eight treasure congee
material
50 grams of rice and 50 grams of purple rice.
Accessories longan 5 dates (dried) 7 black beans 20 g red beans 20 g peanut red coat 10 g coix seed 10 g lotus seed 10 g euryales seed 10 g walnut (fresh) 10 g.
Seasoning, old rock sugar, right amount of water.
The practice of eight-treasure porridge
Ingredients: 50g of rice (purple rice), 5g of longan, 7g of red dates and 20g of red beans and black beans.
Spleen and stomach regulating parts: safflower raw10g, coix seed10g, lotus seed10g, euryales seed 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 the water in a big casserole, add red beans and black beans, and cook Euryale ferox.
3. After half an hour, pour in the rice and purple rice, together with the soaked water.
4. After the fire boils, simmer for an hour, then pour in lotus seeds, peanuts and red dates and continue to cook 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.
Cooking tips
Five secrets of soft and greasy eight-treasure porridge:
1, soaking rice: The first step is to boil out soft porridge and soak rice 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 absorbing 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 ordinary rice measuring cups).
3, heat: generally, after the rice is boiled in the pot, immediately turn to a small fire and keep stirring. If it is easy to spill, turn it to the minimum fire and cook it slowly until it is thick. I usually like to cook porridge in a big casserole. First, don't paste the porridge at the bottom. Second, the rice soup is not easy to overflow, the nutrition is not lost, and the cooked porridge will be thicker.
4, stirring: As the saying goes, "Cooking porridge is a coincidence, and it takes 36 minutes to stir." Stir first to prevent rice grains from sticking to the pot in case of fire; Mixing rice porridge after slow fire will break up rice grains and thicken rice porridge.
5, eight-treasure porridge feeding order: generally the most difficult to cook first, such as beans; Longan, red dates, walnuts, etc. The easiest dishes to cook are put at the end. Every time you put in the ingredients, mix them evenly.
Cuisine characteristics
Since ancient times, porridge has been the most nourishing food, and gourmets are familiar with all kinds of porridge. There are many kinds of famous porridge in Guangzhou, 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 sashimi 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 the soup base boiled with pig bones for several hours nourishes the sacred wild marine fish. According to Jin, a pot of sashimi porridge costs several hundred yuan. Now it is also a major feature to cook and kill marine fish. The raw rice in the casserole is cooked with open fire, and then the fish bones are cooked into porridge. Add fish fillets when it is ripe, and the fragrant and smooth fish porridge is a fresh word. Wild marine fish also need people who know the goods, otherwise they will be considered as gimmicks by merchants.
When traveling to Macau, the most famous one is water crab porridge. Macao is located at the junction of salt and fresh water, and the water crabs produced are very fat, fresh and sweet, and have no fishy smell. The full crab paste slowly dyed the porridge golden yellow, and a thin layer of rice oil floated on the porridge surface. After a sip, the cream and umami taste of the crab are completely integrated into the thick porridge, and a few shredded onion and ginger are added to enhance the taste, which is really delicious.
Eating porridge is rich and thrifty, as expensive as swallow, ginseng and abalone wings, and as ordinary as a handful of white rice. Nothing warms people's stomach more than the home-cooked porridge that appears on the table every day.
It's just that ordinary diners can see that it's not easy to make a bite of porridge with deep kung fu. According to the words of Yuan Mei, a gourmet 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 water and rice harmonious and soft, and then it will be called porridge. " Yin said, "Better wait for porridge than porridge." When we have enough time, we must give up the faster porridge in the pressure cooker and Aauto for the magical change of rice grains and water for an hour. You can't cook good porridge if you are impatient. The fire overflows the most precious rice oil, and the real taste of porridge is gone, so you are busy in vain.
Cooking porridge is the warmest waiting under slow fire, and it is the gentlest collision and running-in between rice and rice, fire and water. When the heat is full, the rice grains swell and blossom bit by bit, and the fragrance of the rice grains permeates into the gradually thick rice soup, just like a love affair, until the melons are ripe and the roots fall ... >>
Question 2: What is the ratio of eight treasures to water in eight-treasure porridge? About a catty of water, eight-treasure porridge and three liang of rice.
Question 3: What is the ratio of water to food when cooking eight-treasure porridge? Dietotherapy eight-treasure porridge
Raw materials:
Longan meat 10g, Tremella fuciformis 10g, Polygonatum odoratum 10g, Lycium barbarum 10g, 5 lotus seeds, 5 jujubes, raisins 10g, and 30g japonica rice.
Production method:
First, the lotus seeds and Polygonatum odoratum are cooked, then the other six raw materials are put into a pot and heated until they are porridge-like, so they can be eaten.
