Walnut red bean porridge (jujube+walnut+rice+black beans) method: 1. First, wash and soak black beans and rice for a while. In order to make the black beans stew quickly, peel and break the walnuts and clean the red dates. 2. Put black beans, rice walnuts and jujube into the rice cooker. Students who are in a hurry can use a pressure cooker and add cold water. Friends who like tea soup can increase the water flow, press the porridge button, and add old rock sugar according to their personal preferences after cooking.
Pumpkin and corn residue porridge (pumpkin+millet+corn grits) method: 1. Wash pumpkin, peel and slice. Wash the millet phone and corn grits and soak them for half an hour. Put them in a pot, add some and bring to a boil. Cook on low heat for 20 minutes. Stir it slightly with a rice spoon to prevent the bottom of the pot from burning. 2. Add diced pumpkin and continue to cook for 20 minutes. Soft waxy sweet pumpkin corn porridge can be cooked. Pumpkins already contain sugar, so you can do without sugar.
Papaya and jujube oatmeal (papaya+oatmeal+rice+jujube) method: 1. Wash the rice, put it into the pot with oatmeal and jujube, add appropriate amount of water, and simmer for about 30 minutes with low fire until the rice and oatmeal are rotten; 2, papaya peeled to black seeds, cut into pieces, then pour papaya diced, and cook for another ten minutes. Papaya itself will be sweet, without sugar, and sugar can only be added when it is sweet.
Red bean porridge (black beans+steamed rice+small red beans+big black beans+red flowers+jujube+lotus seeds) Practice: 1, wash black beans, small red beans, big black beans and so on. And soak for 2 hours (small red beans are not easy to cook, it is best to soak them in advance), put all the food into the soup pot together, and add water to the rice porridge level; 2, cover the pot, braise in soy sauce, simmer for about 1 hour, and cook until crisp. After cooking, add a proper amount of old brown sugar according to your own needs, which tastes really good.