Steps! :

1. Soaking: Soak the rice in cold water for half an hour before cooking porridge to let the rice grains expand. The advantages of this: a. It saves time when cooking porridge; b. It will turn in one direction when stirring; c. The porridge is crispy and tastes good.

2. Put the pot under boiling water: Everyone’s common knowledge is to cook porridge in cold water, but the real experts use boiling water to cook porridge. Why? You must have had the experience of boiling porridge in cold water before it becomes mushy, right? This phenomenon will not occur if you put the pot under boiling water, and it saves more time than cooking porridge with cold water.

3. Heat: Bring to a boil over high heat, then reduce to a simmer and cook over low heat for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that when we cook porridge, we stir it occasionally because we are afraid that the porridge will be smeared. Now that we no longer have to worry about the porridge being cooked with cold water, why do we still stir it? In order to "make the rice thick", that is, to make the rice grains plump and crispy. The technique of stirring is: stir the pot under water for a few times, cover the pot and simmer for 20 minutes, then start stirring continuously and continue for about 10 minutes until it becomes crispy and thick.

5. Add oil: Do you need to add oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is brought to a simmer, and you will find that not only is the finished porridge bright in color, but it is also very smooth in the mouth.

6. Cook the base and ingredients separately: Most people are used to pouring everything into the pot at once when cooking porridge. This is not the case in century-old porridge restaurants. The porridge base is the porridge base, the ingredients are the ingredients, cook them separately, blanch them, and finally put them aside and simmer for a while, never more than 10 minutes. The porridge cooked in this way is refreshing and not turbid, and the taste of everything is brought out without any odor. Especially when the auxiliary ingredients are meat and seafood, the porridge base and auxiliary ingredients should be separated.

Secondly, you can cook various kinds of porridge that you like according to your personal taste, season and efficacy! The reference materials are as follows:

1. Preserved egg and lean meat porridge:

Main ingredients: rice, tenderloin, preserved eggs, green peas.

Ingredients: onion, ginger, cooking wine, salt, light soy sauce, chicken essence, sesame oil.

Method:

1. Wash the rice and make porridge as usual (I added a few soaked green peas).

2. Marinate the tenderloin with a spoonful of cooking wine for a while to remove the fishy smell.

3. Then put it in the pot and blanch it for a while. When it is about seven or eight years old, you can take it out, cut it into small dices, and marinate it with a little salt and light soy sauce to add flavor.

4. After cutting the preserved eggs, steam them in a pot. Because raw preserved eggs have a special smell, just steam them.

5. After the porridge is ready, add the preserved eggs and lean meat, add the minced onion, ginger and garlic, and continue to simmer over low heat.

6. Until all the ingredients are completely cooked, add chicken essence and a few drops of sesame oil, and it is ready to serve.

2. Eight-treasure porridge:

Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, red dates, and longan.

Method:

1. Soak all kinds of beans overnight, soak rice for half a day, wash the red dates, and peel the dried longan.

2. Add appropriate amount of water and rock sugar to all the ingredients, put them in a casserole, bring to a boil over high heat, and cook over low heat until the porridge is soft and sticky.

3. Laba porridge:

Ingredients: red dates, walnuts, black rice, fragrant rice, corn, raisins, red beans, millet.

Method:

1. Soak red beans and corn for 3-4 hours in advance.

2. Mix and wash other materials.

3. Mix all the ingredients into the pot, add enough water, bring to a boil over low heat and make porridge.

4. Lily and Lotus Seed Soup:

Materials:

Tremella, 3 lotus seeds, 20 grams of dried lily, 20 grams of rock sugar, 100 grams of wolfberry, 10 grams of water, appropriate amount

p>

Method:

1. Soak the white fungus in warm water for about half an hour, wash it, cut off the roots, and then tear it into small pieces by hand; soak lotus seeds, lilies and wolfberries in warm water respectively. hair.

2. Put the white fungus torn into small pieces into a clay pot, pour in enough water, bring to a boil over high heat, then cover and simmer for 2 and a half hours (be careful not to overflow the pot) .

3. After the white fungus is cooked until thick, add rock sugar and stir evenly, then pour in the lotus seeds, cover the pot and simmer over low heat for half an hour

4. Finally, add the lily. Cook with the wolfberries for about 15 minutes and then turn off the heat. Place the cooked white fungus soup in the refrigerator and it will taste great after eating.

