Mung bean and white fungus porridge

This porridge is made from mung beans, white fungus, hawthorn cake and other ingredients. It is suitable for pregnant women to eat and is beneficial to body recovery. It is an ideal food for pregnant women in summer.

Ingredients: 200 grams of japonica rice, 100 grams of mung beans, 30 grams of white fungus, appropriate amounts of sugar and hawthorn cake.

Preparation: 1. Soak the mung beans in clean water for 4 hours and the white fungus in cold water for 2 hours. Remove the hard stems and break them into small florets. Cut the hawthorn cake into small dices; wash the japonica rice. 2. Put the pot on the fire, add an appropriate amount of water, add japonica rice, mung beans, and white fungus, bring to a boil over high heat, then reduce to a simmer and cook until the beans and rice bloom and the porridge becomes thick. 3. When eating, put the porridge into a bowl, add sugar and hawthorn cake cubes and serve.

Features: beautiful color, sweet and sour taste.

Millet brown sugar porridge

Millet can strengthen the spleen and stomach and replenish deficiency. Therefore, it is very beneficial to use millet as part of the staple food of pregnant women. Brown sugar contains 1-3 times more iron than white sugar, and has a good effect on eliminating blood stasis and replenishing blood loss.

Ingredients: 100 grams of millet, appropriate amount of brown sugar.

Preparation: 1. Wash the millet, put it into a pot of boiling water, bring to a boil over high heat, then turn to low heat and cook until the porridge becomes sticky. 2. When eating, add appropriate amount of brown sugar and mix well, then bring to a boil and put it into a bowl.

Features: This porridge is glutinous and sweet.