Lianggua and Duck Porridge
Ingredients: 100g of Lianggua, 100g of duck meat, 100g of millet, appropriate amount of salt.
Preparation method: Remove the flesh from the bitter melon, cut into small cubes, put it into the pot with the washed duck meat and millet, boil it and cook it over low heat to make porridge.
Efficacy: Lianggua clears heat, detoxifies, clears the heart and improves eyesight; ducks are waterfowl and are cold in nature, which can not only replenish excessively consumed nutrients, but also eliminate the discomfort caused by heat. This porridge is suitable for people who work outdoors in the summer when the heat is high. However, people with yang deficiency constitution or those with cold should consume it with caution.
Lotus leaf and mung bean porridge
Ingredients: 2 lotus leaves, 30 grams of mung beans, 100 grams of japonica rice, and appropriate amount of rock sugar.
Preparation method: wash the japonica rice and soak it for half an hour; wash a lotus leaf and cut it into cubes of about 3 cm, add water and cook for 10 minutes, remove the residue and keep the juice for later use; put the japonica rice and mung beans in the pot. Pour the lotus leaf juice, add an appropriate amount of water, cook it into porridge, add rock sugar and wash another lotus leaf to cover the porridge surface, cover the pot, take off the lotus leaf after half an hour and it is ready to eat.
Efficacy: Lotus leaves can clear away heat and detoxify, while mung beans can clear away heat and promote fluid production, diuresis and swelling. This porridge can prevent heat stroke in summer, and is also suitable for patients with summer heat, polydipsia, heat stroke and other diseases.
Eating more beauty porridge in summer can make your skin elastic and nourishing.
Rose porridge
Eating roses not only gives people a fresh body fragrance, but also promotes blood circulation and makes the skin rosy and beautiful.
To make rose porridge, it is best to use small rose buds that have been dehydrated and have not yet opened. All nutrients are "contained" in the buds that have not yet opened.
Method: Boil fresh japonica rice into porridge. After cooking, add an appropriate amount of rose buds. When the porridge becomes pink, you can eat it.
Efficacy: Regular consumption of rose porridge can improve people's appearance and make the skin more delicate and smooth. It can also treat stomach pain caused by stagnation of liver qi, and has calming, soothing and anti-depressant effects on emotions.
White Orchid Porridge
Method: Take two white orchids (i.e. white magnolia), take off the petals, wash and set aside; take another 100 grams of japonica rice, wash it and put it into the pot. Boil water and white orchid into thick juice. When the japonica rice is cooked to a porridge-like consistency, add white orchid juice and an appropriate amount of honey, then cook briefly and serve.
Efficacy: This porridge can relieve cough, resolve turbidity, and nourish the spleen. It is suitable for chronic bronchitis, chronic cough due to fatigue, prostatitis, loss of appetite, etc.
Day lily porridge
Method: Wash 50 grams of dried day lily (day lily), soak in hot water for about 20 minutes, remove and pick; wash 100 grams of japonica rice , add water to the pot, cook until the rice grains bloom, add day lily, refined salt, sesame oil, and continue cooking until the porridge is formed.
Efficacy: This porridge can clear away heat and dampness, widen the chest and relieve depression. It is suitable for jaundice, red and astringent urine, troublesome heat in the chest and diaphragm, restless sleep at night, hemorrhoids, bloody stools and night blindness. It is also suitable for people with damp-heat constitution to maintain health.
Chrysanthemum porridge
Qu Yuan, an ancient Chinese patriotic poet, once wrote a poem: "Drinking magnolias in the morning will make the dew fall, and eating autumn chrysanthemums in the evening will make them fall." Chrysanthemum contains essential oils, chrysanthemums, adenine, amino acids, vitamins and other substances, which can inhibit the formation of melanin in the skin, activate epidermal cells, and have good beauty and skin care effects. It is also called the "flower of longevity".
Method: Make porridge with 100 grams of fresh japonica rice. When the porridge is cooked, add 5-10 grams of chrysanthemums, then simmer for about 5 minutes.
Efficacy: The porridge is bright and slightly yellow in color, with a fragrant smell. Chrysanthemum also has the effects of dispersing wind-heat, clearing the liver, improving eyesight, and detoxifying. Regular use can also prevent and treat wind-heat and colds, headaches, dizziness, and red and swollen eyes. It also has a blood pressure lowering effect on patients with hypertension.