Tips:

1. Tremella needs to be cooked for a long time before it becomes sticky, so it is recommended that if you have a pressure cooker at home, use a pressure cooker to cook it, and then use the lowest heat after exhausting the gas. Just simmer for half an hour.

2. The lotus seeds and lilies cannot be cooked for too long, otherwise they will turn into powder. However, the lotus seeds should be put into the pot before the lilies, and the wolfberries should be put in last. Putting the wolfberries too early will produce a sour taste.

5. Beauty papaya porridge:

Ingredients: red dates, longan, wolfberry, red raisins, papaya, Thai glutinous rice, yellow rock sugar

Method:

p>

1. Boil red dates. I didn't soak the red dates in advance. It takes the longest to cook, so cook them first. During this cooking time, you can soak the longan, wolfberry, and red raisins (you can also use green raisins) in clean water. If you have soaked the red dates in advance, you can skip this step and just put them in the rice pot.

2. When the red dates are a little swollen, you can add glutinous rice, but don’t add too much, otherwise the glutinous rice will swell, and you have to leave some space for the remaining ingredients.

3. Once the glutinous rice is cooked, add the longan, wolfberry, papaya and yellow rock sugar and cook until satisfied. Oh, add the raisins after the porridge is cooked. The raisins that have been cooked for a long time will A bit sour.

Lily and red dates porridge:

Ingredients: 30 grams of glutinous rice, 9 grams of lily, 10 red dates, and appropriate amount of sugar.

1. Soak the lily in boiling water to absorb part of the bitter taste.

2. Wash out the glutinous rice, simmer it with lily and red dates over a slow fire to make a porridge, add an appropriate amount of sugar and serve

Chicken porridge:

(1) Chicken breast Cut the meat into thin strips and marinate it with salt and oil for a while; cook white rice porridge, add shredded chicken when it is half cooked, stir well before cooking; when the porridge is almost ready, add some shredded ginger and other seasoned green vegetables, and add salt. Take the pot and drink.

(2) Very important point (the biggest difference between porridge with vegetables and white rice porridge): porridge with vegetables must not be cooked for a long time. After washing the rice, it must be soaked in water for ten minutes, and then crushed with a rolling pin until it is mostly half a grain. In this way, the porridge is cooked in a short time and has a good taste. It is so-called "raw".

(3) Important tips (perhaps everyone knows): Add enough water once to cook porridge, do not add water twice.

(4) If you cut the chicken into small cubes and add some shredded green onions after it is out of the pot, it will be close to Guangzhou's "Chicken Porridge".

Squid porridge:

Stir-fry the shredded squid and minced garlic in the pot to bring out the fragrance.

When the porridge is ready, first add the shredded squid, wait for a while, then add the stir-fried minced garlic, minced coriander, and for beauty, you can also add some diced carrots, which are very small and have a very fragrant taste. , by the way, don’t forget to add salt and chicken essence.

The porridge in Guangzhou is actually "raw porridge"

It means that you have to boil a pot of porridge first, then pour part of the porridge into a small pot to cook, and wait until the porridge boils. Add the seasoned ingredients and cook together until it boils again.

As for the ingredients, just follow your personal preferences (such as beef slices, pork slices, fish fillets, etc., if you like, you can add a little shredded ginger and chopped green onion)

PS; cook each time It is best not to have too much portion, just one or two bowls. If the portion is too much, the ingredients will be overcooked if the cooking time is too long.

First use the bones to make soup, and then use that soup to make porridge. It will be particularly delicious and nutritious.

Add crushed preserved eggs to the preserved egg porridge, and add it when the pot is boiling Salt, chopped green onion, and pepper depend on personal taste. The key is to cook the porridge well.

Red dates porridge:

Red dates have a good tonic effect, are gentle in nature, can nourish the blood and calm the nerves, and are suitable for people with chronic illness, physical weakness, and weak spleen and stomach functions.

Red date porridge is sweet and delicious. It can treat frailty, physical weakness after illness, deficiency of qi and blood, malnutrition, weak spleen and stomach, anemia, etc., and has the effect of protecting the liver.

Red date porridge is also very beneficial to beauty and skin care.

Method: Take 50 grams of red dates and 100 grams of japonica rice, cook them together into porridge, and take them warmly in the morning and evening.

