Chestnut porridge

Overview

One autumn rain and one cold. Wear cotton for ten autumn rains. This seems to be the first proverb about weather terms that I learned when I was a child. After these autumn rains, winter is not far away. The most obvious change is that there are more Chinese cabbage and white radish in the market, but ginkgo, chestnuts, etc. basically say goodbye to us... I like to eat chestnuts very much, roasted and boiled. This year in leap September, the sweet-scented osmanthus bloomed twice in school. The fragrance filled the entire campus. Picking them off and drying them is also a good choice for adding to rice and porridge!

Tags

• staple food
• porridge
• home cooking
• influenza
• meters
• frost
• chestnut
• dried osmanthus
• japonica rice

Ingredients

Steps

1. 1 Split raw chestnuts in the middle

   

2. 2 After washing the rice, put it into the pot and cook it for half an hour

   

3. 3 Then add the peeled chestnuts and continue to cook for half an hour. When it is almost out of the pot, sprinkle with dried osmanthus and stir!