Porridge with Chinese yam and coix seed

Porridge with Chinese yam and coix seed

Introduction:

"This porridge seems to have been widely spread by the Chinese and Liba people. However, it seems that the Chinese and Liba people recommend the mushy eating method, because it is more convenient and can be drunk with a flush of water. However, it's more difficult to powder in advance. Some people say that cooking porridge directly has a bad taste. Rice is rice and soup is soup, which is not sticky at all. Moreover, all kinds of raw materials need to be soaked for a long time in advance, otherwise they will not be cooked. Lazy people like me, neither willing to powder, also lazy bubble. Simply, an electric stew pot, it's all done while you're sleeping. When I got up the next morning, the yam, the powder of Euryale ferox and the glutinous of Coix were all blooming

Production steps:

Step 1: prepare materials

Step 2: wash the seed of job's tears and set aside

Step 3: wash the yam and break it into small pieces

Step 4: put all the ingredients into a large bowl and add some water

Step 5: put in the electric stew pot, cover it and simmer overnight

Step 6: rice rotten porridge

Step 7: serve

Materials required:

Yam: 30g

Coix: 30g

Euryale ferox: 30g

Water: moderate

Note: if you are in a hurry, you can use a pressure cooker. However, you always feel that the porridge should be cooked slowly over a low heat. Here are dry products, you can also use fresh ingredients instead.

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: Original