Raw materials: 100 grams of wheat, 10 jujube, 100 grams of glutinous rice, caramel (maltose) 100 grams.

Practice: wheat, jujube, glutinous rice with water to cook for 2 hours, into the caramel can be.

Functions: slow and stop the passage, stop sweating and nourish the heart.

2, chestnut corn porridge

Raw materials: 300 grams of chestnut, millet 100 grams, brown sugar.

Practice: chestnut shell and skin, cut small dices and millet with water to cook for 4 hours, add brown sugar can be.

Functions: function of beneficial qi, nourish the heart and tranquilize the mind.

3, three rice porridge

Raw materials: glutinous rice, millet, coix seeds 100 grams each, rock sugar.

Practice: the above three rice together with water to cook, put rock sugar can be.

Functions: strengthen the spleen and stomach, replenish the heart to get wet.

4, diarrhea solid astringent porridge

Raw materials: 100 grams of glutinous rice, 50 grams of fried lentils, fried yam 20 grams, fried coix seed 100 grams, 50 grams of gorgonzola, brown sugar.

Practice: the above things together as a pot, add water and cook for 3 to 4 hours, put brown sugar can be.

Function: strengthen the spleen and dry dampness, stop diarrhea astringent intestines.

5, a pool of Bibo porridge

Raw materials: 300 grams of green soybean, 100 grams of glutinous rice, 1000 grams of soybean milk, salt, monosodium glutamate a little.

Practice: green soybean with a blender pounded into fine mud, with glutinous rice, soy milk and cook 2 hours, put salt, monosodium glutamate can be.

Functions: clearing heat and promoting the production of fluids, diarrhea and detoxification.

6, red bean pumpkin porridge

Raw materials: 100 grams of millet, 300 grams of pumpkin, 30 grams of red beans, salt, monosodium glutamate.

Practice: millet and red beans with water to cook for 2 hours, into the pumpkin (peeled and chopped small dice), and then cook for 1 hour, add salt, monosodium glutamate can be.

Functions: lowering sugar and warming the middle, tranquilizing the mind.

7, ice heart milk egg porridge

Raw materials: 100 grams of glutinous rice, 2 eggs, 2 spoons of milk powder, rock sugar.

Practice: Glutinous rice boiled in water, put the rock sugar, hit the egg, add milk powder mix, boil can be.

Functions: tonifying qi, and stomach and anti-wrinkle.

8, yearly "fish" porridge

Raw materials: 100 grams of glutinous rice, 100 grams of sliced raw fish, green onions, ginger, salt, pepper, monosodium glutamate moderate.

Practice: cook glutinous rice with water for one hour, put raw fish slices, ginger, green onion did not cook for another 2 hours, sprinkle salt,

pepper, monosodium glutamate can be.

Functions: nourish qi and blood, tranquilize the mind and wisdom.

9, jujube cinnamon porridge

Raw materials: glutinous rice (purple) 100 grams, 20 jujube, cinnamon 50 grams.

Practice: the above things into the pot, add water and cook for 4 hours.

Functions: nourish blood, blood tonic, tranquilize the mind and benefit the intellect.

10, snowflake bird's nest porridge

Raw materials: 20 grams of silver fungus, bird's nest 2 grams, 50 grams of glutinous rice, rock sugar.

Practice: the above food into the pot together, add water and stew for 3 hours, put rock sugar can be.

Functions: nourish yin and promote fluid, anti-aging and anti-aging.

11, a hundred years of good porridge

Raw materials: lily (fresh) 200 grams, 100 grams of glutinous rice, rock sugar.

Practice: Glutinous rice and cleaned with the lily into the pot, add water to cook rotten, into the rock sugar can be.

Functions: promote the production of fluids and moisturize the lungs, stop coughing and bleeding.

12, flower mud snow milk porridge

Raw materials: 100 grams of peanut rice, 100 grams of glutinous rice, 2 spoons of milk powder, rock sugar.

Practice: peanut rice with boiling water to go under the skin, pounded into a fine mud, and glutinous rice with 2 hours of cooking, add milk powder and rock sugar can be.

Functions: nourish yin and nourish the liquid, beneficial gas in the face.

13, nostalgic millet porridge

Raw materials: millet 100 grams, 50 grams of glutinous rice, sweet potato 200 grams.

Practice: sweet potato peeled and diced, with millet, glutinous rice into the pot, add water and cook for 3 hours.

