Boil eight treasure sweet porridge, "the most taboo" directly under the pot, add 1 step, rice oil thick, fragrant glutinous delicious! The Qing Dynasty's "Records of the Yanjing Dynasty" has such a record: "Eight treasures sweet porridge, with yellow rice, white rice, river rice, millet, diamond horn rice, chestnuts, red beans, peeled date paste, etc., boiled in water..." So "Eight treasures sweet porridge" is a sweet miscellaneous cooking made of mixed rice, miscellaneous grains, beans, fruits, etc.
The court and the folk, the north and the south, the materials and production methods used are different, the same is that everywhere every family will make a pot of sweet porridge, send a blessing, make a wish.
【Eight treasure sweet porridge】
Ingredients: (2 to 3 servings)
Sprouted brown rice... 2 tablespoons
water...... 300 g
Berries... 2 tablespoons
longan...... 3 tablespoons
Jujube...... 2 pcs
chestnut...... 3 pieces
Pumpkin seeds... 1 tablespoon
walnut...... 3 tablespoons
Dried figs... 2 pcs
raisin...... 2 tablespoons
pine nut............ 1 tablespoon
* It is not difficult for you to find out that I cooked this porridge for the sake of eating dried fruit... (Only 2 tablespoons of rice??) The fruit adds up to more than one cup??)
Please cook your favorite amount according to the general proportion of boiled porridge; all kinds of fruits are also added as you like
method:
Sprout brown rice rinse once. Pit the dates and cut into small pieces. Cut the figs into small pieces. Chestnuts are shelled, peeled and cut into small pieces (Picture 1).
Place brown rice, dates, figs, chestnuts, cinnamon balls, pumpkin seeds, pine nuts and walnuts in a pot and add water (Picture 2).
Bring to a boil over high heat (Picture 3), cover (Picture 4), turn to minimum heat, and cook slowly for 60 minutes (Picture 5).
Add the berries and raisins (Picture 6) at the last 2 minutes, mix well (Picture 7) and cover the lid.
Do not open the lid after the time is up, turn off the heat and simmer at residual temperature for 60 minutes until thickened (Picture 8).
Editor nagging:
The sprouted brown rice I bought doesn't need to be pre-soaked. Different types/brands of grains may need to be soaked first, so please prepare them according to the packaging instructions.
Pitted dates are less dry and hot; figs cut and boiled porridge (and soup) are sweeter; chestnuts cut into small pieces are easier to cook and powdered. Other fruits do not need to be cut.
Heat the pan with a thick bottom to evenly and non-stick the pan; the tight lid also keeps the moisture from losing and the taste is more intense.
If it is a general pot, add some boiling water as needed (the speed at which the water is evaporated) to avoid boiling dry.
Berries, raisins, etc. are added last, so as not to make the porridge sour after a long time of cooking.
After 60 minutes of heat retention, the texture of the porridge changes from a thin feeling (Picture 7) to a very condensed (Picture 8).