How to make barley fruit porridge

How much do you know about the recipe of Barley Fruit Porridge? Let me summarize the steps of making this porridge for you.

Barley and Fruit Porridge

In the dry autumn~~~ let's have a sweet and nourishing fruit porridge~~~ Of course, it is also very refreshing to serve it with sweet rose jam after being chilled in summer~~~~

Ingredients for Barley 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 barley 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.

Kind tips

1. About raw materials:

There is a wide range of choices. In this season, fresh millet and corn residue are just on the market. Chestnuts, sweet potatoes, red dates, water chestnuts, yam, and lotus roots are also in season. You can also add: various rices, red beans, kidney beans, white fungus, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds, longan meat, walnut kernels, pine nuts... Pay attention to the order of putting things into the pot. Put those that are not easy to cook first, such as beans and starchy ingredients; remove the bitter core of lotus seeds first; it is best to soak and peel raw almonds and walnut kernels in water to remove the bitterness before putting them in the pot; put raw peanuts, lotus roots, lilies, etc. in last when they are almost cooked to keep them fresh and crisp; soak coix seeds (also known as sago) until they are shiny before putting them in the pot. Because they are easy to cook, they do not need too high a heat and can be put in a few minutes before taking the pot off the heat.

2. It is best to add enough water at one time before cooking, and control the ratio of water to rice. Do not add water during the process, otherwise the porridge will become loose and watery, and its viscosity and rich aroma will be greatly reduced.

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise they will not be cooked well; before adding rice, add cold water several times after the beans boil, and the beans will be "stimulated" several times so that they can bloom easily. Then add rice.

4. When cooking vegetable porridge, you should add salt, MSG, chicken essence and other seasonings after the rice porridge is thoroughly cooked, and finally add the raw vegetables (do not blanch them). This way, the color of the vegetables will not change and the nutrients will not be lost.