01 Vegetable Beef Porridge

Ingredients: Beef - 40 grams, rice - 1/4 bowl, spinach - 1 stalk, broth - 1/2 cup, potatoes , carrots, onions - 1/5

pcs, salt - some

Preparation method (1) Prepare beef essence and grind it.

(2) Stew spinach, carrots, onions and potatoes and mash them.

(3) Put the rice, vegetables and minced meat into the pot and cook, and season with salt.

02 Tofu porridge

Ingredients: Rice - 1/6 bowl, broth - 1/2 cup, 1/10 piece of tofu, salt - some amount

Preparation method (1) Cut the tofu into small pieces.

(2) Add rice, broth, tofu and water to the pot and cook together.

(3) Cook until thick and add appropriate amount of salt to taste.

03 Egg porridge

Ingredients: eggs--1/2, carrots--1/5, spinach--1 stem, rice--1/4 bowl, meat Soup - 1/2 cup, salt - some

Preparation method (1) Stew the carrots and spinach and chop them into pieces.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook together.

(3) After boiling, add the pounded egg batter and stir well, add salt to taste.

04 Vegetable and fish porridge

Ingredients: fish white meat--30g, carrot--1/5, kelp soup--1/2 cup, radish--20g, Soy sauce - some, rice

Rice - 1/4 bowl

Preparation method (1) Clean the fish bones, stew the fish and mash it.

(2) Grate the radishes and carrots with a grater.

(3) Pour rice, kelp soup, fish, vegetables, etc. into the pot and cook together.

(4) When it is thickened, add soy sauce to taste.

05 Cheese porridge

Ingredients: rice - 1/6 bowl, water - 1/2 cup, cheese - 5 grams

Preparation method ( 1) Shred the cheese.

(2) Put the rice into the pot and add appropriate amount of water to cook.

(3) When it is thick and thick, add cheese. When the cheese starts to melt, turn off the heat.

06 Pea Porridge

Ingredients: rice - 1/4 bowl, peas - 5, milk - 1/4 cup, salt - some salt

< p>Preparation method (1) Cook the peas in boiling water, mash and filter.

(2) Add appropriate amount of water to the rice and bring to boil in a small pot.

(3) Then add milk and peas and cook over low heat.

(4) Add salt to taste.

07 Walnut porridge

Ingredients: glutinous rice - 1/3 cup, walnuts - 5, red dates - 1, salt - some salt

Preparation method (1) Crack open the walnuts, take out the flesh, soak in water, peel off the thin skin and mash them.

(2) Peel the red dates, soak them in water and mash them.

(3) Add appropriate amount of water to walnuts, red dates and glutinous rice and cook in a small pot.

(4) Season with salt after cooking.

08 Apple Oatmeal

Ingredients: oatmeal - 3 tablespoons, milk - 1/4 cup, apple - 1/6, carrot - 1/3

Preparation method (1) Wash the apples and carrots and wipe them well with a grater.

(2) Put oatmeal and 1 tablespoon of grated carrots into the pot, pour in milk and 1/4 cup of water and bring to a simmer. (3) Boil

After boiling, add 2 tablespoons of grated apple until cooked.

09 Fish and milk porridge

Ingredients: fish white meat - 1/6 piece, milk - 1 tablespoon, salt - some amount

Preparation method ( 1) Clean the fish, stew and mash it.

(2) Put the fish in a small pot, add milk and cook, then add salt to taste.

10 taro porridge

Ingredients: taro - 1/2, broth - 1 tablespoon, soy sauce - some

Preparation method (1 ) Peel off the taro scalp and cut into small pieces, salt it and then wash it.

(2) Stew the taro, mash and filter.

(3) Put the broth and taro in a small pot and cook, stirring occasionally.

(4) Cook until thick and add soy sauce to taste.

11 Potato porridge

Ingredients: potatoes - 1/3, milk - 2 tablespoons, cooked egg yolk - 1/4, salt - some salt

Preparation method (1) Peel the potatoes, stew them, mash them and filter them.

(2) Add milk to potatoes and cook over low heat, stir gently, add salt when thickened.

(3) Mash the egg yolk and put it into the mashed potatoes.

12 Cheese Bread Porridge

Ingredients: staple bread - 1 slice, milk - 2/3 cup, cheese powder - 1/2 spoon

Preparation method (1) Cut off the edges of the staple bread and tear it into pieces.

(2) Add milk to the torn bread and cook over slow fire until it becomes a paste and sprinkle with cheese powder.

