Yam, barley and Gorgon porridge
Overview
This porridge seems to have become widely spread due to the recommendation of Zhongliba people. However, Zhongliba people seem to recommend eating it in a paste, because it is more convenient and can be drunk as soon as it is washed with water. However, pre-powdering is also more troublesome. Some people also say that cooking porridge directly will not taste good. The rice is rice and the soup is soup, and it is not sticky at all. Moreover, various raw materials must be soaked for a long time in advance, otherwise they will not be cooked. Lazy people like me are neither willing to make powder nor too lazy to soak. Simple, an electric saucepan can do it all while you sleep. When I woke up the next morning, the yam and glutinous rice were pink, and the barley was glutinous. They all had flowers in bloom.
Tags
Ingredients
Steps
-
Prepare materials
-
Wash barley and gorgon seeds and set aside
-
Wash the yam and break it into small pieces
-
Put all ingredients into a large bowl and add appropriate amount of water
-
Place in the electric stew pot, cover with lid, simmer over low heat overnight
-
Rice rotten into porridge
-
Serve out and eat
