0 1 vegetable beef porridge

Ingredients: beef-40g, rice-1/4 bowls, spinach-1tree, broth-1/2 cups, potatoes, carrots, onions-1/5, salt-several.

Method: (1) Prepare beef lean meat and grind it.

(2) stew spinach, carrot, onion and potato and mash them.

(3) Cook the rice, vegetables and minced meat in a pot and season with salt.

02 tofu porridge

Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.

Method: (1) Cut the tofu into small pieces.

(2) Add water to the rice, broth and tofu and cook them together.

(3) Add a proper amount of salt to taste when it is cooked until it is thick.

03 chicken egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1tree, rice-1/4 bowls, broth-1/2 cups, salt-

Method: (1) stew carrots and spinach and chop them.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir it, and add salt to taste.

04 vegetable fish porridge

Ingredients: fish white meat-30g, carrots-1/5, kelp clear soup-1/2 cups, radish-20g, soy sauce-some, rice-1/4 bowls.

Method: (1) Remove the bones of the fish, stew and mash the fish.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked until it is thick.

Cheese porridge

05 cheese porridge

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese-5g.

Method: (1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add cheese until it is thick, and turn off the fire when the cheese begins to melt.

06 pea porridge

Ingredients: rice-1/4 bowls, peas-5, milk-1/4 cups, salt-some.

Method: (1) Boil peas with boiling water, mash and filter.

(2) Add some water to the rice and boil it in a small pot.

(3) After that, add milk and peas, and cook with slow fire.

(4) add salt to taste.

07 walnut porridge

Raw materials: glutinous rice-1/3 cups, walnuts-5, red dates-1piece, salt-some.

Method: (1) Open the nutcracker, take out the pulp, soak it in water, peel off its thin skin and mash it.

(2) The red dates are pitted, soaked in water and mashed.

(3) Add proper amount of water to walnuts, red dates and glutinous rice and cook them in a small pot.

(4) Season with salt after cooking.

08 apple porridge

Ingredients: oatmeal-3 tablespoons, milk-1/4 cups, apples-1/6, carrots-1/3.

Method: (1) Wash apples and carrots and wipe them with a chopping board.

(2) Put oatmeal and rubbed 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water and cook with slow fire.

(3) After boiling, add 2 tablespoons of rubbed apples until they are boiled.

09 fish and milk porridge

Ingredients: fish white meat-16 pieces, milk-1tablespoon, salt-some.

Method: (1) Clean the fish, stew and mash.

(2) Cook the fish in a small pot with milk, and then add salt to taste.

Taro porridge

10 taro porridge

Ingredients: taro-1/2 pieces, broth-1tablespoon, soy sauce-several pieces.

Method: (1) Peel the taro skin and cut it into small pieces, marinate it with salt and then wash it.

(2) The taro is stewed, mashed and filtered.

(3) Cook the broth and taro in a small pot and stir it from time to time.

(4) Add soy sauce to taste after boiling until it is thick.

1 1 potato porridge

Ingredients: potato-1/3, milk-2 tablespoons, cooked egg yolk-1/4, salt-a few.

Method: (1) Peel potatoes, stew, mash and filter.

(2) Add milk to potatoes and cook with slow fire, gently stir, and add salt after it becomes sticky.

(3) Mash the egg yolk and put it in mashed potatoes.

12 cheese bread porridge

Ingredients: bread-1slice, milk-2/3 cups, cheese powder-1/2 spoons.

Method: (1) Cut off the edge of the staple bread and tear it into pieces.

(2) Add milk to the shredded bread and cook it with slow fire, and sprinkle with cheese powder after cooking it into a paste. You can also use cake instead of bread to make cake porridge.

13 carrot yogurt porridge

Ingredients: carrot-110, flour-1spoon, cabbage-10g, yogurt-1tablespoon, broth-3 tablespoons, and butter-several.

Method: (1) Stew the cabbage and carrot into filaments.

(2) Stir-fry the flour with butter, add the broth and vegetables, and stir gently.

(3) Cool the stewed materials and mix them with yogurt.

Tomato porridge

14 tomato porridge

Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, salt-several.

Method: (1) Soak tomatoes in boiling water, then take them out, peel them, remove the pulp and chop them.

(2) Pour the rice and kelp broth into a small pot and boil it.

(3) Add tomatoes after cooking and season with salt.

15 Chicken Porridge

Ingredients: chicken breast-10g, rice-1/4 bowls, kelp broth-1/2 cups, spinach-10g, soy sauce, sugar-some.

