01: pig liver egg porridge
raw materials pig liver 50 grams, 1 egg, 50 grams of round-grained rice, salt, ginger, monosodium glutamate a little.
Preparation method pig liver cut fine, and rice porridge, cooked into the egg, add salt, ginger, monosodium glutamate seasoning, a little cooking can be.
The effect is to tonify the liver and improve eyesight.
UsageEat on an empty stomach, once a day or every other day.
Application For night blindness, poor vision.
02: mulberry fruit porridge
Ingredients 50 grams of canned mulberries, 100 grams of glutinous rice, rock sugar.
Method
1, first canned mulberries in the mulberry pounded (add mulberry juice) spare;
2, rice washed and add the right amount of water into the casserole porridge, the first fire, after the fire, porridge is cooked, add pounded mulberries
son and rock sugar, a little bit of boiled, after the rock sugar can be dissolved.
Functions Nourish the liver and kidney, benefit the blood and eyesight.
Dosage Once a day, often eaten.
Application Suitable for loss of vision and tinnitus caused by deficiency of liver and kidney yin.
03: hazelnut wolfberry porridge
Raw materials hazelnut kernel 30 grams, 15 grams of wolfberry, 50 grams of round-grained rice.
Preparation method first hazelnut kernel crushed, and then with the wolfberry together with water decoction, remove the slag and round-grained rice together with the fire into
congee is complete.
Effectively nourish the liver and kidney, eyesight and muscle.
Dosage 1 dose per day, morning and evening on an empty stomach.
Application is suitable for body weakness, visual faintness, etc..
04: wolfberry round-grained rice porridge
Raw materials: 60 grams of round-grained rice, cuscuta, wolfberry 20 grams each, sugar.
Method
1, polished round-grained rice, wolfberry spare;
2, cuscuta washed and crushed, and first add water to decoction, boiling juice slag standby;
3, will be the berries, polished round-grained rice, cuscuta juice with the same cooking until the rice is cooked and soft, and then add sugar, cook for a few moments that is.
The effect is to tonify the kidney and benefit the essence, nourish the liver and brighten the eyes.
DirectionsConsume once a day.
Application Suitable for vision loss caused by deficiency of the liver and kidney, two eyes dimming.
05: pig liver Chen rice mung bean porridge
Raw materials pig liver, Chen rice 100 grams each, 50 grams of mung beans.
Method mung beans, rice, add the right amount of water, cooking porridge, almost cooked, add washed, chopped fresh pig liver, pig
liver cooked can be eaten. Do not add salt.
Benefits Liver and eyesight, reduce swelling.
Usage Can be eaten for breakfast.
Application Suitable for vision loss, two eyes dimming.
06: Cangzhu pig liver porridge
Ingredients pig liver 100 grams, Cangzhu 9 grams, 150 grams of millet.
The method will be Cangzhu roasted dry for the end of the pig liver cut into two pieces connected, mixed with medicine, with twine tied, and millet with water
moderate, into the casserole can be cooked.
The effect is to nourish the liver and improve eyesight.
Dosage eat liver drink porridge, once a day, served for 1 week.
The application is suitable for two eyes dimming.
07: chicken liver corn porridge
Raw materials chicken liver 2, glutinous corn (millet) 60 grams, salt, water.
Method of chicken liver washed and chopped, glutinous corn (millet) washed, the two together into the pot **** porridge, porridge cooked, seasoned
that can be.
The benefits of liver and eyesight, nourishing Yin and blood.
Usage: Eat liver and drink porridge, once a day, for 1 week.
Application of poor eyesight or vision loss is often beneficial.
08: rice cassia seed porridge
Raw materials fried cassia seed 10 grams, 60 grams of rice, a small amount of rock sugar.
Method first cassia seeds fried to slightly yellow, take out to be cooled after boiling juice. Then, with its juice and rice with cooking, cooked with
into the rock sugar, can be eaten.
Effective in clearing the liver and eyesight, laxative.
Dosage 1 time daily for 2 weeks.
