1. Soaking: Soak the rice in cold water for half an hour before cooking porridge to allow the rice grains to expand. The advantages of this are: 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 cooking porridge with cold water until the base is sticky, 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 cooking porridge 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:
Preserved egg and lean meat porridge:
Ingredients for cooking porridge: 1 piece of lean meat (pork tendon is best), 2 preserved eggs (lead-free preserved eggs, one Healthier, and the lime flavor is not so strong), 1 piece of ginger, enough water, appropriate amount of oil and salt
To cook a pot of fragrant and delicious preserved egg, salty and lean meat porridge, the key is as follows:< /p>
1. Pick rice: Northeastern rice is the best rice for cooking porridge, which is round and short pearl rice. The cooked porridge is particularly soft;
2. Rice for cooking porridge. To marinate in advance: After washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Don’t worry, although a lot of oil is used, The oil will evaporate during the cooking process, making the rice mushy, so it is not greasy;
3. The meat used in the porridge should be boiled in boiling water to remove the fishy smell, or marinated into bacon: boil Use lean meat or pickled salty lean meat for porridge. You don’t have to be too particular about which piece of pig meat it is. In short, keep a whole piece of meat without cutting it (I usually use a piece of pork about the size of a palm and 1-2 cm thick. If Conditions permitting, pork tendon will taste better). If you use lean meat to cook porridge, you should first boil the lean meat briefly in boiling water, and then wash it; if you like to use pickled salted pork to make porridge, then you should pickle the salted pork one day in advance. The method is as follows: a piece of pork, rinse it, Wipe dry, sprinkle 2-3 teaspoons of salt, apply evenly on the meat, put it in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) to marinate for 12 hours or more before it can taste;
4 , the water for cooking porridge should be fully boiled before adding the ingredients: put a lot of water in a large soup pot, boil it before adding the ingredients. Add the meat pieces and ginger slices first, and do not turn down the heat. When the meat pieces are put into the boiling water, the outer part will be cooked and hardened by the heat, sealing the meat juice inside. In this way, the meat will not taste unpalatable after being cooked into porridge, and then wait for the water to cook again. When boiling, add the pickled rice and a chopped preserved egg. Chop the first preserved egg into the porridge and cook it with the rice. The preserved egg will melt and blend into the flavor of the porridge.
5. Start with high heat, then Low heat, the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. If the heat is sufficient, the porridge will be soft, tasty and easy to digest;
6. Texture treatment of the porridge: After turning to low heat and cooking for one and a half hours, chop the second preserved egg into small pieces. At the same time, take out the lean meat cooked in the porridge, pull it with chopsticks, and tear it into shreds. shape, put it back into the porridge together with the second preserved egg, cook for the last half hour, and then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it has no lime smell and becomes soft and smooth. You can also eat the preserved egg when eating porridge, and the meat is boiled in water. Nowadays, it still maintains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.
The porridge cooked in this way does not need to be salted, it is delicious, it also reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the porridge will The spoon is also driven to prevent the porridge from sticking to the bottom.
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 and coriander. 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.
Laba porridge in the north
is cooked with a variety of grains and dried fruits mixed with various rice grains. Ingredients such as: adzuki beans, mung beans, soybeans, black beans, lilies, and garlic. Dates, lotus seeds, raisins, sweet potatoes, rice, millet, wheat kernels, yi kernels, longan, etc. Both delicious and nutritious
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 sugarMethod: 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 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.
Babao Porridge
Ingredients:
Main ingredients: 1 rice bowl of glutinous rice, 1 rice bowl of rhubarb rice, half a bowl of millet, half a bowl of rice, and a little black rice.
Ingredients: 3 tablespoons of peanuts, 1 tablespoon of red adzuki beans, 1 tablespoon of raisins, 1 tablespoon of red kidney beans, 1 tablespoon of green beans, and lotus seeds.
Seasoning: appropriate amount of white sugar
Method:
①Put glutinous rice, rhubarb rice, millet, rice and black rice together, wash and drain.
② Wash peanuts, red beans, green beans and black beans together with water and drain.
③Put the pot on a high fire, add water, peanuts, red beans, green beans, red kidney beans and lotus seeds. After boiling, add glutinous rice, large yellow rice, millet, rice and raisins. After boiling, use small Simmer for 40 minutes (add sugar as you like), stop the heat and simmer for 20 minutes before eating
Shanlian Grape Porridge
Ingredients:
Ingredients: 100 grams of glutinous rice , 50 grams of fragrant rice, 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 slightly with water, process the lotus seeds, 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 slightly 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 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 pepperMethod:
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 broth, cooking wine, ginger slices, and green onions, 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) Add appropriate amount of salt to taste when cooked until thick.
