The agricultural proverb has the saying that "heavy snow and light snow, cooking rice is endless", which means that after the snow season, the day is getting shorter and shorter, and the peasant women almost have to cook three meals in a row. In addition to the short days and nights, the temperature is getting colder and colder, in winter, many people will choose to stew meat to warm up the cold, in fact, multigrain porridge is also a very good choice, after heavy snow, breakfast drink more than 7 kinds of "morning porridge", simple nutrition,
Red bean lotus seed jujube porridge
Ingredients: red beans, mung beans, black rice, red dates, lotus seeds, peanuts, brown sugar powder
Directions: Soak the red beans, mung beans, black rice and lotus seeds together for 30 minutes, cut the dates in half and pitted, and rinse the peanuts. Put all the ingredients except brown sugar into a pressure cooker, add 4 times the water, boil on high heat, reduce the heat for 25 minutes, turn off the heat and steam, add brown sugar powder to taste.
Sweet potato oatmeal porridge
Ingredients: Sweet potatoes, oatmeal, rock sugar
Directions: Peel the sweet potatoes and cut them into small pieces, about one centimeter in size, rinse the oatmeal, cook the sweet potatoes in cold water, cook for 15 minutes, cook the oatmeal for 15 minutes, and finally add rock sugar to taste.
Peach jujube hair porridge
Ingredients: Walnuts, dates, black beans, black rice, black sesame seeds, rock sugar
Directions: Remove the walnut kernels, soak them for a while, the water turns yellow and you can take the walnuts out. Black beans and black rice are soaked for 30 minutes in advance, these two ingredients are more difficult to cook soft and must be soaked in advance. Put all the ingredients in the soup pot, add the right amount of water, bring to a boil on high heat, simmer for 60 minutes, and finally add rock sugar to taste.
Yam millet porridge
Ingredients: millet, yam, dates, rock sugar
Directions: Wash the millet, peel the yam and cut into small pieces. To cook millet porridge, be sure to boil the water first, pour the millet after boiling, so that the millet will not stick to the pan, put in the millet and turn the heat down, put in the yam and red dates, simmer for 30 minutes on low heat, and finally put in a little rock sugar to taste.
Eight treasure porridge
Ingredients: red beans, mung beans, peanuts, cinnamon balls, lotus seeds, wheat, glutinous rice, brown sugar
Directions: Soak some of the harder ingredients first, soak them together for 1 hour after washing red and green, mung beans, dried lotus seeds, glutinous rice, and wheat. After soaking, put it in a casserole dish along with the cinnamon balls and peanuts, add 5 times the water, bring to a boil on high heat, reduce the heat and cook for 60 minutes, turn off the heat and add brown sugar to taste.
Clear the fire and nourish the heart porridge
Ingredients: Lotus seeds, fresh lilies, sorghum rice, mung beans, rock sugar
Directions: Soak the lotus seeds and mung beans for 30 minutes in advance, and if you are a lotus seed with a core, remember to remove the lotus core. In addition to ice sugar and fresh lilies, put other ingredients into the pot, add 4 times the water of the ingredients, boil on high heat, turn to low heat and cook for 45 minutes, then add fresh lilies and rock sugar and cook for 15 minutes.
Milk whitening porridge
Ingredients: Coix seeds, coix seeds, rice, red beans, red dates, milk, rock sugar
Directions: Sauté the coix in a waterless and oilless pan until slightly yellowed, which reduces the coldness of the coix. After frying, soak together with the mustard and red beans for 30 minutes, put the coix seeds, coriander, rice, red beans and red dates into the clay pot, add the appropriate amount of water, boil over low heat and turn the heat to simmer until the coix seeds are soft and rotten, then pour in the milk and rock sugar and cook for 5 minutes.