Coconut black rice fruit porridge
Practice: 60 grams of black rice, 60 grams of rice, coconut milk, mango 1, 2 kiwis, sugar.
Exercise:
1. Black rice and rice are soaked one night in advance; Peel, core and cut mango; Dice kiwi fruit.
2. Add water to the pressure cooker, pour the soaked black rice, and pour the mango core into the pot to cook together. After the fire is boiled and inflated, turn to low heat and press for 20 minutes.
3. After natural deflation, open the lid and add sugar, stir well, put it in a bowl, pour 2 tablespoons of coconut milk, and then add chopped mango and kiwi fruit.
Banana porridge
Ingredients: 1 banana, 50g rice.
Exercise:
1. Taomi; Peel the banana and cut it into pieces.
2. Bring the water in the pot to a large fire, add the washed rice, stir with a spoon for a few times, and cook on low heat 15 minutes.
3. Pour in bananas and stir with a spoon until the porridge becomes sticky. Turn off the fire and eat while it is hot.
Pineapple porridge
Ingredients: 1 pineapple, 1 rice bowl, 1 wolfberry.
Exercise:
1. Peel pineapple, soak in light salt water and cut into small pieces; Wash medlar and soak in water.
2. Drain the pot, wash the rice, cook the rice until it blooms, and put the diced pineapple into the pot.
3. Cook for about 20 minutes, add Lycium barbarum and cook for about 5 minutes until the porridge is sticky.
Sydney lily porridge
Raw materials: 50g glutinous rice, Sydney 1, dried lily 1, rock sugar 1.
Exercise:
1. Clean glutinous rice; Wash lily; Wash the pears and cut them into cubes.
2. Add a proper amount of water to the pot, add pears and lilies, cover the pot and boil, then pour the glutinous rice.
3. Stir with a spoon. After boiling, simmer for 15 minutes, add rock sugar and cook for another 5 minutes.
Mango porridge
Ingredients: 3 mangoes, glutinous rice, rice, rock sugar.
Exercise:
1. Wash the rice and glutinous rice, put them into the soup pot, inject appropriate amount of water, bring them to a boil with high fire, turn to low heat, and cook until the rice grains bloom and the porridge becomes sticky.
2. Wash the mango, cut some mango meat into dices, and mash some mango meat into mango paste.
3. After the porridge is cooked, add mango paste and some diced mango, stir well, then add some rock sugar to taste and cook for about 5 minutes.
Jasmine papaya porridge
Raw materials: papaya 300g, rice 150g, seven or eight jasmine flowers.
Exercise:
1. After the jasmine is brewed with boiling water, pour the flowers and tea leaves into the pot, add the washed rice and start cooking porridge.
2. Peel the papaya, scrape off the black seeds with a spoon, and cut the pulp into small pieces.
3. When the porridge is thick, add papaya and continue to cook for seven or eight minutes.
Lily and honey melon porridge
Raw materials: rice 100g, 4 lilies, cantaloupe 1 small pieces, crystal sugar.
Exercise:
1. Wash the lily, put it in a pot, add water, boil it, and pour in rice to cook porridge.
2. Chop and mash the cantaloupe. After the porridge in the pot is cooked, pour in the melon paste, add some chopped melon grains, add rock sugar and cook for another 5 minutes.
Tremella lychee mung bean porridge
Ingredients: 5 lychees, 3 tremella, mung bean 1, rock sugar 1.
Exercise:
1. Peel litchi and leave pulp; Soak a handful of tremella in cold water, wash the surface impurities and cut into small pieces.
2. Put enough cold water into the pot, add tremella, and cook over high fire. After the water in the pot is boiled, add the mung beans and cook for 10 minutes. Pour half a bowl of cold water into the pot and continue to cook.
3. Put the litchi pulp into the pot and put a piece of rock sugar; Continue to cook for 5 ~ 10 minutes until the crystal sugar is dissolved.