First, lotus seed longan porridge

[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. lie prostrate

People who suffer from reading aloud, spleen strain, memory loss and poor appetite can often eat lotus seed porridge.

Second, preserved egg lean 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 the porridge 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 in the process of cooking porridge, which will make the rice cotton rotten, 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 a palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;

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 big fire, then small fire, the heat should be sufficient: water is boiled, after adding ingredients, the fire is boiled for 20 minutes, and then the fire is reduced to 1.5 hours. When the heat is sufficient, the porridge is 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.

Third, chicken porridge.

Ingredients: chicken breast 10g, rice 1/4 bowls, kelp broth 1/2 cups, spinach? 10g, soy sauce, sugar, several methods (

1) chicken breast is deboned, cut into small pieces and marinated with soy sauce and sugar.

(2) stew and chop the spinach.

(3) Cook rice with kelp stock, then add spinach and chicken to cook.

Fourth, Undaria red clam porridge.

Ingredients: 2 dried red clams, 20g dried Undaria pinnatifida, 1/4 cups of rice.

Methods: (1) Boil red clams and Undaria pinnatifida with water, wring out the water and chop them.

(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for pulverization.

(3) Mix rice and water at the ratio of 1: 10, add Undaria pinnatifida and red clam and cook together.

(4) Add salt to taste after cooking.

Five,

Ingredients: 20g beef, 1/3 cups rice, a little carrot and onion, a little sesame oil and soy sauce.

Method: (1) Wash rice with clear water, and chop beef, carrot and onion.

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

(3) Stir-fry the rice to a certain extent, add carrots and water, cook with slow fire, and then season with soy sauce.

Six, big sauce porridge

Ingredients: rice porridge 1 small bowl, soy sauce 1/2 teaspoons, carrots, onions and spinach.

Methods: (1) Cut carrots, onions and spinach into pieces.

(2) Add clear soup to the vegetables and cook them together with rice porridge.

(3) After cooking, enlarge the sauce to taste.

Seven,

Carrot porridge

Ingredients: Prepare carrots (carrots) and make them properly: wash carrots, remove roots, put them in a steamer, steam them with rice, take them out, cool them and mash them into mud (if children like sweets, you can also add a little sugar). Features: the fragrant and palatable carrot is sweet and flat, which has the function of strengthening the spleen and helping digestion, and contains carotene B vitamins; Fat sugar contains a lot of pectin, which has convergence and adsorption effects. It can inhibit the intestinal peristalsis of children with postprandial diarrhea, and is very suitable for inhibiting diarrhea caused by indigestion.

Eight, pork porridge

Pork loin refers to the lean meat on the pig's back. It has been used as medicine in ancient times and tastes sweet and salty. Lean pork is rich in protein, containing more carbohydrates, calcium, phosphorus, iron and other nutrients, which can prevent malnutrition.

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

Production: First, clean the pork tenderloin and cut it into small pieces, stir-fry it with sesame oil in a pot, and then add japonica rice to cook porridge. When the porridge will be cooked, season it with salt and pepper, and then boil it.

Features: Porridge has meat, sesame oil and other seasonings, and tastes excellent. This kind of porridge is good for human body, and children can prevent anemia if they eat it regularly.

Nine, eight-treasure porridge

Raw materials: Gordon Euryale seed, Coix seed, white lentils, lotus seed meat, yam, red dates, longan and lily each 6g, and japonica rice 150g. Practice: First take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge. Usage: Mix sugar for several days. Functions: invigorating spleen and stomach, invigorating qi and kidney, nourishing blood and calming the nerves. It is suitable for insomnia, physical weakness and swelling, diarrhea, thirst, cough and scanty phlegm.

Raw materials: Semen Platycladi 15g, japonica rice 100g, and proper amount of honey. Practice: first peel, shell, remove impurities, mash and cook porridge with japonica rice. The porridge is ready, add honey and cook it a little. Function: moistening the intestines to relieve constipation, nourishing the heart and calming the nerves. Suitable for palpitation, insomnia, forgetfulness, long-term constipation or senile constipation.

Ten, jujube porridge

Raw materials: Ziziphus jujuba seed powder 15g, japonica rice 100g. Practice: first add water to the japonica rice to cook porridge until it is almost cooked, then add the end of Ziziphus jujuba seeds and cook for a while.

Yes Usage: Keep warm clothes in the morning and evening.

Function: Nourish the heart and soothe the nerves, and stop sweating. Suitable for neurasthenia, palpitation, insomnia, dreaminess and dark circles.

Eleven, millet and jujube porridge

Raw materials: millet 100g, jujube kernel powder 15g, honey 40g. Practice: add water to millet to cook porridge until cooked, add the end of Ziziphus jujuba seeds, stir well and boil. Usage: Take it with honey twice a day.

Twelve, mung bean porridge raw materials: mung bean 30g, japonica rice 100g.

Exercise:

① Wash mung beans and japonica rice.

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

Thirteen. 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.

Fourteen, honeysuckle porridge

Ingredients: 30g of honeysuckle and 30g of white rice. Practice: honeysuckle can be bought in pharmacies. First decoct with water, take its thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into porridge. Efficacy: It can be used to prevent and treat heatstroke, various toxic heat sores, sore throat, wind-heat cold, etc.

Fifteen, lotus root porridge

Ingredients: fresh lotus root 200g, white rice100g, a little sugar. Practice: first wash and slice the lotus root, cook it with white rice and make porridge. After the porridge is cooked, add some sugar and you can eat it. Efficacy: benefiting qi and nourishing yin, invigorating spleen and appetizing, the elderly are weak, poor appetite in hot weather, loose stool, fever and thirst.

Sixteen, 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.

Seventeen, 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.

Eighteen, Ophiopogon japonicus bamboo leaf porridge

Materials: Ophiopogon japonicus 30g, Glycyrrhiza uralensis Fisch 10g, Bamboo Leaves 15g, White Rice 100g, and 6 red dates with stones removed. Practice: Boil Ophiopogon japonicus, Glycyrrhiza uralensis Fisch and Bamboo Leaves in water, take juice, add japonica rice and red dates and cook together to make porridge. Efficacy: Slightly sweet, it has the effects of clearing away heat and relieving summer heat, benefiting qi and strengthening stomach. If you feel thirsty, short of breath and lack of food, you might as well try it.

Nineteen, watercress porridge

Practice: appropriate amount of tofu paste, 50 grams of japonica rice, and porridge together. Efficacy: It has the effects of moistening lung, invigorating stomach, eliminating swelling, reducing turbidity and diuresis. Eating regularly in summer can relieve summer heat and promote diuresis, and is suitable for treating anorexia, fatigue and fatigue in summer.

Twenty, 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.