Rhodiola Porridge
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Rhodiola soaking in wine is the most trouble-free. You don't need to worry about it after you just throw it in the jar, just pour it when you want to drink it after a while. Besides, what else is there to eat? Although you can also stew the soup, the stewed soup will be dyed red. In fact, stewed lotus root sometimes produces red soup, but I don’t know why the stewed lotus root can be accepted, while the red soup of Rhodiola can only be viewed from afar? Because Rhodiola is a medicine?
In fact, the taste of Rhodiola is not very good, it has an astringent taste. Of course, if there is enough water, this astringency will become insignificant. I don't know what to do with Rhodiola, so I asked Xia Du Niang and found a recipe for porridge. Although I don't like white porridge, I still can't help but try it. I wonder if this porridge will have that astringent taste?
First use Rhodiola rosea to decoct the soup, and then use this soup to make porridge. Soak the rice for a while beforehand, in the process of decoction. I have had the impression that soaking rice grains in advance will make it easier to boil. I was too lazy to start another pot and used the soup pot to cook the porridge. Then I discovered that the softness of the porridge is not actually boiled, but braised. Turn off the heat and simmer until it is warm before going to see the porridge. The liquid of the porridge is much thicker than before.
The porridge made with rhodiola soup is dyed light red, and there is no astringency as expected. It is believed that the amount of rhodiola is not much. It is said that this porridge can be healthy, anti-aging and anti-aging, and can be taken as a health food. It's a pity that I don't like white porridge, just try it. . . . "
In fact, the taste of Rhodiola is not very good, it has an astringent taste. Of course, if there is enough water, this astringency will become insignificant. I don't know what to do with Rhodiola, so I asked Xia Du Niang and found a recipe for porridge. Although I don't like white porridge, I still can't help but try it. I wonder if this porridge will have that astringent taste?
First use Rhodiola rosea to decoct the soup, and then use this soup to make porridge. Soak the rice for a while beforehand, in the process of decoction. I have had the impression that soaking rice grains in advance will make it easier to boil. I was too lazy to start another pot and used the soup pot to cook the porridge. Then I discovered that the softness of the porridge is not actually boiled, but braised. Turn off the heat and simmer until it is warm before going to see the porridge. The liquid of the porridge is much thicker than before.
The porridge made with rhodiola soup is dyed light red, and there is no astringency as expected. It is believed that the amount of rhodiola is not much. It is said that this porridge can be healthy, anti-aging and anti-aging, and can be taken as a health food. It's a pity that I don't like white porridge, just try it. . . . "