Method: (1) Remove tendons from chicken breast, cut into small pieces and marinate with soy sauce and sugar.

(2) stew and chop the spinach.

(3) Cook the rice with kelp broth, and then add spinach and chicken to cook.

16 Undaria red clam porridge

Ingredients: dried red clams-2, dried Undaria pinnatifida-20g, rice-1/4 cups.

Method: (1) Boil red clams and Undaria pinnatifida in water, wring out the water and chop them.

(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for grinding.

(3) Mix rice and water at the ratio of1:10, add Undaria pinnatifida and red clam and cook together.

(4) Season with salt after cooking.

Sweet potato and egg porridge

17 sweet potato and egg porridge

Ingredients: sweet potato-1/6 pieces, egg-1piece, milk-2 tablespoons.

Method: (1) Peel the sweet potato, stew it, and mash it.

(2) Mash the yolk after the eggs are cooked.

(3) Boil the mashed sweet potatoes and milk with slow fire and stir them from time to time.

(4) When it is sticky, add the egg yolk and mix well.

18 chestnut porridge

Ingredients: 5 chestnuts, clear kelp soup-1/2 cups.

Method: (1) Boil chestnuts, peel them and mash them.

(2) After the kelp broth is boiled, add chestnuts and cook. Chestnuts can strengthen gastrointestinal function and help digestion. It is better to eat chestnuts when infants have diarrhea.

19 vegetable porridge

Ingredients: 20 grams of beef, 0/3 cups of rice, carrots and onions, sesame oil and soy sauce.

Method: (1) Wash the rice with water, and chop the beef, carrots and onions.

(2) Stir-fry the beef in a pot with sesame oil, and then stir-fry the soaked rice.

(3) Stir-fry the rice to a certain extent, add carrots and water, cook it with slow fire, and then season it with soy sauce.

20 miso porridge

Ingredients: rice porridge-1small bowl, soy sauce-12 tsp, carrots, onions, spinach-some.

Method: (1) Cut carrots, onions and spinach into pieces.

(2) Add clear soup to the vegetables and cook them, then add rice porridge and cook them together.

(3) after cooking, enlarge the sauce to taste.

2 1 carrot porridge

Ingredients: Prepare carrots (carrots) in proper amount.

Production: Wash carrots, remove roots, put them in a steamer, steam them with rice, take them out, cool them and mash them into mud. If children like sweets, they can also add a little sugar.

Features: the fragrance is palatable, the carrot taste is sweet and flat, it has the function of strengthening the spleen and helping digestion, and it contains carotene B vitamins, fats and sugars.

Among them, a large amount of pectin has astringent and adsorption effects, and it can inhibit intestinal peristalsis after eating, which is very suitable for inhibiting diarrhea caused by indigestion

22 Porridge porridge

Pork loin refers to the lean meat on the back of the pig, which has been used as medicine in ancient times, and its nature is sweet and salty.

Pig lean meat is rich in protein and contains more carbohydrates such as calcium, phosphorus and iron, which can prevent malnutrition.

Ingredients: pork loin100g of japonica rice100g of salt, sesame oil and pepper powder.

Production: firstly, clean the pork tenderloin, cut it into small pieces, stir-fry it with sesame oil, then add japonica rice to cook porridge. When the porridge is cooked, add salt and pepper to taste and then boil it.

Features: Porridge with meat, sesame oil and other condiments tastes excellent. This porridge supplements the human body and can prevent anemia if children eat it regularly.

Lotus seed longan porridge

23. Lotus seed longan porridge

[Ingredients] 20g of lotus seeds, 0g of longan pulp10g, 50g of glutinous rice.

[Practice] Take lotus seeds, longan meat and glutinous rice and cook them into porridge.

[Usage] Take it warm twice a day.

[Function] tonify the heart and spleen, replenish qi and blood. Suitable for hemorrhagic anemia.

[Comment] Longan is a big supplement and should not be used for a long time; Lotus seeds can be smooth and not harsh, and can be taken for a long time. Those who are reading at their desks, tired and heartbroken, have poor memory, and are not fragrant, can often eat lotus seed porridge.

24. eight-treasure porridge

[Ingredients] Semen Euryales, Coicis Semen, White Lentils, Lotus Meat, Yam, Jujube, Longan and Lily each 6 grams, and japonica rice 150 grams.

