Proper amount of whole grain rice

condiments

red bean shrub

Proper amount

black soya bean

Proper amount

lotus seed

Proper amount

Jujube (dried)

Proper amount

Raisin tonic wine

1?o'clock

Chinese wolfberry

1?o'clock

Walnut (fresh)

Proper amount

rolled oats

Proper amount

Purple sweet potato

1

Chinese yam

1 segment

The practice of five-grain porridge

Material assembly drawing:

1. Wash all the materials in 1 (Coicis Semen, buckwheat rice, Redmi, oat rice, rhubarb rice, black rice, black glutinous rice, brown rice, red beans, black beans and lotus seeds), remove the germ of lotus seeds, put them into a casserole without soaking, and add 8- 10 times.

2. When the stew is 1, the purple potato and yam are peeled and cut into pieces, the red dates are washed, the kernels are removed and cut into pieces, the walnut kernels are broken into small pieces, and the peanuts, raisins and medlar are washed for later use.

3. After stewing for an hour, open the lid, Mi Dou becomes soft, and the lotus seeds are almost ripe.

4. Pour the processed materials 2 (red dates, raisins, medlar, walnut kernels and oatmeal) and 3 (purple sweet potatoes and yam) into the pot, stir a little, cover the pot, cook again, turn off the fire when the water in the pot boils (the second cooking time is short, it can be taken out in 3 or 4 minutes), and then stew 65438+ without opening the lid.

5. After the second stew 1 hour, all the ingredients have been cooked thoroughly and the porridge has been cooked. Now open the lid and take a look at the porridge. If the consistency is just right, you can eat it directly. If you feel a little too much water, you can pour some instant oatmeal to increase the consistency.

Cooking tips

1, material 1 (Coicis Semen, buckwheat rice, Redmi, oatmeal, rhubarb rice, black rice, black glutinous rice, brown rice, red beans, black beans, lotus seeds) are all difficult to cook, so we put them in the pot first, and material 2 (big red dates, raisins, medlar, walnuts and oatmeal) and material 2.

2. Among these materials, black glutinous rice and rhubarb rice can increase viscosity, and white glutinous rice can also be added. Finally, oatmeal can greatly increase the viscosity and consistency of porridge.

3. Potatoes can also choose sweet potatoes and taro, and other materials such as chestnuts and pumpkins can also be added.

4. With this method of saving fire to cook porridge, there are two common miscellaneous grains that are not suitable for direct use: one is dried Euryale ferox and the other is white kidney bean. Stewed twice, Gordon Euryale ferox is still hard to cook. Because it contains a poisonous protein, white kidney beans must be thoroughly cooked before eating. At present, it is impossible to judge whether this stew can destroy this toxin, so it is better not to use it on the safe side. If you want to use it, you should boil the white kidney beans until they are 80% ripe, and then cook them with other materials. Dry Gordon Euryale seeds should be boiled until soft.