Functions: laxative stretching dampness, tranquilizing, hypnotic.

14, oatmeal Coix Congee

Raw materials: 50 grams of oatmeal, 100 grams of Coix, 100 grams of glutinous rice, honey.

Practice: cereal, coix seed, glutinous rice with water to cook for 4 hours, put honey can be.

Functions: anti-cancer and light body, remove phlegm and fat.

How to Make Nutritious Shredded Chicken Porridge

Ingredients:

1 cup of rice, ? chicken breast, ? carrot, 2 green onions, 7 cups of broth.

Mix A: 1 tbsp soy sauce, 1 tsp cornstarch, a little water.

B Ingredients: 1 tsp salt, ? tsp chicken broth powder, pepper, a little sesame oil.

1: Wash and soak rice for about 30 minutes, add stock and simmer.

2. Shred chicken breast and marinate in Ingredient A for 10 minutes. Cut carrots into julienne strips and chopped green onions.

3. In a frying pan, sauté the shredded chicken and carrots, season with Ingredient B and pour into the congee. When serving, sprinkle with chopped green onion.

Authentic skinny congee with eggs

Cooking congee with ingredients]: 1 piece of lean meat (pork tendon meat is best), 2 skin eggs (lead-free skin eggs),

1 piece of ginger, enough water, oil and salt in moderation.

Operating process:

1. pick rice: porridge with the best rice with the Northeast rice, is round short pearl rice, cooked porridge especially soft.

2. Pre-marinate the rice for the congee: After washing about half a bowl of rice, mix it with 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons) and marinate it for at least half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the porridge cooking process, making the rice creamy, so it's not greasy.

3. porridge meat should be boiled in boiling water first to remove the fishy, or pickled salted meat: porridge with lean meat or pickled salted lean meat, to keep a whole piece of meat do not cut (I usually use about the palm of the big, 1 ~ 2 cm thick piece of pork, if conditions permit, with the tendon meat taste better). If you use lean pork to make congee, then slightly cook the lean pork in boiling water first, and then rinse it; if you prefer to use pickled salted pork to make congee, then pickle the salted pork a day in advance as follows: a piece of pork, rinse it well, wipe it dry, sprinkle 2 to 3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator in the freezer to marinade it for 12 hours or longer before it becomes tasty.

4. Bring the porridge water to a full boil before adding the ingredients: Put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked porridge is not difficult to eat. Then when the water boils again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the porridge and rice with cooking, the skin egg will melt and blend into the flavor of the porridge.

5. first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn to small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest.

6. the texture of the porridge processing: in the turn of the small fire after cooking for 1 ? hours, the second egg is also chopped, at the same time to cook in the porridge in the lean meat out, with chopsticks pulling tearing into the shredded, with the second egg back into the porridge, with the cooking the last half an hour, and then turn off the fire. The second skin egg half an hour before turning off the fire added to the congee, half an hour can be the second skin egg cooked both no lime flavor, but at the same time become soft and slippery, eating congee can also be eaten with the skin egg, and the meat because of the boiling water under the, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty.

The porridge cooked in this way does not have to be salted, tasty, and defeat the fire, easy to digest. If the congee is a little sticky bottom, please never use a spoon to pull the sticky skin at the bottom of the pot, otherwise the congee will have a paste flavor. We usually put a light small spoon in the bottom of the pot with the porridge with the cooking, water boiling process, the small spoon is also driven, can prevent the porridge cooking sticky bottom.

1, the original congee category: the old fire beautiful congee, mixed grain congee, five kernel congee, black rice congee, Chenpi white rice congee, eight treasures congee, red bean and brown rice congee, mung bean and red rice congee, adzuki bean congee, oatmeal congee, corn congee, Lapa congee, white rice congee with soybean milk, Shunde rice-free congee.

2, meat congee: raw rolled waist and liver congee, skin and egg thin meat congee, pork liver thin meat congee, congee and congee, congee and congee, congee and congee, congee and congee, savory roasted bone congee, chicken and egg congee, egg congee, beef congee, pork hooves and angelica congee, heirloom family congee, Tenglong fish congee, snowy vegetables and beef congee, first congee in the world, jinhua ham congee, gingko and chicken congee.

3, seafood congee: good luck congee, Liwan boat congee, straw mushroom fish congee, sea bass congee, pickled fish ball congee, abalone and shrimp ball congee, fried fish bone congee, flower congee, royal hairy seafood congee, rolled crab congee, yellow meal congee, oysters and soybean congee, sweet and sour porridge, and open flavor.

