Cold Ginger and Jujube Porridge
1.
Ingredients: 1 cut of corn, 50 grams of peas, 6 red dates, half a cup of japonica rice, 7 slices of ginger. Seasoning: red granulated sugar.
2.
Pour cold water into the casserole, turn on high heat and bring the water to about 45 degrees.
3.
Wash the stem rice and pour it into the casserole.
4.
Wash the corn, peas, red dates, ginger, peel the corn, cut the red dates with scissors, remove the kernels, and slice the ginger for later use.
5.
When the stem rice is cooked until only a little bit of rice is left, pour the ginger slices.
6.
When the rice soup begins to thicken, pour in peas and corn.
7.
When the stalks are cooked, pour in the red dates and cook for 30 minutes on low heat.
8.
Add red sugar when eating.
Tips:
When making the porridge, use a slow heat and pay attention to the overflow of the rice soup. Cooking porridge with warm water is not only fast, but also maintains nutrients. You can't add water in the middle of the porridge to lose nutrients. Red dates can also be put in whole, but the cut red dates will cook faster and have better effects. It is also more convenient for children to eat. Just mix in red sugar when eating.