2) Processing of corn eight-treasure porridge
Corn porridge is a special food in Northeast China, which is mainly made from peeled and navel-removed corn kernels (hereinafter referred to as corn kernels) and kidney beans. Eight-treasure porridge is a nutritional and health food based on corn porridge, with red dates, peanuts, black beans, pumpkin pieces, fungus, longan and so on. It has the characteristics of balanced nutrition and nourishing the body, and is an auxiliary food for treating cardiovascular and cerebrovascular diseases and diabetes.
1. Raw material formula:
Corn kernels140g, auricularia auricula16g, kidney beans 20g, black beans 20g, peanuts 20g, pumpkin pieces 40g, red dates 2-6, longan 4-6 and water 3.5kg..
2. Process flow
Soaking corn kernels, peanuts, black beans and kidney beans-adding water for high-pressure cooking-adding pumpkin pieces-cooking red dates-adding auricularia auricula pieces and longan pulp for cooking-canning-sterilizing-to obtain the product.
3. Key points of operation
① Selection and treatment of raw materials: Jujube should be a first-class dry product with bright color and thick meat, which is not mildewed or moth-eaten, washed, pitted and cut into pieces for later use. Corn kernels, black beans, kidney beans, peanuts and pumpkins are all newly produced in that year, requiring no pollution, no mildew, no insects and no impurities. Soak black beans, kidney beans and peanuts for 12h (hours) and then wash them; Wash pumpkin pulp and cut it into cubes of 1cmx 1cm; Wash the corn kernels for later use. Black fungus is selected from high-quality dried products in Northeast China, which requires no impurities and mildew. Soak in clear water, fully absorb water and swell, then wash and cut into pieces. Longan, if you use fresh fruit, you should choose the one with big fruit and thick meat; If you use dried longan, you should choose dried longan with normal color, no mildew and no moth, peel and core, and then cut into pieces.
(2) Cooking, filling and sterilization: in order to make all kinds of raw materials in porridge reach the best state of being cooked but not rotten and neat in appearance, the method of step-by-step cooking should be adopted; At the same time, all processes need to be stirred to avoid bottom paste. Mix the processed corn kernels, black beans, kidney beans and peanuts, add 3.5 kilograms of water and cook for 30 minutes: add pumpkin pieces and jujube pieces and continue cooking for 20 minutes; Finally, add wet auricularia slices and longan meat and cook for 5 minutes. After canning, it is sterilized in 12 1℃ steam for 30 seconds, and the storage life of canned food can reach 2 years.
3 "Eight-treasure porridge for invigorating spleen and stomach"
[raw materials]
6 grams of Gordon Euryale seed, Coix seed, white lentil, lotus seed, yam, red date, longan and lily, and 0/50 grams of japonica rice.
【 Practice 】 Take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge.
[Usage] Mix sugar at different times and eat for several days.
【 Function 】 Strengthen the spleen and stomach, replenish qi and kidney, nourish blood and soothe the nerves. It is suitable for insomnia, asthenia, swelling, diarrhea, thirst, cough and scanty phlegm.
[Opinion] The supermarket sells eight-treasure porridge. Warm clothing has a good effect, and healthy people can keep fit.
4 "eight-treasure porridge"
Materials:
Glutinous rice 1 spoon, red beans 1 spoon, mung beans 1 spoon, raisins 10.
Exercise:
1. Clean all materials.
2. Except raisins, add 1-2 bowls of water to the pot and simmer.
Note: Suitable for 1 half year old children.
5 "Black glutinous rice eight-treasure porridge"
Raw materials:
Black glutinous rice, white glutinous rice, oats, red dates, medlar, pine nuts, lotus seeds, longan, rock sugar.
Exercise:
1? Soak Fructus Lycii, Herba Avenae Fatuae and Semen Nelumbinis in warm water.
2? Put all the ingredients in a casserole, add some water and rock sugar, and simmer for about 90 minutes. Coarse-grain dried fruit "eight-treasure porridge" is the best carrier for daily consumption of various coarse-grain dried fruits. The beauty of black and white glutinous rice is that it contains a lot of waxy starch polysaccharide, which can keep the nutritional raw materials needed by the lower intestine.
6 "eight-treasure porridge"
Materials:
Half a cup of glutinous rice, coix seed 1/3 cups, red beans 1/3 cups, a little longan meat, 60g lotus seeds, water 12 cups, and a little sugar.
Exercise:
1. Wash Coicis Semen and red beans and soak them in water until soft.
2. Wash the glutinous rice for later use
3. Add 12 cup of Coicis Semen and red beans into water for about 20 minutes.
4. Put the lotus seeds, glutinous rice and longan meat into the pot and continue to cook until cooked.
5. Add sugar to the porridge and serve.
7 "Jingu eight-treasure porridge:
Main ingredients: longan, lotus seeds, raisins, peanuts, red dates, adzuki beans, mung beans, kidney beans, fragrant rice and rice. Features: bright color, soft and sweet quality, attractive fragrance, smooth but not greasy function: iron supplement, ...
