How to make dried persimmon porridge

The method of making dried persimmon porridge is actually very simple! The following is the method of making dried persimmon porridge! The cost is low, the operation is not complicated, and the taste is delicious, and it is also a delicious dish! Especially when the season changes,

Ingredients for dried persimmon porridge

Cuisine and efficacy: fine staple food Process: cooking persimmon porridge Ingredients: Main ingredients: 100 grams of polished rice, 400 grams of persimmon

Seasoning: 10g rock sugar

How to make dried persimmon porridge

1. Wash the dried persimmons and cut them into 1 cm square dices;

2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

3. Add about 1000 ml of cold water to the pot, add the rice and diced dried persimmon;

4. Bring to a boil over high heat first, then simmer over low heat until it becomes porridge;

5. Add rock sugar to the porridge to adjust the taste, simmer for a while, then serve.

Food incompatibility: Japonica rice: Tang Dynasty Meng Shen: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Dried persimmon: 1. It is not suitable to be eaten with pickled cabbage and black dates, otherwise it will cause stones;

2. Persimmons should not be eaten together with goose meat, crabs, sweet potatoes, and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms;

3. Do not consume vinegar before or after eating persimmons.