[Practice] Take the above eight medicines and boil them for 40 minutes, then add rice and continue to cook them into porridge.

[Usage] Mix sugar at different times and eat for several days.

[Function] Strengthen the spleen and stomach, invigorate qi and kidney, nourish blood and soothe the nerves. It is suitable for insomnia, asthenia, swelling, diarrhea, thirst, cough and less phlegm.

[Comment] Eight-treasure porridge is sold in supermarkets. It has a good effect when taken warm, and healthy people can keep fit.

Baiziren porridge

25. Baiziren porridge

[Raw materials] Semen Platycladi15g, japonica rice100g, and proper amount of honey.

[Practice] First, remove the skin, shell and impurities from the seed of Platycladus orientalis, mash it, and cook porridge with japonica rice. When the porridge is ready, add honey and boil it a little.

[Usage] Take it twice a day for 3 days.

[Function] Runchang laxative, nourishing the heart and calming the nerves. Suitable for palpitation, insomnia, forgetfulness, long-term constipation or senile constipation.

[Comment] Baiziren is sweet and has the functions of nourishing the heart and calming the nerves, nourishing yin and liver, relaxing the spleen and moistening the intestines, and beautifying and blackening hair. Semen Platycladi contains fatty oil 14%, a small amount of volatile oil, saponins and other substances, and is a commonly used tonic and sedative drug.

26. Ziziphus jujuba porridge

[Raw materials] Semen Ziziphi Spinosae powder15g, japonica rice100g.

[Practice] First, add water to japonica rice to cook porridge until it is almost cooked, then add the end of Ziziphus jujuba seeds and cook for a while.

[Usage] Warm clothes in the morning and evening.

[Function] Nourish the heart, soothe the nerves, and stop sweating. Suitable for neurasthenia, palpitation, insomnia, dreaminess and dark circles.

[Comment] Ziziphus jujuba seeds are very popular because they are sour and sweet in porridge. Semen Ziziphi Spinosae can be used raw and fried, and the effective components can be destroyed if fried for too long. It is advisable to stir-fry Ziziphus jujuba seeds for a while and grind them into powder, and the family can grind them with a rolling pin.

27. Millet and jujube porridge

[Ingredients] Millet100g, Semen Ziziphi Spinosae powder15g and honey 40g.

[Practice] Add water to the millet and cook the porridge until it is almost cooked. Add the minced Ziziphus jujuba seeds and stir well to boil.

[Usage] Take it with honey twice a day.

[Function] tonify spleen and moisten dryness, and calm the heart and soothe the nerves. Indications: bad appetite, restless night sleep and dry stool.

[Comment] Ziziphus jujuba seed can calm the heart and soothe the nerves, and millet can nourish the spleen and nourish the heart. Stir-fry Ziziphus jujuba seeds in the pot for a while and grind them into powder. The family can grind them with a rolling pin.

28. Mung bean porridge

[raw materials] mung bean 30g, japonica rice 100g.

[Practice]1.Wash mung beans and japonica rice.

2. Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take it 1-2 times a day.

[nutrition] contains protein 13.6g, fat 0.65g, carbohydrate 95.7g, calcium 39mg, phosphorus 25.9mg, iron 2.7mg and vitamin A0.20 international unit.

Vitamin B 10.2mg, vitamin B210.5 mg and niacin 0.6mg can produce 453kcal of heat.

[Function] Mung bean is a very good food for relieving summer heat, which can clear away heat and relieve summer heat, detoxify and relieve pain, induce diuresis and remove dampness. It can be cooked into porridge with japonica rice, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. 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, and it is a good product for postpartum heatstroke prevention and summer heat relief.

Ginkgo porridge.

Benefiting primordial qi, nourishing five internal organs, and resisting aging, especially for the elderly and the infirm. Healthy eating for normal people. Suitable for family consumption.

Practice: 6- 10 pieces of silver almonds (blanched with boiling water after shelling), a small amount of rock sugar, 2 ounces of japonica rice, and a proper amount of water, and put them in a pot and cook them with slow fire. It can be made from japonica rice into paste.

Ginkgo biloba should be matched with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo ginseng lotus seed porridge, etc. The sugar should be rock sugar and white sugar.

Honeysuckle porridge

30. honeysuckle porridge

Ingredients: 30g of honeysuckle and 30g of white rice.

Practice: Honeysuckle can be bought in medicine shops. Decoct with water first, take its thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into thin porridge.

Efficacy: It can be used to prevent and treat heatstroke, as well as various heat toxic sores, sore throat, wind-heat cold and so on.

