What porridge has a good health preserving effect? Porridge is a very common dietary method in life, with rich types, different combinations, different tastes and health effects. You can make it according to the season and your own needs. Let's tell you what porridge has a good health effect, I hope it will help!
What porridge has a good health-preserving effect 1 1, and what health-preserving porridge is there?
1. Lotus and Jujube Porridge with Euryale ferox in Huaishan
Ingredients: Dioscorea opposita, Euryale ferox, red dates, lotus seeds, oats and rice.
Practice:
1, take about 80 ~ 1 00g of rice 1 cup, rinse, and soak in cold water for about1hour to make the porridge taste more waxy; Rinse gordon euryales, oats and lotus seeds, and soak them in cold water for 4 hours; Wash the yam and cut it into small pieces; Wash red dates.
2. Pour water according to the ratio of water: rice1:12. When the water boils, pour all the materials into the pot and simmer for about 60 minutes or more. Add sugar according to the taste.
Second, dried scallops and ginkgo bean curd mushroom porridge
Ingredients: ginkgo, small scallops, rotten skin, mushrooms, rice.
Practice:
1, take about 80 ~ 1 00g of rice 1 cup, rinse, and soak in cold water for about1hour to make the porridge taste more waxy; After soaking mushrooms in cold water, wash them and cut them into thick shreds for later use; After scallops are softened with yellow wine or soaked in water, they are shredded into filaments, and the wine soaked in scallops should not be poured out; Soak the rotten skin and cut it into small pieces, and change the water several times in the middle to remove the beany smell; Knock off the shell of ginkgo and take out the pulp.
2. Pour water according to the ratio of water: rice as1:12. When the water boils, pour the rice, white pulp, mushrooms, rotten skin, scallops and the wine soaked in scallops into the pot and simmer for about 45 minutes or more. I personally suggest putting two more bowls of water and boiling for 90 minutes.
Third, Yuzhu Jasmine Miscellaneous Grains Porridge
Ingredients: Polygonatum odoratum, dried lily, coix seed, oat, dried jasmine flower, rice.
Practice:
1, take about 80 ~ 1 00g of rice 1 cup, rinse, and soak in cold water for about1hour to make the porridge taste more waxy; Oats and coix seed are washed and soaked for 4 hours; Rinse the dried flowers of dried lily, Polygonatum odoratum and Jasmine.
2. Pour water according to the ratio of water: rice as1:12, put the dried jasmine flowers in, boil the water with low fire, then pour the coix seed, oat, rice, dried lily and Polygonatum odoratum into the pot, and simmer for about 45 minutes or more until the porridge is sticky.
2. What soup is good to drink in summer?
1, loofah tofu fish head soup
Ingredients: a catty of loofah, a head of fresh fish, four pieces of tofu and three pieces of ginger.
Practice: loofah to the corner edge, wash and cut the corner shape; Wash the fish head and cut both sides; Wash the tofu with clean water. Put the fish head and ginger in a pot, add appropriate amount of boiling water, simmer for 10 minutes, add tofu and loofah, and simmer for 15 minutes to taste.
Efficacy: clearing away heat and purging fire, nourishing yin and promoting fluid production, cooling blood and detoxicating, cleaning skin and removing speckle, dredging meridians and resolving phlegm. Used for fever, summer heat, polydipsia, phlegm, asthma, cough, soreness of tendons and veins, and qi and blood stagnation.
2, melon and barley boiled water duck
Ingredients: 250g of wax gourd, 30g of coix seed, 250g of duck, and 2 slices of ginger.
Practice: Wash the duck and cut it into pieces, blanch it, rinse it with clear water, and cut the wax gourd into pieces. Put all the ingredients together in a casserole, add water, first cook with strong fire 15 minutes, then change to slow fire, cook for another hour or so, and season to serve.
Efficacy: clearing away heat and summer heat, diuresis and relieving summer heat. Wax gourd clears heat, coix seed diuresis, and duck is a tonic for nourishing yin.
3, bitter gourd green boiled salted egg soup
Ingredients: 2 salted duck eggs, 600 grams of bitter gourd and 4 slices of ginger.
Practice: salted duck eggs are shelled to leave egg liquid, and the yolk is chopped; Wash bitter gourd, peel off the skin thinly, and then cut off the tender part of the melon meat thinly, and make it into a silk shape. Add water1250ml (about 5 bowls) and shredded ginger into wok, bring to a boil with strong fire, add salted egg yolk and melon until just cooked, add salt and oil, and then slowly push the egg mixture until it is even.
Efficacy: Bitter bitter gourd has the effect of clearing heart and appetizing. Salted duck eggs can clear lung fire and reduce yin fire. Combined into soup, it is sweet, moist and delicious, and has the effects of clearing away heat, nourishing yin and promoting fluid production.
4, summer old pigeon soup
Ingredients: wax gourd 800g, raw coix seed 1 00g, fresh lotus leaf 1 piece, dried tangerine peel 14, old pigeon1piece, lean pork150g and ginger 3 pieces.
