How to make Thirteen Treasures Porridge

How much do you know about the recipe of Thirteen Treasures Porridge? Let me tell you how to make this porridge. I hope you like it.

How to make Thirteen Treasures Porridge

Material

Barley rice, nutritious brown rice, sorghum rice, glutinous rice, chicken head rice (strengthening the spleen and removing dampness), kidney beans, white lentils, red beans, white fungus, lotus seeds, wolfberries, jujubes, and oats

Thirteen Treasures Porridge

1. Ingredients: 1. Peanuts, rock sugar, sesame seeds.

2.2 Chop walnut kernels, almonds, cashews and other nuts and mix them into the porridge, which is both nutritious and delicious.

Tips

We usually cook the porridge at night, and then add some water to heat it up in the morning to meet the needs of office workers to drink porridge in the morning. When you sit at the dining table and drink the hot, sweet and mellow Thirteen Treasures Porridge, you will find that happiness is so simple.

Ingredients: 1 liang of Poria cocos, 4 qian of wolfberry, 5 qian of Codonopsis pilosula, 4 qian of pine nuts, 1 liang of Pueraria root, 2 corns, 1 liang of yam, 6 mushrooms, 4 qian of Tremella fuciformis, and 4 liang of polished rice.

Thirteen Treasures Porridge Method 2

1. Soak the yam in water first, wash the kudzu root with water, take it out and drain it.

2. Rinse Poria cocos and Codonopsis pilosula with water, then cut Codonopsis pilosula into small pieces.

3. Soak the Tremella in water, remove the stems and tear it into petals.

4. Wash the corn and cut each corn into five sections horizontally (after cooking, peel the corn kernels into six sections and set aside).

5. After the mushrooms are soaked, remove the stems and cut into thin slices.

6. Rinse wolfberries and pine nuts with water and drain.

7. Soak the japonica rice, wash it and set aside.

8. Put the three herbs of Pueraria root, Poria cocos and Codonopsis pilosula into the medicine bag first, take a casserole, add appropriate amount of water (about 15 bowls), put the medicine bag, yam and corn into the casserole and boil it over high heat. After the water boils, simmer for one hour over low heat, take out the medicine bag (remove the medicine residue and do not use it) and corn. Then add Tremella fuciformis, wolfberry, mushrooms and polished rice. After the water boils, simmer for one hour over low heat (stir appropriately during the period to prevent it from burning and sticking to the bottom). Cook until the porridge is thick, add corn kernels and pine nuts, boil for another 5-10 minutes, add salt to taste, and it is ready.