3 1. Lotus root porridge

Ingredients: fresh lotus root 200g, white rice100g, a little sugar.

Practice: First, wash the lotus root and slice it, and cook it with white rice for porridge. When the porridge is cooked, add some sugar and eat.

Efficacy: benefiting qi and nourishing yin, invigorating spleen and appetizing, the elderly are weak, the appetite is poor in hot days, the stool is thin, the fever is thirsty, and so on.

32. white fungus porridge

Materials: Auricularia auricula 60g, glutinous rice100g.

Practice: White fungus is washed with clear water first. After the glutinous rice is cleaned, put it in a pot and add water to boil, then add tremella, boil it into porridge and add some rock sugar.

Efficacy: nourishing yin, promoting fluid production, moistening lung, nourishing stomach, invigorating qi and blood, and can treat cough due to fatigue, blood in phlegm and thirst due to yin deficiency.

33. Jujube porridge

Ingredients: red dates, white rice, the weight can be decided according to your own taste.

Practice: It's very simple. When it's cooked in rice congee until it's seven ripe, add red dates and cook it together.

Efficacy: It has the functions of nourishing the spleen, moistening the heart and lungs, nourishing the five internal organs and treating deficiency, and has a certain gain for low blood pressure and cough due to lung deficiency.

Ophiopogon japonicus and bamboo leaf porridge

34. Ophiopogon japonicus and bamboo leaf porridge

Materials: Ophiopogon japonicus 30g, Glycyrrhiza uralensis Fisch.10g, Bamboo Leaves15g, White Rice100g, and 6 red dates with stones removed.

Practice: decoct Ophiopogon japonicus, Glycyrrhiza uralensis Fisch and bamboo leaves with water, take juice, add japonica rice and red dates and cook together to make porridge.

Efficacy: With a touch of sweetness, it has the effects of clearing away heat, relieving summer heat, invigorating qi and invigorating stomach. If you feel thirsty, short of breath and lack of diet, you may wish to try it.

35. bean paste porridge

Practice: appropriate amount of tofu paste, 50 grams of japonica rice, and porridge together.

Efficacy: It has the effects of moistening lung and stomach, relieving fullness, lowering turbid qi and promoting urination. Regular eating in summer can relieve summer heat and promote diuresis, and it is suitable for treating anorexia, fatigue and fatigue in summer.

36.mint porridge

Practice: Cook porridge with rice150g, and fry fresh mint100g or dried mint 20g into thick soup, add appropriate amount of sugar, pour into porridge, stir and cool.

Efficacy: It is very good for treating summer wind-heat cold, headache, red eyes, rubella itching and sore throat.

chrysanthemum porridge

37. chrysanthemum porridge

Practice: Use 20g of Huang Juhua, add a little water to fry into chrysanthemum water, remove chrysanthemums, and cook this water with rice160g * * * into porridge.

Efficacy: This porridge is suitable for patients with wind-heat cold, blurred vision, sore and toxic swelling and hypertension in summer.

38. Lugen porridge

Practice: fresh reed rhizome150g, bamboo shavings15g, 60g of japonica rice and 2 slices of ginger. Wash reed rhizome, cut into sections, fry with bamboo shavings, remove residues, add japonica rice and ginger to make porridge, and take it twice.

Efficacy: It has the effects of clearing away heat, relieving restlessness, promoting fluid production and stopping vomiting, and is suitable for treating heatstroke, polydipsia, nausea and vomiting.

39. Chicken porridge

Ingredients: 200g of chicken.

Seasoning: 5g of chopped green onion, 5g of salt, a little of cooked oil and pepper, 5g of ginger slices, and minced coriander.

Practice:

1: Wash the rice, put it in a pot, add 2000g of water, boil it, and cook it into porridge with low fire.

2. Put the chicken into another pot, add ginger slices and water, boil it and cook it on low heat, take it out and let it cool, tear the chicken into shreds, and then mix well with chopped green onion, salt, pepper and cooked oil to taste.

3: Pour the seasoned shredded chicken into the porridge pot, cook for a while with slow fire, and sprinkle with coriander powder. According to personal preferences and habits, coriander powder can also be omitted.

Features: it tastes delicious, and it can nourish the five internal organs and replenish qi and blood if eaten regularly.

Congee with Minced Pork and Preserved Egg

40. Preserved egg lean porridge

Ingredients for porridge: lean meat 1 piece (pork tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime-flavored), ginger 1 piece, enough water, and appropriate amount of oil and salt.

