It can be said that I make rose porridge several times a year. The color and aroma of the porridge are so tempting!
Long-term consumption of roses not only gives people a fresh body fragrance. It can also promote blood circulation and make your skin ruddy and beautiful.
When making rose porridge, you usually use dehydrated and unopened small rose buds (sold in supermarkets and tea shops)
All rose essence is "budding" in the buds that have not yet opened.
Eating rose porridge regularly can please people's appearance, make the skin more delicate, and can also treat stomach pain caused by stagnation of liver qi.
Efficacy of rose and longan porridge: nourishing blood and nourishing yin, beautifying skin and moisturizing skin. Regulate endocrine disorders. Long-term use has remarkable effects
Rose and longan porridge
Recipe Recommendations
- white rice 30 grams
- glutinous rice 40 grams
- roses 2 flowers
- longan of 10
- wolfberry appropriate amount
- rock sugar appropriate amount
- sweetening
- stewed
- an hour
- ordinary
Steps for Rose and longan porridge
1
Prepare all the food supplies
2
Rinse fresh rose petals and soak for 30 minutes
3
Mix the two types of rice, wash, and soak for 30 minutes.
4
Take the casserole, add appropriate amount of water, put down the rose buds, bring to a boil over medium heat, and low heat for 10 minutes
5
Remove the buds.
6
Put down the glutinous rice and bring to a boil over medium heat
7
Add half a teaspoon of vegetable oil and cook over low heat for 30 minutes.
8
Add the medlar.
9
Remove the shells and cores of the longan and put them into the porridge pot
10
Reduce heat for 10 minutes, stirring while cooking
11
Put in rose petals
12
add rock sugar
13
Keep low heat for 3 minutesRose and longan porridge Make Tips
1. Add some vegetable oil to make the porridge more fragrant. 2. Stir it often to prevent it from sticking to the bottom of the pot. 3. Add enough water at one time. If it is too thick, add boiled water.