Chinese Food
Sihong blood tonic porridge (pressure cooker version)
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Four red blood tonic porridge is a kind of porridge made of peanuts, red beans, red rice and red dates. It tastes sweet and fragrant. It can also be used as sugar water in summer. It has the functions of nourishing blood, detumescence, promoting heart activation, etc
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Peanuts and red beans should be soaked one night in advance. Remove the seeds of red jujube, cut small pieces of osmanthus, red rice, and wash pearl rice.
Step2:Boil water in a pressure cooker. Under the water, boil red beans, red peanuts and cinnamon. Longan is tough, so it can be put in advance. Close the cover and wait for the pressure cooker to be filled with air. The pressure valve starts to beat and the pressure will be reduced for 20 minutes. If peanuts and red beans are not soaked in advance, press for 30 minutes.
Step3:Turn off the fire after pressing red beans and peanuts for 20 minutes. Take the pressure cooker to wash water and cool down until the float valve falls. The lid of the cooker can be opened easily on the premise of safety. (nowadays, many people use electric pressure cooker. The safety factor is higher. They can put the pickled and washed ingredients into the press together.) Put in the washed red dates, red rice, pearl rice, brown sugar and crystal sugar to adjust the sweetness. Close the cover and fire until the pressure valve starts to beat and press for 5 minutes. Turn off the fire and cool down naturally. Until the pressure in the pot drops to the lid, it can be opened safely and easily.
Step4:Ye
Cooking tips:I like to add some pearl rice, more congee oil, more fragrant, more smooth and thick. Add some ice sugar. It won't be too greasy. It's more sweet. It's better to cool and refrigerate. It's like the eight treasure porridge outside. There are skills in making delicious dishes.
