Purple Sweet Potato and Barley Nutritious Porridge

As soon as you hear the name of Purple Sweet Potato and Barley Nutritious Porridge, you know how nutritious this porridge is. Let me give you a detailed introduction to the method of making this porridge. I hope you can learn how to make this nutritious porridge.

Purple sweet potato and barley porridge - my breakfast is delicious. It's the weekend! I'm in a good mood, so I made a nutritious breakfast for myself. The method is very simple and convenient, and the main thing is that this porridge is very nutritious and delicious. Friends, please eat more!

Material

Barley rice, lotus seeds, purple sweet potato, rice

Step by step tutorial

1. Soak the coix seeds in water overnight. You can also soak some lotus seeds, which are also delicious.

2. Dice the purple sweet potato and add the barley rice and lotus seeds soaked the night before to the rice and cook until done.

Job's tears is also known as coix seed. The commonly used coix seed is white coix seed, which is the kernel of coix seed without the shell and seed coat, while rough coix seed refers to the part after the shell is removed. The outer skin is dark brown, and the vitamin B group and fiber are relatively complete. Although it is the most abundant in fat and protein among cereals, it is easy to metabolize, so eating too much will not make you fat. Job's tears also contain a large amount of vitamins A, C, D, E and B group. If you eat 60g of coix seed every day, it can effectively lower cholesterol and triglycerides, and prevent high blood pressure, stroke and cardiovascular disease.

Coix seed has the function of diuresis and deedema, can promote metabolism, and help defecation, so it helps to lose weight. In addition, coix seed is also helpful to fade spots and make the skin whiter. Long-term consumption of coix seed can achieve the effect of weight loss and whitening.

Job's tears are difficult to cook, so they need to be soaked in warm water for 2 to 3 hours before cooking to allow it to fully absorb water before cooking with other rice.

Although cooking porridge is simple, there are still some tips to follow. The key lies in the preparation of the ingredients and the cooking temperature. Below we summarize the experience of some professional pastry chefs and introduce them to readers, which may help you get twice the result with half the effort.

Tips

1. About raw materials: there is a wide range of choices. In this season, fresh millet and corn residue have just been put on the market. Chestnuts, sweet potatoes, red dates, water chestnuts, yam, and lotus roots are also in season. You can also add: various rices, red beans, kidney beans, white fungus, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds, longan meat, walnut kernels, pine nuts... Pay attention to the order of putting them into the pot. Put those that are not easy to cook first, such as beans and starchy ingredients; remove the bitter core of lotus seeds first; it is best to soak and peel raw almonds and walnut kernels in water to remove the bitterness before putting them in the pot; put raw peanuts, lotus roots, lilies, etc. last when they are almost cooked to keep them fresh and crisp; soak coix seeds (also known as sago) until they are shiny before putting them in the pot. Because they are easy to cook, they do not need too high a heat, and can be put in a few minutes before taking the pot off the heat.

2. It is best to add enough water at one time before cooking, and control the ratio of water to rice. Do not add water during the process, otherwise the porridge will become loose and watery, and its viscosity and rich aroma will be greatly reduced.

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise they will not be cooked well; before adding rice, add cold water several times after the beans boil, and the beans will bloom easily after being "stimulated" several times. Then add rice.

4. When cooking vegetable porridge, you should add salt, MSG, chicken essence and other seasonings after the rice porridge is thoroughly cooked, and finally add the raw vegetables (do not blanch them). This way, the color of the vegetables will not change and the nutrients will not be lost.