Cake can also be used instead of bread to make cake porridge.

13 Carrot Yogurt Porridge

Ingredients: Carrot - 1/10, flour - 1 tsp, cabbage - 10 g, yogurt - 1 tbsp, broth --3 tablespoons, yellow

oil--a few

Preparation methods (1) Stew the cabbage and carrots into thin strips.

(2) Lightly fry the flour with butter, add broth and vegetables, cook and stir lightly.

(3) Cool the stewed ingredients and mix with yogurt

14 Tomato porridge

Ingredients: tomatoes--1/8, rice- -1/4 bowl, kelp broth -1/2 cup, salt - some

Preparation method (1) Soak the tomatoes in boiling water, then take them out, peel them and chop them into small pieces.

(2) Pour the rice and kelp broth into a small pot and cook.

(3) After cooking, add tomatoes and season with salt.

15 Chicken Porridge

Ingredients: chicken breast - 10 grams, rice - 1/4 bowl, kelp soup - 1/2 cup, spinach - 10 grams, Soy sauce, sugar--if

dry

Preparation method (1) Remove the tendons from the chicken breast, cut it into small pieces, and marinate it with soy sauce and sugar.

(2) Stew the spinach and chop it finely.

(3) Boil the rice with kelp clear soup, then add spinach and chicken and cook together.

16 Wakame and Red Clam Porridge

Ingredients: Dried red clams - 2, dried wakame - 20 grams, rice - 1/4 cup

< p>Preparation method (1) Soak the red clams and wakame in water, squeeze out the water and chop into small pieces.

(2) Pour the soaked rice and appropriate amount of water into the grinder and grind it.

(3) Mix rice and water at a ratio of 1:10, add wakame and red clams and cook together.

(4) Season with salt after cooking.

17 Sweet potato and egg porridge

Ingredients: sweet potato - 1/6 piece, egg - 1, milk - 2 tablespoons

Preparation method ( 1) Peel the sweet potatoes, stew them and mash them into a puree.

(2) Boil the eggs and mash the yolks.

(3) Add milk and sweet potato puree to a simmer and stir occasionally.

(4) When thickened, add egg yolk and mix well.

18 Chestnut Porridge

Ingredients: chestnuts - 5, kelp soup - 1/2 cup

Preparation method (1) Boil the chestnuts Peel and mash.

(2) Boil the kelp soup, add chestnuts and cook together.

Chestnuts can strengthen gastrointestinal function and help digestion. Chestnuts are more effective when babies have diarrhea.

19 Vegetable porridge

Ingredients: Beef - 20 grams, rice - 1/3 cup, carrots, onions - some, sesame oil, soy sauce - some

Preparation method (1) Wash the rice and soak it in water, and chop the beef, carrots and onions into small pieces.

(2) Fry the beef in the pot with sesame oil, then add the soaked rice and stir-fry.

(3) Fry the rice to a certain extent, add carrots and water, simmer over low heat, and season with soy sauce.

20 Doenjang Porridge

Ingredients: rice porridge - 1 small bowl, miso - 1/2 tsp, carrots, onions, spinach - some

Preparation method (1) Cut carrots, onions, and spinach into pieces.

(2) Boil vegetables with clear soup, then add rice porridge and cook together.

(3) After cooking, season with sauce.

21 Carrot Porridge

Ingredients: Prepare an appropriate amount of carrots (carrots)

Preparation: Wash the carrots, remove the roots, put them in a steamer and steam with rice Steam until cooked, take out, let cool and mash into puree

If children like to eat sweets, they can also add a little sugar

Features: Fragrant and delicious, carrot taste is sweet and neutral, has the effect of strengthening the spleen and aiding digestion and contains Carotene and B vitamins

Fat sugars contain a large amount of pectin, which has astringent and adsorption effects. It can inhibit intestinal peristalsis after being eaten by children with diarrhea

It is good for inhibiting diarrhea caused by indigestion. Very suitable

22 Tenderloin porridge

Pork tenderloin refers to the fine meat on the back of the pig

Ancient people have used it as medicine. Its nature and taste are sweet and salty, and it is lean pork meat. Rich in protein and more carbohydrates

Compounds of calcium, phosphorus, iron and other nutrients can prevent malnutrition

Ingredients: 100 grams of pork loin, 100 grams of japonica rice, salt, sesame oil and Sichuan pepper A little powder each

Preparation: First wash the pork loin and cut it into small pieces, fry it in a pot with sesame oil, then add the japonica rice and cook the porridge until it is cooked

When it is cooked, add salt and pepper Season with powder and then boil it.

