Double Black Porridge

Double Black Porridge

Ingredients for Double Black Porridge

Ingredients: 30 grams of black sesame seeds and 200 grams of black rice.

How to make double black porridge

1. Soak and wash the black sesame seeds in water to remove impurities and sand.

2. Wash the black rice thoroughly.

3. Put black sesame seeds and black rice into the pot, add water and cook porridge.

The efficacy of double black porridge

Nourishes the kidneys and brain, benefits the liver and improves eyesight, nourishes yin and blood.

1. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantages of doing this are: (1) it saves time when cooking the porridge; (2) it will turn in one direction when stirred; and (3) the porridge will be crispy and have a good taste.

2. Boiling water: The general consensus is to cook porridge with cold water, but the real experts use boiling water to cook porridge. This is because boiling water will not burn the bottom of the porridge, and it saves time than boiling porridge with cold water.

3. Bring to a boil over high heat first, then simmer over low heat for about 30 minutes. The aroma of the porridge comes out from this change in the size of the fire.

4. Stir to make the rice thick, that is, to make the rice grains plump and crispy. The stirring technique is: stir a few times when boiling water is added to the pot, cover the pot and simmer for 20 minutes, then start stirring constantly for about 10 minutes until it is crispy and thick.

5. Add oil; Why do you need to add oil when cooking porridge? This is because, about 10 minutes after the porridge is turned to low heat, add a little salad oil. You will find that not only the finished porridge is bright in color, but also tastes extra fresh and smooth.

6. Cook the base and ingredients separately Most people are used to pouring everything into the pot at once when cooking porridge, but century-old porridge shops don't do that. The base is the porridge base, and the ingredients are the ingredients. Cook them separately, blanch them separately, and finally put them together to simmer for a while, and never more than 10 minutes. The porridge cooked in this way is clear and turbid, and the flavors of each ingredient are cooked out without mixing flavors. Especially when the ingredients are meat and seafood, the base and ingredients should be separated.