Cauliflower porridge
Cauliflower is a flower of the genus Brassica of the Brassicaceae family. Contains a variety of vitamins, carotene, calcium, phosphorus, iron and other minerals, which has certain functions in enhancing the detoxification ability of the liver, promoting growth and development, and delicate skin.
Method: Take 50 grams of fresh cauliflower (10 grams of dried product), 50 to 100 grams of japonica rice, an appropriate amount of brown sugar, add 500 grams of water and cook the porridge over low heat. When the porridge is thick, add vegetable oil until oil is visible on the surface. , take it in the morning and evening.
Efficacy: The smell of cauliflower porridge is refreshing and fragrant. Regular consumption can activate blood circulation, beautify the skin, and moisturize the intestines and relieve constipation
Peach blossom porridge
The ancients had a saying that "the peach blossoms on the human face complement each other red" Modern research has proven that peach blossoms contain coumarin, vitamin A, vitamin C, etc., which can expand blood vessels, dredge veins, moisturize the skin, accelerate the excretion of lipofuscin that promotes human aging, and can prevent and eliminate freckles, chloasma and Age spots.
Method: When the porridge is ready, add peach blossoms and watch the beautiful flowers rolling in the snow-white rice porridge. It really feels like "if the flowers are not intoxicating, everyone will be intoxicated".
Efficacy: Regular consumption of this porridge can also treat women's dull complexion, dry and dull skin caused by loose liver qi and poor blood qi. You can also mash fresh peach blossoms and apply it on your face. Over time, it can make your facial skin moist, smooth, elastic, and make your cheeks as white as jade.
Apricot flower porridge
The flowers have the functions of replenishing qi, dispelling wind and dredging collaterals, and beautifying the skin. Taking apricot blossoms as porridge can help the stomach and intestines fully absorb its active ingredients that inhibit the tyrosinase activity of skin cells, thereby preventing the occurrence of acne and dark spots.
Lentil is an annual twining herbaceous plant of the Leguminosae family. Its flowers contain protein, vitamin C and carbohydrates, etc. It is an ideal beauty product and can treat menorrhagia and vaginal discharge in women.
Method: Collect white lentil flowers that are not fully open between July and August every year, dry them in the sun and set aside. Use 100 grams of japonica rice to cook the porridge. When the porridge is ready, add 10 to 15 grams of lentil flowers and cook for a while or two.
Efficacy: Lentil flower porridge is sweet and fragrant, invigorates the spleen and appetizers, is very refreshing, can beautify the skin and brighten the face, keep fit and refreshing, and prevent aging.
Lotus porridge
Lotus contains ingredients such as quercetin and quercetin. It has a refreshing fragrance and reduces phlegm. It has the effect of clearing away heat and calming the mind. Beauty product.
Method: Boil 100 grams of japonica rice until it is almost cooked, add the washed lotus leaves and lotus flowers, and cook for about 10 minutes before eating. The color of the porridge is bright green and bright, which makes people appetite.
Efficacy: Regular consumption of lotus porridge can improve facial oil secretion, reduce acne, and make the complexion rosy and radiant.
Sophora japonica glutinous rice porridge
Ingredients: Sophora japonica, glutinous rice
Method: Wash the fresh Sophora japonica flowers first, blanch them in a pot of boiling water, and take them out ,stand-by. Wash the glutinous rice, put it into a casserole, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat to make porridge. When the porridge is ready, add sophora flowers, simmer over low heat until it boils, and it's ready
< p>Efficacy: This porridge is sweet and moist, and has beauty benefits.Plum blossom porridge
Plum plums are the flower buds of deciduous trees in the Rosaceae family and contain a variety of volatile oils and vitamins. Efficacy: soothes the liver, relieves depression, and beautifies the body.
Method: First cook 50-100 grams of japonica rice into porridge. When the porridge is ready, add 10 grams of plum blossoms and cook for a while.
Efficacy: Plum blossom porridge is not only fragrant and palatable, making people appetizing, but can also beautify and maintain color, lose weight and prolong life.
01 Vegetable Beef Porridge
Ingredients: Beef - 40 grams, rice - 1/4 bowl, spinach - 1 stalk, broth - 1/2 cup, potatoes , carrots, onions - 1/5, 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 until cooked and finely chopped.
(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 - 30 grams, carrots - 1/5, kelp soup - 1/2 cup, radish - 20 grams, Soy sauce - some, 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.
Cheese porridge
05 Cheese porridge
Ingredients: Rice - 1/6 bowl, water - 1/2 cup, cheese - 5 grams< /p>
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 begins 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) 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.
