Chestnut porridge

Chestnut porridge

Introduction:

"One autumn rain, one cold, ten autumn rains, put on cotton. This seems to be the first proverb I learned about weather and solar terms when I was a child. After these autumn rains, winter is not far away. The most obvious change is that there are more Chinese cabbage and white radish in the market, but we have to say goodbye to ginkgo, chestnut and so on I like eating chestnuts, baked, cooked and so on. In September of this year, osmanthus blossomed twice in school. The fragrance almost permeated the whole campus. It's a good choice to take it off and dry it in the sun and put it in rice and porridge! "

Production steps:

Step 1: split raw chestnuts in the middle

Step 2: after washing the rice, put it into the pot and boil it for half an hour

Step 3: then add the peeled chestnuts and continue to cook for half an hour. At the end of the day, sprinkle the dried osmanthus and stir it!

Materials required:

Japonica rice: moderate

Chestnut: moderate

Dried Osmanthus fragrans: appropriate amount

Note: chestnuts are not easy to peel. I made them potholes myself. If it's convenient, I split them. After ten seconds in the microwave oven, they come down. But how much will it affect the taste

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet