Recommended recipe 1: Runfei Yali pear porridge

Ingredients:

2 fresh pears, japonica rice100g, and proper amount of water.

Practice:

1, wash the stem rice, and soak it in water for 60 minutes.

2. Wash the pears and chop them with the belt core.

3. Add water to the pear and boil it for 30 minutes to remove the pear residue.

4. Finally, serve a bowl.

Efficacy:

Pear has a good moistening effect. It is used to cook porridge, and has the effects of clearing away heat, moistening lung and resolving phlegm. It is suitable for dry and hot symptoms such as cough due to lung heat, fever, dry mouth and dry cough without phlegm.

Recommended recipe 2: mung bean milk porridge

Ingredients:

50g of mung bean, 0/00g of rice/kloc, 300ml of milk.

Practice:

1, mung beans are soaked in clear water 1 hour, and rice is soaked in clear water for 30 minutes.

2. Put a proper amount of water in the pot, add mung beans and cook until the mung beans bloom. Add the soaked rice and continue to cook porridge.

3. After the water is boiled, turn to a small fire until the mung beans and rice are soft and rotten.

4. At this time, the porridge has been cooked, then the milk is added, and after the pot is reopened, the fire can be turned off by continuing to cook for 5 minutes.

Efficacy:

Mung beans are rich in inorganic salts and vitamins. Taking mung bean soup as a drink in high temperature environment can replenish lost nutrients in time to achieve the therapeutic effect of clearing away heat and relieving summer heat.

Recommended recipe 3: pumpkin millet porridge

1, peel the pumpkin and cut it into cubes.

2. Put it into the pot, add water and cover it, and cook for about 5-7 minutes, then it will be cooked.

3. Wash the millet and rice, put them in a bowl, and soak them in clear water for about 1 hour (soaking is to save the time for cooking porridge, but if you are in a hurry, you can just add water without soaking, but it will take longer to cook);

4. Add the rice to the pot where the pumpkin soup is cooked.

5. Boil the fire to ensure that the rice is not hard.

6. Open the lid, pour in half of the milk and simmer for about 20 minutes. During this period, stir frequently so that the pumpkin and rice can be boiled evenly without sticking to the pot. Then add salt and sugar, and finally pour in the remaining half of the milk.

7. After the porridge is cooked, turn off the fire and cover it. There should not be too much porridge, because porridge will always absorb milk during the stewing process, and it can be stewed for about 20-30 minutes.