Sometimes eating too much or eating too many kinds of food will cause stomach discomfort. At this time, you have to drink porridge to regulate your intestines and stomach. Here are several porridges prepared for you. Don’t forget to cook it and drink it when you feel comfortable.

Carrot, parsley, and shredded chicken porridge

Ingredients: 100 grams of rice, 30 grams of carrots, 50 grams of chicken breast, 1/4 tsp of salt, 1/4 tsp of sesame oil, 1000ml of water.

Method:

1. Add water to the pot and bring to a boil, then pour in the washed rice and cook over low heat.

2. While the rice is cooking, wash the chicken, cut into thin strips along the grain, add a little pepper, salt (extra quantity) and dry starch, mix well and marinate.

3. Peel the carrots and grate them into shreds; wash and dice the parsley.

4. Add a little oil to the pot, first add shredded carrots and stir-fry for a few times, then add shredded chicken and stir-fry until white, then serve immediately.

5. When the rice porridge is cooked until soft and thick, add the fried carrots, shredded chicken and parsley grains, and boil again. Finally add salt and sesame oil to taste.

Sweet potato and lotus seed porridge

Ingredients: 100g sweet potato, 200g glutinous rice, 50g jujube (fresh), 30g ice cream, 30g lotus seeds, 30g kidney beans, appropriate amount of rock sugar.

Method:

1. Materials: Sweet potatoes, lotus seeds, red dates, glutinous rice, red beans, white sugar and pinto beans are ready.

2. Soak red beans in water for several hours.

3. Soak and wash the red dates, flower beans and lotus seeds.

4. Wash the glutinous rice.

5. Wash, peel and cut the sweet potatoes into cubes.

6. Put all ingredients into the pressure cooker.

7. Add water.

8. Close the lid, cook over high heat for 10 minutes and turn off the heat.

9. When the exhaust is complete and ready to be eaten, add honey or sugar.

Lean Mushroom Porridge

Ingredients: appropriate amount of rice, appropriate amount of pork, 3 mushrooms, half egg white, appropriate amount of salt, a little chicken essence, appropriate amount of onion, appropriate amount of ginger, 1 hour of starch Spoon and appropriate amount of pepper.

Method:

1. Put the leftover rice in a pot and add boiling water to boil.

2. Cut the lean meat into small cubes and marinate it with egg white, a little cornstarch and salt for a while.

3. Cut the mushrooms into small dices and shred the ginger, add them to the porridge that has been boiled until it blooms, stir evenly, then add the diced lean meat and continue cooking for ten minutes.

4. Add salt, chicken powder and pepper to taste.

5. Put fried scallions in the pot to make scallion oil, and pour it into the cooked porridge while it is hot.

Red bean and pumpkin porridge

Ingredients: 250 grams of pumpkin, 1 tablespoon of rhubarb rice, 1 tablespoon of millet, 1 tablespoon of adzuki beans, appropriate amount of salt, and 1 bowl of stock.

Method:

1. Peel and cut the pumpkin into cubes or slices; soak the red beans two hours in advance.

2. Wash the rice, put enough water into the porridge pot, add pumpkin, rice, red beans and chicken soup, bring to a boil over high heat, turn down the heat and simmer for 30-40 minutes, until When the red beans are blooming and the pumpkin is ripe; add salt and cook for another 2 minutes before serving.

Shrimp porridge

Ingredients: 250 grams of shrimp, 200 grams of rice, a handful of parsley, and 4 slices of ginger.

Method:

1. After thawing the shrimps, remove the shrimp lines, wash and set aside.

2. Add a little rice wine to remove the fishy smell.

3. Soak the rice in water for one hour, drain and set aside.

4. Add a small amount of sesame oil to the drained rice and stir evenly.

5. Pour in appropriate amount of boiling water.

6. Put it on the fire and start cooking the rice porridge over medium heat. After the water boils, turn down the heat.

7. Add ginger slices.

8. Then place two chopsticks on the casserole and cover the pot. Continue to simmer over low heat.

9. When the porridge is thickened, add the parsley powder.

10. Add shrimp.

11. Add appropriate amount of salt to taste, stir evenly, turn off the heat, cover and simmer for 15 minutes.