Garlic porridge
Formula: japonica rice 100g, fresh Allium macrostemon 50g, onion 20g, proper amount of salt and cold water 1200ml.
Production procedure:
1. Wash fresh Allium macrostemon and green onions and shred them for later use.
2. Wash the japonica rice, soak it in cold water until it swells, take it out and put it in a pot, add about 1200ml of cold water, and boil it over high fire.
3. Put shredded onion and shredded onion into the porridge pot, cook slowly on low heat until the rice porridge is sticky, and season with salt.
Mung Bean Congee
Formula: 30g mung bean, 30g wheat, 3g medulla tetrapanacis, a little sugar and a proper amount of cold water.
Manufacturing sequence
1. wash medulla tetrapanacis, put it in a pot, add appropriate amount of water, and decoct for 13 minutes, filter residue and keep juice for later use.
2. Wash the wheat, put it in a pot, add appropriate amount of water, add medulla tetrapanacis juice, mung bean and white sugar, boil it with strong fire, and then cook it with slow fire to make porridge.
Glutinous rice glue Zhou
Formula: Colla Corii Asini 30g, glutinous rice 30g, a little brown sugar, and appropriate amount of cold water.
Manufacturing sequence
1. Mash Colla Corii Asini, put it in a pot, fry until it is yellow, and then grind it into fine powder for later use.
2. Wash the glutinous rice clean, put it in a pot, add appropriate amount of water, first boil it with strong fire, then cook it with slow fire until it is 90% cooked, add Geely powder and brown sugar, and continue to cook until it is cooked.
Corn yam porridge
Formula: 100g corn flour, 50g yam, 10 rock sugar, appropriate amount of boiled water and 1000ml cold water.
Manufacturing sequence
1. Wash yam, steam in a cage, peel and dice.
2. Corn flour is mixed into thick paste with boiling water.
3. Add about 1000 ml of cold water to the pot, bring it to a boil with high fire, slowly mix in the corn paste with bamboo chopsticks, and then cook it with low fire for 10 minute. 4. Put the diced yam into the pot, cook it into porridge with corn paste, add rock sugar to taste, and serve.
Sweet potato millet porridge
Formula: sweet potato 30g, millet 30g, appropriate amount of cold water.
Manufacturing sequence
1. Wash the sweet potato, peel it and cut it into 2cm pieces for later use.
2. Wash the millet, put it in the pot, add sweet potato pieces and appropriate amount of water, put it on strong fire to boil, and then cook it with slow fire until it is cooked.
Litchi yam porridge
Formula: japonica rice 150g, dried litchi 50g, yam lotus seed 10g, sugar 15g and cold water 1500ml.
Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, and take it out.
2. Wash the yam, peel it and mash it into powder.
3. Wash the lotus seeds, soak them in cold water to soften, and take out the lotus plumule.
4. Add about 65,438+0,500 ml of cold water to the pot, add dried litchi meat and japonica rice, boil with strong fire, add mountain flour and lotus seeds, cook with low fire to make porridge, add sugar to taste, and simmer for a while.
Yam, lentil and barley porridge
Formula: Chinese yam 30g, white lentils 13g, coix seed 30g, japonica rice 13g, and a little sugar.
Manufacturing sequence
1. Wash japonica rice, slice yam, wash white lentils and coix seed.
2. Put the japonica rice, coix seed and white lentils into the pot, add appropriate amount of water, bring to a boil with strong fire, then cook with slow fire until it is 80% cooked, add yam slices and sugar, and continue to cook until it is cooked.
Jujube mutton bone porridge
Formula: 5 red dates, sheep tibia 1, glutinous rice 100g, and appropriate amount of cold water.
Manufacturing sequence
1. Wash the red dates and remove the stones.
2. Wash the sheep tibia and break it into pieces.
3. Wash the glutinous rice.
4. Put cold water and sheep bones in the pot, cook with slow fire for about 1 hour, filter out the bones, add glutinous rice and red dates, and continue to cook until porridge is finished.
