15 kinds of multigrain porridge to make you stronger, fit and beautify. Trouble to sign for it

1. Walnut and red bean porridge

Ingredients: 80g walnuts, 80g red beans, appropriate amount of rice, appropriate amount of water

Method:

1. Prepare an appropriate amount of walnut kernels, red beans, and rice and wash them well.

2. Add an appropriate amount of water to the pot and pour in the washed red beans and rice.

3. Pour in the shelled walnut kernels.

4. Stir well with a spoon.

5. Cover the pot, press the porridge and start buttons, and after the program is completed, it can be automatically decompressed.

2. Sweet potato rice porridge

Ingredients: 100g sweet potato, appropriate amount of rice, appropriate amount of water

Method:

1. Peel the sweet potatoes and cut them into small pieces.

2. Prepare an appropriate amount of rice and wash it well.

3. Add an appropriate amount of water to the pot.

4. Pour in the washed rice.

5. Pour in the chopped sweet potatoes.

6. Stir well with a spoon.

7. Close the lid and press the cooking porridge and start buttons

3. Double rice and red date porridge

Ingredients: 80g glutinous rice, 10g red rice, appropriate amount of wolfberry, 6 red dates

Method:

1. Prepare food materials

2. Soak the wolfberries.

3. Wash the glutinous rice, red rice and red dates, and add an appropriate amount of water to the pot.

4. Start the electric pressure cooker porridge stall.

5. When the electric pressure cooker is finished, after decompression, open the lid of the pot, put in the soaked and washed wolfberries, and stir.

Fourth, purple potato and red date porridge

Ingredients: 100g purple sweet potato, 100g leftover rice, appropriate amount of red dates

Method:

1. Prepare a bowl of leftover rice and a purple sweet potato.

2. Peel the purple sweet potato and cut it into large pieces.

3. Pour the leftover rice into the electric pressure cooker.

4. Pour the diced purple potatoes into the pot.

5. Add a few jujubes to the pot.

6. Add an appropriate amount of water.

7. Cover the pressure cooker and connect the porridge cooking button and cook.

5. Millet and red date porridge

Ingredients: millet, red dates, brown sugar.

Method:

1. Soak the millet for 30 minutes after cleaning;

2. Wash, core and cut jujubes into small slices;

3. Put the prepared millet and red dates into the pot, pour in an appropriate amount of water, turn to low heat and slowly boil for 1 hour after boiling;

4. When the porridge is cooked until it is viscous, stir it with a spoon to avoid sticking to the pot;

5. Add a little brown sugar 10 minutes before cooking and melt into the porridge.

6. Japonica rice and ginger porridge

Ingredients: ginger, rice, sugar.

Method:

1. Wash, peel and slice the ginger;

2. Wash the rice and soak it in cold water for half an hour;

3. Pour the rice into the pot, add an appropriate amount of water, bring to a boil over high heat, and add ginger slices;

4. Switch to low heat and boil into porridge;

5. Add a little sugar to taste before turning off the heat and serve.

7. Tangerine peel rice porridge

Ingredients: tangerine peel, rice.

Method:

1. Wash the tangerine peel and cut it into thin strips;

2. Wash the rice and pour it into the pot

3. Add tangerine peel and an appropriate amount of water, and boil into thin porridge.

8. Pumpkin polenta

Ingredients: pumpkin, sweet corn, rice (or millet).

Method:

1. Wash the pumpkin, peel it and cut it into small pieces;

2. Wash the corn and peel out the corn kernels for later use;

3. Soak the rice (or millet) for half an hour after washing it, pour it into a pot and add an appropriate amount of water to boil;

4. Add pumpkin pieces and corn kernels, turn to low heat and simmer for 45 minutes;

5. Wait for the porridge to cook until it is viscous.

9. Red bean and peanut porridge

Ingredients: red beans, peanuts, rice, rock sugar.

Method:

1. Wash the red beans and peanut kernels, soak them in cold water and soften them;

2. Wash the rice and soak it in cold water for half an hour;

3. Add water to the pot, add red beans, peanuts and rice, boil over high heat, and then change to low heat and slowly boil until it becomes porridge;

4. Add a little rock sugar to taste before cooking.

10. Yam wolfberry porridge

Ingredients: Yam, goji berries, rice

Method: Wash the rice and yam, put it in a pot, cook it into porridge, add wolfberries and cook for another 1-2 minutes.

11. Black sesame porridge

Ingredients: rice, black sesame seeds, sugar

Method: After washing the black sesame seeds and rice, put water in the pot, boil, and add an appropriate amount of sugar.

12. Longan lotus seed porridge

Ingredients: rice, lotus seeds, longan, sugar

Method:

1. Soak the lotus seeds in water for 10 minutes, then add sugar and boil for about 20 minutes.

2. Peel the longan, add it and continue to boil for 3-5 minutes, just boil.

13. Chestnut yam porridge

Ingredients: rice, glutinous rice, chestnuts, yams

Method:

1. Soak the rice and glutinous rice in advance, so that it is easier to cook and sticky;

2. Put water in the pot, after the water boils, add rice and glutinous rice to boil, turn to medium-low heat and cook after boiling;

3. After boiling for about 20 minutes, add the peeled chestnuts and peeled and cut yam to cook together;

4. Continue to cook for more than 30 minutes until viscous.

14. White fungus ginkgo wolfberry porridge

Ingredients: 70 grams of glutinous rice, 20 grams of white fungus, 20 grams of ginkgo seeds, 10 grams of wolfberry, 20 grams of rock sugar

Method:

1. Prepare glutinous rice, white fungus, ginkgo seeds, wolfberries and rock sugar and put them on a plate;

2. After washing the rice, soak it in water for 1 hour;

3. Wash the white fungus, soak it in water for 30 minutes, soak it thoroughly, and remove the yellow root part. Ginkgo seeds are patted with the back of a knife to crack the shell;

4. Then remove the shell of the ginkgo fruit;

5. Heat water in a pot and add soaked rice;

6. Add the soaked white fungus and stir well;

7. Add the washed wolfberries and stir well;

8. After adding the ginkgo seeds and mixing well, first bring to a boil over high heat, then turn to low heat and cook for 35 minutes;

9. Add rock sugar cubes and stir well, then boil for about 4 minutes until sticky.

15. Barley and red dates and chrysanthemum porridge

Ingredients: glutinous rice, barley, red dates, chrysanthemums, wolfberries, rock sugar

Method:

1. Soak glutinous rice and barley in advance, wash the red dates, and rinse the chrysanthemums and wolfberries with water;

2. Put water in the pot, put glutinous rice, barley and red dates to boil after the water boils, turn to low heat and cook slowly;

3. When the porridge is cooked until it is viscous, add wolfberries and chrysanthemums and continue to cook for two or three minutes;

4. Finally, add rock sugar and cook until the rock sugar melts.

Tips: If you don't like sweetness, you can skip rock sugar, and it's good to drink porridge with side dishes.