What is the best way to cook porridge with Gorgon fruit?

As for Gorgon fruit, everyone knows that it is best to use it to deal with dampness, but not everyone can accept the taste of Gorgon fruit. Many people think that Gorgon fruit tastes weird. Therefore, many people choose to cook porridge with it and other things when eating it. So what is the best combination of Gorgon fruit to cook porridge? Here I will introduce a better way to cook porridge with Gorgon fruit.

The recipe of yam, coix seed and Euryale ferox porridge has existed since ancient times. The raw materials include yam, coix seed, etc. This porridge is highly praised by many well-known doctors. The effect of this porridge is to replenish qi and blood and harmonize the spleen and stomach.

Method 1:

1. Cook porridge directly with yam slices, coix seed rice and water chestnut. The biggest advantage of this method is that it is the simplest. The disadvantage is that it is not very delicious, because the rice is rice and the soup is soup, and they are not sticky at all. In addition, the yam slices are crispy when cooked, and chewing them together with coix seed and water chestnut is an indescribable feeling. Anyway, it is not pleasant to chew several things of different flavors in your mouth at the same time.

2. What you need to pay attention to when doing this is that all the ingredients must be soaked in advance, and the soaking time is relatively long. Only after soaking can they be cooked more easily, otherwise they will basically not be cooked at all (you don’t need to soak them when using a pressure cooker). In addition, you can use fresh iron sticks instead of dried yam slices, which will make them easier to cook, and fresh iron stick yam tastes good when cooked. Of course, friends who have water chestnuts in their hometowns can also use fresh water chestnuts to make porridge, which is fragrant and glutinous and delicious.

3. If you cut the dried yam slices into yam chips with a knife, crush the water chestnuts and coix seeds with a rolling pin, and then soak them for 20 minutes, the porridge cooked will be delicious and save fire.

Method 2:

1. Mix Chinese yam powder, coix seed powder and Euryale ferox powder and cook.

2. Take appropriate amount of Chinese yam powder, coix seed powder and water chestnut powder, mix them, add warm water (not cold water, nor boiling water) to make it into a paste, wait for the water in the pot to boil, pour the paste into it, stir with a spoon to prevent it from sticking to the pot or sinking to the bottom, then boil for about 10 minutes, and the nutritious and delicious yam, coix seed and water chestnut porridge is ready. You can add honey or other seasonings according to your personal preference. Although Chinese yam and water chestnut will not become sticky when cooked as a whole, they are particularly easy to become sticky after being ground into powder. A little bit can make a large bowl of thick porridge.

3. Don’t add too many ingredients. There is really no disadvantage to this method. If you must find one, it’s that some people don’t like to drink this kind of “paste” thing, and the pot is difficult to wash after cooking the porridge.