Lily porridge
Ingredients: 20g of lily, 0/00g of japonica rice/kloc-0, 6 cups of clear water.
Seasoning: a little rock sugar.
Practice: Boil the lily first, remove the residue and get the juice, then add the japonica rice, add the rock sugar after cooking, and then eat it later.
It is suggested that lily has the effects of nourishing yin, moistening lung, nourishing stomach and eliminating dryness-fire, and the glutinous rice has the function of invigorating spleen and nourishing stomach, which is especially suitable for spring consumption.
Lily Mung Bean glutinous rice porridge
Material: Lily10g mung bean 1/2 cups round glutinous rice 1/2 cups clear water and 6 cups.
Seasoning: appropriate amount of rock sugar
Practice:
1, lily washed and soaked in water, mung bean and rice washed and soaked 1 hour or more.
2. Put the pot on the fire, put the water mung bean on the fire and turn to low heat for 40 minutes.
3. Put the glutinous rice into the pot and cook until it is cooked, then add the lily rock sugar, and wait until the lily is cooked.
Tip: It is best to soak mung beans in advance, which can reduce the cooking time. Lily tastes best when it is transparent and white.
Second, summer health porridge
Mung bean lotus root porridge
Ingredients: mung bean 30g japonica rice100g lotus root 1/2 cups of water.
Seasoning: appropriate amount of rock sugar
Practice: Cook mung beans first. When mung beans are about to bloom, put japonica rice100g into it. After cooking until half-cooked, put sliced lotus roots into it, cook it with slow fire until it is cooked, and then eat it after cooling.
It is suggested that mung bean and lotus root have the effects of clearing summer heat and increasing body fluid, and are suitable for taking in summer.
Mung bean and barley porridge
Material: coix seed 1/2 cups mung bean 1/2 cups water 8 cups.
Seasoning: white sugar
Practice:
1, coix seed and mung bean were washed and soaked separately for 2 hours.
2. Put the pot on fire, add mung beans and 7 cups of water, add a cup of water to boil over high fire, then turn to low fire until mung beans bloom, and then add coix seed. After boiling over high fire, turn to low fire 1 hour.
3. Add sugar.
Tip: mung bean and coix seed are a good choice for women in summer.
Third, autumn health porridge
Yam bean porridge
Ingredients: 40g yam, 40g lentil, 40g rice 1 5 cups broth.
Seasoning: salt
Practice:
1, peeled yam, washed and cut into small pieces, washed lentils and cut into small pieces, washed rice and soaked for 30 minutes.
2. Put the pot on the fire, add the stock and rice, and turn to low heat for 30 minutes after the fire is boiled.
3. Put the yam and lentil salt into the porridge and boil it until it is thick.
Tip: Cut yam as you use it to prevent it from oxidizing and turning red. The lentils need to be cooked for a while.
Sweet sweet lotus root porridge
Ingredients: lotus root 40g round glutinous rice 2/3 cups coix seed 1/3 cups clear water 5 cups.
Seasoning: sweet-scented osmanthus sauce rock sugar
Practice:
1, peeled lotus root, washed and diced, washed and soaked glutinous rice and coix seed respectively 1 hour.
2. Put clear water glutinous rice and coix seed on the fire, boil over high heat and turn to low heat for 30 minutes.
3. Put the lotus root in the porridge and add osmanthus sauce and rock sugar to taste until it is crisp and rotten.
Tip: Osmanthus fragrans sauce is too sweet, and it should be added in moderation. Coix seed will taste better if it is soaked for a while.
Fourth, winter health porridge
Longan gouqi porridge
Materials: longan, 5 Lycium barbarum 1 0g lotus seeds 15 grains of rice15 cups of clean water.
Seasoning: rock sugar
Practice:
1, longan peeled and pitted, medlar washed, lotus seeds washed and soaked in water for 2 hours, and rice washed and soaked for 30 minutes;
2. Set the pot on fire, put water and lotus seeds. After the fire is boiled, turn to low heat. After cooking for 40 minutes, add rice, longan and medlar, and cook for 30 minutes.
3. Add rock sugar and cook for 15 minutes.
Tip: this porridge can be used as a staple food for tonifying kidney, lunch and dinner.
Tremella and apple lean porridge
Ingredients: tremella fuciformis 1 red apple, half lean pork, 20g Lycium barbarum 10 grain of rice 1 4 cups of water.
Seasoning: salted starch monosodium glutamate
Practice:
1, Tremella washed and torn into small pieces, red apples washed and cut into crescent petals, and Lycium barbarum washed.
2. Wash and slice lean pork, mix well with salt and water starch, and soak rice for 30 minutes.
3. Put the pot on fire, add water and rice, boil over high fire and turn to low fire for 20 minutes, add apples and tremella, cook for 10 minute, then add lean pork, medlar and salt, cook for 10 minute and then add monosodium glutamate to taste.
Tip: Apple must be cut into crescent petals with skin, otherwise it will be easy to be boiled, and the peel is rich in pectin. Drinking porridge all the year round has improved my digestion and absorption function, and my body has changed from weak to strong. It's better to eat tonic than medicine.