Features: The porridge is flavored with meat, sesame oil and other condiments. This porridge is beneficial to the human body and can prevent the occurrence of anemia

Anemia

23 .Lotus seed and longan porridge

[Ingredients] 20 grams of lotus seeds, 10 grams of longan meat, and 50 grams of glutinous rice.

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

[Usage] Take 2 times a day and consume warm.

[Function] Tonify the heart and spleen, replenish qi and blood. Suitable for blood loss anemia.

[Commentary] Longan is a great tonic and should not be used for a long time; lotus seeds are tonic but not severe and can be taken for a long time. People who are bent over their desks to read, are tired of their heart and spleen, suffer from memory loss, and have poor appetite can often eat lotus seed porridge.

24. Eight-treasure porridge

[Materials] 6 grams each of gorgon seeds, barley rice, white lentils, lotus meat, yam, red dates, longan, lily, and 150 grams of japonica rice.

[Method] First, decoct the above eight herbs for 40 minutes, then add rice and continue to cook until it becomes porridge.

[Usage] Mix sugar into the meal and eat for several days.

[Function] Strengthens the spleen and stomach, nourishes qi and kidneys, nourishes blood and calms the mind. It is suitable for insomnia, physical weakness, swelling, diarrhea, thirst, cough with less phlegm, etc.

[Commentary] Babao porridge is sold in supermarkets. It is more effective when taken warmly. It can be eaten by healthy people to strengthen their health.

25. Baiziren porridge

[Materials] 15g Baiziren, 100g japonica rice, and appropriate amount of honey.

[Method] First remove the skin, shell, and impurities from the cypress kernels, mash them, and cook porridge with japonica rice. When the porridge is ready, add honey and boil for a while.

[Usage] Take 2 times a day for 3 days.

[Function] It can moisturize the intestines and relieve constipation, nourish the heart and calm the mind. It is suitable for palpitations, insomnia, forgetfulness, long-term constipation or senile constipation.

[Commentary] Baiziren is sweet and flat, and has the functions of nourishing the heart and calming the nerves, nourishing yin and nourishing the liver, soothing the spleen and intestines, and beautifying the face and black hair. Baiziren contains 14% fatty oil, a small amount of volatile oil, saponins and other substances, and is a commonly used tonic and tranquilizer.

26. Wild jujube kernel porridge

[Ingredients] 15 grams of wild jujube kernel powder and 100 grams of japonica rice.

[Method] First, add water and japonica rice to cook the porridge until it is almost cooked, add the jujube kernel powder and cook for a while.

[Usage] Take warm in the morning and evening.

[Function] Nourish the heart, calm the nerves, and reduce sweating. Suitable for neurasthenia, palpitations, insomnia, dreaminess, and dark circles.

[Commentary] The jujube kernel powder is sour and sweet in the porridge and is very popular. The jujube kernels can be eaten raw or stir-fried. If stir-fried for too long, the active ingredients will be destroyed. You can stir-fry the jujube kernels for a while and grind them into powder. You can grind them with a rolling pin at home.

27. Millet and jujube kernel porridge

[Ingredients] 100 grams of millet, 15 grams of jujube kernel powder, and 40 grams of honey.

[Method] Add water to millet and cook porridge until almost cooked, add jujube kernel powder, stir well and bring to a boil.

[Usage] Twice a day, add honey and take it warm.

[Function] Tonify the spleen and moisturize dryness, calm the heart and calm the mind. It is mainly used to treat poor appetite, restless sleep at night, and dry stool.

[Commentary] Ziziphus seeds can calm the heart and calm the mind, while millet can nourish the spleen and nourish the heart. Slightly fry the jujube kernels in a pot for a while and then grind them into powder. You can grind them with a rolling pin at home.

28. Mung bean porridge

[Ingredients]

30g mung beans, 100g japonica rice

[Method]

1. Wash the mung beans and japonica rice.

2． Put the mung beans and japonica rice into the pot, add about 500g of water, cook until the rice is rotten and the juice is sticky, then remove from the heat and eat. Take 1-2 times daily.

[Nutrition]

Contains 13.6g of protein, 0.65g of fat, 95.7g of carbohydrates, 39mg of calcium, 25.9mg of phosphorus, 2.7mg of iron, 0.20 international units of vitamin A, Vitamin B10.2mg, vitamin B21.5mg, niacin 0.6mg, can produce 453kcal of heat.