4, fruit and vegetable congee: white fruit and winter melon porridge, lily and almond red bean porridge, rose cherry porridge, yam and cinnamon congee, mixed vegetables porridge, milky fruit porridge, three kernels of jujubes congee, peanuts and almonds congee, beans congee, pumpkin lily congee, rose lily congee, lotus congee, preserves and carrots porridge, strawberry and glutinous rice congee, sorbet cucumber congee, black rice porridge with coconut milk, Lohan Zhai congee.

5, medicinal dietary tonic porridge: ginseng and clam porridge, casserole bird's nest porridge, ginseng and wolfberry pigeon porridge, American ginseng chicken soup porridge, monkey head and Ru Mountain wolfberry porridge, ginseng and pork loin porridge, ginseng and lotus congee, nourishing and strong congee, tranquilizing congee, shark's fin congee, three treasures of the face congee

01 vegetables and beef porridge

Raw materials: beef - 40 grams of rice - 1/4 bowl, spinach - 1, broth - 1/2 cup, potatoes, beef and beef porridge

Ingredients: 40 g of rice, rice, spinach, broth, broth - 1/2 cup, potato, beef and pork, beef and pork, beef and pork. -1/2 cup, potatoes, carrots, onions - 1/5

pcs, salt - some

Method of Preparation (1) Prepare beef concentrate and grind it.

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

(3) Cook the rice, vegetables and minced meat in a pot and season with salt.

02 Tofu Porridge

Ingredients: rice - 1/6 bowl, broth - 1/2 cup, tofu 1/10 block, salt - some

Method of Preparation (1) Cut the tofu into small pieces.

(2) Put rice, broth and tofu with water in a pot and cook together.

(3) Season with salt until thick.

03 Egg Porridge

Ingredients: Eggs - 1/2, Carrots - 1/5, Spinach - 1, Rice - 1/4 bowl, Broth - 1/2 cup, Salt - some

Preparation (1) Stew and chop the carrots and spinach.

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

(3) When it comes to a boil, add the mashed egg paste and whisk, add salt to taste.

04 Vegetable and Fish Porridge

Ingredients: white meat of fish - 30 grams, carrots - 1/5, kelp broth - 1/2 cup, radish - 20 grams, soy sauce - some, rice

Rice - 1/4 bowl

Method of Preparation (1) Remove the bones of the fish, and simmer the fish meat and mash it.

(2) Scrub the radish and carrot with a vegetable scrubber.

(3) Pour rice, seaweed broth and fish and vegetables into the pot and cook together.

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

05 Cheese Porridge

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

Preparation (1) Chop the cheese.

(2) Boil rice in a pot with appropriate amount of water.

(3) Cook until thickened and add the cheese, turn off the heat when the cheese starts to melt.

06 Pea Porridge

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

Method of Preparation (1) Cook peas in boiling water, mash and strain.

(2) Add the right amount of water to the rice and bring it to a boil in a small saucepan.

(3) After that, add the milk and peas and cook again on a moderate heat.

(4) Add salt to taste.

07 Walnut Porridge

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

Method of Preparation (1) Open the walnuts and take out the pith, soak it in water, peel off the skin and mash it.

(2) Pit the jujubes and soak them in water and mash them.

(3) Boil the walnuts, red dates and glutinous rice in a small pot with the right amount of water.

(4) Season with salt after cooking.

08 Apple Oatmeal Porridge

Ingredients: Oatmeal - 3 tbsp, Milk - 1/4 cup, Apples - 1/6, Carrots - 1/3

Method of Preparation (1) Wash the apples and carrots and scrub them well with a scrubber.

(2) Put oatmeal and 1 tbsp of carrot into a pot, pour in milk and 1/4 cup of water and cook on low heat. (3) Bring to a boil and add 2 tbsp of grated apple until cooked.

09 Fish and Milk Porridge

Ingredients: white meat of fish - 1/6 piece, milk - 1 tbsp, salt - some

Method of Preparation (1) Pick up the fish, simmer it and mash it.

(2) Cook the fish in a small pot with milk and season with salt.

10 Taro Porridge

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

Preparation (1) Peel off the skin of the taro and cut it into small pieces, marinate them in salt and then wash them.

(2) Stew the taro, then mash and strain.

