Lily glutinous rice porridge(bai he nuo mi zhou )

Lily glutinous rice porridge

Introduction:

"Compared with the eating habits of the south, porridge in the North pays attention to the heavy nutrition and raw material content, and mostly adopts the same cooking form, such as glutinous rice and Lily, red bean and japonica rice porridge. The most representative porridge is Laba porridge, which is generally sweet. Porridge is nutritious and easy to digest, and also has the function of health care and beauty. The raw materials are common and the operation is simple. It's really a good food. "

Production steps:

Step 1: wash the glutinous rice lily, add proper amount of water and simmer for 30 minutes.

Step 2: add appropriate amount of honey or brown sugar and continue to cook for 5 minutes.

Step 3: just like doing exercises, the diet should draw inferences from one instance and be well versed. For example, congee, red bean + Japonica Rice + water = red bean japonica rice congee

Step 4: millet + water, boil for 20 minutes, delicious millet porridge. You can also add red dates, peanut kernels, or cook with glutinous rice.

Step 5: Laba porridge. It takes two hours.

Step 6: many fruits and vegetables can also make porridge, such as cabbage, potato, shrimp, lean meat, pear, red dates, tremella, etc. the taste can be sweet or salty, as long as the vegetables are not compatible, expand your imagination.

Materials required:

Glutinous rice: 50g

Lily: 25g

Honey: right amount

Note: 1, according to the porridge material to determine the operation time, such as beans time to be longer. 2. Red beans and mung beans should not be cooked together. 3. When cooking porridge, cook Japonica Rice (ordinary rice) for more than ten minutes, and then add the cut vegetables. 4. Stems, such as potatoes, sweet potatoes, radishes, cut into small pieces and cooked with japonica rice. 4. White radish and carrot cannot be cooked together.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: sweet

Chinese PinYin : Bai He Nuo Mi Zhou