the porridge is cooked until it is soft, add brown sugar, cook for a while, and then turn off the heat. Quail eggs are shelled and placed on cooked black rice porridge for decoration.

8, pumpkin black rice porridge: material:

200g pumpkin, 50g black rice150g jujube.

Practice: Wash the pumpkin, remove the pedicle and cut into pieces, and take out the seeds and slice them. Wash the black rice and jujube, put them into the pot together, add water 1000ml, first boil with strong fire, and then cook with slow fire until the rice is rotten.