Yam porridge:

Yam has a sweet and mild taste and is a mild food that nourishes the spleen, lungs and kidneys. According to modern medical research, yam contains amylase, choline, mucus, glycoprotein and free amino acids, fat, carbohydrates, vitamin C, iodine, calcium, phosphorus, etc. The amylase contained in yam is called "digestin" by some.

Because it can break down proteins and carbohydrates, it has a nourishing effect. Middle-aged and elderly people often eat yam porridge in spring, which has many benefits.

Method: Take 45 to 60 grams of dried yam tablets or 100 to 200 grams of fresh yam, wash and slice them, cook porridge with 100 grams of japonica rice, and eat it for breakfast and dinner.

Sesame porridge

Rinse an appropriate amount of black sesame seeds, dry them, stir-fry and grind them into pieces. Take 30g each time, put them in the same pot with 100g of rice, add water and cook them into porridge. It has the effect of nourishing the liver and kidneys and moisturizing the five internal organs. It is suitable for people with weak body, premature graying of hair, dry stool and chronic constipation.

Longan porridge:

30e of longan meat and 100eI of japonica rice are cooked together to make porridge. Longan, also known as longan, has the effect of replenishing qi and blood, nourishing qi and calming the nerves. People often use it as a good tonic in winter to replenish deficiency and heal damage.

Milk porridge: Rinse the rice for 100 days, add water to the pot and cook porridge as usual. When the rice is almost cooked, pour 300g of milk and cook briefly. Milk is rich in protein and a variety of vitamins and minerals. It has a special milky aroma when eaten with rice porridge.

White fungus porridge

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

Foam and wash the white fungus first with water. 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.

This porridge nourishes yin and promotes fluid production, moistens the lungs and stomach, replenishes qi and blood, and can cure cough due to fatigue, blood in phlegm, and thirst due to yin deficiency.

Chicken porridge.

Ingredients: One pullet, ginger slices, rice.

Method: Boil the chicken in water, cook until the water boils again, scoop out the upper layer of chicken fat, add rice and ginger. Cook until the chicken bones separate and the rice is soft.

Absolutely delicious! ! !

Bean porridge:

Ingredients: various beans.

It can be eyebrow beans, wheat, mung beans, sesame, etc.

Method: Put it with rice and cook.

Rock sugar lotus seed porridge

Ingredients:

Main ingredient: 250 grams of glutinous rice

Ingredients: 100 grams of pure lotus seeds

< p>Seasoning: 200 grams of rock sugar

Method: ① Rinse the glutinous rice with clean water, drain, and cook the rice in boiling water to make porridge.

② After preliminary processing, clean the lotus seeds, remove the red coat, pierce the heart of the lotus, and steam it in a drawer.

③ Put the pot on high heat and add 2500 grams of water, glutinous rice and steamed lotus seeds. Put them into a pot together, add rock sugar, and simmer over low heat until it becomes porridge.

Licorice and mung bean porridge—this product clears away heat and detoxifies, and can be eaten cold or hot.

Raw materials:

Main ingredient: 150 grams of rice

Ingredients: 50 grams of green adzuki beans, 50 grams of licorice

Seasoning: appropriate amount of sugar

Method: ① Rinse the rice with clean water and drain the water

② Remove the impurities from the mung beans, wash them with clean water and drain them

③ Wash the licorice and wrap it with gauze Make into small packets

④ Put the licorice packets in the pot over high heat, boil the water until golden brown, add the mung beans and bring to a boil again, add the rice and cook, add sugar after porridge, mix well and serve Edible.

Characteristics: Yellow-green color; pleasant fragrance; sweet flavor.

Millet brown sugar porridge

Ingredients:

Main ingredient: 100 grams of millet

Ingredients: appropriate amount of brown sugar

Method: ① Select high-quality millet, wash it with clean water and drain.

②Put the pot on a high fire, add millet and water, bring to a boil, then use low heat to slowly cook into porridge, add brown sugar and mix thoroughly, then bring to a boil.

Shanlian grape porridge

Ingredients:

Main ingredients: 100 grams of glutinous rice, 50 grams of fragrant rice, and 50 grams of rice.

Ingredients: 30 grams of yam, 30 grams of raisins, seasoning: appropriate amount of rock sugar (white sugar).

Method:

① Wash glutinous rice, fragrant rice and rice with clean water and drain.

