Chinese Food
Small rice porridge with walnut and medlar
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Cooking ingredients
Cooking Steps
Step1:First of all, prepare the ingredients of walnut and medlar millet porridge. Today, I use walnut powder. Here, walnut can use walnut kernel or walnut powder. Using walnut powder will be more smooth and nutritious. Walnut powder only needs to be broken into pieces by raw walnut. In autumn, it's hot and hot. The kernel peach is warm. Here, it's recommended to use raw walnut powder. Ripe walnut is easy to get on fire. Prepare the millet with good quality. Today I use the golden dragon fish love peach blossom millet. This millet. The color is clear yellow. The rice oil is thick and moist. It's very delicious. Prepare 10 grams of wolfberry. About 1520. Usually when we don't often drink wolfberry, we can't add too much at one time. We will get on fire. We can only put 1520 grains in porridge.
Step2:Pour the millet into the pot. Rinse it with water to remove the dust. No matter it's rice or millet, don't scrub hard. It will scrub the nutrients on the surface of rice, thus greatly reducing the nutritional value of rice.
Step3:After washing the millet, add clear water into the pot. The proportion is about 1-20. Millet is not as thick as rice. But if you want to drink a little thin millet porridge, you can add some clear water.
Step4:Put the cooker on the stove. Boil the water over high heat. Boil for 5 minutes.
Step5:Turn the heat down and continue to cook for about 20 minutes. Slow cooking with a small fire will make millet easier to boil and bloom, and is more conducive to the release of nutrients.
Step6:Cook until the millet congee starts to thicken. Then you can pour the walnut powder into the congee. Pour the walnut powder into the porridge. Stir it evenly with a shovel. Because the walnut is rich in oil, it will be slightly caked. Therefore, it is necessary to help the shovel to disperse the caked area so as not to affect the taste of the finished product.
Step7:Medlar doesn't need to be added too early. After adding walnut powder, you can add medlar. Simmer for a few minutes, then turn off the heat and put it into the bowl.
Step8:The walnut and medlar millet porridge with good nutrition, beauty and dryness is ready. The color is good, the taste is fragrant and the taste is smooth.
Step9:Hurry up.
Cooking tips:1. When cooking millet porridge, you need to cool down the pot and boil it in high fire. You can easily boil millet and blossom, which is more conducive to the separation of nutrients. 2. Don't add walnut powder too early. It will sink to the bottom. There are skills in making delicious dishes.