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

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

11 Potato Porridge

Ingredients: Potatoes - 1/3, Milk - 2 tbsp, Cooked Egg Yolks - 1/4, Salt - some

Method of Preparation (1) Peel the potatoes, stew them, mash and strain.

(2) Cook the potatoes with milk on a moderate heat and stir gently, add salt when thickened.

(3) Mash the egg yolks in the mashed potatoes.

12 Cheese Bread Porridge

Ingredients: Staple Bread - 1 slice, Milk - 2/3 cup, Cheese Powder - 1/2 tsp.

Method of Preparation (1) Tear the Staple Bread into pieces after cutting off the edges.

(2) Boil the torn bread with milk on a medium flame, make a paste and sprinkle cheese powder on it.

You can also use cake instead of bread to make cake porridge.

13 Carrot and Yogurt Porridge

Ingredients: carrots - 1/10, flour - 1 tsp, cabbage - 10 g, yogurt - 1 tbsp, broth - 3 tbsp, butter - some

Method of Preparation (1) Make cabbage and carrots to be stewed in thin julienne.

(2) Sauté the flour slightly in butter, add the broth and vegetables and cook, stirring lightly.

(3) Cool the stewed ingredients and mix them with yogurt

14 Tomato Porridge

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

Method of Preparation (1) Soak the tomatoes in boiling water, then take them out to remove the skins and the pith, and chop them.

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

(3) When cooked, add the tomatoes and season with salt.

15 Chicken Porridge

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

Dry

Method of Preparation (1) Remove sinews from the chicken breast, cut it into small pieces, and marinate it in soy sauce and sugar.

(2) Stew and chop the spinach.

(3) Cook the rice in kelp broth, then add the spinach and chicken together.

16 Wakame Congee

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

Preparation (1) Soak red clams and wakame in water, then wring out the water and chop.

(2) Pour the soaked rice with the right amount of water into a pulverizer and grind it.

(3) Mix the rice and water in the ratio of 1:10, and add wakame and red clams to cook.

(4) Season with salt after cooking.

17 Sweet Potato and Egg Porridge

Ingredients: Sweet Potato - 1/6 piece, Egg - 1, Milk - 2 tbsp

Method of Preparation (1) Peel the sweet potatoes, stew them and mash them.

(2) Boil the egg and then mash the yolk.

(3) Cook the mashed sweet potato with milk over moderate heat, stirring from time to time.

(4) When thickened add the yolks and stir well.

18 Chestnut Porridge

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

Method of Preparation (1) Remove the skin of the chestnuts after boiling and mash them.

(2) Boil kelp broth and add chestnuts.

Chestnuts can strengthen the function of the stomach and intestines and help digestion. Chestnuts are more effective when consumed in infants with diarrhea.

19 Vegetable porridge

Raw materials: beef - 20 grams, rice - 1/3 cup, carrots, onions - a number of, sesame oil, soy sauce - a number of

Method of preparation (1) rice washed and soaked in water, beef, carrots, onions chopped.

(2) Stir fry the beef with sesame oil in a wok, then add the soaked rice.

(3) Stir-fry the rice to a certain degree and then add carrots and water, cook over moderate heat and season with soy sauce.

20 Dashi Porridge

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

Method of preparation (1) Chop the carrots, onions and spinach into pieces.

(2) Cook the vegetables with broth and later add them to the rice porridge and cook together.

(3) Season with soy sauce after cooking.

21 carrot porridge

Raw materials: prepare carrots (carrots) appropriate

Production: the carrots washed and removed the roots and whiskers into the steamer on the rice steamed and steamed out of the cool mashed into a puree

If the children like to eat sweets can also be a little added sugar

Features: fragrant and tasty taste of carrots taste sweetness and flatness, the spleen to help the digestion of the power and contain carotene B vitamins. carotene B vitamins

fat sugar which contains a large number of pectin astringent and adsorbent effect of diarrhea in children can be eaten to inhibit intestinal peristalsis

to inhibit indigestion caused by diarrhea is very suitable

22 spine congee

pork spine refers to the spine of the pork on the meat

ancient people have been used for medicinal purposes its taste sweet, salty and flat lean pork is rich in protein and contains a high level of protein, but also a lot of sugar and sugar. Rich in protein and contains more carbohydrates

compounds, calcium, phosphorus, iron and other nutrients can prevent malnutrition

Raw materials: pork spine 100 grams of round-grained rice 100 grams of salt, sesame oil, Sichuan pepper powder, each a little bit

Making: first cleaned and cut into small pieces of pork spine and put in the pan with sesame oil fried and then add the round-grained rice porridge to porridge to be porridge

will be rotten add salt and pepper to taste and then boiled that is pepper seasoning and then boiled into

Features: congee with meat, sesame oil and other seasonings taste excellent This porridge is beneficial to the human body, children often eat to prevent the occurrence of

anemia

23. Lotus seed cinnamon congee

[Ingredients] Lotus 20 grams of meat 10 grams of longan meat, 50 grams of glutinous rice.

