Five secrets of porridge: 1. Soak rice: Soaking rice in soft porridge is the first step. Soak 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, and the ratio of porridge rice to water is: 1: 10 (using ordinary rice measuring cups). 3. Maturity: Generally, after rice is put into a pot and boiled over high fire, it is immediately stirred with low fire. 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, the bottom of porridge is not suitable for paste. Second, the rice soup is not easy to overflow, the nutrition is not lost, and the cooked porridge will be thicker. 4. Stir: As the saying goes, "Cooking porridge is a coincidence, stir 36 times." First, stir in case of fire to prevent rice grains from sticking to the pot; Mixing rice porridge after slow fire will break up rice grains and thicken rice porridge. 5. The order in which the eight-treasure porridge is put into the ingredients: generally, the most difficult to cook is put in first, such as beans; Longan, red dates and walnuts, which are the easiest to ripen, are put at the end. Every time you put in the ingredients, mix them evenly.

Mung bean eight-treasure porridge

Cleaning glutinous rice, soaking in cold water for 3 hours, taking out, and draining;

Put the glutinous rice into a pot, add a proper amount of cold water and cook it, then take it out for later use;

Wash peanuts and lotus seeds, soak them in cold water to soften, put them in a pot, add appropriate amount of cold water and cook until they are cooked and soft;

Add glutinous rice porridge, longan, red dates and pine nuts and cook until thick;

Add raisins and sugar to porridge, stir well, and cook for 15 minutes. Serve.

Red bean eight-treasure porridge

Wash red beans and peanuts, soak them in clear water for 2 hours, pour off the water, then put them in a small pot, cover them with 300 ml of water, cook for 30 minutes on medium heat, and turn off the heat. Save the cooked bean soup. Soak the lotus seeds in water for 2 hours and take them out. Take out lotus plumule. Wash the red dates and remove the core. Wash the raisins.

Wash glutinous rice and black rice, soak for 2 hours, and drain.

Take a large soup pot, add 2000ml of red beans, peanuts, boiled bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts and water, and bring to a boil. Put two chopsticks horizontally on the pot, cover the chopsticks with the pot cover, turn to low heat and cook for 1 hour for 20 minutes. At the same time, stir it occasionally with a spoon to avoid sticking to the pot. Add rock sugar, stir slightly, and simmer for 30 minutes.

Tangyuan eight-treasure porridge

Peanut soup, eight-treasure porridge, red and white glutinous rice balls (cooked for later use)

Pour Taishan eight-treasure porridge directly first.

Then add Taishan peanut soup and stir well ~ it can also be heated and enjoyed warmly in winter.

Then add the boiled and cooled red and white dumplings, mix well and stir all the ingredients. Every bite can be full of ingredients.

You can enjoy it anytime and anywhere all year round. Very convenient!

Lanren Babao porridge

1. Mix brown rice, glutinous rice, oats, Redmi and black rice, wash and soak in cold water for one hour.

2. Mix safflower beans, mung beans, black beans and red beans, wash them and soak them in boiling water for one hour.

3. Mix the rice and beans, put them in the pressure cooker 15 minutes, and then stew for half an hour.

4. Add a piece of sugar and cook until it is sugar-like.