Practice: Peel the wax gourd, wash it and cut it into chunks; Wash Coicis Semen and Pericarpium Citri Tangerinae, soak them slightly, and remove pulp from Pericarpium Citri Tangerinae; Wash the old pigeon and cut it into pieces; Wash the lean pork and cut it into pieces. Put other soup materials except wax gourd and lotus leaf together with ginger in a clay pot, add 3000 ml of clear water (about 12 bowl), boil with slow fire 1 hour, add wax gourd and lotus leaf and roll again 1 hour, and add appropriate amount of salt.
Efficacy: Pigeon is a rare meat bird with high protein, low fat and tender meat. Wax gourd has the effects of relieving summer heat and dampness, nourishing gastric juice, cleaning filth, eliminating carbuncle, promoting water circulation and reducing swelling. The soup is delicious, fragrant, sweet and delicious. It is a healthy soup for summer and summer, suitable for men, women and children.
5. Cured duck neck mustard soup
Ingredients: 250g of Baisha cured duck neck, 400g of mustard and 3 slices of ginger.
Practice: Wash mustard and cut into sections; Cut the head of the cured duck, cut the neck into sections, splash water and wash. Add water 1250 ml (5 bowls) and ginger to the wok, bring it to a boil with strong fire, roll it to taste, add mustard greens, roll it until it is smooth, and add salt.
Efficacy: It is a good choice for summer health.
6, the old melon lotus leaf summer soup
Ingredients: 2 pieces of fresh lotus leaves, 500g of old wax gourd, fried lentils, Coix seed, adzuki bean, Polyporus, Alisma orientalis, Smilax glabra and kapok12g each, and 5 bundles of wick flowers.
Practice: Wash and soak the materials slightly, wash the old wax gourd, and cut the skin and kernel into large pieces. Put it in a clay pot together with lotus leaves, add 2750 ml of clear water (about 5 bowls of water), simmer for 3 hours after boiling with strong fire, or add appropriate amount of salt and take it lightly; You can also add yellow sugar and sweeten it. This amount can be used by 3-4 people, and should be taken daily or every other day during the summer heat.
Efficacy: The traditional Guangdong folk decoction for relieving summer-heat has the functions of relieving summer-heat, relieving annoyance and benefiting water, and is very effective for summer heat, light mouth, thirst, irritability, yellow urine, insomnia, anorexia and so on. Lotus leaf has a particularly strong summer-heat relieving effect, and it is matched with old wax gourd, lentils, coix seeds, corduroy flowers, etc., which can strengthen the spleen and eliminate dampness, detoxify and clear heat, so that it can clear heat without hurting the spleen and benefit the water without hurting the yin.
7. Mung bean seaweed soup
Ingredients: 200 grams of fresh kelp, 60 grams of mung beans, 30 grams of rice, 6 grams of dried tangerine peel and 60 grams of brown sugar.
Practice: Wash the kelp and cut it into shreds, scald it with boiling water, and remove it to control the moisture. Wash rice, mung bean and dried tangerine peel respectively, pour water 1000 ml into the casserole, add rice, mung bean, kelp and dried tangerine peel, and bring to a boil with high heat. Switch to low heat and cook until mung beans bloom, and put brown sugar to eat.
Efficacy: This product has the functions of clearing away heat, detoxicating and detumescence.
8, kelp spring melon douban soup
Ingredients: soaked kelp100g, spring melon 500g, peeled broad bean petals100g, sesame oil and salt.
Practice: put kelp and broad bean petals in the pot together, stir-fry with sesame oil, then add 500 grams of clear water, cover and cook. When the broad bean is cooked, add the spring melon and salt together, and continue to burn until the spring melon is nine-ripe, then stop the fire and take out the pot.
Efficacy: summer heat and diuresis. Treat heatstroke, dizziness, headache and polydipsia.
9. Hawthorn ribs soup
Ingredients: hawthorn 1 2, fresh lotus leaf 1 horn, ribs 12, 2 pieces of ebony, and raw coix seed 1 2.
Practice: Choose the ribs for soup, wash them and fly; Soaking Fructus Crataegi, Mume Fructus and Semen Coicis in clear water, and washing; Wash fresh lotus leaves with clean water. First, put hawthorn, sparerib, dark plum and raw coix seed into a pot, add a proper amount of water, and boil with strong fire until the water boils; Then use medium fire to cook for about three hours, then add fresh lotus leaves and roll them slightly. Add salt to taste and drink.
Efficacy: Hawthorn has the function of appetizing and helping digestion; Lotus leaves can clear away heat and relieve summer heat, and ebony can quench thirst; Raw coix seed is beneficial to dehumidification, and combined with nourishing ribs, the boiled soup has the function of relieving summer heat, strengthening stomach and tonifying.
10, Chinese caterpillar fungus flower mung bean partridge soup
Ingredients: partridge 1 bird, lean meat100g, 25g of Chinese caterpillar fungus, 50g of mung bean, proper amount of figs and salt.
