Eight treasures meal porridge

Eight treasures meal porridge method:

Raw materials for making eight treasure food porridge:

Jiangmi 150g, red bean 75g, mung bean 75g, jujube 50g, lotus seed 50g, peach kernel 50g, peanut kernel 50g, chestnut 50g, edible alkali 0.5g.

The processing steps of eight treasure meal porridge are as follows:

1. Wash the red bean and mung bean, put them into two small aluminum pots, add water, 4 cm above the bean surface, boil over high heat for 1 hour, the bean skin will open, and the bean soup will be boiled quickly; add the edible alkali to the lotus seed, brush with water, remove the outer skin, poke out the lotus heart, and wash; peel off the inner and outer skin of chestnut, and wash; peel off the outer skin of peach kernel, and break it into two parts; soak the peanuts in boiling water for 10 minutes Minutes, pinch the skin; wash the dates to remove the core; wash the rice with water.

2. Pour clear water into a copper pot and bring to a boil over a high heat. Add in jiangmi, hongxiaodou, mung bean, lotus seed, chestnut, peach kernel, peanut kernel and jujube. Bring to a boil. Then simmer over low heat for about 30 minutes until the rice juice is thick.

Eight treasures meal porridge

Babaoshan porridge is a dish of Manchu and Han Dynasties. It tastes sweet and delicious, and enjoys a high reputation.

Raw materials

Jiangmi 150g, red bean 75g, mung bean 75g, jujube 50g, lotus seed 50g, peach kernel 50g, peanut kernel 50g, chestnut 50g, edible alkali 0.5g.

Production process

1. Wash the red bean and mung bean, put them into two small aluminum pots, add water, 4 cm above the bean surface, boil over high heat for 1 hour, the bean skin will open, and the bean soup will be boiled quickly; add the edible alkali to the lotus seed, brush with water, remove the outer skin, poke out the lotus heart, and wash; peel off the inner and outer skin of chestnut, and wash; peel off the outer skin of peach kernel, and break it into two parts; soak the peanuts in boiling water for 10 minutes Minutes, pinch the skin; wash the dates to remove the core; wash the rice with water.

2. Pour clear water into a copper pot and bring to a boil over a high heat. Add in jiangmi, hongxiaodou, mung bean, lotus seed, chestnut, peach kernel, peanut kernel and jujube. Bring to a boil. Then simmer over low heat for about 30 minutes until the rice juice is thick.

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