[How to make white rice fungus porridge]_ making method _ how to make

Jan 7, 2020 夜生活

[How to make white rice fungus porridge]_ making method _ how to make

[How to make white rice fungus porridge]_ making method _ how to make

This kind of porridge is still very common and easy to make. It is especially suitable for some people who are weak, especially for some patients with gastrointestinal diseases.This is mainly because the barley white fungus porridge is used to protect the digestive tract in the future, and it can also be used to clear heat and detoxify to avoid heat stroke.

Ingredients: 50 grams of indica rice, 10 grams of corn, 15 grams of corn (fresh), 70 grams of eggs, 50 grams of cucumber, 50 grams of carrots Seasoning: 2 grams of salt, 5 grams of starch (pea) Production: 1.

Soak the coix seed before washing with hot water overnight, add 150 grams of chicken bone soup and cook until the next day.

2.

In the middle, pour the fast-washed corn shavings into the soup, corn kernels (raw, cut with a knife), cut carrots and cucumbers into balls, and add them to the soup. When all is rotten, remove the corn shavings.Add some salt and thicken with starch.

3.

Separate the egg yolk from the egg whites, stir apart, and pour them into the soup slowly. Press with a spoon to float into a white cloud on the surface of the soup.

Tips-Health Tips: Clearing Heat, Relieving Heat, Dehumidifying, Diuretic, Clearing Food.

Tips-food phase grams: corn (fresh): corn should not eat with field snails, otherwise it will be poisoned; try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.

Eggs: eat with goose meat to damage the spleen and stomach; eat with rabbit meat, persimmons cause diarrhea; at the same time should not eat with turtles, carps, soy milk, tea

Ingredients: 30 grams of barley, 50 grams of mung beans, 10 grams of white fungus, 10 grams of lotus seeds, 5 grams of plums, some kind of rock sugar.

Practices: 1. Remove the lotus seeds and make the white fungus in advance.

The best way to make this soup is to use a casserole. Cook all ingredients together and cook for more than 1 hour.

If you are too lazy to use a casserole, use a pressure cooker, first boil over high heat, and then simmer over low heat.

2. Before eating, refrigerate in the refrigerator for 2 hours, put rock sugar, don’t put white sugar.

It tastes better!

4. Keep it in the refrigerator for two or three days. Remember to seal or use plastic wrap, otherwise the taste will be wrong.

The container replaces the non-metallic container, so as to prevent the production of nitrite overnight and affect health.