Jujube and yam porridge

Jujube and yam porridge

Introduction:

"Before and after the grain rain, nourishing porridge for the body."

Production steps:

Step 1: 1 / 3 japonica rice, 1 / 3 glutinous rice and 1 / 3 millet, wash and soak in advance if possible;

Step 2: take water in the pot, boil the water and then add rice;

Step 3: peel the yam and cut it into small pieces or hob pieces;

Step 4: put it into the pot immediately;

Step 5: cook porridge on high fire and stir it in time; after the rice blooms, stir it with the same method of egg pumping to make rice oil;

Step 6: add rock sugar;

Step 7: wash the jujube, cut it into small pieces, and twist the whole jujube to expose the flesh;

Step 8: add jujube to porridge;

Step 9: continue to boil over high heat and stir properly;

Step 10: after the water and rice are sticky, add Lycium barbarum and turn off the fire.

Materials required:

Japonica rice: moderate

Glutinous rice: right amount

Xiaomi: right amount

Jujube: right amount

Yam: right amount

Wolfberry: right amount

Rock sugar: right amount

Water: moderate

Note: 1, porridge mixing principle: along the same direction, otherwise porridge will leak. 2. Congee cooking temperature: Fire congee cooking, cooking rice oil. 3. Jujube and wolfberry should not be added too early to minimize the loss of nutrients.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet