Chinese Food
Oats, brown sugar, purple rice porridge
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Cooking ingredients
Cooking Steps
Step1:Wash oats and purple rice together. Soak in cold water for half an hour.
Step2:Put water in the pot and boil. Put in the washed oats and purple rice.
Step3:Put in some alkali noodles after the fire is over (we always put some alkali noodles in the porridge here. Some places are not put in).
Step4:Change the heat and cook slowly until the rice grains bloom and the porridge thickens (be patient).
Step5:After cooking, you can add some brown sugar.
Cooking tips:The proportion of purple rice and oats is about 3-1. Oats can be a little more. Porridge is delicious, but there is a knack for making porridge. 1. Soak rice in cold water for half an hour before cooking porridge. Let rice expand. The advantage of doing this is to cook porridge to save time. When stirring, it will turn in one direction. The porridge is soft and tastes good. 2. Boil the underwater pot - everyone's common consensus is to cook porridge in cold water. But the real expert is to cook porridge in boiling water. Why? You must have cooked congee in cold water and pasted it to the bottom, right? It won't happen if the pot is boiled. It saves more time than cold water to cook porridge. 3. Heat it first with a big fire, and then transfer it to a small fire to boil it for about 30 minutes. Don't look down on the change of fire. The flavor of porridge comes from it. 4. Stir - the reason why we cook porridge occasionally is that we are afraid of the bottom of porridge. Now we don't worry about the bottom of cold water porridge. Why stir it? For