03 Egg porridge
Ingredients: eggs--1/2, carrots--1/5, spinach--1 stem, 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--30g, carrot--1/5, kelp soup--1/2 cup, radish--20g, 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 begins 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
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, white sugar - If
dry
Preparation method (1) Remove the tendons from the chicken breast, cut into small pieces, and marinate with soy sauce and white sugar.
(2) Stew the spinach and chop it finely.
(3) Boil the rice with kelp clear soup, 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 and sweet potato puree to a simmer and stir occasionally.
(4) When thickened, add egg yolk and mix well.
18 Chestnut Porridge
Ingredients: chestnuts - 5 pieces, 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. It can inhibit intestinal peristalsis after being eaten by children with diarrhea
It is good for inhibiting 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 great. This porridge is beneficial to the human body and can prevent the occurrence of anemia
Anemia
. Lotus seed and 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.
2. Eight-treasure porridge
[Materials] 6 grams each of gorgon seeds, barley rice, white lentils, lotus meat, yam, red dates, longan, lily, and 150 grams of japonica rice.
[Method] First, decoct the above eight herbs for 40 minutes, then add rice and continue to cook until it becomes porridge.
[Usage] Mix sugar into the meal and eat for several days.
[Function] Strengthens the spleen and stomach, nourishes qi and kidneys, nourishes blood and calms the mind. It is suitable for insomnia, physical weakness, swelling, diarrhea, thirst, cough with less phlegm, etc.
[Commentary] Babao porridge is sold in supermarkets. It is more effective when taken warmly. It can be eaten by healthy people to strengthen their health.
3. Baiziren porridge
[Materials] 15g Baiziren, 100g japonica rice, and 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 moistening the 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.
4. Wild jujube kernel porridge
[Ingredients] 15 grams of wild jujube kernel powder and 100 grams of japonica rice.
[Method] First, add water and japonica rice 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 when added to 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.
5. 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. It is mainly used to treat 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.
6. 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.
Spring
●Carrot porridge: First wash 1 to 2 carrots (according to personal preference) and cut them into thin strips. After boiling for a while, add them with vegetable oil, chopped green onion and minced ginger. Wait for the seasonings to be stir-fried and set aside. Use 100 grams of japonica rice and water to cook the porridge. When it is almost cooked, add the fried carrots and cook together. When the pot is served, sprinkle some coriander and sesame oil, and an alluring fragrance will penetrate your nostrils, making your index fingers twitch. Carrot porridge is rich in vitamin A. People with loss of appetite or indigestion, dry skin, night blindness, and high blood pressure can eat this porridge regularly.
●Rose porridge: It is best to use small rose buds that have been dehydrated and have not yet opened. All nutrients are contained in the buds that have not yet opened. Make porridge with fresh stem rice, add an appropriate amount of small rose buds after cooking, and wait until the porridge turns light pink, then you can eat it. Regular consumption of rose porridge can improve people's appearance and make the skin delicate and smooth. It can also treat stomach pain caused by stagnation of liver qi. It also has calming, soothing and anti-depressant effects on emotions.
All flowers bloom in spring, not just roses. Use peach blossoms, jasmine and other flowers to add to the porridge. It is not only fragrant but also beautifying. Drinking porridge can make you more and more beautiful. Why not Why? Of course, some flowers are not edible, such as oleander. If you love beauty, you must know this clearly!
Summer
●Mung bean porridge: Ingredients: 50 grams of mung beans, 100 grams of white rice, appropriate amount of rock sugar. Wash the mung beans and white rice, cook the porridge, add rock sugar after it is cooked, mix well, and serve. The function is to clear away heat and relieve heat, dispel heat and relieve irritability, and produce fluid and quench thirst.
●Lotus seeds and lotus leaf porridge: Lotus seeds have the functions of clearing the mind and removing troubles, strengthening the spleen and stopping diarrhea. Lotus leaf has a slightly astringent aroma and has the effects of clearing away heat and relieving heat, quenching thirst, lowering blood pressure and losing weight. When cooked with lotus seeds, japonica rice and rock sugar, the porridge is sweet and refreshing. It is an excellent medicine for clearing away heat and relieving summer heat. Therapeutic effect.
Take a piece of fresh lotus leaf, wash and chop it, put it into a gauze bag and fry it in water. Take 150 ml of thick juice, add some lotus seeds (cooked in advance), then add 100 grams of japonica rice, an appropriate amount of rock sugar, add 500 ml of water, and cook Make it into gruel and eat it once a day in the morning and evening.