eight treasure congee
material
50 grams of rice and 50 grams of purple rice.
Accessories longan 5 dates (dried) 7 black beans 20 g red beans 20 g peanut red coat 10 g coix seed 10 g lotus seed 10 g euryales seed 10 g walnut (fresh) 10 g.
Seasoning, old rock sugar, right amount of water.
The practice of eight-treasure porridge
Ingredients: 50g of rice (purple rice), 5g of longan, 7g of red dates and 20g of red beans and black beans.
Spleen and stomach regulating parts: safflower raw10g, coix seed10g, lotus seed10g, euryales seed or poria cocos10g, walnut10g.
Detailed practice:
1. Soak all ingredients except red dates, longan and walnuts in water for more than 3 hours.
2. Put half the water in a big casserole, add red beans and black beans, and cook Euryale ferox.
3. After half an hour, pour in the rice and purple rice, together with the soaked water.
4. After the fire boils, simmer for an hour, then pour in lotus seeds, peanuts and red dates and continue to cook together.
5. After the porridge is very sticky, add walnuts, continue to simmer until soft and rotten, and finally add rock sugar or brown sugar to taste.
Cooking tips
Five secrets of soft and greasy eight-treasure porridge:
1, soaking rice: The first step is to boil out soft porridge and soak rice for at least 30 minutes to let the rice grains absorb water. If you add beans and other ingredients, you must soak them in water alone for more than an hour. It is easier to soften and digest after absorbing water.
2, add cold water: the right amount of water will boil out thick and suitable porridge. Generally, the ratio of porridge rice to water is 1: 13. The ratio of rice to water in thick porridge is: 1: 10 (using ordinary rice measuring cups).
3, heat: generally, after the rice is boiled in the pot, immediately turn to a small fire and keep stirring. If it is easy to spill, turn it to the minimum fire and cook it slowly until it is thick. I usually like to cook porridge in a big casserole. First, don't paste the porridge at the bottom. Second, the rice soup is not easy to overflow, the nutrition is not lost, and the cooked porridge will be thicker.
4, stirring: As the saying goes, "Cooking porridge is a coincidence, and it takes 36 minutes to stir." Stir first to prevent rice grains from sticking to the pot in case of fire; Mixing rice porridge after slow fire will break up rice grains and thicken rice porridge.
5, eight-treasure porridge feeding order: generally the most difficult to cook first, such as beans; Longan, red dates, walnuts, etc. The easiest dishes to cook are put at the end. Every time you put in the ingredients, mix them evenly.
Cuisine characteristics
Since ancient times, porridge has been the most nourishing food, and gourmets are familiar with all kinds of porridge. There are many kinds of famous porridge in Guangzhou, the most lively one is boat porridge, which contains fish, lean meat, jellyfish, shredded squid, shredded pork belly, fried peanuts, ginger, onion, coriander and shredded lettuce. It is famous for its smooth, soft, fragrant and delicious porridge.
Chaozhou casserole sashimi porridge is also famous in Xiamen, but the ten-year-old porridge shop hidden in the deep alley is often visited by diners. Fish porridge is expensive. It is said that the soup base boiled with pig bones for several hours nourishes the sacred wild marine fish. According to Jin, a pot of sashimi porridge costs several hundred yuan. Now it is also a major feature to cook and kill marine fish. The raw rice in the casserole is cooked with open fire, and then the fish bones are cooked into porridge. Add fish fillets when it is ripe, and the fragrant and smooth fish porridge is a fresh word. Wild marine fish also need people who know the goods, otherwise they will be considered as gimmicks by merchants.
When traveling to Macau, the most famous one is water crab porridge. Macao is located at the junction of salt and fresh water, and the water crabs produced are very fat, fresh and sweet, and have no fishy smell. The full crab paste slowly dyed the porridge golden yellow, and a thin layer of rice oil floated on the porridge surface. After a sip, the cream and umami taste of the crab are completely integrated into the thick porridge, and a few shredded onion and ginger are added to enhance the taste, which is really delicious.
Eating porridge is rich and thrifty, as expensive as swallow, ginseng and abalone wings, and as ordinary as a handful of white rice. Nothing warms people's stomach more than the home-cooked porridge that appears on the table every day.
It's just that ordinary diners can see that it's not easy to make a bite of porridge with deep kung fu. According to the words of Yuan Mei, a gourmet in Suiyuan Food List, "You can't see rice when you see water, but it's not porridge. See rice but not water, not porridge. It will make water and rice harmonious and soft, and then it will be called porridge. " Yin said, "Better wait for porridge than porridge." When we have enough time, we must give up the faster porridge in the pressure cooker and Aauto for the magical change of rice grains and water for an hour. You can't cook good porridge if you are impatient. The fire overflows the most precious rice oil, and the real taste of porridge is gone, so you are busy in vain.
Cooking porridge is the warmest waiting under slow fire, and it is the gentlest collision and running-in between rice and rice, fire and water. When the heat is full, the rice grains swell and blossom little by little, and the fragrance of the rice grains penetrates into the gradually thick rice soup, just like a love, and the melons are naturally charming and fragrant when they are ripe.
Knowing Yuan Mei's porridge, water and rice are harmonious, soft and greasy, and it seems that you can experience the common way of getting along between some people and couples, which is tepid, not anxious or dry. In today's era of popular love fast food and junk fast food, nothing can make each other appreciate better than a bowl of carefully cooked porridge.
Nutritional efficacy
People in China have been drinking eight-treasure porridge for 1000 years. On the day of Laba, eight kinds of ingredients, such as adzuki bean and glutinous rice, were cooked by the imperial court, government, temples and ordinary people. Evolving to modern times, the ingredients of eight-treasure porridge have changed more, but the only constant is the connotation of peace, auspiciousness and abundant crops in the history of eight-treasure porridge. A bowl of thick eight-treasure porridge represents health and is more affectionate.
Liver function is vigorous in spring, and sour food makes liver qi more vigorous, which leads to the decline of digestion and absorption function of spleen and stomach. At this time, sweets can enhance the qi of the spleen and stomach, which is beneficial to health. So the diet in spring should be more sweet and less sour. For people with poor spleen and stomach, eating sweet eight-treasure porridge in spring can invigorate qi and strengthen the spleen.