② Wash the yam with clean water, peel off the skin, and cut into diced rice grains. Remove the outer membrane of the lotus seeds and poke out the lotus heart. Wash the raisins with clean water first; then soak them in clean water and wash them thoroughly.

③Put the pot on a high fire, add glutinous rice, fragrant rice, rice, diced yam, lotus seed meat, and water to boil, then simmer over low heat. When ripe, add raisins, rock sugar (white sugar) Mix well and dissolve.

Red dates and lotus seeds porridge

Ingredients:

Main ingredients: 100 grams of glutinous rice, 50 grams of fragrant rice

Ingredients: 30 red dates, 50 grams of lotus seeds

Seasoning: appropriate amount of rock sugar (white sugar)

Method:

①Rinse the glutinous rice and fragrant rice with clean water and drain

② Soak the red dates in water and swell the lotus seeds slightly, poke out the lotus cores and wash them.

③Put the pot on a high fire, add 5000 grams of water, and cook glutinous rice, fragrant rice, and lotus seeds together. After boiling, simmer over low heat. When the rice is mature, add red dates and rock sugar (white sugar) and wait. Just until the sugar is evenly melted.

Donkey-hide gelatin and red date porridge

Ingredients:

Main ingredient: 60 grams of glutinous rice

Ingredients: 30 grams of donkey-hide gelatin, 30 red dates

p>

Seasoning: appropriate amount of sugar.

Method:

① Rinse the glutinous rice with clean water and drain.

②Put the donkey-hide gelatin into the grinder, mash it into pieces, put the pot on low heat, add water and donkey-hide gelatin pieces, and boil it into juice.

③Put the pot on a high fire, add glutinous rice and water, bring to a boil and then simmer over low heat until it is eight ripe. Add donkey hide gelatin juice, red dates, and white sugar, and continue to cook into porridge.

Rock sugar and white fungus porridge

Ingredients:

Main ingredient: 100 grams of glutinous rice

Ingredients: 50 grams of white fungus, seasoning: appropriate amount of rock sugar.

Method:

① Wash the glutinous rice with clean water and drain.

②So put it in a basin and soak it in warm water. After soaking, pick out the impurities and ear roots, then rinse them with clean water, drain them, and cut them into small pieces.

③Put the pot over high heat, add glutinous rice, white fungus, and water. Bring to a boil and simmer over low heat until it becomes porridge. Add rock sugar, then cook until the sugar dissolves into the juice, and the glutinous rice becomes porridge.

Preserved egg and lean meat porridge

Ingredients:

Main ingredient: 350 grams of rice

Ingredients: 6 preserved eggs, 500 grams of lean pork, coriander< /p>

Seasoning: refined salt, onion, ginger, aniseed

Method:

① Wash the pork meat with clean water, remove the fascia, and cut into thin slices. Cook with refined salt, green onions, ginger and aniseed.

② Remove the shell from the preserved eggs, wash and cut into pieces, and cut the coriander leaves into small pieces.

③Rinse the rice with clean water and drain.

④Put the pot on a high fire, add water, add rice after boiling, cook for 20 minutes to form porridge, add diced pork, preserved egg pellets, refined salt, mix well, take out a spoon and add coriander segments and serve.

Shrimp rice porridge

Ingredients:

Main ingredient: 250 grams of rice

Ingredients: 150 grams of clean shrimp, a little spinach< /p>

Seasoning: refined salt, green onions, ginger slices, aniseed

Method:

① Rinse the rice with clean water and drain

② Rinse Rinse the shrimps with clean water, remove the mud intestines, rinse with clean water, drain, put into a hot pot, add the shrimps with clean water, green onions, ginger and aniseed, cook until half cooked

③ Set the pot to a boil Put water on the fire, add water after boiling, add rice, boil again and simmer over low heat until almost cooked, add half-cooked shrimps, when boiling again, add a little salt to adjust the taste and serve.

Crab meat porridge

Raw materials:

Main ingredients: 100 grams of selenium-rich rice, 3 river crabs

Seasoning: appropriate amount of refined salt< /p>

Method:

① Rinse the rice with clean water and drain.

② Wash the fresh river crabs, remove the shells, remove the gills, cut off the legs, take out the crab roe, cut off one end of the crab legs with a knife, and then roll out the crab meat with a round stick.

