Osmanthus sugar porridge

Osmanthus sugar porridge tastes very sweet and has a high nutritional value. Let me introduce you to some knowledge about this porridge.

Osmanthus sugar porridge

It is thick and chewy but not mushy, sweet but not greasy, and has the fragrance of osmanthus.

Ingredients for Osmanthus Sugar Porridge

Ingredients: 1500g glutinous rice, 750g red beans,

Accessories: 15g osmanthus,

Seasoning: 1000g white sugar

How to make sweet osmanthus sugar porridge

1. Pick out impurities from the red beans, wash them, pour them into an iron pot, add water to cover them, bring to a boil over high heat, then simmer over low heat for two hours until the red bean skin cracks and then take them out.

2. Put the sugar into a pot, add 1500 grams of boiling water, filter out the sediment after it dissolves, and make sugar water.

3. Remove impurities from the glutinous rice and wash it clean. Take a copper pot, add 15 kg of water, boil it, pour in the glutinous rice, cover it, and boil it again. Then pour in the crispy red beans, stir with an iron spoon while cooking to prevent it from sticking to the bottom. When the glutinous rice porridge is sticky, add sugar water and continue to cook. When the rice grains are blooming and tough, add osmanthus and stir well, then simmer on low heat for 10 minutes, pour into the porridge bucket and serve in bowls.

Tips for making sweet osmanthus sugar porridge

Adzuki beans: Carp and red beans can both be cooked together, as they can promote diuresis and reduce swelling. They are very effective in treating edema caused by nephritis. However, precisely because their diuretic function is so strong, normal people should avoid eating them at the same time, and try to eat them a few hours apart. Whether they can be eaten together depends on different people's physical constitutions.