Coix meal porridge(yi mi shan zhou )

Coix meal porridge

Introduction:

"Congee? Yes, the emperor's meal is called meal, and the emperor's porridge is also called meal porridge. It is said that this is the flavor of the Qing palace, which is a porridge for the third banquet of the Manchu and Han Dynasties. It turns out that the emperor also eats like this. He always thought he was so unique. However, the emperor did not have such modern electrical appliances. He could only cook by the side of the pot. Of course, it would not bother the emperor to do it himself. Job's tears is sweet and light in taste and cool in nature. It has the functions of hypoglycemic, antispasmodic, sedative and antipyretic. In fact, it should be eaten in summer, when it was hot and wet. It seems a bit out of season when it's cold, but it's a good thing for people who are hot and humid to eat

Production steps:

Step 1: 150g coix seed

Step 2: clean the floating dust with clean water

Step 3: clean the floating dust with clean water

Step 4: put into the electric pot

Step 5: add water until full

Step 6: stamping

Step 7: pour proper amount of water into the electric stew pot

Step 8: put in the inner liner of Coix lacryma jobI

Step 9: put in the inner liner of Coix lacryma jobI

Step 10: cover, power on, low temperature, simmer overnight

Step 11: get up in the morning and make rice porridge

Step 12: serve

Materials required:

Coix: 150g

Water: moderate

Note: if there is no electric stew pot, you can directly boil it in a pot. First, boil it with high heat, then turn to low heat until the rice grains are soft and rotten.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Yi Mi Shan Zhou