Peanut and red jujube porridge
Ingredients: rice, yam, jujube and peanuts.
Practice: Wash yam, peel it and cut it into hob pieces, rinse peanuts and jujube with water, drain the water, add two bowls of water to the pot, put yam, peanuts and jujube in cold water, cover the pot, boil it, add rice, add rice, stir the melted rice with a spoon to prevent it from sticking to the pot, and stir while cooking. 10 minutes later, the sticky glutinous porridge is cooked.
Jujube is sweet and warm, has spleen and stomach meridians, and has the functions of tonifying the middle energizer, nourishing blood and calming the nerves, and easing the medicinal properties. Yam is sweet and flat. Spleen, lung and kidney meridians; It has the effects of invigorating spleen, regulating stomach, promoting fluid production, benefiting lung, tonifying kidney and astringing essence.
Brown sugar millet red jujube porridge
Ingredients: millet, jujube, medlar and brown sugar.
Practice: Wash millet, wash jujube, remove core and cut into small pieces. Pour the prepared materials into the electric pressure cooker and press the porridge cooking stall. Add brown sugar and medlar to the cooked porridge and stir to serve.
Millet is rich in nutrition, which has always been a good mouth for pregnant women to supplement, plus red dates to nourish yin and blood and nourish the stomach.
Oat pumpkin porridge
Ingredients: pumpkin, oats, rice.
Practice: Wash and peel the pumpkin, cut the inner pulp into slices, wash the oatmeal, add appropriate amount of water to the pumpkin slices and oatmeal, put them in a porridge pot, boil over high heat for 20 minutes, then crush the pumpkin slices with a spoon and cook for 10 minute.
Pumpkin is rich in vitamins, calcium, phosphorus and other ingredients, and it is a master of invigorating the stomach and promoting digestion. Its pectin can protect gastrointestinal mucosa from the stimulation of coarse food, and is suitable for patients with gastric diseases.
Pork floss preserved egg porridge
Ingredients: preserved eggs, pork stuffing and rice.
Practice: 2 preserved eggs, cut into granules; Slice the lean meat into thin slices, first add a little edible powder and salt to gel, then add a little water, then add a little raw powder, and then add a little water after fishing out evenly. If the sliced meat is completely absorbed for three times, add oil and shredded ginger and marinate for 4 hours. Boil the bottom of the porridge, first add the shredded ginger and preserved eggs, and then add the sliced meat. When the sliced meat floats, leave the fire, sprinkle with coriander and chopped green onion, and drop a few drops of sesame oil.
Preserved egg and lean porridge preserved egg is a kind of food material processed with alkaline substances such as lime, and the content of alkaline components is relatively high. After it enters the human stomach, it can regulate gastric acid secretion, and has obvious relieving effect on stomachache and gastritis caused by hyperacidity.
Pumpkin millet porridge
Ingredients: rice, millet, pumpkin.
Practice: Wash the rice and rice, put it in a ceramic pot, add a proper amount of water, and add it according to the usual consistency of porridge. Bring the pumpkin to a boil over medium heat, peel and cut it into small pieces, and put it in a ceramic pot to cook together. Bring to a boil over medium heat, and then simmer until the pumpkin is soft and rotten. Press the pumpkin pieces into mud with the back of a spoon and mix well.
Pumpkin is rich in vitamins and pectin, which can effectively remove toxins and other harmful substances from the body. Millet is very nourishing, and the combination of the two is more balanced and nourishing.
Shashen rice porridge
Ingredients: Glehnia littoralis, japonica rice, rock sugar.
Practice: Take Radix Glehniae 15g each time, mash it, select 50g of japonica rice and appropriate amount of rock sugar, put it into a casserole, add 500ml of water, and cook until the ginseng is rotten and thick soup is oily. Or use 30 grams of fresh Glehnia littoralis, wash and slice, and cook into thick porridge by the same method; If you use Adenophora adenophora to cook porridge, you should first grind Adenophora adenophora into fine powder, and use 15g each time, then add it to porridge and cook it into thick porridge.
Adenophora adenophora rice porridge has the functions of moistening lung and nourishing stomach, clearing away heat and nourishing yin, resolving phlegm and relieving cough.