What porridge is the best to drink How can it be boiled out Be more detailed Thank you!

Mung bean porridge Recipe efficacy Heat clearing and detoxification conditioning Heatstroke prevention conditioning Arteriosclerosis conditioning Summer health conditioning Production materials Ingredients: rice (250 grams) Mung beans (150 grams) Accessories: white sugar (20 grams) Production process 1

Rinse the rice with clean water. Remove impurities from mung beans and wash them with water. 2.

Put the mung beans into the pot, add about 1750 grams of water, boil over a high fire, move to low heat and simmer for about 40 minutes, until the mung beans are crispy, put in the rice and cook over medium heat for about 30 minutes, cook until the rice grains bloom, and the porridge soup is thick. After cooling, add sugar and mix to eat. Taste of the dish Taste:

Sweetness Mung beans are crispy and fragrant, and the porridge is thick and sweet, refreshing and relieves the heat. Recipe Nutrition Rice: Rice has high nutritional efficacy and is a basic food for supplementing nutrients; Rice is rich in B vitamins; Rice has the effects of nourishing the body, strengthening the spleen and stomach, strengthening the essence and strengthening the will, and the five organs, clearing the blood and veins, brightening the ears and eyes, stopping annoyance, quenching thirst, and stopping diarrhea.

Mung beans: Mung beans are rich in nutrients, which have the effects of increasing appetite, lowering blood lipids, lowering cholesterol, anti-allergies, detoxification, and protecting the liver; Mung beans are sweet in taste, cool in nature, and enter the heart and stomach meridians; It has the effect of clearing heat and detoxifying, dissipating heat and annoyance, quenching thirst and strengthening the stomach, diluting water and reducing swelling; It is mainly used for the treatment of people with summer heat and thirst, damp heat diarrhea, edema, abdominal distention, sores and ulcers, erysipelas, boils, cheeks, acne rashes and arsenic and plant poisoning. Mung beans are cold, those with body deficiency and cold should not eat more or eat for a long time, and those with spleen and stomach deficiency and diarrhea should eat with caution.

Recipe Xiang Ke Rice: Rice should not be eaten with horse meat, honey, and Xanthium. Mung Bean:

Mung beans should not be eaten together with carp, dog meat, and quince shells. Health Tips: Clear away heat and detoxify, quench heat and thirst, reduce swelling and reduce lipids. It is suitable for heat stroke, heat and thirst, sores and boils, food poisoning, and can also prevent arteriosclerosis. Beg.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. Benefits of this one:

1. Boil porridge to save time; 2. When stirring, it will turn in one direction; 3. The porridge is crispy and has a good taste. 2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why?

Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water. 3. Heat:

Bring to a boil over high heat, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this! 4. Stirring:

It turns out that we cook porridge or stir it here because we are afraid of the porridge paste, but now we don't have to worry about boiling porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick. The tips for stirring are:

Stir a few times when boiling the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crispy and thick. 5. Oil: Do you need to put oil when cooking porridge?

Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth. 6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this.

The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes. In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Porridge is to pay attention to the heat, no, I usually use a simmer to boil slowly, so that the porridge is very viscous, when boiling porridge, you can add a little bit of fat diced meat, which can make the porridge more fragrant.

Put the rice in the refrigerator before boiling the porridge, and the rice is easier to boil the next day, and it is very smooth.

This year's new rice porridge is better, and the old rice porridge is not so fragrant.

Men and women, which pure people love to eat porridge that Li Li disturbed the most.

My favorite porridge is white fungus lily lotus seed porridge, because this porridge has a good therapeutic health effect, everyone is familiar with it, and many people also like to drink it very much.

Tremella is rich in nutrients, containing a variety of vitamins, amino acids, glucose and other components, and contains polysaccharides of Tremella fuciformis, which can moisturize the lungs and relieve cough. The natural gelatinous substance in the white fungus can also be used for beauty and beauty when eaten often.

I prefer white porridge.

White porridge is often eaten more in the morning, and it is accompanied by a few side dishes, which is really comfortable to eat and warms the stomach.

Nowadays, the meals I eat are relatively greasy, and I always feel that it is good to eat some white porridge and rent it, and it is also very easy to eat.

Every morning before going to work, I occasionally get up early to cook porridge, and my family will also eat it, and the family is used to eating white porridge in the morning.

For a while, I was busy, and I didn't cook it in that section, so I just ate something else outside, and I wanted to eat it very much later.

Accustomed to eating white porridge, it will be very uncomfortable if you don't eat it for a few days.

The method of "porridge" is more complicated, using high-quality soybeans and millet that are soaked, ground and then put into a pot in a certain proportion and boiled over a slow fire. You can't add a little flour to the whole process. The ratio of soybeans and millet and the timing of the release are very strict.

The pot must use a large iron pot, and the steel pot will not be able to burn this taste.

Tengzhou white porridge as the vane of porridge, is known for its nutrition and deliciousness, and the combination of soybean and millet confirms the rich nutrition of white porridge, warms the stomach, nourishes and nourishes the skin, is easy to digest and absorb, strengthens the brain and prolongs life.

I like to drink seafood porridge. Method:1

Handle the shrimp or crab, pour a little oil into the pot, add ginger slices and stir until fragrant, add the shrimp or crab, turn red slightly and turn off the heat. 2.Put water in the pot, wash and pour in an appropriate amount of rice, cook over high heat until the rice is boiling, turn to medium heat, put in the fried seafood, add salt and a little pepper 3

I like to drink preserved egg and lean porridge the most, the method is as follows, put 120 grams of rice and 1200 grams of water in the pot chaos, then cut some lean meat, add cooking wine, salt, pepper, marinate for 15 minutes, cook porridge first, cook for an hour, and then put the preserved eggs into the pot.

1.Wash the prepared rice first, put it in the refrigerator and freeze it overnight for later use (the function of freezing is to make the porridge easier to cook and cook more soft and glutinous);

2.Wash the chicken breast and cut it in the middle, divide it in half, and use half of it first; Cut the fresh shiitake mushrooms into shreds, cut the fritters horizontally into thin slices, and set aside;

3.Heat the oil in the pot, the oil temperature is eighty percent hot, put in the fritter slices and fry slowly over low heat, fry until golden brown, remove the oil, crush and set aside;

4.Put half a piece of chicken breast into a pot of clear water, add green onions, ginger and an appropriate amount of cooking wine to remove the smell, boil the chicken breast, remove it and wash it, and filter the soup for retention;

5.Prepare 3 egg yolks and sift them into a minced shape; Tear the cooked chicken breasts into thin strips by hand and set aside;

6.Heat the oil, pour in the salted egg yolk, turn to medium-low heat and stir-fry evenly, fry until foam appears, add shredded chicken and continue to stir-fry until the shredded chicken can evenly coat the salted egg yolk and set aside;

7.Pour the frozen rice into the strained chicken broth and cook over medium-low heat for 10 minutes;

8.Turn the heat to low, add shredded shiitake mushrooms, cook until soft, pour in the salted egg yolk chicken shreds, add an appropriate amount of white pepper and salt to taste;

9.Turn off the heat and put it out, sprinkle with a little fried dough sticks and chopped green onions, and the salted egg yolk chicken shredded porridge is complete!