How to make chestnut porridge

There are many ways to eat chestnuts. You can usually cook chestnuts into porridge, which not only tastes good but also has high nutritional value. Moreover, the finished porridge has a strong chestnut flavor and tastes very sweet. The main ingredients are rice and chestnuts. You can also prepare an appropriate amount of white sugar or rock sugar. When making it, you should first process the fresh chestnuts and take out the chestnut pulp. Let's see how to make chestnut porridge.

How to make chestnut porridge

Ingredients

Rice (appropriate amount) Chestnut (appropriate amount)

seasoning

White sugar or rock sugar (chopped) (a small amount)

practice

1 Prepare fresh chestnuts, use scissors to cut a cross shape on the hairy part of the chestnuts (this will make the cooked chestnuts easier to peel), and boil them in a pot for 5 minutes.

2 After 5 minutes, peel the chestnut shells while they are still hot, then cut into pieces with a knife or peel them directly with your hands. The size of the chestnut pieces can be peeled according to personal preference.

3 When the porridge in the rice cooker is boiled, put the prepared chestnut pieces into the pot and stir it a few times.

4 After 10 minutes, sprinkle a small amount of white sugar into the porridge and continue cooking.

5 Cook until you can smell the rich chestnut aroma.

Tips:

1. Be sure to peel the freshly cooked chestnuts while they are hot so that both the inner and outer skins can be peeled cleanly at the same time. Otherwise, if they are cold, the inner skin will stick to the flesh, making peeling more troublesome.

2. When adding sugar, try to use a small amount. It is more delicious to eat a slightly sweet porridge in the morning!

Method 2

raw material:

100 grams of glutinous rice or rice (you can also put some of both), 10 chestnuts (about 150 grams), and an appropriate amount of sugar osmanthus or white sugar (it will taste good without these seasonings).

practice:

1. The method is very simple. Wash the chestnuts, put them in a pot of boiling water and cook them, then remove the skin and grind them into powder in a blender. The method of peeling chestnuts has detailed steps in the post of chestnut chicken:

2. Wash the glutinous rice or rice. If you use glutinous rice, soak it in clean water until the rice grains fully absorb water and swell. Then put it into the pot with appropriate amount of clean water, bring to a boil over high heat, then simmer over low heat for about 30 minutes.

If you like to add whole chestnuts or diced chestnuts, you should add them now and cook them together with the porridge.

2. Wash the glutinous rice or rice. If you use glutinous rice, soak it in clean water until the rice grains fully absorb water and swell. Then put it into the pot with appropriate amount of clean water, bring to a boil over high heat, then simmer over low heat for about 30 minutes.

If you like to add whole chestnuts or diced chestnuts, you should add them now and cook them together with the porridge.

3. After 30 minutes, add chestnut powder and continue cooking for about 20 minutes until the rice is soft and the porridge is thick. Finally, sprinkle with sugar osmanthus or white sugar to season.