Cooking method of breakfast porridge

1, practice 1. Ingredients: millet100g, soybean 50g, sugar10g. Practice: grind millet and soybean separately, put millet into a basin for precipitation, decant cold water and mix well with boiling water; Screening soybeans to remove residues. Add about 1500 ml cold water to the pot, add soybean milk after boiling, boil again, add millet, and cook slowly. When the rotten Mi Dou is ripe, add sugar to taste and stir well, and serve.

2. Exercise 2. Ingredients: 200g of steamed rice, 50g of lotus seeds, 20g of dried fungus, 5g of white wine and 2g of salt. Practice: add sugar to lotus seeds, soak them in warm water for one night, then steam them in a steamer for 40 minutes, and take them out after softening. Soak Auricularia auricula in water until soft, remove roots, and then cut into shreds. Pour all the seasonings (half a cup of broth, 5g of wine, 2g of salt) into the pot, add shredded auricularia, cook until cooked, remove and drain. Add lotus seeds and fungus to the hot porridge.

3. Exercise 3. Ingredients: longan 25g, japonica rice 100g, a little sugar. Put longan and japonica rice into the pot, add appropriate amount of water, cook porridge and add sugar.