Ingredients: glutinous rice, chestnut, medlar and water.

Exercise:

1. Wash glutinous rice in advance, soak it in appropriate amount of water for more than 30 minutes, and shell and peel fresh chestnuts for later use;

2. Put a proper amount of water in the pot to boil, and add glutinous rice and chestnut to continue cooking;

3. After boiling, turn to low heat until the porridge is sticky. Pay attention to proper stirring in the middle to avoid porridge sticking to the pot.

Tips:

1, the ratio of soup to rice is generally 10: 1, which can be adjusted according to taste. It is best to make porridge for the baby.

2. It is best to choose sticky northeast rice for porridge. If you break the rice with a blender in advance, the porridge will be more delicate and sticky, and the time for cooking porridge can also be shortened.

2

Chicken (as food)

Ingredients: rice, chestnut, chicken breast, salt and oil.

Exercise:

1. Wash rice, add a little oil, mix well and marinate for 30 minutes;

2. Wash the chicken breast and cook it in a clear water pot, and shell the chestnuts for later use;

3. Take out the cooked chicken breast, let it cool, tear it into filaments along the texture of the chicken, and marinate it with a little oil and salt for a while;

4. Pour an appropriate amount of water into the pot, and add rice in the soup after the fire is boiled;

5. Add chestnuts, boil again, and then turn to low heat for 30 minutes;

6. After the rice porridge is soft and rotten, put the shredded chicken into the pot, stir it evenly with a spoon, continue to cook on low heat for another 5 minutes, and finally add salt to taste.

Tips:

1, rice will rot more easily if it is marinated in oil for 30 minutes before cooking.

2, if you give it to your baby, you can press the chestnuts into a paste and eat them together more sweetly.

three

peanut

Ingredients: rice, glutinous rice, peanuts, chestnuts, red dates, rock sugar and medlar.

Exercise:

1. Wash red dates and peanuts and soak them in clear water 1 hour; wash glutinous rice and rice and soak them in clear water 1 hour;

2. Wash the medlar and shell the chestnuts for later use;

3. Put the above materials into a pressure cooker, add appropriate amount of water, and press the porridge function key;

4. Add appropriate amount of rock sugar after cooking.

Tips:

Boil raw chestnuts in water for 5 minutes, then immediately soak them in cold water for a while, so it is better to peel them off.