[Practice]Take lotus seed, longan meat, glutinous rice and cook into porridge.

[Usage] Consume it twice a day with warmth.

[Effects]Tonifying the heart and spleen, benefiting qi and blood. Suitable for blood loss anemia.

[Commentary] Gui Yuan is a great tonic, should not be used for a long time; lotus seed can be flat tonic is not steep, can be taken for a long time. Recitation, labor injury to the heart and spleen, memory loss, grain, can often eat lotus seed porridge.

24. Eight treasures porridge

[Ingredients] Gorgon fruit, Job's tears rice, white lentils, lotus meat, yam, jujube, cinnamon, lily 6 grams each, 150 grams of round-grained rice.

[Practice]First take the above eight drugs decoction for 40 minutes, then add rice and continue to cook into porridge.

[Usage] Consume it by mixing sugar in separate meals for a few days.

[Effects] Strengthening the spleen and stomach, tonifying the qi and kidney, nourishing the blood and tranquilizing the mind. It is suitable for insomnia as well as physical weakness, weakness and swelling, diarrhea, thirst, cough with little phlegm.

[Commentary] Eight Treasure Porridge supermarkets are sold, warm to take the effect is better, healthy people can eat to strengthen the body.

25. cypress kernel porridge

[Ingredients] cypress kernel 15 grams, 100 grams of round-grained rice, honey.

[Practice] first will be removed from the skin, shell, impurities, pounded, and polished polished-grained rice porridge, to be porridge will be when, blended into the honey, a little boiling pot can be.

[Usage] 2 times a day for 3 days.

[Effect]Lubricate the bowels, nourish the heart and tranquilize the mind. It is suitable for palpitation, insomnia, forgetfulness, long-term constipation or senile constipation.

[Commentary] Cypress seed kernel is sweet and flat, nourishing the heart and tranquilizing the mind, nourishing Yin and nourishing the liver, soothing the spleen and moistening the intestines, and beautifying the face and hair. Cedar seed kernel contains 14% fat oil, a small amount of volatile oil, saponin and other substances, for the commonly used nourishing and tranquilizing medicine.

26. Sour jujube porridge

[Ingredients] 15 grams of sour jujube, round-grained rice 100 grams.

[practice] first round-grained rice with water to cook porridge until it will be cooked, add sour jujube kernel end and then cook for a few moments can be.

[Usage] Take it warm in the morning and evening.

[Effect]Nourish the heart, tranquilize the mind, astringent sweat. Suitable for neurasthenia, palpitation, insomnia, dreamy, dark circles under the eyes.

[Commentary] Sour jujube kernel end into the porridge sour sweet and savory, popular. Sour jujube kernel raw with fried can be used, fried time too often can destroy the active ingredients. Sour date kernel can be taken slightly fried for a few moments research powder, the family can be used to rolling pin grinding.

27. millet jujube porridge

[Ingredients] 100 grams of millet, 15 grams of sour jujube kernel end, 40 grams of honey.

[practice] millet with water to cook porridge to be cooked, add the end of the sour jujube nut, stirring to boil.

[Usage] Take it 2 times a day with honey.

[Effects] Nourishes the spleen and moistens the dryness, tranquilizes the mind and calms the spirit. Mainly treats poor appetite, sleeplessness at night, and dry stools.

[Commentary] Sour jujube kernel can calm the heart and tranquilize the mind, and millet can tonify the spleen and nourish the heart. Sour jujube kernel is lightly stir-fried in a pan for a few moments and ground, and families can use a rolling pin to grind it.

28. mung bean porridge

[Ingredients]

mung bean 30g, round-grained polished rice 100g

[Practice]

1. mung bean, round-grained polished rice washed.

2. Put the green beans, round-grained polished rice into the pot, add about 500g of water, and cook until the rice is rotten and the juice is sticky when you can leave the fire to eat. Take 1-2 times a day.

