White ear eight treasure porridge

White ear eight treasure porridge

ingredient

15g white fungus, 70g glutinous rice, 10g lotus seeds, 10g lilies, 10g peanut kernels, 10g black beans, 10g mung beans, 10g red beans, 10g red dates, 10g goji berries, 10g brown rice, 10g millet, 10g corn crushed, 10g barley, 10g black rice.

method

1: Soak the white fungus in warm water, cut off the yellow head, tear it into small pieces and set aside.

2: Soak lotus seeds, lilies, peanuts, black beans, mung beans and red beans in warm water. Note: Do not soak in a pressure cooker, usually the pot for at least 2 hours.

3: Soak the dates and goji berries for a few minutes, rinse well and control the dry water. Note: Do not soak for too long, soak for a few minutes to better clean the dust in the folds.

4: Prepare glutinous rice, black rice, brown rice, millet, barley and corn crushed.

5: Put the soaked white fungus into the pot first, add about 1800 ml of water, and set the cooking time of the pressure cooker for 30 minutes.

6: When the pressure cooker is completely decompressed, open the lid and crush the lotus seeds, lilies, peanuts, black beans, mung beans, red beans, glutinous rice, black rice, brown rice, millet, barley and corn into the pot.

7, there are also red dates into the pot. Note: Goji berries should be put last, not now.

8: Set the pressure cooker cooking time for 20 minutes.

9: When the pressure cooker is completely decompressed, open the lid and put the goji berries into the pot.

10. Stir evenly, a pot of viscous white ear eight treasure porridge is completed.

Source: Zhejiang cuisine