[Function]

Mung beans are a very good heat-relieving food. They can clear away heat and relieve heat, detoxify and relieve pain, diuresis and dehumidification. When paired with japonica rice, they can be cooked into porridge. It strengthens the spleen, replenishes qi, nourishes blood and promotes body fluids. It is indeed a good product for relieving summer heat. And because this product is not too cold, it will not stagnate the stomach and cool the spleen. It is a good product for preventing and relieving heatstroke after childbirth.

29. Ginkgo porridge

It can replenish vitality, nourish the five internal organs, and resist aging. It is especially suitable for the elderly and the frail and sick. Normal people eat to stay healthy. Suitable for family consumption.

Method:

Put 6-10 ginkgo almonds (shelled and then scalded with boiling water to remove the endotesta), a small amount of rock sugar, 2 taels of japonica rice, and an appropriate amount of water into the pot. , cook over slow fire and serve. Use japonica rice to make a paste.

Ginkgo should be paired with other light-sweet and low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo adenophora and lotus seed porridge, etc. The sugars are rock sugar and white sugar.

30. Honeysuckle porridge

Ingredients: 30 grams of honeysuckle, 30 grams of white rice.

Method: Honeysuckle can be purchased in medicinal stores. First decoct it with water, take the thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into a thin porridge.

Efficacy: It can be used to prevent and treat heatstroke, as well as various heat sores, sore throats, wind-heat colds, etc.

31. Lotus root porridge

Ingredients: 200 grams of fresh lotus root, 100 grams of white rice, a little sugar.

Method: First wash and slice the lotus root, cook it with white rice to make porridge. When the porridge is cooked, add some sugar and you can eat it.

Efficacy: Replenishing qi and nourishing yin, strengthening the spleen and stimulating the appetite. It can be eaten by the elderly with physical weakness, loss of appetite in hot weather, loose stools, fever and thirst, etc.

32. White fungus porridge

Ingredients: 60 grams of white fungus, 100 grams of glutinous rice.

Method: Foam and wash the white fungus first with water. After washing the glutinous rice, put it into a pot and add water to boil, then add white fungus, cook it into porridge, add some rock sugar and serve.

Efficacy: Nourishes yin and promotes body fluid, moistens the lungs and stomach, replenishes qi and blood. It can cure cough due to fatigue, blood in phlegm, and thirst due to yin deficiency.

33. Red date porridge

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

Method: Very simple, when the white porridge is cooked until it is seven ripe, add red dates and cook together.

Efficacy: It has the functions of nourishing the spleen, moistening the heart and lungs, tonifying the five internal organs, and treating deficiency. It has certain benefits for low blood pressure and cough due to lung deficiency.

34. Ophiopogon japonicus and bamboo leaf porridge

Ingredients: 30 grams of Ophiopogon japonicus, 10 grams of licorice, 15 grams of bamboo leaves, 100 grams of white rice, 6 pitted red dates.

Method: Boil Ophiopogon japonicus, licorice and bamboo leaves in water first, take the juice, add japonica rice and red dates and cook together to make porridge.

Efficacy: It is slightly sweet and has the effects of clearing away heat, replenishing qi and strengthening the stomach. If you feel thirsty, short of breath, weak, and have no desire to eat during the heat, you may wish to give it a try.

35. Soybean milk porridge

Method: Take an appropriate amount of tofu milk and 50 grams of japonica rice, and cook the porridge together.

Efficacy: It has the effects of moistening the lungs and stomach, relieving fullness, reducing turbid qi, and promoting urination. Regular consumption in summer can relieve heat and dampness, and is suitable for treating loss of appetite and physical fatigue in hot summer.

36. Mint porridge

Method: Boil 150 grams of rice into porridge, and use 100 grams of fresh mint or 20 grams of dried mint to make a thicker soup. Add appropriate amount of sugar. Then pour it into the porridge, stir well and serve cool.

Efficacy: It is very good for treating summer wind-heat cold, headache, red eyes, rubella itching, sore throat and other diseases.

37. Chrysanthemum porridge

Method: Use 20 grams of **** flowers, add a little water to boil into chrysanthemum water, remove the chrysanthemums, and mix this water with 160 grams of rice*** Cook into porridge.

Efficacy: This porridge is suitable for patients with summer wind, heat and cold, red eyes, dizziness, sores, swelling and poison, and high blood pressure.

38. Reed Root Porridge

Method: 150 grams of fresh reed roots, 15 grams of bamboo shoots, 60 grams of japonica rice, 2 slices of ginger. Wash and cut the reed roots into sections, and mix with Fry bamboo shoots and rutabagas together, remove the residue, add japonica rice and ginger to cook into porridge, and take it in two portions.