[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, B10.2mg of vitamin B, B21.5mg of vitamin B, 0.6mg of niacin, and produces 453kcal of heat.

[Function]

Mung bean is a very good food to relieve summer heat, can clear heat and eliminate summer heat, detoxification and pain, diuretic and dehumidification, and round-grained rice with, cooked into a porridge, but also can strengthen the spleen and benefit the qi, nourish the blood and promote the production of fluids, is indeed a summer summer good, and because this product is not too cold, will not be stagnant stomach cool the spleen, is a good postnatal prevention of summer heat, heat relief products.

29. Ginkgo porridge:

Yi yuan qi, supplement the five organs, anti-aging, old age, infirmity is particularly good. Normal people eat healthy body. Suitable for family consumption.

Practice:

Silver almonds (shelled and scalded with boiling water to remove the skin of the inner seeds) 6-10, a small amount of rock sugar, 2 round-grained polished polished rice, water, at the same time into a pot, cooked over a moderate fire is complete. To round-grained rice into a paste of minced rice can be.

Ginkgo is suitable with other light sweet and low sugar rice porridge, such as ginkgo eight treasure porridge, ginkgo green bean porridge, ginkgo salvia lotus seed porridge, etc., sugar to rock sugar, white sugar is appropriate.

30. honeysuckle porridge

Materials: 30 grams of honeysuckle, 30 grams of rice.

Practice: honeysuckle can be bought in the pharmacy. First decoct with water, take its thick juice, add 30 grams of white rice, 300 milliliters of water, and then cook it into a thin porridge.

Effects: It can be used to prevent and treat heatstroke, as well as various kinds of feverish sores, sore throat, wind-heat colds and so on.

31. Lotus root porridge

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

Practice: the first lotus root washed and sliced, and white rice cooked with porridge, to be porridge cooked, and then adjusted into some sugar, you can eat.

Effects: benefit qi and yin, spleen and stomach, the elderly body weakness, hot days, loss of appetite, loose stools, fever thirst, etc. can be eaten.

32. White fungus porridge

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

Practice: white fungus first wash with water foam. Glutinous rice after washing, put into the pot with water to boil, and then into the silver fungus, boiled into porridge, seasoned with some rock sugar that is.

Effects: nourish yin, moisten the lungs and nourish the stomach, benefit the qi and blood, can cure cough, phlegm with blood, yin deficiency thirst.

33. jujube porridge

Materials: jujube, white rice, portion can be decided according to their own taste.

Practice: very simple, in the white porridge cooked to seven mature, into the red dates with cooking.

Effects: has the function of nourishing the spleen, moisturizing the heart and lungs, nourishing the five organs, treating deficiency, for low blood pressure, lung deficiency cough, there is a certain gain.

34. Maitake bamboo leaf porridge

Materials: 30 grams of maitake, 10 grams of licorice, 15 grams of bamboo leaves, 100 grams of white rice, 6 nucleated red dates.

Practice: maitake, licorice, bamboo leaves first decocted with water, take the juice, add round-grained rice, red dates together into porridge.

Effects: with a little light sweet, with heat relief, beneficial gas and stomach and other effects, if you feel hot and thirsty, shortness of breath, do not think of food, may wish to try.

35. Soybean milk porridge

Practice: tofu pulp, 50 grams of round-grained rice, together with porridge.

Effects: Run the lungs and stomach, eliminating flatulence, under the turbid gas, the effect of urination, eating in summer can be heat, humidity, and is suitable for the treatment of summer loss of appetite, tiredness and fatigue of the symptoms.

36. mint porridge

Practice: 150 grams of rice into porridge, another 100 grams of fresh mint or 20 grams of dried mint into a thicker soup, add the right amount of sugar and then poured into the porridge, stirred and cooled service.

Effects: good for the treatment of summer wind-heat colds, headache and eye redness, rubella itching, sore throat and other symptoms.

37. chrysanthemum porridge

Practice: 20 grams of yellow chrysanthemum, slightly add water into chrysanthemum water, chrysanthemum, this water and rice 160 grams of **** cooked into porridge.

Effects: This porridge is more suitable for summer wind-heat colds, eye redness and faintness, healing sores and swollen toxins and high blood pressure patients.