Practice: wash partridge and lean meat, cut into large pieces, put all the materials into the pot, add appropriate amount of water to boil, simmer after boiling 1 hour, and add appropriate amount of salt to taste before drinking.
Efficacy: Mung beans have the functions of clearing away heat and toxic materials, relieving summer heat and promoting diuresis; partridges have the functions of nourishing five internal organs, stimulating appetite, strengthening yang and tonifying kidney, and strengthening the body; while cordyceps sinensis has the functions of protecting lung and kidney, nourishing essence, and strengthening the body. When all the materials are cooked together into soup, they can play the roles of clearing away heat and relieving summer heat, benefiting lung and removing phlegm, and strengthening the body, and are often used to treat heatstroke due to summer heat and excessive phlegm due to lung heat.
What porridge has a good health care effect? 2 First, a good health care porridge.
In the morning, the yin qi in the human body has not completely dispersed, and the body is in a state of convergence. At this time, it is best to eat hot food for breakfast to protect the stomach qi. Porridge has the characteristics of softness and lightness, which warms the stomach and helps digestion. After porridge is cooked, the sticky floating objects on it have a strong nourishing effect, which is a good product for nourishing the stomach in summer.
1, shredded ginger porridge: ginger has the function of nourishing spleen yang and removing dampness, which can effectively prevent colds.
Practice: Take 50 grams of rice and 5 slices of ginger and shred them for later use. When the porridge is almost cooked, add shredded ginger and cook for another 5 minutes. After cooking, add appropriate amount of brown sugar and stir well.
2, bitter gourd glutinous rice porridge: bitter gourd is a good cool food, with the effect of clearing away heat and detoxifying, and glutinous rice can well damp the spleen, and the two are cooked together, which has the effect of clearing away heat and dampness.
Practice: Momordica Charantia15g is peeled and diced, and 60g of Coix seed is taken and boiled together.
3, lean porridge: Simple porridge has a single nutritional value, while lean meat is rich in protein, which can make up for the lack of porridge and is suitable for people with weak physical strength.
Practice: Take 60 grams of rice and 20 grams of lean pork, shred and blanch for later use. When the porridge is thick, add shredded pork and continue to cook for 5-10 minutes, and add a small amount of shredded ginger to cook together.
4, jujube porridge: jujube is a weapon to deal with spleen deficiency and stomach cold, which has a good tonic effect for people with weak mouth and poor appetite.
Practice: Wash a small amount of red dates, put them in a pot and cook them on low fire, add 50 grams of rice and boil them on high fire, and then slowly cook them on low fire.
5, celery porridge: celery has the effect of clearing away heat and liver fire, and at the same time can relieve cough and lower blood pressure, suitable for people with high blood pressure.
Practice: 30 grams of celery is chopped and boiled with 50 grams of rice.
Second, the precautions for drinking porridge
Porridge can nourish the stomach, but simply drinking porridge can't meet people's daily nutritional needs. While drinking porridge, it is still necessary to supplement some fish, egg milk and meat products to ensure the normal intake of protein.
In addition, for diabetic patients, porridge is easily digested and absorbed in a short time, which leads to a rapid increase in blood sugar, so people with diabetes had better not drink porridge often.
Third, the analysis of cooking porridge tips
1, pick rice: It is best to use northeast rice for porridge, which is round and short pearl rice, and the porridge cooked is particularly soft;
2. Marinate the porridge rice in advance: after about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 half teaspoon 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 volatilize during the porridge cooking process, making the rice cotton rotten, so it is not greasy;
3. Porridge meat should be boiled in boiling water to remove fishy smell, or salted: lean meat or salted lean meat should be used for porridge, and it is not necessary to be too particular about which piece of pork it is. In short, it is necessary to keep a whole piece of meat from being cut (I usually use a piece of pork about palm-sized,1-2 cm thick, and if conditions permit, pork tendon meat is better). If you cook porridge with lean meat, first cook the lean meat with boiling water, and then wash it; If you like to cook porridge with salted pork, you should marinate the salted pork one day in advance. The methods are as follows: rinse a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate it 12 hours or longer before it can taste;
4, the water for cooking porridge should be fully boiled before adding the material: put a lot of water in the big soup pot and boil it before adding the material. First, put the meat and ginger slices, and don't turn down the fire. When the meat is in boiling water, the outside part will be cooked and hardened, which will seal the gravy inside, so that the meat will not taste bad after cooking porridge. Then, when the water boils again, marinated rice and a chopped preserved egg will be chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge.
5, first big fire, then small fire, the heat should be sufficient: the water is boiling, after the ingredients are added, first cook for 20 minutes on high fire, and then turn to low fire for 1 half an hour. When the heat is sufficient, the porridge will be soft and easy to digest;
6. Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, fish out the lean meat cooked in porridge at the same time, pull it with chopsticks, shred it, put it back into porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg could be cooked without lime smell, and at the same time, it became soft and smooth. When eating porridge, preserved eggs could be eaten, and the meat kept a certain flavor because it was boiled. After being shredded, it was put back into the porridge, which was particularly delicious.