Black Rice and Red Bean Porridge: A Delicious and Nutritious Treat
Black rice and red bean porridge is a delicious and nutritious dish
Ingredients: 50 grams of black rice, 50 grams of red beans, some water, and dried orange peel (optional, for added flavor).
Preparation: Soak the red beans in clean water for about 6-8 hours (preferably overnight). This will help soften the beans and reduce cooking time.
Rinse the black rice in a sieve with water to remove any dirt and impurities. This will result in a smoother porridge.
Black Rice and Red Bean Porridge
Place the soaked red beans in a pot, add water, and bring to a boil over medium heat. Then, reduce the heat and simmer for about 30-40 minutes until the beans are soft. For softer beans, extend the cooking time.
When the beans are almost done, add the rinsed black rice to the pot and cook together. Adjust the water quantity to your taste. For enhanced aroma, add a bit of dried orange peel. Orange peel not only masks any unpleasant odors but also adds an appealing flavor to the porridge. Continue cooking over low heat for about 5 minutes.
Once the porridge has reached your desired consistency and the beans and rice are cooked, turn off the heat. You can stir according to your preference. If you like a stronger flavor, season with additional spices to suit your taste!
Purple Sweet Potato and Mushroom Porridge
Ingredients: 2 purple sweet potatoes (approx. 200 grams), 20 grams of wood ear fungus (white wood ear, snow ear, or silver ear fungus), 50 grams of glutinous rice, rock sugar to taste, broth, goji berries (optional).
Preparation: Soak the dried wood ear fungus in clean water for 30-60 minutes until fully softened. After soaking, remove the roots and tear the fungus into small pieces.
Peel the purple sweet potatoes and cut them into small pieces. This not only helps the potatoes cook faster but also facilitates the release of their unique color and nutrients.
Purple Sweet Potato and Mushroom Porridge
Rinse the glutinous rice to remove any impurities. Soaking the rice for 20-30 minutes will make it softer and more delicate.
Pour water into a pot, add the purple sweet potatoes, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cook for about 10-15 minutes until the potatoes are soft. This allows the natural sweetness of the potatoes to infuse into the porridge.
When the potatoes are cooked, add the soaked and torn wood ear fungus, followed by the rinsed glutinous rice. Add more water and continue cooking over medium-low heat for 30-40 minutes.
As the porridge nears completion, add rock sugar to taste and simmer for another 5-10 minutes until the sugar dissolves. For an extra boost of flavor and nutrition, throw in a handful of goji berries toward the end, cooking for an additional 2-3 minutes. Your porridge is now ready to be enjoyed!
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