Black and Red Porridge for Nourishing Blood and Nourishing Heart

Black and Red Porridge for Nourishing Blood and Nourishing Heart

by Leaf's Little Chef

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

The reason why it is called Black and Red Shuangjue is that this porridge is made of black rice, known as the "King of Rice", and several red ingredients. Several red ingredients are good ingredients for blood enrichment. Add some rice that nourishes the air and cook it together. Not only does it taste good, but it also has a great effect of nourishing blood and nourishing the heart. After cooking, add some brown sugar to care for women’s health. Black and red porridge to nourish blood and nourish the heart..."

Ingredients

Black and Red Porridge for Nourishing Blood and Nourishing Heart

1. Prepare the raw materials

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

2. Wash black rice, rice, peanuts, red beans, jujubes, wolfberry, and soak in clear water overnight

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

3. The red dates are pitted, easy to eat

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

4. Put rice

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

5. After elutriation, add proper amount of water

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

6. After the high heat is boiled, cook on medium heat, stirring several times in the middle

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

7. Cook until thick, turn off the heat, add some brown sugar and stir evenly

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

8. The nutritious and delicious porridge is ready

Black and Red Porridge for Nourishing Blood and Nourishing Heart recipe

Tips:

One: Black rice and red beans must be soaked in advance to be easy to boil;



Two: add enough water at one time;



Three: Stir several times during the process of cooking the porridge to avoid sticking the pot.

Comments

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