Yes.

Jujube taste sweet and warm, return to the spleen and stomach by, have to tonify the gas, nourish the blood and tranquilize the function of the spirit, jujube contains protein, sugar, organic acids, vitamin A, vitamin C, a variety of trace calcium and amino acids and other rich nutrients.

Peanut protein contains more than ten kinds of amino acids needed by the human body, of which lysine can make children improve intelligence, glutamic acid and aspartic acid can promote cell development and enhance the brain's memory capacity.

Soybeans are rich in protein, of which the protein content is two times higher than that of pork and 2.5 times that of eggs. Protein content is not only high, but also good quality. The amino acid composition of soy protein and animal protein approximation, in which the amino acid is closer to the ratio of human needs, so it is easy to be digested and absorbed.

Rice can provide rich B vitamins; rice has the effect of tonifying the middle, strengthening the spleen and stomach. Rice porridge boiled and simmered over high heat is a delicacy for young and old alike. Rice porridge has the effect of tonifying the spleen, harmonizing the stomach and clearing the lungs, and a variety of ingredients are paired together to make it more nutritious.

Expanded Information:

Cooking congee tips:

1, soaking: soak the rice in cold water for half an hour before cooking the congee, so that the grains of the rice swell open. The advantage of doing so is to save time, and the porridge is crisp and flavorful.

2, boiling water in the pot: cold water porridge will paste the bottom, boiling water in the pot will not have this phenomenon, and it is more time-saving than cold water porridge.

3, fire: first boil with high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out.

4, point of oil: porridge about 10 minutes after the fire change into a little salad oil, you will find that not only the color of the finished porridge bright, but also the entrance of a different smooth.

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