Bean porridge

Method of bean porridge:

Raw materials for making bean porridge:

Red bean 1000 grams, brown sugar 600 grams, sugar osmanthus 50 grams, 200 grams of starch, alkali amount.

Processing steps of Xiaodou congee:

1. Remove the skin and sundries of adzuki bean, wash it, put 5000 grams of water in the pot, add in adzuki bean, add alkali, first use high heat, then use low heat, cook until soft and rotten, add brown sugar and mix well.

2. Mix the starch with cold water. When the bean porridge is cooked, add water and starch to thicken it to make the porridge sticky. Finally, add sugar osmanthus, stir well and serve.

Characteristics of adzuki bean porridge:

It has the functions of detoxification, purulence, diuresis, detumescence, heat clearing and dampness removing, spleen strengthening and diarrhea stopping.

Bean porridge

Xiaodou porridge is one of the characteristic traditional snacks. It has the functions of detoxification, purulent, diuretic, detumescence, heat clearing, dampness removing, spleen strengthening and diarrhea relieving. It tastes a little sweet, but it won't feel greasy. Xiaodou porridge is rich in nutrition and can be eaten sooner or later.

essential information

Xiaodou congee

[cuisine] all

[taste characteristics] it has the functions of detoxification, purulent discharge, diuresis, detumescence, heat clearing, dampness removing, spleen strengthening and diarrhea stopping.

Raw materials

Red bean 1000 grams, brown sugar 600 grams, sugar osmanthus 50 grams, 200 grams of starch, alkali amount.

Production process

1. Remove the skin and sundries of adzuki beans, wash them, put 5000 grams of water in the pot, add in adzuki beans, add alkali, first use high heat, then use low heat, cook until soft and rotten, add brown sugar and mix well.

2. Mix the starch with cold water. When the bean porridge is cooked, add water and starch to thicken it to make the porridge sticky. Finally, add sugar osmanthus, stir well and serve.

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