Purple garlic glutinous rice porridge

The raw materials are 40g of purple garlic and 20g of glutinous rice/kloc-0.

Make garlic, peel it, chop it, and chop it into paste for later use. Then wash the glutinous rice, put it in a casserole, add water and cook it into porridge. When porridge is to be cooked, add garlic paste and cook for 3 ~ 5 minutes.

Use it early and eat it warm at dinner.

The effects of nourishing yin and tonifying deficiency, stagnating blood and lowering blood pressure.

Winter melon and rice porridge

The raw materials are 500g of wax gourd and 20g of japonica rice/kloc-0.

Wash the wax gourd first, peel and remove seeds, then cut it into small squares, then put it in a casserole with washed japonica rice and cook porridge with slow fire. When the porridge is almost cooked, add chopped green onion, Jiang Mo and some salt to taste and cook for a few minutes.

Use it early and eat it warm at dinner.

The effects of clearing away heat and toxic materials, diuresis and lowering blood pressure.

Spinach porridge

The raw material is fresh spinach, japonica rice 120g.

First, wash the spinach, put it in boiling water, blanch it for a few minutes, take it out, cut it into pieces, and cook porridge with japonica rice.

Usage: Keep warm for breakfast and dinner.

Efficacy: nourishing yin and moistening dryness, relaxing bowels and stopping bleeding; Lower blood pressure.

Mung Bean Congee

The raw materials are 60g mung beans and 100g japonica rice.

Production: Wash mung beans, soak them in warm water 1 hour, put them in a casserole, add appropriate amount of water, boil them, simmer for 30 minutes, add washed japonica rice, and simmer them into thick porridge.

Usage: Take it twice in the morning and evening.

The effects of clearing away heat and relieving summer heat, diuresis and detumescence, improving eyesight and lowering blood pressure.

Sj porridge

The raw materials are 50 grams of Sophora japonica, 60 grams of millet and 0/00 grams of japonica rice/kloc.

Before making, pick out the Sophora japonica for later use. Wash the millet, put it in a casserole, boil it with strong fire, mix in the washed japonica rice, and simmer it with slow fire to make thick porridge; When the porridge is ready, add Sophora japonica, mix well and continue to simmer until it boils.

Usage: Eat breakfast and dinner separately.

Efficacy of nourishing yin and tonifying deficiency, calming the liver and lowering blood pressure.

Peas, Red Dates and glutinous rice porridge

The raw materials are 60 grams of peas, red dates 15 and glutinous rice 120 grams.

First, wash peas and red dates, soak them in warm water for half an hour, then put them in a casserole with washed glutinous rice, add a proper amount of water, and simmer 1 hour until the peas and glutinous rice are ripe and bloom.

Usage: Eat breakfast and dinner separately.

The effects of promoting fluid production, tonifying deficiency, promoting diuresis and lowering blood pressure.

White radish porridge

The raw materials are fresh radish150g and japonica rice120g.

Wash the white radish first and cut it into small pieces for later use. Then wash the japonica rice and put it in a casserole with about 800 ml of water. Cook porridge as usual until the rice is rotten. When the porridge is almost cooked, add the prepared white radish pieces and cook for 5 ~ 10 minutes.

Use it early and eat it warm at dinner.

Efficacy of digestion, phlegm, qi, stagnation.

Mung bean and black fungus porridge

The raw materials are auricularia auricula 30g, mung bean 150g, japonica rice 100g and brown sugar 15g.

Soak auricularia auricula in warm water, remove pedicles, wash and cut into pieces for later use; Wash mung beans, put them in a casserole, add water and simmer until the mung beans are crisp and rotten, then add washed japonica rice, continue to simmer, add black fungus powder and brown sugar when the rice is cooked, and boil.

Use it early and eat it warm at dinner.

Efficacy: promoting blood circulation, lowering blood pressure, benefiting qi and removing annoyance.

Porphyra and mung bean porridge

Raw materials: laver 10g, dried mung bean 50g, rice 10g.

Production: soak laver until soft, wash mung beans and rice, then put them together in a casserole, add some water and cook into porridge.

Usage: Take it twice a day, warm in the morning and evening.

The effects of clearing heat and resolving phlegm, diuresis and lowering blood pressure.

Celery porridge

Raw materials are fresh celery 60g and rice 100g.

Production: Wash and chop celery, put it in a casserole with washed rice, add appropriate amount of water and cook it into porridge. Usage: Take it twice a day, warm in the morning and evening.

Efficacy of clearing heat and promoting diuresis, calming liver and lowering blood pressure, consolidating kidney and diuresis.

