Is it OK to cook porridge with two star anise a day?

If the baby likes to eat porridge, you can put a little greens, put some lean meat, mushrooms, are very good, healthy and delicious, usually make curry rice for the baby, everything in it has star anise, etc., are beneficial to health.

It's perfectly okay to cook porridge with two star anise a day, and you can add it according to your own eating habits. It has no effect on the quality of the porridge.

Cook porridge with two star anise every day, this star anise is okay, but you can't eat too much, it will be hot.

Not good, star anise is used for dressing. How good it is to cook porridge with carrots, white fungus and jujubes, so that there will be no other taste, and the food is delicious and sweet.

If you like to eat star anise pork, of course, you can cook it, depending on your own taste.

Not good, star anise is fragrant when used to stew meat, but it can remove the peculiar smell, cooking porridge is not recommended, personal hobby.

Well, doing so will enhance the taste of the rice and make it more palatable.

Hello, you can cook porridge with some dishes you like to eat, or some lean meat, some pork ribs to cook that star anise, don't eat too much, the chili will catch fire, and then the star anise contains some things, eat it will get hot.

It's best not to use star anise, pork, star anise, that is, it belongs to a kind of seasoning. It's better that you can make some soups and other recipes.

With two star anise a day, Zhuzhou is okay, because the star anise has a certain amount. The role of the janitor.

If you cook this kind of porridge, you should not add Sichuan pepper or anything like that, because the flavor of this kind is very strong.

Why do you put star anise in porridge, it tastes so strange? I can't accept it anyway.

I don't think I've heard of the effect of cooking porridge with star anise.

1. If you want to be good, put red dates in the porridge.

Ingredients: 1 cup of glutinous rice, 10 red dates, 8 cups of water, 75 grams of rock sugar.

Method: 1. Wash the glutinous rice, add 8 cups of water and soak for 20 minutes, move to the stove to boil, and change to low heat to cook porridge.

2. Wash the jujubes, soak them in water to soften, put them in the porridge and cook them together, add rock sugar to taste, and then turn off the heat and serve them when the jujubes are soft.

2. If you don't have insomnia, add white lotus to the porridge.

Ingredients: 1 cup of round glutinous rice, 150 grams of lotus seeds, 8 cups of water, 112 grams of rock sugar.

Method: 1. Wash the round glutinous rice, add 8 cups of water and soak for 20 minutes, move to the stove and boil, change to low heat and cook until the rice grains are cooked and soft.

2. Wash the lotus seeds, put them in the porridge and cook them together, and add rock sugar to taste, and then turn off the heat and serve when the rock sugar melts.

3. Waist soreness and kidney qi deficiency, boil porridge and put chestnuts.

Ingredients: 50g chestnut kernels, 100g japonica rice, 1 tablespoon (15g) rock sugar.

What seasonings to put in porridge are delicious.

Method: 1. Blanch the chestnut kernels with boiling water for 2 minutes, remove and drain.

2. Chop the blanched chestnut kernels with a knife.

3. Wash the japonica rice, put it in the pot with the crushed chestnut kernels, add 1000ml of water, boil over high heat, turn down the heat and simmer.

4. After the chestnut porridge is boiled over low heat for 1 hour, when the porridge is thick, add the ice to change the sugar to taste, and then cook for 5 minutes before eating.

4. The heart is deficient and the qi is insufficient, and the porridge is added with longan meat.

Ingredients: 250 grams of rice, 400 grams of glutinous rice, 180 grams of longan, 50 grams of red dates, 14,000 grams of water, 450 grams of sugar.

Method: 1. Mix two kinds of rice, raw and auxiliary materials such as longan and red dates, and wash them with water for later use.

2. Add 14,000 grams of water to the pot and bring to a boil, add the two kinds of mixed rice, cook for 25 minutes on high heat, boil for another 20 minutes for longan and jujube, change to low heat and cook for 15 minutes, and then you can get out of the pot.

5 dizziness and hyperhidrosis, porridge with barley.

Ingredients: 20g mung beans, 20g barley.

Method: 1. Wash the barley and mung beans and soak them in water overnight.

2. Pour out the soaked water, put the mung beans and barley into the pot, add new water, and bring to a boil over high heat.

3. Cook over low heat until cooked thoroughly and serve.

What seasonings to put in porridge are delicious.

6 Moisten the lungs and relieve cough, and add lilies to the porridge.

Ingredients: 1 cup of round glutinous rice, 1 fresh lily, 112 grams of rock sugar, 8 cups of water.

Method: 1. Wash the round glutinous rice, add 8 cups of water and soak for 20 minutes, move to the stove and boil, change to low heat and cook for 10 minutes, and then add rock sugar to taste.

