Eight Treasure Porridge

I believe everyone is familiar with Eight Treasure Porridge. Let me introduce to you the method of making this porridge and some knowledge about it. I hope you like it.

Eight Treasure Porridge Ingredients

Eight Treasure Porridge

Brown rice, glutinous rice, oats, red rice, black rice, safflower beans, mung beans, black beans, red beans, dried longan, a little each. 2.5 pieces of sugar

Eight Treasure Porridge Recipe 1

1. Mix brown rice, glutinous rice, oats, red rice, and black rice, wash and soak in cold water for one hour. Mix safflower beans, mung beans, black beans, and red beans, wash and soak in boiling water for one hour.

2. Mix rice and beans and put them into the pressure cooker for 15 minutes, then simmer for half an hour

3. Add sugar and cook until the sugar is loose

4. The soft and fluffy eight-treasure porridge is ready (the photo was taken while it was steaming, so it’s a little blurry)

Slowly simmer various nuts, beans, and grains that are rich in protein, dietary fiber, and vitamins over low heat. They are fragrant, sweet, and nourishing to the stomach and the skin.

Ingredients for Eight Treasure Porridge

50g red beans, 300ml purified water, 20g peanut kernels, 15g dried lotus seeds, 50g dried red dates, 50g seedless red raisins, 180g glutinous rice, 50g black rice, 15g pine nuts, 2200ml purified water, 100g crystal sugar

Eight Treasure Porridge Method 2

1. Wash the red beans and peanuts, soak them in water for 2 hours, discard the water, and put them in a small pot, add 300 ml of water to cover, cook over medium heat for 30 minutes, and turn off the heat. Reserve the bean soup. Soak the lotus seeds in water for 2 hours, remove them. Remove the lotus core. Wash the red dates and remove the pits. Wash the raisins.

2. Wash glutinous rice and black rice, soak for 2 hours and drain.

3. Take a large soup pot, add red beans, peanuts and bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and boil over high heat. Place two chopsticks horizontally on the pot, put the pot lid on the chopsticks, adjust the heat to medium-low, and cook for 1 hour and 20 minutes. During this time, stir occasionally with a spoon to prevent sticking to the pot. Add rock sugar, stir slightly, and cook over low heat for 30 minutes.