Jujube and yam porridge
Introduction:
"Before and after the grain rain, nourishing porridge for the body."
Production steps:
Step 1: 1 / 3 japonica rice, 1 / 3 glutinous rice and 1 / 3 millet, wash and soak in advance if possible;
Step 2: take water in the pot, boil the water and then add rice;
Step 3: peel the yam and cut it into small pieces or hob pieces;
Step 4: put it into the pot immediately;
Step 5: cook porridge on high fire and stir it in time; after the rice blooms, stir it with the same method of egg pumping to make rice oil;
Step 6: add rock sugar;
Step 7: wash the jujube, cut it into small pieces, and twist the whole jujube to expose the flesh;
Step 8: add jujube to porridge;
Step 9: continue to boil over high heat and stir properly;
Step 10: after the water and rice are sticky, add Lycium barbarum and turn off the fire.
Materials required:
Japonica rice: moderate
Glutinous rice: right amount
Xiaomi: right amount
Jujube: right amount
Yam: right amount
Wolfberry: right amount
Rock sugar: right amount
Water: moderate
Note: 1, porridge mixing principle: along the same direction, otherwise porridge will leak. 2. Congee cooking temperature: Fire congee cooking, cooking rice oil. 3. Jujube and wolfberry should not be added too early to minimize the loss of nutrients.
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: sweet
Chinese PinYin : Da Zao Shan Yao Zhou
Jujube and yam porridge
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