[Ingredients] 20 grams of lotus seeds, 0/0 grams of longan meat/kloc, and 50 grams of glutinous rice.

[Practice] Take lotus seeds, longan meat and glutinous rice and cook them into porridge.

[Usage] Take warm clothes twice a day.

【 Function 】 Nourishing the heart and spleen and qi and blood. Suitable for hemorrhagic anemia.

[Comment] Longan is a big supplement and should not be used for a long time; Lotus seeds can be smooth and astringent, and can be taken for a long time. People who study at their desks, are tired and heartbroken, have poor memory and are not fragrant can often eat lotus seed porridge.

2, eight-treasure porridge

【 Ingredients 】 6 grams of Gordon Euryale seed, coix seed, white lentil, lotus seed meat, yam, jujube, longan and lily, and 0/50 grams of japonica rice.

【 Practice 】 Take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge.

[Usage] Mix sugar at different times and eat for several days.

【 Function 】 Strengthen the spleen and stomach, replenish qi and kidney, nourish blood and soothe the nerves. It is suitable for insomnia, asthenia, swelling, diarrhea, thirst, cough and scanty phlegm.

[Opinion] The supermarket sells eight-treasure porridge. Warm clothing has a good effect, and healthy people can keep fit.

3. porridge

Pork tenderloin refers to the lean meat on the back of a pig.

The ancients have been used as medicine, which tastes sweet, salty and flat. Lean pork is rich in protein and contains more carbohydrates.

Compound calcium, phosphorus, iron and other nutrients can prevent malnutrition.

Ingredients: pork tenderloin 100g japonica rice 100g salt, sesame oil and pepper powder.

Production: First, clean the pork tenderloin, cut it into small pieces, fry it with sesame oil, and then add japonica rice to cook it into porridge.

When cooked, add salt and pepper to taste, and then boil.

Features: porridge with meat, sesame oil and other condiments has excellent taste. This kind of porridge can supplement the human body and prevent anemia if children eat it regularly.

4, mung bean porridge

[raw materials]

30g mung bean, japonica rice 100g.

[practice]

1. Wash mung beans and japonica rice.

2. Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take 1-2 times a day.

[nutrition]

It contains protein 13.6g, fat 0.65g, carbohydrate 95.7g, calcium 39mg, phosphorus 25.9mg, iron 2.7mg, vitamin A0.20 international unit, vitamin B 10.2mg, vitamin B2 1.5mg and nicotinic acid 0.6mg..

[Function]

Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good product for relieving summer heat, and because it is not too cold, it will not stagnate the stomach and cool the spleen, and it is a good product for preventing summer heat after childbirth.

5. ginkgo porridge

Benefiting primordial qi, nourishing five internal organs, and resisting aging, especially suitable for the elderly and infirm. A healthy diet for normal people. Suitable for family consumption.

Exercise:

6- 10 pieces of silver almonds (peeled, blanched in boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water, put them in a pot and cook them with slow fire. It can be made into paste with japonica rice.

Ginkgo biloba should be paired with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge and ginkgo ginseng lotus seed porridge. Sugar should be rock sugar and white sugar.

6, tremella porridge

Material: auricularia auricula 60g, glutinous rice 100g.

Practice: Wash the tremella with water first. After washing glutinous rice, put it in a pot and add water to boil, then add tremella, cook it into porridge and add some rock sugar.

Efficacy: nourishing yin, promoting fluid production, moistening lung and nourishing stomach, invigorating qi and nourishing blood, and can treat cough due to fatigue, blood in phlegm and thirst due to yin deficiency.

7. Chicken porridge

Ingredients: 200g chicken.

Seasoning: 5 grams of chopped green onion, 5 grams of salt, a little cooked oil and pepper, 5 grams of ginger slices and chopped coriander.

Exercise:

1: Wash the rice, put it in a pot, add 2000g of water, boil it and cook it into porridge with low heat.

2. Put the chicken in another pot, add ginger slices and water, boil it, cook it with low heat, take it out and let it cool, tear the chicken into shreds, and then mix it with chopped green onion, salt, pepper and cooked oil to taste.

3: Pour the seasoned shredded chicken into the porridge pot, cook for a while with slow fire and sprinkle with coriander powder. According to personal preferences and habits, coriander powder can also be omitted.

Features: delicious, often eaten can nourish the five internal organs and replenish qi and blood.

8. Pumpkin porridge

Ingredients: 250g pumpkin, 50g rice and a little sugar.

Exercise:

1. First steam the pumpkin to be soft, mix it with steamed pumpkin juice, and mash it into pumpkin paste;

2. Add a proper amount of water to the rice cooker, cook for 3 minutes on high fire, add pumpkin puree and stir until it boils again, and continue to cook on low fire 15-20 minutes.

3. Add a proper amount of sugar or add honey after cooling;

Personally, I think pumpkin porridge tastes sweet. I didn't add sugar for my health. And it tastes better after being refrigerated in the refrigerator!

9. Jujube porridge

Ingredients: red dates, white rice, the amount can be decided according to your own taste.

Practice: very simple. When it is cooked in rice porridge until it is 70% mature, add red dates and cook together.

Efficacy: It has the functions of strengthening the spleen, moistening the heart and lungs, nourishing the five internal organs, and treating deficiency, and has a certain gain for lung deficiency, hypotension and cough.

10, preserved egg and lean meat porridge

Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.

To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;

2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, you should skim the lean meat with boiling water first.

Boil slightly, then wash; If you like to cook porridge with bacon, you should marinate the bacon one day in advance, as follows:

Rinse a piece of pork, dry it, sprinkle with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) for curing 12 hours or longer before tasting;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Put the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, and cook it with the rice, so that the preserved egg melts and blends into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.