Porridge recipes for Autumn
As autumn is approaching, the weather is getting cold, so it is no better time than this period of time to have a bowl of hot porridge t keep your body and heart warm.Follow EyeShenzhen to learn three simple recipes.
1. Eight-treasure porridge
Serves 2
Ingredients:
150g glutinous rice
75g small red beans
75g soybeans
50g red dates
50g lotus seeds
50g peaches
50g peanuts
50g chestnuts
Instructions:
Wash small red beans and soybeans and put them into two small aluminum pots; add fresh water to cover the beans, 4cm above the beans, and cook for about 1 hour until water is boiled away.
Wash and peel lotus seeds and take out their nuts and wash; peel peaches and break each in half; soak peanuts in boiling water for 10 min and peel them; wash and pit red dates and chestnuts, and wash the rice.
2. Yam porridge
Serves 4
Ingredients:
300kg fresh yams
10 lotus seeds
3 red dates
15g medlar (crabapple-like fruit)
50g black glutinous rice
50g white glutinous rice
100g longan pulp
A large spoon of rice wine
Crystal sugar
Instructions:
Wash and soak lotus seed; wash, soak and pit red dates and wash the rice and soak for 3 to 4 hours.
Wash and chop yams.
Add 1,000cc of water to cook until boiling and add all ingredients except rice wine and sugar; boil over high heat for 10 min and then simmer for 2 hours.
Add crystal sugar and rice wine to cook until sugar melts.
3. Chestnut porridge
Being fresh and cool, autumn is a season ideal for health preservation. Chestnut porridge is rich in protein, Vitamin B1, Vitamin B2 and Vitamin C. It will benefit your health if you eat a proper amount of chestnuts in the fall.
Serves 2
Ingredients:
A small bowl of rice gruel.
3 chestnuts.
A pinch of salt.
Instrucitions:
Peel and chop chestnuts.
Cook chestnuts thoroughly and mix them with rice gruel to cook thoroughly; add a pinch of salt for seasoning.
(Edited by Stephanie Yang)
