Eight-treasure porridge refers to porridge cooked with eight ingredients, but which eight ingredients are not fixed, except rice, the other seven ingredients are not fixed combinations. Eight common ingredients of eight-treasure porridge are lotus seeds, white lentils, coix seed, gordon euryales, japonica rice, lily, longan and red dates. There are also eight kinds of eight-treasure porridge: mung bean, rice, Redmi, longan, peanut, kidney bean, red bean and coix seed.

The easiest way to choose eight-treasure porridge is to choose all kinds of whole grains. You don't have to stick to eight categories, just feel free. As far as my taste is concerned, there are several things that must be put, such as peanuts (to increase the taste), jujube (to increase the sweetness), rice (to increase the viscosity) and rock sugar (to increase the sweetness). Others, such as millet, coix seed, red beans, mung beans, medlar, lotus seeds, sorghum rice, black rice and so on. , really free. If there is, put more, if not, put less or not.

Clean the whole grains, then put them into the pot and add water. If you like thin water, add more water; if you like thick water, add less water. In short, it is enough to add more water than cooking water. Generally, the inner container of rice cooker has the scale of rice and water, which can be done according to the scale. Finally, cook according to the porridge mode.

The common practice of eight-treasure porridge is 1. Soak. Before cooking eight-treasure porridge, soak beans (lotus seeds, red beans, barley kernels, peanuts, red kidney beans and glutinous rice) in cold water for one night to make the beans swell and save time in cooking porridge.

2, boiling water, when cooking beans, because the internal and external temperatures of beans are different, there will be pressure to form many tiny cracks on the surface of beans, so that beans are easy to cook, starch is easy to blend into soup, and there will be no paste bottom, which is more time-saving than cold water porridge.

3, control the heat, first boil with a big fire and then turn to a small fire, that is, cook with a small fire, and the fragrance of porridge will come out.

4, stirring, in order to make the porridge soft and glutinous, stirring is the trick: when boiling water, stir it several times in one direction until the water boils, cover the lid and simmer for 30 minutes, then open the lid and turn to low heat, add longan and tremella, stir for 15 minutes until it is crisp and thick, and finally add sugar.