Taro porridge
10 taro porridge
Ingredients: taro - 1/2, broth - 1 tablespoon, soy sauce - some
p>
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, mash and filter.
(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 of butter--some
Preparation method: (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
Tomato porridge
14 Tomato porridge
Ingredients: tomato --1/8 pieces, rice--1/4 bowl, kelp broth--1/2 cup, salt--some
Preparation method: (1) Soak the tomatoes in boiling water and take them out immediately Peel, remove flesh, and chop 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 - some
Preparation method: (1) Remove the tendons from the chicken breast, cut into small pieces, and marinate 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 them 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.
Sweet potato and egg porridge 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 Then 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, soak it in water, and chop the beef, carrots and onions.
(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, you can also add a little sugar.
Features: Fragrant and palatable, carrots are sweet and mild in nature, strengthen the spleen and aid digestion, and contain carotene, B vitamins, fats and sugars. Class
It contains 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 very suitable for inhibiting diarrhea caused by indigestion
22 Tenderloin Porridge< /p>
Pork spine 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
Lean pork is rich in protein and contains more carbohydrates, calcium, phosphorus and iron. and other nutrients can prevent malnutrition
Ingredients: 100g pork loin, 100g japonica rice, salt, sesame oil, Sichuan pepper powder, a little each
Preparation: Wash the pork loin and cut into pieces Put the small pieces into the pot and stir-fry them with sesame oil, then add the japonica rice and cook the porridge. When the porridge is cooked, add salt and pepper to taste, then boil it.
Features: The porridge has meat, sesame oil and other condiments and tastes great. This porridge is nutritious. Children who eat it regularly can prevent 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. Those 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 keep fit.
Baiziren porridge 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 moistening the 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
[Materials] 15 grams of wild jujube kernel powder and 100 grams of japonica rice.
[Method] First add japonica rice and water to cook the porridge until it is almost cooked, add the jujube kernels and cook for a while.
[Usage] Take it warmly 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 when added to 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] Take 2 times 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 mind and calm the mind, while millet can nourish the spleen and 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, cooked into porridge, it can also strengthen the spleen, replenish qi, and nourish blood. Promoting 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: 6-10 ginkgo almonds (shelled and scalded with boiling water to remove the inner seed coat), a small amount of rock sugar, 2 taels of japonica rice, and an appropriate amount of water. Put them into a pot at the same time and cook over low heat. 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 sugar is rock sugar or white sugar.
Honeysuckle porridge
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, and 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: First foam the white fungus with water and wash it. 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.
Ophiopogon japonicus and bamboo leaf porridge 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 pieces.
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 has a slight sweetness and has the effects of clearing away heat, replenishing qi and strengthening the stomach. If you feel thirsty, short of breath and have no desire to eat during the heat, you might as well give it a try.
35. Soy milk porridge
Method: Make 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 yellow chrysanthemums, add a little water to boil into chrysanthemum water, remove the chrysanthemums, and cook this water with 160 grams of rice to make porridge .
Efficacy: This porridge is suitable for patients with summer wind, heat and cold, red eyes, dizziness, sores, swollen 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, and 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: Northeastern rice is the best rice for cooking porridge. It is round and short pearl rice, and the porridge cooked is particularly soft;
(2) The rice for porridge must be marinated in advance: after washing about half a bowl of rice, use 2 tablespoons of oil, 1 Mix half 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, making the rice mushy. , so it is not greasy;
(3) The meat for porridge should be boiled in boiling water to remove the smell, or salted into salty meat: lean meat or salty lean meat should be used for porridge, not too much Pay attention to which piece of pig meat it is.
In short, keep it as 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, use pork tendons. The meat tastes better).
If you use lean meat to cook porridge, you should first boil the lean meat briefly in boiling water, and then wash it;
If you like to use pickled salted pork to cook porridge, you should cook it in advance To marinate salted pork for one day, the method is as follows:
Piece of pork, rinse it, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, put it in the lower compartment of the refrigerator (that is, it will not freeze into ice to keep it fresh) (grid) Marinate for 12 hours or more before it can taste;
(4) The water for porridge must be fully boiled before adding ingredients: put a lot of water in a large soup pot, boil it before adding 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 gravy inside. In this way, the meat will not cook after being cooked into porridge. Unpalatable,
When the water boils again, add the pickled rice and a chopped preserved egg. Chop the first preserved egg and cook it with the rice and porridge. The preserved egg will melt and blend into the flavor of the porridge. Medium;
(5) First high heat, then low heat, 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. If enough, the porridge will be soft, tasty and easy to digest;
(6) Texture treatment of the porridge: After turning to low heat and cooking for 1 and a half hours, chop the second preserved egg and cook it on the Remove the lean meat from the porridge, use chopsticks to pull it, and tear it into shreds.