Longan chestnut porridge
Formula: japonica rice 100g, chestnuts 10g, longan pulp 15g, sugar10g and cold water 1000ml. Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. After the chestnuts are shelled, soak them in warm water for 3 hours and peel them for later use.
3. Add about 1000 ml of cold water to the pot, put the japonica rice and chestnuts in, boil them with high fire first, and then turn to low heat for 45 minutes.
Orange peel porridge
Formula: japonica rice 100g, dried tangerine peel 30g, sugar 5g, and appropriate amount of cold water.
Manufacturing sequence
1. Scrub the dried orange peel and grind it into fine powder.
2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain it.
3. Put cold water and japonica rice into the pot, first boil it with high fire, and then cook it with low fire. The porridge is ready, add orange peel and sugar, cook for a while, and then serve.
Apricot porridge
Formula: 5 pieces of apricot meat, japonica rice 100g, 50g of rock sugar and appropriate amount of cold water.
Manufacturing sequence
1. Wash apricot meat.
2. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it for later use.
3. Put a proper amount of cold water and apricot meat into the pot, add japonica rice when it is cooked until it is rotten, boil it with strong fire, and then continue to cook it with low fire.
4. When the rice grains are soft and rotten, add rock sugar to adjust the taste, and cook for a while before serving.
Steamed brown rice with five grains
Formula: 50 grams of brown rice, 30 grams of black beans, red beans, soybeans, mung beans, mung beans, sugar 10 grams, 2000 ml of cold water.
Manufacturing sequence
1. Wash the first six ingredients, soak them in cold water for 2~3 hours respectively, take them out and drain them.
2. Add about 2000 ml of cold water to the pot, put all the ingredients into it, first boil it with high fire, then cook it with low fire for 45 minutes, while stirring.
3. After all the ingredients are soft and rotten, turn off the fire, add sugar to taste, and continue to stew for 5 minutes, then serve.
Celery hawthorn porridge
Formula: japonica rice 100g, celery 80g, hawthorn 20g, salt 1.5g, cold water 1000ml.
Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. Wash hawthorn and slice it; Wash and dice celery.
3. Add about 1000 ml of cold water to the pot, add japonica rice, first boil it with high fire, then cook it with low fire for half an hour, then add celery and hawthorn slices, continue to cook for 10 minute, and adjust the taste with salt, and you can eat it.
Steamed brown rice from Siraitia grosvenorii
Formula: brown rice 150g, 2 Siraitia grosvenorii, 2g salt and cold water 1500ml.
Manufacturing sequence
1. Wash brown rice, soak it in cold water for 2 hours, take it out and drain it.
2. Wash Siraitia grosvenorii for later use.
3. Add about 1.500 ml of cold water to the pot, add brown rice, bring to a boil with strong fire, cook with low fire until soft and rotten, add Siraitia grosvenorii and continue to cook for 5 minutes, then add salt and mix well, and serve.
Chenpi lean pork porridge
Formula: japonica rice 150g, lean pork 100g, dried tangerine peel 10g, chopped green onion 3g, Jiang Mo 2g, salad oil 5g, cooking wine 10g, soy sauce 5g, salt 2g and cold water 1500ml.
Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. Wash lean pork, chop it into powder, add chopped green onion, Jiang Mo, salad oil, cooking wine and soy sauce and stir-fry until cooked. 3. Moisturize the old skin and slice it thoroughly.
4. Add about 1500 ml of cold water to the pot, put the japonica rice and dried tangerine peel slices into it, add minced meat after boiling with high fire, and cook with low fire. After the porridge thickens, add salt to taste, and then simmer for a while to eat.
Coix seed porridge
Formula: 50g of Coix lachryma-jobi seed, japonica rice 100g, crystal sugar 10g, cold water 1500ml.
Manufacturing sequence
1. Wash Coicis Semen and polished round-grained rice, soak Coicis Semen in cold water for 3 hours and polished round-grained rice for half an hour, respectively, remove and drain.
2. Add about 1500 ml of cold water to the pot, add Coicis Semen and japonica rice in turn, first boil with high fire, and then turn to low fire for 45 minutes.
