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1. Soak Bulbus Fritillariae Cirrhosae in cold water for 1 hour and take it out; Soak round glutinous rice in cold water for 1 hour, then drain the water for later use.
2. Wash Sydney, peel off the skin, cut open the heart and slice it for later use.
3. Add clear water to the porridge pot, and boil it with high fire. Add Fritillaria cirrhosa and round glutinous rice, turn to low heat and boil for 4 minutes, then add Sydney slices and cook for 2 minutes, and finally season with rock sugar.
how to eat: once a day for breakfast. [1]
functional utility
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clearing away heat and quenching thirst, eliminating phlegm and removing blood stasis. People with phlegm and blood stasis type coronary heart disease eat it. [1]
making tips
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chefs can use stainless steel pot when cooking this porridge, because this porridge is easy to stick to casserole and iron pot.
The nutritional components of each serving of Chuanbei Sydney porridge
Energy is 86.75 kcal
protein 9.7 g
Fat 1.6 g
Carbohydrate 218.38 g
Dietary fiber 16.1 g
Vitamin A3 μ g
Vitamin E7.71 μ g
Carotene 165 μ g. G
vitamin C3 micrograms
cholesterol g
potassium 557.75 mg
sodium 14.92 mg
calcium 73.25 mg
magnesium 75.5 mg
iron 4.65 mg
manganese 1.71 mg
zinc 3.91 mg
copper 3.