Efficacy: It has the effects of clearing away heat, removing irritability, promoting fluid production, and relieving vomiting. It is suitable for treating heat stroke, polydipsia, nausea and vomiting.

39. Chicken porridge

Ingredients: 200 grams of chicken

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

Method:

1: Wash the rice, put it into a pot, add 2000 grams of water, bring to a boil and cook over low heat to make porridge

2 : Put the chicken into another pot, add ginger slices and water, bring to a boil and cook over low heat, remove and let cool, tear the chicken into shreds, then season with minced green onion, salt, pepper and cooked oil. .

3: Pour the seasoned shredded chicken into the porridge pot, cook over low heat for a while, sprinkle with minced coriander and serve. Depending on personal preferences and habits, you may not add coriander powder.

Features: It tastes delicious and can nourish the five internal organs and replenish qi and blood when eaten regularly.

40. Preserved egg and lean meat porridge

Ingredients for cooking porridge: 1 piece of lean meat (pork tendon is best), 2 preserved eggs (lead-free preserved eggs, one is healthier, Second, the lime flavor is not that strong), 1 piece of ginger, enough water, and appropriate amount of oil and salt.

To cook a fragrant and delicious pot of preserved egg, salty and lean meat porridge, the key points are as follows:

1. Pick the rice: the best rice for cooking porridge is Northeastern rice, which is The round and short pearl rice makes the porridge especially soft;

2. The rice for porridge should be marinated in advance: after washing about half a bowl of rice, use 2 tablespoons of oil, 1 and a half Mix a teaspoon 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 evaporate during the cooking process and make the rice mushy, so it is not greasy;

3. The meat for porridge must be boiled in boiling water to remove the fishy smell, or salted into salty meat: lean meat or salty lean meat is used for porridge. It is not necessary to pay too much attention to which piece of pig meat it is. Keep a whole piece of meat without cutting it (I usually use a piece of pork about the size of a palm and 1-2 cm thick. If conditions permit, using pork tendon is more delicious). If you use lean meat to cook porridge, you should first boil the lean meat slightly

in boiling water and then wash it; if you like to use pickled salted pork to make porridge, then pickle the salted pork one day in advance. The method As follows:

Take a piece of pork, rinse it, pat dry, sprinkle 2-3 teaspoons of salt, spread evenly on the meat, put it in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) and marinate for 12 hours or more It will take longer to taste;

4. The water for cooking porridge should be fully boiled before adding the ingredients: put a lot of water in a large soup pot and boil it before adding the ingredients. Add the meat pieces and ginger slices first, and do not turn down the heat. When the meat pieces are put into the boiling water, the outer part will be cooked and hardened by the heat, sealing the meat juice inside. In this way, the meat will not taste unpalatable after being cooked into porridge, and then wait for the water to boil again. When boiling, add the pickled rice and a chopped preserved egg. Chop the first preserved egg into the porridge and cook it with the rice. The preserved egg will melt and blend into the flavor of the porridge;

5. First, turn to high heat. Then lower the heat, and the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. When the heat is sufficient, the porridge will be soft, tasty and easy to digest;

< p>6. Texture treatment of the porridge: After cooking for 1 and a half hours on low heat, chop the second preserved egg into small pieces. At the same time, take out the lean meat cooked in the porridge, pull it with chopsticks, and tear it into shreds. If it is silky, put it back into the porridge together with the second preserved egg and cook for the last half hour, then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it has no lime smell and becomes soft and smooth. You can also eat the preserved egg when eating porridge, and the meat is boiled in water. Nowadays, it still maintains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.

The porridge cooked in this way does not need to be salted, it is delicious, it also reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the porridge will The spoon is also driven to prevent the porridge from sticking to the bottom.

41. Pumpkin porridge

Ingredients: 250g pumpkin, 50g rice, a small amount of sugar

Method:

1. Steam the pumpkin first Soft, mix with the steamed pumpkin juice and mash into pumpkin puree;

2. Add rice to the pot, add appropriate amount of water, boil over high heat for 3 minutes, add pumpkin puree and stir continuously until it boils again. Turn on low heat and continue cooking for 15-20 minutes;

3. Add an appropriate amount of sugar or let it cool and then add honey;

Personally, I think pumpkin porridge is already very sweet. The fragrance is great. For the sake of body shape, I didn’t add sugar.

And it tastes better after being chilled in the refrigerator!