3. When the rice is cooked, add the rock sugar and mix well, then cook for a while, and you can eat it.
Nutmeg porridge
Formula: nutmeg 10g, japonica rice 10g, 2 slices of ginger and appropriate amount of cold water.
Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. Mash nutmeg and grind it into fine powder.
3. Add cold water and japonica rice to the pot, first boil it with high fire, then cook it with low fire. When the porridge is cooked, add minced pork beans and ginger slices, stir well, and cook for a while, then serve.
Jujube longan porridge
Formula: japonica rice 100g, longan 50g, red dates 10, ginger 20g, honey 15g and cold water 1000ml.
Manufacturing sequence
1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. Wash and remove the red dates; Longan is shelled; Peel ginger and grind it into ginger juice for later use.
3. Put the japonica rice into the pot, add about 1000 ml of cold water to boil, add red dates, longan and ginger juice to cook until soft and rotten, then add honey and stir well, and serve.
Sweet eight-treasure porridge
Formula: glutinous rice 150g, red beans 100g, raisins, peanuts, lotus seeds, pine nuts, red dates and longan 50g each, sugar 200g, and appropriate amount of cold water.
Manufacturing sequence
1. Wash glutinous rice, soak it in cold water for 3 hours, take it out, drain it, put it in a pot, add a proper amount of cold water and cook it, then take it out for later use.
2. Wash red beans, peanuts and lotus seeds, soak them in cold water until soft, put them in a pot, and add appropriate amount of cold water to cook until they are cooked and soft.
3. Add glutinous rice porridge, longan, red dates and pine nuts, and cook until thick. Add raisins and white sugar, stir well, and cook for 15 minutes.
Octopus pettitoes lotus root porridge
Formula: 50g red beans, 1 trotters, 50g octopus, 200g lotus root, 5 red dates, 2g salt and appropriate amount of cold water.
Manufacturing sequence
1. Wash trotters and chop them; Wash octopus; Cook soup for later use.
2. Wash the red dates, wash and chop the red beans. Put them into the pot and add appropriate amount of cold water. Cook with high fire first, and then slowly with low fire.
3. When the porridge is cooked, peel and chop the lotus root, pour it into the porridge pot together with the pig's trotters and eight-claw soup, boil it over high fire and add salt to taste, and serve.
Huangqi Shrimp Skin Decoction
Formula: 20g Astragalus membranaceus, 50g shrimp skin, 3g onion, 3g ginger, 3g salt and cold water 1200ml.
Manufacturing sequence
1. Slice Astragalus membranaceus, put it in a pot, add 600 ml of water, decoct for 40 minutes, remove residues and get juice.
2. Put the washed shrimp skin into Astragalus juice, add 600 ml of water and seasonings such as onion, ginger and salt, and stew for 20 minutes. How to take it with meals?
Radish kelp sparerib soup
Formula: 250g of ribs, 250g of white radish, 50g of kelp, 3g of cooking wine, 3g of ginger, 3g of salt, 3g of monosodium glutamate and 2000ml of cold water.
Manufacturing sequence
1. Boil the ribs with water to remove foam, add ginger slices and cooking wine, and simmer.
2. Add shredded radish and cook for 5~ 10 minutes. After seasoning, add kelp and monosodium glutamate and boil.
Red bean black chicken soup
Formula: adzuki bean 30g, black-bone chicken 1(730g), cooking wine 10g, ginger 3g, onion 10g, salt 3g, chicken essence 3g, chicken oil 30g, pepper 3g and cold water 2800ml.
Manufacturing sequence
1. Wash adzuki beans; After the black-bone chicken is slaughtered, the hair and claws are removed; Slice ginger and shred onion.
2. Put adzuki bean, black-bone chicken, ginger, onion and cooking wine into a pot, add 2800 ml of water, bring to a boil with high fire, then simmer for 28 minutes, and add salt, chicken essence, chicken oil and pepper.
Cabbage beef soup
Formula: 500 grams of cabbage, 60 grams of beef, a little ginger and salt, and a proper amount of cold water.