2. Peel off the fresh lily petals, peel off the brown part on the edge, wash them, add them to the porridge and cook together, and wait for the lily to be cooked and soft, and then it can be served and eaten.

7. Relieve heat and detoxification, and often drink mung bean porridge.

Ingredients: mung beans, rice.

Method:1Soak the mung beans in water for four hours and the rice in water for half an hour.

2.Put water in a pot and bring to a boil over high heat, add mung beans and rice, and bring to a boil over high heat.

3.After boiling over high heat, turn to low heat and simmer until the mung beans bloom and the porridge becomes viscous.

The porridge is cooked for too long, the taste of the porridge is very poor, and the long-term heating of the porridge will also destroy the B vitamins in it, and the longer the cooking time, the more the B vitamins will be destroyed.

The porridge is boiled, and when the porridge is cooked, it is cooked over a high fire, and when the rice blooms, it becomes a low heat, and then it is boiled for half an hour. In the end, when making porridge, it is necessary to mix it regularly, and the porridge made in this way will become more viscous and tasty.

The starch in porridge is fully combined with water, which has both heat energy and a large amount of water, and is very easy to digest. Drinking porridge nourishes the stomach and intestines, but does not increase the burden on the digestive system and does not lead to obesity. Drinking porridge at night will not interfere with sleep.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out 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 first, 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 in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the 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 stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring non-stop 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.

Not good, the dietary fiber in the food is gone, and the vitamins and some nutrients that the human body needs will decrease in a geometric form in a long-term boiling, and in the end, it is almost like boiling a pot of paste.

Good. The porridge is cooked for about 1-2 hours, and the 2-hour porridge is very good.

If you don't want the porridge to be thick, you can add a little glutinous rice to it.

Not good, there will be a large loss of B vitamins.

Over time, nutrients are lost.

It just so happened that I wrote an article.

A Practical Guide to Rice Cookers in College Dormitories.

It's the same as the usual stir-frying.

How to do it on a daily basis and how to do it.

You can use the clip to press the button to prevent it from jumping.

Frozen dumplings with various fillings are fun to share with roommates.

Noodles, eggs, tomatoes, oyster mushrooms, green vegetables, boiled into a bowl of noodle soup.

Instant noodles with rice noodles.

Fruit porridge, milk, etc.

Go to the supermarket to buy some hot pot base and vegetables and hot pot ingredients, such as crab fillet, tribute balls, mutton rolls, etc., come back to boil the pot water and put some seasoning, put the base in and boil, the vegetables can be washed and ready to eat hot pot, warm and convenient, we used to eat like this in the dormitory

It depends on whether you like to eat vermicelli or not, people in our dormitory generally cook vermicelli in an electric pot to eat, and you can put some seasonings, chili sauce or something according to your taste......There are also people who cook noodles, cut some ham into it, and put some greens or something......There are also people who eat dumplings and eat Lantern Festival ......It's quite varied. In short, it is necessary to cook those that are easy to cook, and the meat is best bought cooked, and it is too time-consuming to cook the raw ones.

A Practical Guide to Rice Cookers in College Dormitories.

It's a good idea, but it's too long.

Buy hot pot ingredients and cook in a discharge pot.

It feels very cool.

At that time, I always used shabu-shabu to eat, I could eat anything, just buy some hot pot ingredients. You can buy whatever you want, hehe, it's still very memorable when I think about it now.

For the sake of safety, it is better to do nothing.

Cook some lily porridge, you can also cook instant noodles, it's better to add an egg, OK. If you don't have to worry about it, make something complicated to eat!

Meat and bone winter melon soup, super delicious

You can cook spicy tang Go to the vegetable market and buy some vegetables, tofu, radish, quail eggs, vermicelli At the same time, prepare special ingredients and cook them together, I think it must be very fulfilling.

Eggs are the easiest.

The noodles are also simple.

Steamed steamed buns are also very easy to make.

The simple and delicious food in the dormitory is, of course, shabu vegetables. And tofu too. It's affordable and nutritious! Not bad indeed!

Stewed pork ribs hot pot all kinds of soups.

You can do whatever you want to eat, don't grieve your stomach, isn't it.

The preparation of preserved abalone chicken porridge is detailed.

Cuisine and efficacy:

Delicious porridge soup. Process: Boiled.

The ingredients for the production of preserved abalone chicken porridge:

Ingredients: Japonica rice, glutinous rice, abalone, chicken breast.

Seasoning: Appropriate amount of stock.

Teach you how to make abalone chicken porridge and how to make abalone chicken porridge to be delicious.

