Fruit porridge recipe

The steps to make fruit porridge are very simple. Those who have made it know how simple it is.

Ingredients for fruit porridge

Fruits: pineapple, pear, longan flesh, white fungus, orange (tangerine is also OK), lotus seeds (optional), coconut (optional), polished rice, barley rice, round glutinous rice, rock sugar

How to make fruit porridge

1. Soak the polished rice and coix seed rice, add a certain proportion of glutinous rice to increase the viscosity (according to your preference), put it in a pot and add about ten times more water to boil.

2. When the rice is soft, add rock sugar first, then add longan meat, white fungus, and pineapple, because these are a little difficult to cook, then add snow pear and orange. Simmer for about 10 minutes.

4. Another method: First boil the rock sugar into sugar color, then add water and rice to boil. When the rice begins to become soft, add the fruit material. The porridge made in this way becomes yellow due to the sugar color and has a little caramel aroma. If the fruit material is added earlier, the fruit grains will be boiled and melted, and the taste is also good.

Guangzhou Food Safety Information Network and China Food Network exposed 12 kinds of commonly eaten "poisonous" fruits, including citrus, lychee, apple, pear, grape, watermelon, banana, peach, longan, mango, persimmon and jujube. Most of the "poisonous" fruits are made with excessive amounts of chemical agents, which seriously threaten people's health. Experts warn that merchants prepare poisonous fruits to please customers, so citizens should not "judge fruits by appearance" and put an end to counterfeiting and poisoning.

Peaches soaked in industrial citric acid are bright red and not easy to rot. This chemical residue can damage the nervous system, induce allergic diseases, and even cause cancer. Half-ripe peaches are made crisp and sweet by adding alum, sweeteners, and alcohol. The main component of alum is aluminum sulfate, and long-term consumption can lead to problems such as bone hyperplasia, memory loss, dementia, decreased skin elasticity, and increased wrinkles. White peaches are smoked with sulfur, and there will be sulfur dioxide residues.

Green mangoes are covered with quicklime to make the skin look yellow, but they do not taste like mangoes. There is also the problem of excessive use of preservatives.