Manufacturing sequence
1. Wash and slice beef, put it in a pot with ginger, and add appropriate amount of water to boil.
2. Add the washed and cut cabbage, continue to cook until the vegetables are cooked and the meat is rotten, and season with salt.
Kelp fish head soup
Formula: kelp 200g, fish head 1 piece, a little cooking wine, ginger, onion, salt, monosodium glutamate, pepper, sesame oil and cold water.
Manufacturing sequence
1. soak kelp in clear water, wash off sediment and cut into filaments; Slice ginger and shred onion.
2. Remove the gills of the fish head and cut into small pieces.
3. Put kelp, cooking wine, fish head, ginger and onion together in a saucepan, add appropriate amount of water and bring to a boil.
4. Stew for 35 minutes on low heat and season with salt, monosodium glutamate, pepper and sesame oil.
Hawthorn malt duck kidney soup
Formula: 4 duck kidneys, lean meat150g, 30g of hawthorn, 50g of malt, 5 pieces of endothelium corneum Gigeriae Galli, proper amount of vegetable oil and salt, and 3000ml of cold water.
Manufacturing sequence
1. Cut open the duck kidney and wash it. Don't peel duck kidneys; Wash the lean pork, cut it into two pieces, blanch it in boiling water and pick it up for later use. 2. Soak the rest of the materials in warm water, then wash them, put them in a gauze bag and boil the soup, and tie the bag tightly.
3. Pour 3000 ml of cold water into the pot. When the water boils, add all the ingredients, cook for 90 minutes on medium fire, and then cook for 90 minutes on low fire. 4. After cooking, remove the residue and add sesame oil and salt to taste.
Hawthorn lean broth
Formula: hawthorn 19g, carrot 375g, Chinese cabbage 375g, lean pork 150g, 3 candied dates, ginger 1 tablet, proper amount of salt and cold water.
Manufacturing sequence
1. Wash hawthorn and candied dates; Peel carrot, washing, and cut into pieces; Wash the cabbage; Clean lean meat, blanch and rinse.
2. Boil a proper amount of water, add hawthorn, carrot, cabbage, lean meat, candied dates and ginger slices, simmer for 2 hours after boiling, and add salt to eat. Medicinal diet efficacy
Water bamboo celery soup
Formula: Zizania latifolia 100g, celery 50g and appropriate amount of cold water.
Manufacturing sequence
1. hulled, washed and sliced water bamboo; Wash celery and cut into sections.
2. Put the water bamboo and celery into the soup pot and add water to boil for 15 minutes.
Celery, loofah and radish soup
Formula: celery 75g, loofah 100g, carrot 150g, wax gourd 300g, mushrooms 3, lotus seeds 30g, lean pork 75g, ginger 1 slice, salt and cold water.
Manufacturing sequence
1. Wash celery and cut into sections; Peel the loofah, wash and cut into pieces; Wash lotus seeds.
2. Peel carrots, wash and cut into pieces; Wash the wax gourd and cut it into thick slices.
3. Wash lean meat, blanch and wash.
4. Boil a proper amount of water, add the above materials and ginger, then simmer for 2 hours and add salt to taste.
Pork red soup with leek and bean sprouts
Formula: 60g leek, bean sprouts 100g, pig blood 400g, shredded ginger 16g, vegetable oil 10g, salt 5g and cold water 1000ml.
Manufacturing sequence
1. Wash leek and cut into small pieces; Wash bean sprouts; Wash the pig and cut it into pieces.
2. Put 1000 ml cold water into a clay pot, bring to a boil, add vegetable oil, leek and bean sprouts, cook for 5 minutes, add pig red, simmer until the pig red is cooked, and season with salt.
Dried radish and red dates pettitoes soup
Formula: 30g dried radish, 600g trotters, 5 candied dates, 5g salt and 2000ml cold water.
Manufacturing sequence
1. soak dried radish 1 hour, and wash; Wash the candied dates
2. Chop pig's trotters, wash them and fly. Heat the pan and fry the trotters for 5 minutes.
3. Put 2000 ml of cold water into a casserole, add the above materials after boiling, simmer for 3 hours after boiling with strong fire, and season with salt.