1.Wash the japonica rice and glutinous rice, add water and cook until rotten; Wash the abalone meat, change the knife and set aside; Wash the chicken breast and chop it into evenly sized pieces.

2.Blanch the abalone and chicken breast in a pot of boiling water, remove and add the seasoned broth, and steam for about 2 hours.

3.Put all the ingredients and stock into the pot and cook for 5-10 minutes.

The key to making abalone chicken porridge: the porridge should be thick.

The method of yam barley porridge is detailed.

Cuisine and efficacy:

Delicious porridge soup. Delicious porridge soup.

Delicious porridge soup. Ingredients for yam barley porridge:

Ingredients: 1 yam (about 300 grams), 50 grams of barley, 40 grams of seeds, 100 grams of rice.

Teach you how to make yam barley porridge and how to make yam barley porridge to be delicious.

1) After washing the barley and seeds, soak them in water for 2 hours. After washing the rice, soak it in water for half an hour (it is okay not to soak it).

2) Put the soaked barley and gourd into the pot, pour in 1500ml of water, boil over high heat, adjust to low heat and cook for 30 minutes, then pour in the rice and continue to cook over low heat for 20 minutes.

3) Wear rubber gloves, peel the yam (otherwise the mucus of the yam will make your hands itch), cut it into 3 mm thick slices, put it in a pot, and continue to cook for another 10 minutes.

The practice of water crab and prawn porridge is detailed.

Cuisine and efficacy:

Home-cooked recipes. Boutique staples.

Delicious porridge soup. Ingredients for the production of private vegetable water crab and prawn porridge:

Ingredients: water crab, shrimp.

Teach you how to make water crab and prawn porridge, and how to make water crab and prawn porridge to be delicious.

I brought two water crabs back from Xinken, and the family tasted them, but there was not enough for one person, so they were used to roll porridge.

Personally, I think that the first choice for crabs to roll porridge is water crabs, and it is not only a waste to roll with cream crabs, but also the crab roe makes the porridge a little stuffy, and loses the elegance of the porridge itself; The meat crab is not trivial, used to roll porridge, fresh is not as good as water crab, fragrant is not as good as cream crab, and it is even more boring.

Crab is a cold thing, add a few shrimp to it to neutralize the cold, and also increase the umami. I couldn't buy the first choice of sand shrimp for rolling porridge in the market, so I had to replace it with big-headed shrimp.

The porridge base must be good, and you can use the soup boiled by big bones to make the porridge base; Kitchen jargon "salted fish and light meat", the umami of aquatic products should be brought out by saltiness, so the porridge will be a little salty, in order not to taste salty, it is necessary to increase the sweetness, if the fish porridge and the like can use red date slices, water crab state in order to pursue freshness, so it is best to square horseshoe slices, it happens that the market has not to sell, so I have to put a little rock sugar.

The dipping sauce is very important, and this should be mixed with minced ginger, minced garlic, and coriander mixed with Puning bean paste. Who knew that there were no such things that were always available at home, so they made a sauce for dipping beef and mutton.

After making it, it's still delicious, click.

Brain-soothing porridge.

Ingredients: 1 tablespoon longan meat, 1 cup of japonica rice, appropriate amount of sugar.

Method:1Wash the japonica rice and soak it in water for 2 to 3 hours and set aside.

2.Pour 1000cc of water into the pot, add japonica rice and cook for about 1 hour, add longan meat and cook over low heat for 10 minutes, add an appropriate amount of sugar to taste.

Nutritious porridge with daylily and shiitake mushrooms.

Ingredients: 500g rice, 200g fresh shiitake mushrooms (dried shiitake mushrooms can also be used), 300g lettuce, 100g dried daylily, 50g ham.

Ingredients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of star anise.

Method:1Soak dried daylilies in warm water for about 20 minutes and wash them two to three times;

2.Put the rice in a pot and soak it in water for 30 minutes.

3.Wash the fresh shiitake mushrooms you bought with live water (dried shiitake mushrooms need to be soaked in warm water like dried daylily).

4.Separate the plucking and capping of the fresh shiitake mushrooms.

5.Put an appropriate amount of water in a pot, heat over low heat, and add shiitake mushrooms.

After a few minutes, add the bay leaves, star anise, cinnamon, salt, and chicken essence to the pot.

After a few minutes, add the dried daylily.

8.Wait until the fragrance overflows, remove the bay leaves, star anise, and cinnamon.

9.Remove the water from the soaked rice.

10.Place in a soup pot.

11.Slice the ham.

12.Put in a pot, turn to medium heat and cook for 30 minutes.

After a few minutes, put the torn lettuce in the pot, cook for 1 minute, and the delicious daylily and shiitake mushroom porridge is ready.