Eating porridge for breakfast is a habit in many places. Especially after beginning of winter, we should pay attention to cooking porridge and try to eat some winter-related ingredients to resist the cold in winter. Mulberry and medlar are good ingredients for porridge, but don't add too much at a time. These two ingredients are nourishing, and some people don't eat too much easily.
Ingredients: 50g of rice and 50g of glutinous rice.
Accessories: 50g of mulberry and 0/0g of Lycium barbarum.
Practice: 1. Wash the mulberries and medlar, and it is best to soak them for a few more minutes, so that the dust can be washed away.
2. Wash both glutinous rice and rice (glutinous rice is added to make porridge soft, sticky and delicious, because quinoa is not sticky or greasy).
3. Mulberry glutinous rice and rice are added to the rice cooker pressure cooker, which has the function of cooking porridge for a fixed time.
4. add water. The amount of clear water can be the same as the porridge cooked by the rice cooker. I like to eat porridge, with more water.
5. Cover the rice cooker, plug in the power supply and start the "porridge cooking" mode; The default time of the system is 50 minutes. If you want to increase or decrease the time, you can set it manually. In the pressure cooker mode, the rotten meat soup is thick, and the pressure is automatically discharged by half, so you can add vegetables at will. I am in a good mood when cooking.
6. When the rice cooker starts to work, you don't need to take care of it during this time. If you are an office worker or make breakfast and porridge, you can make an appointment, which will be more convenient.
7. Time is up, add Lycium barbarum and stir well. Unplug the power of the rice cooker and let the porridge continue to stew in the pot 10 minutes.
It tastes more sticky this way. Soft and delicious, thick and sticky quinoa mung bean porridge is ready, nutritious and delicious, and the whole family loves it.