Put it back into the porridge together with the second preserved egg, cook for the last half hour, and 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 at the same time. You can also eat the preserved egg when eating porridge. , and because the meat is cooked in boiling water, it still retains 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 bit sticky, 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 small, light spoon on the bottom of the pot and cook it with the porridge. , when the water is boiling, the small spoon is also driven, which can prevent the porridge from sticking to the bottom.
41. Pumpkin porridge
Ingredients: 250g pumpkin, 50g rice, a small amount of sugar
Method:
(1) First, cook the pumpkin Steam until soft, mix with the steamed pumpkin juice and mash together to make pumpkin puree;
(2) Put the rice into the pot, add an appropriate amount of water, boil over high heat for 3 minutes, add the pumpkin puree and stir continuously until it cooks again Open, turn on low heat and continue to cook for 15-20 minutes;
(3) Add an appropriate amount of sugar or let it cool and then add honey;
I personally think that pumpkin porridge is already cooked It has a very sweet fragrance. For the sake of body shape, I did not add sugar. And it tastes better after being chilled in the refrigerator!
0001: Pork liver and egg porridge
Ingredients: 50 grams of pork liver, 1 egg, 50 grams of japonica rice, a little salt, ginger, and MSG.
Preparation method: Chop the pork liver into fine pieces, cook it with rice, add eggs when cooked, add salt, ginger and MSG to taste, and cook briefly.
Effects: nourishing the liver and improving eyesight.
Usage: Take on an empty stomach, once a day or every other day.
The application is suitable for night blindness and blurred vision.
0002: Mulberry fruit porridge
The raw materials are 50 grams of canned mulberry, 100 grams of glutinous rice, and an appropriate amount of rock sugar.
Preparation method 1. First mash the mulberry seeds in the canned mulberry fruit (add mulberry juice) and set aside;
2. Wash the rice and add appropriate amount of water to the casserole to cook porridge. Turn on high heat first, then low heat. After the porridge is cooked, add mashed mulberry seeds and rock sugar, cook for a while until the rock sugar melts.
Effects: nourish the liver and kidneys, benefit blood and improve eyesight.
Usage: Take once a day with regular meals.
Application suitable for vision loss, tinnitus, etc. caused by liver and kidney yin deficiency.
0003: Hazelnut and wolfberry porridge
The raw materials are 30 grams of hazelnut kernels, 15 grams of wolfberry, and 50 grams of japonica rice.
The preparation method is to mash hazelnut kernels first, then add water to decoct the juice with wolfberry seeds, remove the residue, and cook it with japonica rice over a slow fire to make porridge.
Effects Nourish the liver and kidneys, improve eyesight and strengthen muscles.
Usage: 1 dose per day, take on an empty stomach in the morning and evening.
The application is suitable for people with physical weakness, blurred vision, etc.
0004: Wolfberry and Japonica rice porridge
The raw materials are 60 grams of Japonica rice, 20 grams each of dodder and wolfberry, and an appropriate amount of sugar.
Preparation method 1. Wash the japonica rice and wolfberry seeds and set aside;
2. Wash and mash the dodder seeds, add water to boil first, boil and remove the juice and set aside. ;
3. Add wolfberry and japonica rice to dodder juice and cook until the rice is cooked and soft, then add sugar and cook for a while.
Efficacy: nourish the kidneys and essence, nourish the liver and improve eyesight.
Usage: Take once a day.
Application suitable for vision loss and dizziness caused by liver and kidney deficiency.
0005: Pork liver, aged rice and mung bean porridge
The raw materials are 100 grams each of pork liver and aged rice, and 50 grams of mung beans.
Preparation method: Wash mung beans and rice, add appropriate amount of water, and cook porridge. When it is almost cooked, add washed and chopped fresh pig liver. The pig liver can be eaten when it is cooked. It is not advisable to add salt.
Functions: Benefit the liver, improve eyesight, and reduce swelling.
Usage: Can be eaten for breakfast.
This application is suitable for patients with vision loss and blurred vision.