First, apple millet porridge
Materials: apple 1, millet 100g, water 1000ml.
Practice: 1) All materials are ready. 2) Wash the millet twice.
3) Peel and core the apple and cut it into dices. 4) Put water in the pressure cooker first, and then add the millet.
5) Then add the diced apples.
6) Cover and bring to a boil on the stove, then turn the heat down for 20 minutes.
Second, brown rice oatmeal pumpkin porridge
Ingredients: 500g pumpkin, 30g brown rice, 50g oatmeal, sugar.
Practice: 1) Prepare all ingredients.
2) Soak brown rice in clear water for 20-30 minutes.
3) Peel and cut the pumpkin.
4) Put the pumpkin into the inner container of the rice cooker and add the soaked brown rice.
5) Add oatmeal.
6) Add a proper amount of water, and then put the inner container into the electric pressure cooker.
7) Cover and press out nutritious rice porridge.
8) After a beep, you can open the lid and add sugar at will when eating.
Three, lily lotus seed millet porridge
Ingredients: 70g millet, 20g glutinous rice, 40g lotus seeds, appropriate amount of oil, appropriate amount of lily and appropriate amount of rock sugar.
Practice: 1) Prepare food.
2) Mix millet and glutinous rice, wash and soak in clear water for 30 minutes.
3) Soak lotus seeds in warm water for 60 minutes. Wash the lotus plumule and take it out.
4) Take a wok, add a proper amount of water, add lotus seeds, and 5) add glutinous rice and millet.
6) Add a few drops of oil and simmer for 60 minutes after the fire is boiled.
7) Add lily and simmer for 10 minute.
8) Stir frequently to prevent sticking to the bottom of the pot. 9) Add rock sugar and stew for 5 minutes.
Fourth, tremella millet porridge
Recommend 8 kinds of millet porridge for invigorating stomach and nourishing blood.
Ingredients: millet 150g, tremella 3g, rock sugar 50g, Lycium barbarum 5g, a little edible alkali.
Practice: 1) Prepare ingredients.
2) Soak tremella and Lycium barbarum in water for half an hour.
3) Wash 200g of millet.
4) Put water about 10 times more than millet in the pot, and add tremella.
5) After boiling, turn to low heat for 10 minute.
6) Add millet, and after the fire is boiled, turn to low heat.
7) Add edible alkali for about 20 minutes and stir for several times.
8) Add the soaked Lycium barbarum crystal sugar 9) Cook on low heat 10 minute.
10) Turn off the fire and cover, and stew for 10 minutes.
Five, corn flour porridge ingredients: half a small bowl of fine corn flour, the right amount of water, eat one gram of alkaline noodles.
Practice: 1) Corn flour is mixed with water.
2) Make a pot of water to boil, add corn batter bit by bit, and keep stirring with a spoon to prevent clogging.
3) Add a little alkaline noodles and simmer for 10 minute.
Six, thirty
Naan is more nutritious porridge, which is more common in northern China, and porridge is popular for breakfast.
Raw materials:? 2 old hens (about 2500g) and 500g barley kernels. ?
Seasoning:? 500g of onion, 200g of ginger, 25g of soy sauce, 50g of refined salt, 5g of Jiang Mo100g, 5g of flour, 40g of sesame oil, spices (star anise, cinnamon bark and pepper, 30g of Amomum tsaoko, fragrant leaves, Amomum villosum, nutmeg, angelica dahurica, pepper, fennel and dill seed).
Practice: (1) Wash the old hen, put it in a pot and boil it with 3kg cold water, add the onion and ginger slices, simmer for 3 hours, take it out, remove the meat and tear it into filaments for later use. ?
(2) Put the skeleton back into the original soup, add barley kernels, simmer for 1 hour, then remove the bones, add soy sauce, refined salt and Jiang Mo, add spices and flour to thicken the soup slowly, make the soup rich, put it on a plate, sprinkle with shredded pork, and sprinkle with sesame oil.
But there is meat in the bowl. Remember to prepare Shuerjia when eating meat. Whether you drink porridge or not, just eat meat.
Seven, sweet corn sweet potato porridge
Ingredients: sweet potato 200g, corn 1 root, glutinous rice 80g, rice 80g and proper amount of water.
Practice: 1) Wash glutinous rice and rice and soak in cold water 1 hour.
2) Wash sweet potatoes and corn. 3) Cut the corn into small pieces.
4) Add water to the boiling pot and cook the corn in the pot. 5) Peel the sweet potato and cut into pieces.
6) After the corn is boiled 10 minutes, the sweet potato is cooked in the pot.
7) After 5 minutes, put the glutinous rice and rice into the pot and cook together. Stir in time to avoid sticking to the pan.
8) Cook until the ingredients are cooked, and turn off the fire for 5 or 6 minutes before serving.
Seven, Bailu gold porridge ingredients: millet 10g, rice 10g, corn 20g, pumpkin 250g, red dates, medlar.
Practice: 1) Peel and cut pumpkin, wash and peel fresh corn, and wash red dates, millet and rice for later use.
2) Insert a clean straw from the top of the jujube, and then forcibly push out the jujube core to get a complete jujube.
3) Add appropriate amount of water to the boiling water pot to boil, and add millet and rice.
4) Boil and add the chopped pumpkin. 5) Pour the corn kernels into the porridge.
6) After boiling, add the processed red dates.
7) Boil the porridge until the pumpkin is cooked, and turn to low heat.
8) Take out the cooked pumpkin from the porridge with a fork or chopsticks.
9) Put the pumpkin into the cooking machine and add a proper amount of cold water.
10) Beat into pumpkin sauce 1 1) Pour the pumpkin sauce into the porridge just cooked on low heat.
12) Add a little medlar and cook on low heat until the porridge is soft and rotten.