Sweet Osmanthus and Sweet Potato Porridge

I believe that everyone is not familiar with how to cook osmanthus and sweet taro porridge . Let me introduce to you the method of making this porridge in detail.

Sweet Osmanthus and Sweet Potato Porridge

Frost Descent, one of the 24 solar terms in my country, usually falls on October 23 of the Gregorian calendar every year. It is also the last solar term in autumn. At this time, the weather is getting colder. When the water vapor in the air encounters objects on the ground when the temperature drops at night, it will adhere to their surfaces and condense into frost. This is nature's warning to us that winter is coming soon.

Sweet Osmanthus

During the Frost Descent season, the weather turns cooler, which is most likely to cause various stomach diseases. In addition to keeping warm, we should also pay more attention to diet. Health care is particularly important at this time. There is a folk proverb that "it is better to take care of the Frost Descent than to take care of the body all year round", which shows the impact of this solar term on us. During this season, you can eat more foods that strengthen the spleen and stomach, regulate the liver and kidneys, and nourish yin and moisten dryness. Such as white fungus, peanuts, sweet potatoes, yam, pumpkin, radish, cabbage, lily, pear, etc.

Yam, also known as sweet potato, has the effects of "tonifying deficiency, strengthening Qi and strength, strengthening spleen and stomach, and strengthening kidney yin" according to ancient documents such as "Compendium of Materia Medica" and "Supplement to Compendium of Materia Medica". It can nourish the middle, harmonize blood, warm the stomach, and nourish the five internal organs. Sweet osmanthus taro porridge is sweet and delicious, strengthens the spleen and Qi, warms the middle and warms the stomach. It is a good seasonal staple food for the Frost Descent solar term, especially suitable for the elderly and children.

raw material

150 grams of rice, 1 sweet potato, 20 grams of rock sugar, 1200 grams of water, and appropriate amount of osmanthus.

practice

1. Wash the rice and soak it in clean water for half an hour;

2. After soaking, put it into a pot and bring to a boil, then simmer for 20 minutes;

3. When cooking porridge, you can put a spoon in the pot to prevent it from overflowing and sticking to the bottom;

4. Wash the sweet potatoes, peel them and cut them into small pieces;

5. Pour into the porridge, add rock sugar and cook for another 20 minutes;

6. Stir the porridge frequently with a spoon during cooking to prevent it from sticking to the bottom;

7. Finally, sprinkle in osmanthus flowers and mix well.