Winter Must-have Porridge: Red Beans + Glutinous Rice + Dried Tangerine Peel

    In winter, we all take good care. Using tangerine peel full of sunshine, warm red beans and sticky rice glutinous rice balls together,make a bowl of warm porridge before winter arrives, to build up warmth for ourselves! Making porridge may seem simple, but to make it delicious and nutritious is not easy. Home-cooked porridge does not need to look fancy, but must leave the person who drinks it feeling both in their stomach and heart a warm sensation—this is our minimum standard! ^_^ So, I paired tangerine peel and cute little rice balls. Tangerine peel can help regulate digestion and spleen, with mild properties that also promote drying dampness. Combined with red beans, it adds to the gentle effect of warming and drying. Tangerine peel provides protection for the gastrointestinal tract, and its flavonoid hesperidin is particularly beneficial in winter for common colds and coughs. Let's make it together with Grandma Tea! Red bean rice ball porridge ingredients and tools

    Main ingredients: Red beans (250g)

    Rice flour (100g) Auxiliary ingredients: Tangerine peel (4g), Rock sugar (30g)Kitchenware: Electric rice cooker
    Category: Main food, porridge, sweet taste, simmer for half an hour, simple difficulty Red bean and glutinous rice ball porridge recipe: 1. Soak the red beans beforehand (about 4 hours). Soaked beans are easier to cook into a bean paste and are more stomach-friendly.

    If making it for breakfast, soak them overnight; if for dinner, soak them in the morning.

    

    2. Place tangerine peel and beans in the pot. Clean the tangerine peel with water first, then add the soaked beans, along with an appropriate amount of water (the ratio should be 1:5 according to the beans), bring it to a boil over high heat, then reduce to low heat and cook for another 90 minutes (also suitable in an electric rice cooker). Break tangerine peel into small pieces about 1cm² to make it easier to pick out while eating; its taste is slightly bitter.3. Make glutinous rice balls: Mix 100g of glutinous rice flour with 90g of warm water, knead into a dough. 4. Roll the dough into long strips and cut small pieces, shape them into round balls about 1cm in diameter.

    

    5. After shaping the glutinous rice balls, immediately dust them with dry rice flour to prevent sticking together.

    

    6. The excess glutinous rice balls can be frozen for later use.

    

    7. Add the glutinous rice balls to the pot and cook over medium heat for an additional 6 minutes after 90 minutes of cooking are complete.

    

    8. Enjoy your meal, spring is coming!

    

    Tips:

    

    Follow Grandma Tea's steps; it’s very simple!

    Tip:

    Follow Old Tea Grandma's steps; it's very simple!