Huang Liu Gui Zhou Xiao.

Every time I go to Xiaoliu Tangbao, Xiaoliu Huanggui porridge is a must. Rich ingredients, whole grains and all kinds of dried fruits, very slippery, sweet and dense, slightly sweet, a healthy health porridge, which adults and children love to drink.

Ordinary Huang Gui porridge is made of glutinous rice, tremella, lotus seeds, peanuts, potato starch, Lycium barbarum, rose sauce and white sugar, while Xiaoliu Huanggui porridge also contains bracken, walnut kernel, lily, ginseng fruit and almond.

Such delicious porridge naturally makes me want to cook it at home. A few years ago, I saw the detailed method of Xiaoliu Huanggui porridge on the Internet, but I can't find it recently. What a pity!

Just temporarily keep the practice of ordinary Huang Gui porridge, I will carefully study, ponder and operate.

Exercise:

(1) Soak the glutinous rice in cold water for 30 minutes (winter 1 hour), pour it into a boiling pot, blanch until the rice is broken, and then take a shower.

(2) Add water to the pot to boil, then add various materials such as tremella, lotus seeds, peanuts and glutinous rice in turn, and constantly stir the ingredients evenly with a spoon.

(3) Add sugar, stir and cook for about 40 minutes.

(4) After the pot is boiled, add potato starch water mixed with clear water for thickening, and stir with a spoon until all raw materials (except Lycium barbarum) can be suspended.

(5) Add rose sauce and stir well until the color of porridge is Huang Liang.

(6) Add Lycium barbarum, mix well and take it out.

Precautions:

(1) Glutinous rice is soaked for 30 minutes to fully absorb water, and it is easier to soften and digest after cooking. The ratio of glutinous rice to water is 1: 3.

(2) In case of fire, keep stirring to prevent rice grains from sticking to the pot. When the fire is slow, stir the rice porridge to disperse the rice grains and thicken the rice porridge.

(3) Lotus seeds can be used unintentionally, or the bitter taste of lotus seeds can be removed with toothpicks.

(4) Rose juice should not be exposed to oil or water during storage, otherwise it will easily deteriorate and taste bad.

(5) Thicken with potato starch, and the cooked Huang Gui porridge will be sticky, delicate in texture and white in color.

(6) The preheated starch will immediately coagulate into a block, and it needs to be added with water and stirred evenly to form starch thickening before being used for thickening.