③Place the pot on high heat and add rice. After boiling, use low heat to cook into porridge. Add crab meat and crab roe. Mix evenly. Add a little refined salt when it is almost cooked. Add coriander when eating. .

Soft-shell porridge

Ingredients:

Main ingredient: 100 grams of selenium-rich rice

Ingredients: One soft-shell turtle

< p>Seasoning: appropriate amounts of ginger slices, green onion segments, cooking wine, sugar cane, refined salt, and pepper

Method:

①Rinse the rice with clean water and drain

② Place the soft-shell turtle with its back down on the chopping board. When its head sticks out, immediately block it. Chop off the head, tail and paws. Slightly scald it with 80% boiled water. Scrape off the black skin. Take out the internal organs and wash them with clean water. Clean and cut into small pieces.

③Put the pot on a high fire, add the turtle pieces, chicken stock, cooking wine, ginger slices, and green onion segments, simmer until the turtle meat is cooked and tender, then add rice, boil again and cook over low heat to form porridge. , then add refined salt and pepper and serve.

Vegetable Beef Porridge

Vegetable Beef Porridge Ingredients: Beef - 40 grams, rice - 1/4 bowl, spinach - 1 stalk, broth - 1/2 cup , potatoes, carrots, onions - 1/5, salt - if

dry

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 stalk, rice--1/4 bowl, meat Soup - 1/2 cup, salt - if

dry

Preparation method (1) Stew the carrots and spinach and chop them into pieces.

(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

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.

05 Cheese porridge

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

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 starts 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) Boil

and then 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.

10 taro porridge

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

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 them, mash them and filter them.

(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, yellow

oil--a few

Preparation methods (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

14 Tomato porridge

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

Preparation method (1) Soak the tomatoes in boiling water, then take them out, peel them and chop them 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--if

dry

Preparation method (1) Remove the tendons from the chicken breast, cut it into small pieces, and marinate it with soy sauce and sugar.

(2) Stew the spinach and chop it finely.

(3) Boil the rice with kelp broth, 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 into small pieces.

(2) Pour the soaked rice and appropriate amount of water into the grinder and grind it.

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

(4) Season with salt after cooking.

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 paste.

(2) Boil the eggs and mash the yolks.

(3) Add milk to sweet potato puree and cook over low heat, stirring 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 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 and soak it in water, and chop the beef, carrots and onions into small pieces.

(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, they can also add a little sugar

Features: Fragrant and delicious, carrot taste is sweet and neutral, has the effect of strengthening the spleen and aiding digestion and contains Carotene and B vitamins

Fat sugars contain a large amount of pectin, which has astringent and adsorption effects. Children with diarrhea can inhibit intestinal peristalsis after consumption.

It can inhibit diarrhea caused by indigestion. Very suitable

22 Tenderloin porridge

Pork tenderloin 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, and it is lean pork. Rich in protein and more carbohydrates

Compounds of calcium, phosphorus, iron and other nutrients can prevent malnutrition

Ingredients: 100 grams of pork loin, 100 grams of japonica rice, salt, sesame oil and Sichuan pepper A little powder each

Preparation: First wash the pork loin and cut it into small pieces, fry it in a pot with sesame oil, then add the japonica rice and cook the porridge until it is cooked

When it is cooked, add salt and pepper Season with powder and then boil it.

Features: The porridge has meat, sesame oil and other condiments and tastes very good. This porridge is beneficial to the human body and can prevent the occurrence of anemia

Anemia

Lotus seeds 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. People 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.

Bai Ziren porridge

[Ingredients] 15 grams of Bai Ziren, 100 grams of japonica rice, and an 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 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.

Porridge with wild jujube kernels

[Ingredients] 15 grams of ground wild jujube kernels 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 kernel powder and cook for a while.

[Usage] Take warm 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 in the 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.

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] Twice a day, add honey and take it warm.

[Function] Tonify the spleen and moisturize dryness, calm the heart and calm the mind. Indications include 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 nourish the 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.

. 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, they can be cooked into porridge. It strengthens the spleen, replenishes qi, nourishes blood and promotes 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.

7. 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:

Ginkgo almonds (shelled and boiled to remove endotesta) 6-10 pieces, a small amount of rock sugar, 2 taels of japonica rice, appropriate amount of water, put into the pot at the same time , cook over slow fire and serve. 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.