To cook a pot of delicious preserved egg and salty lean porridge, the key is as follows:

(1) Pick rice: It is best to use northeast rice for porridge, that is, round and short pearl rice, and the porridge cooked is particularly soft;

(2) The rice cooked with porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 half teaspoon of salt and a little water (2 teaspoons) and marinated for at least half an hour.

Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, 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 into bacon: 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, keep a whole piece of meat from being cut (I usually use a piece of pork about the size of a palm,1-2 cm thick, and pork tendon is better if conditions permit).

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 salted pork one day in advance as follows:

Rinse a piece of pork, wipe it dry, sprinkle with 2-3 teaspoons of salt, spread it 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 be tasted;

(4) The water for cooking porridge should be fully boiled before adding the materials: put a lot of water in the big soup pot and boil it before adding the materials.

Put the meat and ginger slices first, and don't turn down the fire. When the meat is in boiling water, the outside part is cooked and hard when it is heated, and the gravy inside is sealed, so that the meat doesn't taste bad after cooking porridge.

Then when the water boils again, marinated rice and a chopped preserved egg, and the first preserved egg is chopped and cooked with rice, the preserved egg will melt and blend into the taste of porridge;

(5) First fire, then low fire, and the heat should be sufficient: when the water is boiling, after the ingredients are added, cook on high fire for 20 minutes, and then turn to low fire for 1 half an hour. When the heat is sufficient, the porridge will be soft, tasty 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, and at the same time, fish out the lean meat cooked in porridge, pull it with chopsticks and tear it into silk.

Put it back into the porridge with the second preserved egg, cook it for the last half hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before the fire is turned off, and the second preserved egg can be boiled for half an hour without lime smell.

At the same time, it becomes soft and slippery, and you can eat preserved eggs when you eat porridge. Because the meat is boiling in water, it still maintains a certain umami flavor. After being shredded, it is put back into porridge, which is particularly delicious.

The porridge cooked in this way needs no salt, tastes good, and is easy to digest under fire. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will smell burnt.

We usually put a light spoon at the bottom of the pot to cook with porridge. When the water boils, the small spoon is also driven to prevent the porridge from sticking to the bottom.

Pumpkin Congee

4 1. pumpkin porridge

Ingredients: pumpkin 250g, rice 50g, small amount of sugar.

Practice:

(1) First steam the pumpkin to be soft, and mix it with the steamed pumpkin juice and mash it into pumpkin paste;

(2) Add a proper amount of water to the rice pot, boil it for 3 minutes with high fire, add pumpkin puree, keep stirring until it boils again, and continue cooking with low fire15-20 minutes.

(3) adding a proper amount of white sugar or adding honey after cooling;

Personally, I think pumpkin porridge has a very sweet smell. For the sake of my body, I didn't add sugar. And it tastes better after being chilled in the refrigerator!

29 1. spinach porridge

Raw materials: 250g of spinach and 250g of japonica rice.

Accessories: appropriate amount of salt

Practice:

1. Wash spinach, blanch it in boiling water, and cut it into sections for later use.

2. Wash the japonica rice and put it in the pot, add appropriate amount of water. When the japonica rice is cooked, put the spinach into the porridge and continue to simmer for a while. Add salt to taste and serve.

It is not suitable to eat japonica rice that has been processed too finely. Japonica rice is composed of cortex, aleurone layer, endosperm layer and germ layer. The cortex and aleurone layer contain cellulose, vitamins and minerals, and the nutritional components are far more than those of endosperm layer and germ layer. If the processing is too fine, the nutritional components will be greatly lost and the nutritional value of japonica rice will be reduced.

292. Egg-blossom porridge

Ingredients: 30g of cereal, eggs 1 piece.

Practice:

1. Beat the eggs into a bowl and mix well.

2. Soak the cereal in water until it is soft, then pour it into the pot and bring it to a boil over low heat for about 5 minutes.

3. Add the eggs into the pot and cook them.

Contains protein, carbohydrates, vitamin A, vitamin B, vitamin E, potassium, iron, zinc, selenium and other nutrients, which can promote the growth and development of babies and help prevent night blindness, angular stomatitis and anemia.

293. Chicken vegetable porridge

Ingredients: half a bowl of rice porridge, half a spoon of minced chicken, chopped green vegetables 1 spoon, chicken soup, and a little vegetable oil.

