Chestnut and yam porridge

Chestnut and yam porridge

Introduction:

"It's getting cold, and it's time for porridge. A bowl of warm chestnut yam porridge, fragrant and glutinous, to warm the heart and stomach. Chestnut is rich in unsaturated fatty acids, vitamins and minerals. It can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. Moreover, it is rich in vitamin C, which can maintain the normal functions of teeth, bones, blood vessels and muscles. Regular eating can nourish the stomach and spleen, tonify the kidney and tendons, activate blood circulation and stop bleeding. "

Production steps:

Step 1: after washing the rice, add 1 tbsp vegetable oil, salt, mix well and marinate for 30 minutes.

Step 2: cut the cross at the top with a knife.

Step 3: peel the chestnuts and wash the jujubes.

Step 4: pot days enough water, boiling water into the pickled rice.

Step 5: bring to a boil over high heat, pour in chestnuts and red dates, and simmer over low heat for 30 minutes.

Step 6: after peeling yam, cut hob block.

Step 7: pour the cut yam into the pot and simmer for 20 minutes.

Materials required:

Rice: right amount

Chestnut: moderate

Yam: right amount

Oil: right amount

Refined salt: right amount

Precautions: 1. After washing, marinate the rice with oil for a period of time. The rice cooked in this way is easy to be soft, rotten and sweet. 2. Yam should be put when porridge is cooked. If it is put early, it will be too soft and rotten. 3. After cleaning the raw chestnuts, cut a cross at the top of the chestnuts and cook for 5 minutes (the boiled chestnuts should be kept in the water all the time) so that the inner skin of the chestnuts can be peeled easily.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original