Chrysanthemum seedling porridge

Raw materials: fresh chrysanthemum shoots or seedlings 70g, rice 100g, and appropriate amount of rock sugar.

Production: Wash the chrysanthemum seedlings and cut them into pieces, add water to get juice, then put the medicine juice, washed rice and rock sugar into a casserole, add appropriate amount of water and cook it into porridge.

Usage: Take it twice a day, warm in the morning and evening.

The effect of clearing liver and lowering blood pressure.

Winter melon and red bean porridge

Ingredients: 500g of wax gourd, 0/00g of red beans/kloc-,30g of lotus root starch and 20g of brown sugar.

Before making, wash the wax gourd, peel and remove seeds, chop it up, put it into a home juicer and paste it, and put it into a bowl for later use. Then wash the adzuki beans, put them in a casserole, add appropriate amount of water, simmer over medium heat until cooked, add brown sugar and mix well, then add wax gourd sauce, simmer over low heat until cooked, then add the stirred wet lotus root starch, and stir while simmering to make soup.

Usage: Eat breakfast and dinner separately.

Tonifying deficiency, lowering blood pressure, promoting diuresis and resolving phlegm.

Shepherd's purse bean powder porridge

The raw materials are 250g of fresh shepherd's purse, 50g of bean flour, 30g of rice flour and 20g of honey.

Remove the roots of fresh shepherd's purse, wash it, put it in a boiling water pot and cook it for 1 ~ 2 minutes, drain it, chop it into fine powder, add a little vegetable oil and ginger powder, mix it evenly and put it in a bowl for later use. Put the pot on the fire, add water and bring it to a boil. Slowly add the bean flour and rice flour. When it is thick, add shepherd's purse powder and cook while stirring. The porridge is ready, cease fire, add honey and mix well. Usage: Eat breakfast and dinner separately.

Efficacy: nourishing liver and kidney, diuresis and lowering blood pressure.

Porphyra and pea porridge

Raw materials: 60g of laver, 300g of peas, and proper amount of starch and brown sugar.

Wash peas, dry them, grind them into fine powder, and then rinse laver with water for later use. Add a proper amount of water to the casserole, first boil it with high fire, then add pea powder, simmer for 0/5 minute with low fire, then add laver and a proper amount of wet starch, stir while simmering, add a small amount of brown sugar and mix well.

Usage: Eat breakfast and dinner separately.

Efficacy and lower qi, blood pressure and blood lipid.

Orange peel hawthorn osmanthus porridge

Raw materials: fresh orange peel 30g, raw hawthorn 60g, sweet-scented osmanthus 2g, sugar 12g.

First, wash the fresh orange peel repeatedly and cut it into pea-shaped squares; Then the hawthorn is pitted, washed and sliced. Wash sweet-scented osmanthus, put it in a casserole, add orange peel and hawthorn slices, add appropriate amount of water, first boil it with strong fire, then simmer for 30 minutes with low fire, and add sugar and mix well.

Usage as a snack, take it twice in the morning and evening.

The effects of promoting blood circulation, removing blood stasis, eliminating dampness and lowering blood pressure.

Tremella yam porridge

The raw materials are tremella 30g, yam 120g, sugar 15g and honey 15g.

To make tremella, first soak it in cold water, then remove the pedicle, wash it, and tear it in half for later use. Then wash the yam, scrape off the skin, cut it into cubes 1 cm square, put it in a casserole filled with tremella, add appropriate amount of water, first boil it with strong fire, then simmer it with slow fire until it becomes sticky, add sugar, mix well, leave the fire, and add honey after cooling slightly.

Usage: Eat breakfast and dinner separately.

Efficacy: nourishing yin and replenishing essence, lowering blood pressure.

Yam and mung bean porridge

The raw materials are yam120g, mung bean 60g and honey 30g.

Wash yam, peel it, chop it, and mash it for later use. Wash mung beans, put them in a casserole, add appropriate amount of water, boil them with medium fire, then simmer until cooked, add yam mud, continue to simmer for 10 minute, remove the fire, add honey and mix them into porridge.

Usage: Eat breakfast and dinner separately.

Clearing away heat and toxic materials, benefiting qi and lowering blood pressure.

Asparagus, horseshoe and lotus root porridge

The raw materials are fresh asparagus120g, water chestnut100g and lotus root starch 60g.

Before making asparagus, wash it and chop it into fine particles for use. Then wash the water chestnut, peel it, chop it into fine particles, put it into a casserole, add a proper amount of water, simmer for 15 minutes, add fine asparagus, mix well, simmer with slow fire, add wet lotus root starch, and stir into soup.

Usage: Eat breakfast and dinner separately.

The effects of calming the liver and lowering blood pressure, resolving phlegm and purging turbidity.