Practice:

1. Put a small amount of vegetable oil into the pot and heat the oil by fire.

2. Stir-fry the minced chicken in the pot, and then stir-fry the chopped green vegetables.

3. After the minced chicken and chopped green vegetables are fried, add rice porridge and chicken soup to boil together, and then let it cool before feeding.

Rich in trace elements and other nutrients, it is beneficial to the baby's digestion and absorption, and is conducive to the baby's growth and development.

294. Day lily lean porridge

Raw materials: 50g of yellow flower and 50g of lean meat, and 0/00g of rice/kloc-.

Accessories: salt, onion and ginger.

Practice:

1. Wash the day lily and slice the lean meat for later use.

2. Put ginger, rice and yellow flowers into boiling water, cook them into porridge, then add onion and meat, and season the meat with salt when it is cooked.

How to cook porridge:

Stir porridge: stir the rice a few times when the water is boiled, cover the pot and simmer for 20 minutes, and start stirring constantly until it is sticky. In order to prevent porridge from overflowing, add a few drops of vegetable oil or a little salt when cooking porridge.

Or rice or water in the pot, boil it with high fire, and then simmer for about 30 minutes.

295. Rice porridge mud

Raw materials:

50 grams of rice, a little yolk paste.

Practice:

1. Wash the rice, add appropriate amount of water, put it in a small pot and cook it with low heat until it is rotten.

2. Filter the coarse residue, add the yolk mud and stir well.

It contains nutrients such as fat, protein and carbohydrate, and can effectively prevent rickets, and has the effects of invigorating the spleen, nourishing the stomach, hearing and improving eyesight, and can also replace rice with millet or corn flour.

296. Ergua porridge

Raw materials: japonica rice100g, cucumber150g, wax gourd150g.

Accessories: ginger10g, salt.

Practice:

1. Wash cucumber, peel and remove seeds, and cut into thin slices; Peel the wax gourd and cut into thin slices; The japonica rice is washed clean; Wash ginger and pat it to pieces.

2. Add about1000g of water to the pot. After boiling with strong fire, add the polished round-grained rice and shredded ginger. After boiling, slowly cook with low fire until the rice is rotten, add cucumber slices and wax gourd slices, cook with strong fire until the soup is thick and cooked, and add salt to taste. You can eat it.

When cooking porridge, add enough water at a time, don't add water in the middle, and stir it constantly after the fire boils to make the porridge sticky.

297. Rock sugar bitter melon porridge

Raw materials: rice 1 00g, bitter gourd 1 root, preserved egg1piece.

Accessories: rock sugar, salt, chopped green onion, Jiang Mo and sesame oil.

Practice:

1.Wash rice and soak for 2 hours; Wash bitter gourd, remove the inner membrane and seeds, cut into powder, blanch with hot water, take out, drain and cut into fine powder; Peel the preserved eggs and dice them.

2. Set the pot on fire, add1000g of water, boil it, and cook the rice into porridge.

3. Put bitter gourd, preserved egg diced and iced sugar into the boiled porridge, cook for 5 minutes, sprinkle with chopped green onion and Jiang Mo, and order a few drops of sesame oil.

298. Raw rolling crab porridge

Ingredients: 2 crabs and 40 grams of rice.

Accessories: 5g of shredded ginger, 5g of chopped green onion, 2g of salt, 5g of chicken essence 1 g and 5g of sesame oil.

Practice:

1. Wash the crab, cut its shell and chop it into pieces; Wash the rice for later use.

2. Put the casserole in the fire, add rice and clear water in a ratio of 2:8, and after the fire is boiled, switch to a small fire to continue cooking.

3. When the rice is soft and rotten, add the prepared crab and shredded ginger and continue to cook. When the rice porridge is cooked, add salt and chicken essence and mix well. Sprinkle with a little sesame oil and sprinkle with chopped green onion.

Crab is delicious, nutritious, rich in protein, trace elements and other nutrients, as well as 10 kinds of free amino acids, among which glutamic acid, arginine, histidine and other contents are more, which has a good nourishing effect on the body.

Chinese medicine believes that crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging meridians and nourishing liver yin. It has a certain therapeutic effect on diseases such as blood stasis, injury, jaundice, waist and leg pain and rheumatoid arthritis. According to ancient records, crabs are suitable for the treatment of traumatic injuries, blood stasis, swelling and pain, and broken bones. In addition, if you are allergic to paint or get sore due to paint poisoning, you can apply live crab juice.