Eight kinds of porridge ingredients are which eight

Eight treasures porridge is a porridge with eight ingredients, but exactly which eight is not fixed, in addition to the rice other seven ingredients are not fixed combination. Common eight kinds of porridge eight ingredients are lotus seeds, white lentils, Job's tears, gravy rice, round-grained rice, to lily, cinnamon, red dates, the eight kinds. There are also eight treasures porridge is mung beans, rice, red rice, cinnamon, peanuts, kidney beans, red beans, barley these eight ingredients.

Eight Treasure Porridge easiest way to do

choose all kinds of grains and cereals, do not have to stick to which eight categories, feel free to good. To my taste, there are a few things that must be put, peanuts (to increase the texture), jujube (to increase the sweet flavor), rice (to increase the viscosity), rock sugar (to increase the sweetness), others such as millet, barley, red beans, mung beans, wolfberries, lotus seeds, sorghum rice, black rice, etc., really at random, there is a lot of it, there is not less or not put it is okay.

Clean the above grains and cereals, and then put into the pot with water, like thin on more water, like viscous on less water, in short, more than the water to cook rice on the line, the general rice cooker liner has a rice and water scale, according to the scale can also be, and finally according to the porridge mode to open the cooking.

Babao congee common practice

1, soak, cook babao congee with cold water before soaking beans (lotus seeds, red beans, barley nuts, peanuts, red kidney beans, glutinous rice) overnight, so that the beans expand open, porridge to save time.

2, boiling water, in boiling water under the beans, due to the beans inside and outside the temperature is not the same, will produce pressure is the formation of beans on the surface of many tiny cracks, so that beans are easy to cook, starch is easy to incorporate into the soup, and does not appear to be mushy bottom, more time than cold water porridge.

3, control the fire, first boil with high heat and then turn the fire that small fire simmering, porridge flavor and thus out.

4, stirring, in order to make the porridge and soft and glutinous, stirring is the trick: boiling water into the pot when stirring in one direction for a few times until the water boils and then cover the pot to simmer for 30 minutes, and then open the lid to turn to a small fire, add cinnamon, fungus, stirring constantly for 15 minutes, to be a crispy thick out of the pot until the last addition of sugar can be.