Mung bean porridge with white fungus is refreshing and can relieve the heat. If you want to replenish your husband’s body, the following suggestions are as follows:

Top qi and blood: Pork liver and mung bean porridge

Technology: Boiled

Taste: Salty and delicious

Ingredients: 100 grams of stem rice, 100 grams of pork liver

Accessories: 15 grams of rice wine 5 mung beans Gram

Cooking technique:

1. Rinse the pork liver, slice it into slices, marinate it slightly with rice wine and set aside.

2. Wash the mung beans and soak them in water for 1 to 2 hours.

3. Wash the japonica rice, put it into a pot, add 6 cups of water and soaked mung beans, boil it over high heat first, and then simmer over low heat.

4. When the porridge is almost ready, add pork liver and cook.

Health Tips

There is an old saying in Chinese medicine: There is a secret to nourishing the body in spring, and nourishing the liver and improving eyesight is the first priority. Protecting the liver in spring can enhance the body's immunity and prevent illness. Pork liver is rich in nutrients. Pork liver and mung bean porridge can nourish the liver, nourish blood and improve eyesight. It is very suitable for consumption in spring.

1. This prescription is originally used to treat edema and is a representative prescription for replenishing deficiency and diluting water.

2. The main ingredients in the recipe are pig liver and mung beans. Pig liver nourishes the liver and nourishes blood, while mung beans diuretic and clears swelling. Chen japonica rice is used as a supplement to nourish the spleen, facilitate urination, and enhance the ability to replenish deficiency and reduce swelling. ; Use all ingredients together to form a recipe that nourishes the liver, nourishes blood, diuresis and reduces swelling.

3. Suitable for liver deficiency, blood deficiency, and malnutrition edema.

4. This recipe is mainly used for malnutrition-induced amblyopia and edema. It is not suitable to add salt, MSG, etc. for seasoning.

5. Chen japonica rice is japonica rice that has been stored for a long time. Sweet, light and flat, it has the effects of nourishing the stomach, removing annoyance and expelling dampness. "Compendium of Materia Medica" believes that new japonica rice is cool in nature, so this recipe uses old japonica rice to cook porridge.

Recipe nutrition

Japonica rice: Japonica rice can improve the body's immune function, promote blood circulation, thereby reducing the chance of high blood pressure; japonica rice can prevent diabetes, beriberi, age spots and constipation

Pork liver: Pork liver is rich in vitamin A, vitamin B, iron and other elements, which has the functions of nourishing the liver, improving eyesight and nourishing blood

Yellow wine: Yellow rice wine has a rich aroma and sweet taste. , has a mellow flavor and contains amino acids, sugar, vinegar, organic acids and multiple vitamins. It is an indispensable ingredient in cooking.

Mung beans: Mung beans are rich in nutrients and can increase appetite, lower blood fat, It has the functions of lowering cholesterol, anti-allergy, detoxification and liver protection. Mung beans are sweet in taste and cool in nature

Foods that are incompatible with each other

Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it may cause tumors. It cannot be eaten with cocklebur, which will cause death and heartache."

Wang Yuying: "Although fried rice is fragrant, it is dry in nature and helps fire. People who are not moderately cold and have diarrhea should avoid it."

Pork liver: Pork liver should not be mixed with fish, bird meat, buckwheat, Cauliflower, soybeans, tofu, quail meat, and pheasant should not be eaten with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame, hawthorn, etc. Animal liver should not be eaten with vitamin C, anticoagulant drugs, levodopa, Take Ujiangling and phenelzine together.

In traditional Chinese medicine, mung beans are sweet in taste and cool in nature. They have the effects of clearing away heat, detoxifying and dispelling fire. Mung beans are rich in B vitamins, glucose, protein, amylase, oxidase, iron, calcium, phosphorus and other ingredients. Regular drinking of mung bean soup can help excrete toxins in the body and promote normal metabolism of the body. Tremella is neutral in nature, sweet and light in taste, and has the effects of nourishing yin, moistening the lungs, nourishing the stomach, promoting fluid production, replenishing qi, nourishing the brain, and strengthening the heart.

However, mung bean and white fungus porridge usually contains sugar, so it is not advisable to eat too much at night.

Special recommendations are as follows: Mix mung beans, lilies, millet and coix rice in the ratio of 20:1:5:20 (reduce the amount of lily for weak spleen and stomach) to make porridge. No need to add sugar (and no need to add sugar). alkali). This porridge can be used as a staple food for dinner. If barley rice is not added, it is also a good choice as a late night snack or sweet soup.