Sesame walnut noodle soup
Formula: 250g black sesame walnut kernel and 50g white sugar.
Manufacturing sequence
1. Remove impurities from black sesame seeds, dry in the sun, and stir-fry.
2. Grind black sesame and walnut kernel into fine powder, add sugar, mix well and bottle for later use.
Tremella and coix seed decoction
Formula: coix seed 150g, tremella fuciformis 100g, sugar 50g, osmanthus fragrans 10g, wet starch 30g, warm water and cold water.
Manufacturing sequence
1. Remove impurities from Coicis Semen, wash and soak in warm water for 2 hours.
2. soak tremella in cold water first, remove impurities, and then soak it in warm water until it is soaked thoroughly.
3. Add an appropriate amount of cold water to the pot, add tremella and sugar, add soaked Coix seed after boiling, cook until the rice grains are soft and rotten, thicken with wet starch, and put osmanthus on the surface, and serve.
Coix seed orange soup
Formula: coix seed 100g, seedless orange 300g, sugar 10g, osmanthus fragrans 5g, wet starch 25g, cold water 1500ml.
Manufacturing sequence
1. Wash Coicis Semen, soak in cold water for 2 hours, take out and drain.
2. Peel the seedless orange, break it into petals, thin it and dice it.
3. Add about 1500 ml cold water to the pot, add coix seed, boil it with high fire first, and then simmer it with low fire.
4. When the coix seed is cooked, add sugar, sweet-scented osmanthus and orange diced to boil, thicken it with wet starch and put it in a bowl.
Asparagus pigskin soup
Formula: pigskin 1 00g, asparagus 50g, Lentinus edodes 20g, Luffa 1 5g, Lycium barbarum10g, egg1piece, ginger 5g, salad oil 8g, salt 3g, monosodium glutamate 2g and sugar/kloc-2g.
Manufacturing sequence
1. Soak the dried pigskin in cold water and cut it into cubes; Soak mushrooms and send them back to be soft, and cut diced; Wash towel gourd, peel and cut into pieces.
2. Wash Lycium barbarum and soak it in warm water to soften it; Peel ginger and cut into small pieces; Beat the eggs into a bowl, remove the yolk, and stir the egg whites evenly for use.
3. Add water to the pot and bring to a boil. Add diced dried pigskin and diced mushrooms, and blanch the rest to remove fishy smell. Take out and rinse with cold water.
4. Take another pot, add salad oil, stir-fry ginger slices, add clear soup, add dried diced pork skin, medlar, asparagus, diced mushrooms, loofah, add salt, monosodium glutamate and white sugar, cook thoroughly over medium heat, thicken starch and push in egg white, and serve.
Chestnut ginkgo soup
Formula: 200 grams of chestnut ginkgo, 200 grams of red melon and green plum 10, 50 grams of sugar, 5 grams of water chestnut 15, 5 grams of osmanthus fragrans and 600 ml of cold water.
Manufacturing sequence
1. Peel chestnuts and soak them in warm water for 3 hours, and peel them for later use; Wash the red melons and plums.
2. Peel off the shell of Ginkgo biloba, cook it in a pot, peel off the skin, cut off both ends and poke out the heart of Ginkgo biloba.
3. Cut chestnuts, red melons and green plums into the same size as ginkgo, then steam chestnuts and ginkgo in a cage for about 45 minutes.
4. Take out chestnuts and ginkgo nuts, put them into the pot together with red melons and green plums, add 600 ml of cold water to boil, then add sugar, thicken them with water from water chestnut, and make soup. Then, put the sweet-scented osmanthus into the pot and mix well.
Mung bean tremella mixed fruit soup
Formula: mung bean 100g, hawthorn, lotus seed, raisin 20g each, tremella 15g, yogurt 250g, rock sugar 30g, and appropriate amount of cold water.
Manufacturing sequence
1. Wash mung beans, soak them in warm water for 2 hours, take them out and drain them. 2. Soak the tremella in warm water, remove the pedicle and tear it into pieces; Peeling and soaking lotus seeds for later use; Wash hawthorn and raisins.
