Five grain porridge

Five grain porridge

Introduction:

"Let's talk about the idea of this porridge. I like to cook millet and wheat porridge, but if I only use them, the porridge will not be very cotton. With some rice and glutinous rice, the porridge will be more soft and delicious. With more corn grains and more crude fiber, the nutrition will be better. So, chop the corn grains and put them in the porridge to add a little sweetness to the porridge."

Production steps:

Step 1: put the ceramic figurine pot on the stove, put half pot of water, clean the millet, wheat, rice and glutinous rice, put them in the pot, and turn on the medium heat;

Step 2: cover the pot well, then turn the fire into a low fire and cook porridge slowly;

Step 3: make the porridge soft;

Step 4: chop the corn kernels, put them in the pot and boil for another 20-30 minutes.

Materials required:

Powder: About 50g

Wheat: About 50g

Rice: About 50g

Glutinous rice: About 50g

Fresh corn: About 70g

Clear water: more than half pot

Precautions: first, Cantonese like to use Renzi to make soup and porridge, because there is a hole on the cover, so the soup can be ventilated from the hole when it is boiling, and the soup and porridge are better when it is made of clay or ceramics; second, dry broken corn can be used instead of frozen corn, but it needs to be cooked together with millet and wheat; third, coarse cereals porridge can be made with its own materials and quantity Increase or decrease as you like; 4. You can't cool or heat the pot suddenly. Don't move the pot to a cold place when you want to remove the fire, such as on the surface of a glass furnace. Put more layers of dry cotton pad on the pot, or turn off the fire directly. Don't fire too much when you open fire. Put water on the pot before you open fire. Don't burn the pot empty.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: light