38. rutabaga porridge

Practice: 150 grams of fresh rutabaga, 15 grams of bamboo, 60 grams of round-grained rice, ginger, 2 slices, rutabaga washed, cut into pieces, and bamboo with the decoction, slagging, plus round-grained rice, ginger, cooked into a porridge, divided into two servings.

Effects: It has the effect of clearing heat, removing vexation, generating fluids, and stopping vomiting, and is suitable for the treatment of heatstroke vexation and thirst, nausea and vomiting.

39. chicken porridge

Main ingredient: 200 grams of chicken

Seasoning: 5 grams of minced green onion, 5 grams of salt, cooked oil, pepper, a little bit of each, 5 grams of ginger, chopped parsley.

Practice:

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

2: Put the chicken into another pot, add ginger slices and water, boil it over low heat and cook it well, remove it and let it cool down, tear the chicken into shredded pieces, and then mix it well with chopped green onion, salt, pepper and cooked oil to taste.

3: Pour the flavored shredded chicken into the congee pot, and cook it for a while over moderate heat, sprinkle it with chopped parsley. According to personal preferences and habits, can also not add cilantro.

Features: delicious flavor, eating can nourish the five organs, tonic blood.

40. skin egg congee

Cooking congee ingredients: lean meat 1 (pork tendon meat is the best), 2 eggs (lead-free eggs, one is healthier, the second lime flavor is not so big), ginger 1, water enough, oil and salt in moderation.

To cook a pot of good flavor of the eggs salty lean meat porridge, the following tips:

1, pick rice: porridge with rice is best to use the northeast rice, is round short pearl rice, cooked porridge is particularly soft;

2, porridge rice should be pre-pickled: about half a bowl of rice washed and cleaned, with 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons) mixed well, marinated in the porridge. At least half an hour, don't worry, although you use a lot of oil, but the oil will evaporate in the process of cooking porridge, so the rice is not greasy;

3, porridge meat should be boiled in boiling water to remove the fishy, or pickled salted meat: porridge with lean meat or pickled salted lean pork, do not have to be too careful about which piece of meat from the pig, but in any case, to keep a whole piece of meat not to be cut (I usually use a piece of pork about the size of the palm of the hand, 1-2 cm thick, and not to cut). I usually use a piece of pork about the size of the palm of my hand, 1-2 centimeters thick, or if possible, pork tendon for better flavor). If you want to use lean pork to make congee, you need to cook it slightly in boiling water and then rinse it off. If you prefer to use salted pork to make congee, you need to marinate it a day in advance, as follows:

Pork, rinse it well, dry it out, sprinkle it with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) for 12 hours or more. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped egg, and this first egg chopped up under the congee and the rice with the cooking, the egg will melt and blend into the flavor of the congee;

5, the first big fire, after the small fire, the fire to be enough: The water boiled, under the material, the first large fire to cook 20 minutes, and then turn the small fire to cook 1 1/2 hours, fire enough, the porridge will be soft and flavorful and easy to digest;

6, the texture of the porridge processing: in the turn of the small fire to cook 1 1/2 hours, the second egg is also chopped up, and at the same time cooked in the porridge in the lean meat fish out, use chopsticks to pull, torn into a silky shape, and the second egg together back into the porridge, with the cooking! Cook for the last half hour, then turn off the heat. The second egg half an hour before turning off the fire to add to the congee, half an hour can be the second egg cooked both without lime flavor, but also become soft and smooth, eat congee can also be eaten with the egg, and the meat because it is the boiling water under the, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty.

The porridge cooked in this way does not have to be salted, good flavor, and fire, easy to digest. If the porridge is a little sticky bottom, please do not use a spoon to pull the bottom of the pot of sticky skin, otherwise the porridge will have a paste flavor, we usually put a light spoon in the bottom of the pot with the porridge with the cooking, the water boiling process, the small spoon is also driven, you can prevent the porridge cooking sticky bottom.

41. pumpkin porridge

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

Practice:

1, the first will be steamed pumpkin soft, mixed with steamed out of the pumpkin juice and pounded into the pumpkin puree;

2, will be the rice pot to add the right amount of water, high heat boil 3 minutes, add pumpkin puree keep stirring until it boils again, open the small fire! Continue to cook for 15-20 minutes on it;

3, add the right amount of sugar or cooled to add honey;

I personally feel that the pumpkin porridge already has a very sweet flavor, for the sake of the figure, I did not add sugar. And it's better to drink it after it's been chilled in the refrigerator!

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