3. Put mung beans into a pot, add appropriate amount of cold water to boil, and after boiling for about 10 minute, take out the mung bean skin floating on the water surface, pour tremella, hawthorn and lotus seeds, simmer for about 1 hour with low fire, add rock sugar and raisins, and stir evenly.
4. Pour the mung bean soup into a bowl, put it in the refrigerator, cool it and pour it into yogurt.
Tremella yam soup
Formula: yam150g, tremella 50g, sugar 20g, white powder10g, and appropriate amount of cold water.
Manufacturing sequence
1. Peel yam, wash and cut into pieces; Wash tremella, soak in warm water, remove the hard pedicle and cut into fine powder for later use.
2. Put the diced yam and tremella into the pot, add a proper amount of cold water, first boil it with high fire, and then cook it with low fire for about 15 minutes until it is completely heated.
3. Add sugar to the pot to taste, then mix the white powder with appropriate amount of cold water, slowly pour it into the pot to thicken, and serve.
Shouwu beef soup
Formula: Polygonum multiflorum 20g, beef 20g, black beans 100g, longan pulp 10, red dates 10, salt 1.5g, chopped green onion 3g, Jiang Mo 2g, cooking wine 6g and appropriate amount of cold water.
Manufacturing sequence
1. Wash Polygonum Multiflori Radix, put it into a soup pot, add appropriate amount of cold water, boil it with strong fire first, and then cook it slowly with low fire.
2. Wash black beans and soak them in warm water; Wash red dates and longan pulp, and remove the core from red dates.
3. Wash the beef, cut it into large pieces, put it in a pot, add cold water to boil, remove the froth, add cooking wine, put Polygonum multiflorum water, black beans, red dates and longan pulp into the soup for 2 hours, and add salt, chopped green onion and Jiang Mo to taste, and serve.
Quail pine nut soup
Formula: quail 1 piece, millet 100g, pine nuts 20g, ginger 1 piece, starch 6g, egg white 30g, salt 3g, sesame oil 4g, white sugar and cooking wine 2g, broth 300g, vegetable oil 10g, and appropriate amount of cold water.
Manufacturing sequence
1. Take out the internal organs of quail, wash them, dry the water to get meat, put the quail bones in boiling water for 5 minutes, take them out and wash them; Cut quail meat into small pieces, add starch, egg white and salt, and mix well to make a paste.
2. Add a proper amount of cold water to the pot, put down the quail bones and ginger slices, and boil. Switch to low fire 1 hour, and take soup for later use.
3. Put pine nuts in hot oil, fry them with low fire until golden brown, and take them out; Wash the millet and press it into paste with a spoon.
4. Put the millet paste into the pot, add broth to boil, season with white sugar, cooking wine and salt, then add quail meat and soup and mix well. When quail meat is cooked, pour sesame oil on it, put it in a soup bowl and sprinkle with pine nuts.
Goat milk flower soup
Formula: mutton 150g, milk 200g, yam 75g, starch 10g, salt 2g, ginger 15g, and appropriate amount of cold water.
Manufacturing sequence
1. Wash the mutton, cut it into small pieces, put it in a bowl, add starch and salt and marinate for 20 minutes.
2. Scrape the yam and cut it into small slices; Wash and slice ginger.
3. Add the right amount of cold water to the casserole, add the mutton pieces and ginger, first boil it with high fire, and then stew it with low fire for 6 hours.
4. Pour another casserole into a 1 bowl of mutton soup, add yam tablets, boil, then pour milk to boil, put it into a bowl, and put stewed mutton on the surface.
Old people are mostly in poor health because of busy life, overwork and some diseases left over from their youth. At this time, diet is particularly important, mainly digestible and easily absorbed food, and the collocation of food is also very important. However, everyone's aging process is influenced by many factors, such as heredity and environment, and the differences between elderly individuals are more significant than those of other age groups. Food conditioning and nourishing can't be immediate, so we should stick to it for a long time.