How to make the colorful nutritious porridge: white rice porridge; carrots; corn; green vegetables; ginger slices; oil; salt; put the rice in a pot and wash it clean, and add 10 times the amount of water. After cooking, wait for it to cool down naturally. Take another pot and put an appropriate amount of white porridge in the pot. Add an appropriate amount of water, cooking oil and ginger slices according to the condition of the porridge, and bring to a boil. Use a spoon to stir the porridge from time to time to prevent it from sticking to the pot. After you feel that the porridge has a certain viscosity, add carrots and corn and continue stirring for 5 minutes, then turn off the heat. Then add green vegetables, edible salt, and a little chicken essence to the pot, and stir evenly. Ready to enjoy.

1. Porridge also includes therapeutic porridge. As a characteristic of our country's porridge, it integrates traditional nutrition science and cooking science, and plays a more important role in improving the health of the people. It starts from the concepts of "medicine and food come from the same source" and "medicine and food can be used together". According to the theory of traditional nutrition, it is mainly based on various health-preserving dietary foods, or is appropriately supplemented with traditional Chinese medicine, and is cooked and processed with corresponding A kind of porridge with health-preserving dietary therapeutic effect, and it is also an integral part of medicated diet.

2. There are generally two methods of making porridge: boiling and stewing. The cooking method is to boil over high heat until it boils, then switch to low heat and cook until the porridge is thick. The stewing method means to heat the food over a high fire until it boils, then pour it into a wooden barrel with a lid, close the lid tightly, and simmer for about 2 hours. It has the characteristics of a strong aroma. Usually porridge is cooked using the boiling method. In addition, there is also a method of making colored porridge by adding various ingredients into the boiled porridge and mixing evenly, such as sashimi porridge.

3. When making porridge, you should pay attention to adding enough water at one time and cooking it in one go, so that it can achieve the characteristics of even consistency and consistency of rice and water. The rice used for cooking porridge can be soaked in water for 5-6 hours before being cooked in the pot, or it can be rinsed and directly put into the pot to cook porridge. Soaking first and then boiling can shorten the time for cooking porridge, but soaking can easily cause nutrient loss. If there are Chinese medicines in the formula that cannot be eaten directly, you can boil the soup with the Chinese medicine first, then add rice or noodles to cook the porridge, or grind the Chinese medicine into powder first, then add the porridge and cook it together with the rice; if the ingredients in the porridge are in the form of If the porridge is larger, it should be processed with a knife first, and then cooked in the pot to make the porridge thick and flavorful.

4. Porridge occupies an important position in traditional nutrition. Like soup, it also has the characteristics of simple preparation, flexible addition and subtraction, wide adaptability, and easy digestion and absorption. It is very suitable for long-term consumption for health care. It was once known as "the best nourishing food in the world." Not only that, Huang Yunhu of the Qing Dynasty also said in his "Porridge Book" that porridge is "the most suitable for elderly care: firstly, it saves money, secondly, it has complete taste, thirdly, it moistens the body, fourthly, it benefits the diaphragm, and fifthly, it is easy to digest." He strongly praised the consumption of porridge for health preservation. Lu You also strongly recommended eating porridge to maintain health, believing that it can prolong life. He wrote a famous "Poetry on Eating Porridge", in which he wrote, "Everyone in the world learns to live for years, but there is no way to live forever in the present.

5. I have obtained Wanqiu's simple method, and I will only eat porridge to reach the gods." Porridge is mostly eaten in the morning to adapt to the physiological characteristics of human gastrointestinal emptiness. Just as Zhang Lei, a scholar of the Northern Song Dynasty, said in "Porridge", "Eat a large bowl of porridge every morning when you get up. Your stomach will be empty on an empty stomach and you will have glutinous gas. The tonic is not fine, but it is also extremely soft and greasy. It is compatible with the stomach and intestines. It is the most suitable food." Good". Not only is it advisable to eat porridge in the morning, Su Dongpo also advocated eating white porridge at night, believing that it can promote metabolism, promote digestion and benefit the stomach, and it is particularly wonderful to sleep after porridge.

6. After eating too much fish and meat, the simple gruel often arouses people's emotions. Porridge is suitable for people of all ages and physiques. A bowl of hot porridge and two plates of side dishes are extremely ordinary, but they make many people have inextricable feelings. Zhang Fangxian, a poet of the Ming Dynasty, said in his "Poetry of Cooking Porridge": "Don't say that if it is bland, it will have less flavor; if it is bland, it will have more flavor." This is really a portrayal of porridge. Think about it, porridge is a kind of love that soothes people when they are sick or tired. Its light and long taste is often the warm concern of wanderers in a foreign land. Chinese people love to drink porridge, maybe because they like the tranquility and warmth when drinking porridge.