From ancient times to the present, there is no food like porridge, which is suitable for all ages and vegetarian dishes. Lu You, a poet in the Southern Song Dynasty, once wrote in "Poems on Eating Porridge": Everyone is a senior, but now I want to learn from the people's method. Eating porridge only makes me immortal, that is to say, I can become immortal as long as I eat porridge. Although exaggerated in modern times, it is true.

A simple word "porridge", that is, two "bows" and one "rice", means that porridge should be cooked on the basis of five grains, and porridge cooked with different ingredients has different nourishing effects. Autumn needs tonic, but it is not suitable for special tonic. It is a good choice to drink coarse grain porridge properly. Rich in nutrition, good for the spleen and stomach. Drink it once every three to five times, and it feels very comfortable and warm. You can share a "five-grain porridge" suitable for your family to drink in autumn. Five kinds of cereals are matched, with complementary nutrition and mellow taste.

Ingredients: millet 1 small bowl, coix seed half bowl, corn grain half bowl, red bean 1, peanut 1.

1. Prepare ingredients. Prepare the five ingredients of millet, red beans, coix seed, corn kernels and peanuts in proportion. Millet can be a little more, coix seed and corn kernels have the same weight, and one red bean and one peanut can be used. Wash it when you are ready.

2. soak the ingredients. Soak millet in water for 30 minutes. Soaked millet is easier to boil out "rice oil". Red beans are hard and need to soak for a long time. They can be soaked one night in advance, which makes it easier to cook. Coix seed and corn residue are also soaked in water for about 30 minutes. Rice grains save more fire in the later stage of expansion, and the cooked porridge tastes better.

3. Put the soaked red beans into the pot, add 2 bowls of water, turn to medium-low heat after the fire is boiled, cover the pot, and simmer for about 20 minutes.

4. Pour in millet, coix seed, corn kernels and peanuts, stir well, and then simmer for 20 minutes. When the ingredients are cooked and the porridge thickens, turn off the heat. You can add a little honey or osmanthus when drinking, which is sweet and delicious. A bowl is very comfortable.

Tip: When cooking porridge, don't throw all the ingredients into the pot. Porridge is easy to overflow in the process of cooking, so it needs more care. Stir it with a spoon several times to prevent porridge from being burnt and affecting the taste.

Red beans usually take a long time to cook if they want to taste soft. You can soak one night in advance, which will save fire and time when cooking. In addition, you can freeze them in the refrigerator, so that the water of red beans will be forced out in a dry and cold environment, and it will be easy to boil when you cook them later. If you want to cook faster, you can also cook in an electric cooker. I use a casserole here, which has a good heat preservation effect and the porridge cooked is more fragrant.