Among them, millet tastes sweet and salty, and has the effects of clearing away heat and quenching thirst, strengthening the stomach and dehumidifying, and soothing the stomach and sleeping. Cook porridge with millet and take it before going to bed, which can make people fall asleep peacefully. Moreover, the amino acid content in millet and beans are a perfect match.

Lily is slightly cold and mild in nature, and has the effects of clearing fire, moistening the lungs and calming the nerves. Barley rice has the functions of diluting water and reducing swelling, strengthening the spleen and removing dampness, relaxing muscles and removing paralysis, clearing away heat and expelling pus. Of course, the most important thing is that long-term and moderate consumption of it can prevent cardiovascular and cerebrovascular diseases and diabetes.

Lily and Mung Bean Porridge

Ingredients: 30 grams of lily, 50 grams of mung beans, 100 grams of rice, and 30 grams of sugar.

Method

◆Wash the lilies and mung beans and remove the sediment; wash the rice and remove the sediment.

◆Put the rice in the pot, add 300 ml of water, add lily and mung beans, bring to a boil over high heat, then simmer over low heat for 1 hour, add sugar and mix well.

Efficacy: clear away heat and detoxify, diuretic and reduce swelling.

Mung bean porridge

Ingredients: 30g mung beans, 100g japonica rice.

Method

◆Wash the mung beans and japonica rice cleanly.

◆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.

Effects: 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, nourish qi, nourish blood and promote fluid production. It is indeed a great product to relieve summer heat.

Mung bean, lily and chrysanthemum porridge

Ingredients: 150g mung beans, 30g lily, 10g chrysanthemum (use ordinary dried chrysanthemum), rock sugar.

Method

◆Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in water for 20 minutes.

◆Put all the ingredients into the pot and fill it with two-thirds of the pot’s water.

◆Bring it to a boil over high heat first, then reduce the heat to low and simmer for about an hour and 20 minutes. The purpose of simmering for a longer time is to give the mung bean soup a gritty feel, and it will be more pleasant to drink when frozen.

◆Due to the addition of lily, the soup has a natural sweetness, coupled with the fragrance of chrysanthemum, this summer porridge will definitely whet your appetite.

Mung bean porridge

Ingredients: 250 grams of rice, 150 grams of mung beans

Ingredients: 20 grams of white sugar

Seasoning: appropriate amount of each

The mung beans taste crisp and fragrant, and the porridge is thick and sweet, cooling and relieving the heat.

Preparation method

1. Rinse the rice with clean water. Remove impurities from the mung beans. Wash with clean water.

2. Put the mung beans into the pot, add about 1750 grams of water, bring to a boil over high heat, then lower the heat and simmer for about 40 minutes. When the mung beans are crispy, add rice. Cook over medium heat for about 30 minutes, until the rice grains bloom and the porridge soup is thick. After cooling, add sugar, mix and eat.

The raw materials are 50g mung beans, 100g japonica rice, and an appropriate amount of rock sugar.

Method: Wash mung beans and japonica rice and cook the porridge. When cooked, add rock sugar, mix well, and serve.

Function: clear away heat and relieve summer heat. It can be used to treat summer cold, high fever, thirst, irritability and weight loss. Mung beans can clear away heat and detoxify, dispel heat and quench thirst; japonica rice is sweet and smooth and nourishes the stomach, enhancing the effects of mung beans on dispelling heat and irritability, producing body fluids and quenching thirst.

Mung bean porridge: Make porridge with 100g of mung beans and 100g of japonica rice. It can clear away heat and detoxify, relieve summer heat and diuresis, produce fluid and quench thirst. It is effective for diseases such as summer heat polydipsia, sores, boils, senile edema and other diseases.

Mung bean ice porridge

Making materials:

Main ingredients: 150 grams of mung beans, 50 grams of rice,

Accessory ingredients: 100 grams of eggs

Seasoning: 30 grams of rock sugar or honey

Method:

1. Boil the eggs and remove the shells and set aside;

2. Wash the mung beans and rice;

3. Add an appropriate amount of water to the pot, bring to a boil over high heat and then simmer for 35 minutes; add eggs

4. Finally, add honey and mix thoroughly That’s it.

Generally we don’t put eggs in mung bean ice porridge, but you can try~

It is better to soak the mung beans in water for about 2 hours, pick them up and add an appropriate amount of Use a pressure cooker to boil the water, because mung beans are more difficult to stew. I usually set the heat to medium for about 20 minutes when it feels almost cooked. When it cools down a bit and you can lift the lid, pour the eggs in. Remember, the whole egg yolk is not broken up. Honey Add it last. Let it cool down and then put it in the refrigerator to chill. It will ensure that you feel cool this summer. Haha, it is super nutritious and beautiful~~~