How to make Xingmi porridge?

Xingmi porridge is rice porridge made with many ingredients. Xingmi porridge is made by cooking kudzu root, papaya, brown rice, lentils, konjac, wolfberry and other ingredients together. Cooking so many ingredients into porridge has many benefits to the human body. It not only tastes good, but also has health-preserving effects. Many people also choose Xingmi porridge to lose weight. How is Xingmi porridge made? Let’s take a look at it next.

1. Method 1

Material

Kudzu root, papaya, red beans, lentils, brown rice, konjac, coix seed, Euryale ferox, and wolfberry.

step

1. First, prepare the ingredients. You can increase or decrease the ingredients according to your personal preference.

2. Put the ingredients in a clean bowl, add water and rinse them gently.

3. Wash the Pueraria root and cut it into small pieces.

4. Dice the papaya.

5. Put the washed rice and ingredients into the pot, bring to a boil and simmer on low heat for 30 minutes.

6. After the water boils, add the papaya and the rice porridge is ready.

2. Method 2

Ingredients

2 potatoes 4 duck legs 1 piece of ginger (about the size of an egg) 20 peppercorns 4 star anises 1 small piece of cinnamon About 40 fennel 20 dried hawthorns Seasoning: 1 tablespoon (15ml) cooking wine 4 tablespoons (60ml) light soy sauce 4 tablespoons (60ml) dark soy sauce 4 tablespoons (60ml) white sugar 1 tablespoon (15ml) salt Method:

practice

1) Put pepper, star anise, fennel and dried hawthorn into the seasoning bag or seasoning box. (If cinnamon can't be put in, don't force it, otherwise it will puncture the seasoning bag. Put cinnamon alone in the pot when stewing food, and it is easy to pick out after cooking.)

2) Wash the duck legs and put them in cold water. The water should cover the duck legs by at least 4 cm. Do not cover the lid. Bring to a boil over high heat and skim off the foam with a spoon.

3) Add peeled and sliced ​​ginger, the prepared seasoning packet, cooking wine, light soy sauce, dark soy sauce and sugar, and cover the lid. Use a pressure cooker, keep the heat at medium, and continue to simmer for 40 minutes after the steam comes out. If you use an ordinary pot, keep the heat at medium and simmer for 1.5 hours.

4) Peel the potatoes, cut them into pieces, put them in a frying pan, fry until golden brown, and set aside.

5) After stewing the duck for 40 minutes, turn off the heat. After the steam in the pressure cooker has escaped, open the lid, add salt and stir evenly, then cook over high heat for 5 minutes. Add the fried potato cubes and continue cooking for 3 minutes.

3. Method 3

Material

Rice, corn kernels, carrots, mushrooms, ham

practice

1. Wash the rice and soak it for more than 1 hour. Wash the carrots and cut them into small pieces. I used canned corn kernels. Cut the mushrooms and ham into small pieces as well.

2. Add some salad oil to the rice, add the mushrooms, and start cooking.

3. After the pot boils, add carrots and corn kernels, stir while cooking, and cook in one direction!

4. When it feels almost done (about 20 minutes), add the diced ham.

5. After the pot is boiled again, sprinkle with chopped green onions and season with salt.