Question 4: How many milliliters of water can a bottle of eight-treasure porridge hold? How many milliliters of eight-treasure porridge can hold how much water, as if the average eight-treasure porridge is 280.
Question 5: How much water is put in the proportion of eight-treasure porridge? Eight-treasure porridge: Raw materials: 30g of peanuts, mung beans, lotus seeds, coix seed, glutinous rice, red beans, red dates and wheat kernels. Seasoning: 20 grams of sugar. Practice: ① Wash all the raw materials and soak them in clear water for one hour. (2) add water to the pot and bring it to a boil. Add all the raw materials and bring it to a boil. (3) Turn to low heat and cook slowly until it is thick, and add sugar. Nutritional efficacy: Traditional Chinese medicine believes that glutinous rice has the functions of invigorating the middle warmer, invigorating qi, stopping diarrhea, strengthening the spleen and nourishing the stomach, stopping sweating, calming the nerves, benefiting the heart, and regulating digestion and absorption, and can relieve symptoms such as weakness of the spleen and stomach, fatigue, hyperhidrosis, vomiting, recurrent diarrhea, hemorrhoids and postpartum dysentery.
Question 6: How much water does it take to cook eight-treasure porridge? Buy your own materials and make them yourself ~
Raw materials: longan pulp 10g, tremella fuciformis 10g, Polygonatum odoratum 15g, Lycium barbarum 10g, 5 lotus seeds, 5 jujubes, raisins 10g and 30g of japonica rice.
Production method: firstly, the lotus seeds and Polygonatum odoratum are heated and boiled, then the other six raw materials are put into a pot, heated and boiled until porridge is formed, and then they can be eaten.
Black glutinous rice eight-treasure porridge
Raw materials: black glutinous rice, white glutinous rice, oats, red dates, medlar, pine nuts, lotus seeds and longan.
Seasoning: rock sugar
Practice: 1, medlar, oats and lotus seeds are soaked in warm water.
2. Put all the raw materials into the casserole, add appropriate amount of water and rock sugar, and simmer for about 90 minutes.
eight treasure congee
Ingredients: lentils, Gordon Euryale seeds, lotus seeds, yam, red dates, longan, lily, coix seed, and japonica rice.
Production: wash lentils, soak in clear water, cook Euryale ferox, remove shells, soak lotus seeds in clear water, peel red dates, peel lilies, soak in clear water, and wash japonica rice. Put water, lentils, Gordon Euryale seed, lotus seeds, yam, red dates, longan, lily and coix seed into a pot, first boil it with strong fire, then boil it with low fire for 30 minutes, then add japonica rice and cook it until porridge is finished, and then eat it with rock sugar.
Question 7: How much water should I put in a catty of eight-treasure porridge? Cooking a catty of eight-treasure porridge takes about 22 to 1.5 kilograms of water. Specific practices are as follows:
Ingredients: 250g glutinous rice, jujube100g, sugar germ 25g, longan pulp15g, raisin 20g, melon seeds10g, red and green preserved fruit 25g, honey cherry 5, Beijing cake (hawthorn cake) 25g, sugar/kloc.
Production method:
1. Soak the red dates in warm water and rinse them off. Cleaning glutinous rice, soaking for 0.5 hour, and chopping red and green preserved fruit; Dice the Beijing cake.
2. Take a clean pot, add red dates and glutinous rice, add 2500 grams of water, and cook over high fire for 20 minutes. When glutinous rice becomes sticky, cook it with low heat. Cook until the rice soup is thick and tough, and the rice grains bloom. Add sugar plumula Nelumbinis, longan pulp, raisins, melon seeds, honey cherries, chopped red and green preserved fruits and diced Beijing cakes into porridge and boil.
Question 8: How much water and rice is put in a catty of commercially available eight-treasure porridge, mainly depending on how many people eat it; And how much water to put is based on how many meters to put. If you cook porridge, the water is 5 fingers higher than the meter.
Question 9: How much water should I put in cooking instant eight-treasure porridge? Generally speaking, it is just a bowl of rice and three bowls of water. Honey, please cook slowly and explain in detail:
eight treasure congee
material
50 grams of rice and 50 grams of purple rice.
Accessories longan 5 dates (dried) 7 black beans 20 g red beans 20 g peanut red coat 10 g coix seed 10 g lotus seed 10 g euryales seed 10 g walnut (fresh) 10 g.
Seasoning, old rock sugar, right amount of water.
The practice of eight-treasure porridge
Ingredients: 50g of rice (purple rice), 5g of longan, 7g of red dates and 20g of red beans and black beans.
Spleen and stomach regulating parts: safflower raw10g, coix seed10g, lotus seed10g, euryales seed 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 the water in a big casserole, add red beans and black beans, and cook Euryale ferox.
3. After half an hour, pour in the rice and purple rice, together with the soaked water.
4. After the fire boils, simmer for an hour, then pour in lotus seeds, peanuts and red dates and continue to cook 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.