Lily lotus seed porridge is a nutritious, fragrant porridge, with the effect of nourishing the heart and soothing the nerves, moistening the lungs and relieving cough, which is very suitable for winter consumption. The following is an introduction to the practice and precautions of lily lotus seed porridge.
1. Prepare the ingredients.
Ingredients: 20 grams of dried lily, 20 grams of dried lotus seeds, 50 grams of rice.
Excipients: appropriate amount of rock sugar, appropriate amount of water.
Second, the production steps.
Soak the dried lilies and dried lotus seeds for 30 minutes, wash them and set aside;Wash the rice and set aside.
Add an appropriate amount of water to the pot, add the lily, lotus seeds, and rice to the pot, bring to a boil over high heat, and then turn to low heat and simmer.
Stir constantly during simmering to avoid sticking the pot.
Cook until the porridge becomes thick, add an appropriate amount of rock sugar to taste, and cook for about 5 minutes before turning off the heat.
Pour the boiled lily and lotus seed porridge into a bowl and serve.
3. Precautions.
The amount of lily and lotus seeds can be adjusted according to personal taste.
Stir constantly during the simmering process so as not to stick the pot.
The amount of rock sugar should also be used in moderation to avoid affecting the taste.
If you want a more delicate taste, you can strain the porridge to remove impurities and particles.
The boiled lily and lotus seed porridge can be eaten hot, or it can be cooled and put in the refrigerator for a period of time before eating, which tastes better.
In short, lily lotus seed porridge is a nutritious, fragrant porridge, with the effect of nourishing the heart and soothing the nerves, moistening the lungs and relieving cough, which is very suitable for winter consumption. Pay attention to the handling and simmering time of the ingredients during the production process, so as not to affect the taste and nutritional value.