Practice: Wash Radix Puerariae and Fructus Chaenomelis, and soak red beans, lentils, brown rice and Coicis Semen in advance 1 hour. Then put all the ingredients in a saucepan, add appropriate amount of water, simmer for 3 hours, and add rock sugar according to personal taste.
Soaking: Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantage of this is that it saves time to cook porridge, and when it is stirred, it will turn in one direction. The porridge cooked is crisp and tastes good.
Boiling water won't burn the pot, which saves more time than boiling porridge with cold water.
Cooked: first boil it with high fire, then turn to slow fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, from which the fragrance of porridge emanates.
Stir, in order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is to stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, and then start stirring continuously for about 10 minutes until it is crisp and thick.
Point the oil, and add a little salad oil about 10 minutes after the porridge is changed to slow fire. The finished porridge is bright in color and smooth in entrance.
The bottom and ingredients are cooked separately, and the taste of everything is cooked without peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials. ?