Homemade four ice porridges to relieve heat and relieve heat and intestines
Ice porridge was originally a popular summer snack in the southern part of the summer.
The porridge has a history of thousands of years. There are records of porridge in “Book of Rites · Tan Gong”. Many poets and writers have also left poems about porridge.
Dawenhao, gourmet Su Dongpo, after eating soy bean paste supplementary porridge cooked with Wuxi Gongmi, became very prosperous, and wrote a poem, “Physiological upside down, I don’t know, but I have a real taste in the world.”
The Qing Dynasty writer Cao Xueqin was a porridge-eating man. Many chapters in “A Dream of Red Mansions” wrote various porridges. His grandfather Cao Yin also studied porridge and wrote a book “Porridge”.
As a traditional food, ice porridge and warm porridge are part of the hearts of the Chinese people more than any nation in the world.
Nowadays, we are tired of eating big fish, big meat, mountains and sea, and eating all over the world. The taste of people has returned to the simple porridge, which is fully in line with the modern trend of returning to nature, advocating health and simplicity.
Drinking a bowl of ice porridge on a hot summer day, refreshing the stomach and cooling off the heat, is a beautiful thing of life!
Making a bowl of ice porridge is actually very simple. It is to add a variety of fresh fruit to the frozen white porridge. The white porridge is fragrant and moist, and the fruit is cool and sweet.
Some ice porridge also use purple rice, sago, etc. as raw materials, you can eat different taste and flavor.
Below, I will teach you how to make some ice porridge: Hawthorn ice porridge ingredients: 100 grams of hawthorn, 50 grams of glutinous rice, and moderate sugar.
Method: Wash the hawthorn for later use, soak the glutinous rice in cold water for 2 hours and drain the water.
Fill the pot with cold water, boil on high heat, pour in hawthorn and cook for 15 minutes. Remove the hawthorn, pour in glutinous rice, cook over medium-low heat, add rock sugar, store in the refrigerator after drying, and take it out at appropriate time.
Watermelon ice porridge ingredients: 500 grams of watermelon, 200 grams of sago, 10 grams of orange cake, 50 grams of rock sugar.
Method: Watermelon seeds, cut into pieces; sago soaked, orange cake cut into filaments.
Put de-seeded watermelon ravioli, rock sugar, orange cake, sago in a pot and cook together. Let cool and serve.
Ingredients for lotus leaf mung bean ice porridge: 1 lotus leaf, mung bean, rice, rock sugar.
Method: After the mung bean water is soaked, pour the mung bean into the pot and heat it until it blooms to make mung bean soup. The rice is cooked into a thick porridge. When it is half cooked, add mung bean soup, rock sugar, stir well and cook together.Take 1 lotus leaf and cover it on the surface of the porridge while it is still hot.
Ingredients for assorted fruit ice porridge: 1 banana, 1 peach, half cantaloupe, appropriate amount of rice, red bean paste, and appropriate amount of rock sugar.
Method: Peel bananas, peaches and cantaloupe, cut into pieces, add to boiled rice porridge, add red bean paste, rock sugar, cook and cool before serving.