The application of eye redness and swelling, fear of light and tears, hypertension, high blood pressure, high blood cholesterol, habitual constipation, etc., the effect is obvious.
09: skin eggs and lean meat porridge
porridge ingredients: lean meat 1 (pork tendon meat is best), 2 eggs (lead-free eggs, a healthier, lime
taste is not so big), ginger 1, water, salt and oil, moderate
To cook a pot of good taste of the skin eggs and salty lean meat porridge, know-how is as follows:
1, pick the rice: the best rice with porridge, is the best northeast rice, is the best porridge, the best rice, is the best porridge. The best way to cook congee is to use northeastern rice, which is short and round pearl rice, and the congee will be especially soft;
2, the rice for the congee should be pre-marinated: about half a bowl of rice should be pre-marinated for at least half an hour by mixing with 2 tablespoons of oil, 1 and a half teaspoons of salt, and
a little bit of water (2 teaspoons), and then marinated for at least half an hour, so don't worry, although you have to use a lot of oil, it will evaporate during the congee cooking process.
3, porridge meat should be boiled in boiling water to remove the smell, or pickled salted meat: porridge with lean meat or pickled salted lean meat, do not have to be
too careful which piece of meat is the pig, but keep a whole piece of meat do not cut (I usually use about the size of the palm of the hand, 1-2
cm thick piece of pork, if the conditions allow it, the meat will not be cut), the meat will be used in the porridge. I usually use a piece of pork about the size of the palm of my hand, 1-2
centimeters thick, or if possible, pork tendon for better flavor). If you want to use lean pork for porridge, cook it briefly in boiling
water and then rinse it; if you prefer to use salted pork for porridge, salted pork should be salted a day in advance
in the following way: one piece of pork, rinse it well, wipe it dry, sprinkle 2-3 teaspoons of salt and spread it evenly on the meat, and then put it in a freezer in the lower
compartments (the compartments where it won't freeze to ice).
Marinate the meat in a freezer compartment (one that won't freeze to ice) for 12 hours or more to get a good flavor;
4. Bring the water for the congee to a full boil before putting in the ingredients: put a lot of water in a large saucepan, bring to a boil, and then put in the ingredients. First under the meat
block, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed inside the gravy
, so that the meat cooked porridge is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped eggs, and this
the first egg chopped up under the porridge and rice with the same cooking, the egg will melt and blend into the porridge in the flavor.
5, first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then
turn the small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest;
6, the porridge texture treatment: in the turn of the small fire to cook for an hour and a half, the second egg is also chopped, at the same time, the cooking in
porridge, the lean meat in the porridge, fish out. The second egg is also chopped, while the lean meat cooked in the
congee is fished out, pulled with chopsticks, torn into threads, with the second egg back to the congee, with cooking the last
half an hour, and then turn off the fire. The second egg half an hour before turning off the fire to add to the congee, half an hour can be the second egg cooked
Neither lime flavor, but at the same time become soft and slippery, eating congee can also be eaten with the egg, and the meat because of the boiling water under the meat, but also to maintain
a certain fresh flavor, torn into threads and then put back into the congee, especially tasty.
The porridge cooked in this way does not have to be salted, good flavor, and fire, easy to digest. If the porridge is a little sticky bottom, please never
Do not use a spoon to pull the bottom of the pot of sticky skin, or the porridge will have a paste flavor, we usually put a light spoon in the bottom of the pot and
porridge with the cooking, the water boiling process, the small spoon is also driven to prevent the porridge cooking sticky bottom.
10: walnut ginger jujube porridge
Basic features Walnut is rich in iron and vitamin E, with ginger and jujube more gas, nourish blood, promote blood
circulation, so that the efficacy of the red color.
Basic ingredients Ingredients: 200 grams of glutinous rice, 100 grams of walnuts, 75 grams of ginger, 10 jujubes; Seasoning: 1 tbsp of brown sugar
Directions:
1. Wash the jujubes and walnuts; peel the ginger and grind it into ginger juice.
2. Wash the glutinous rice, put it into a pot, add 3 cups of water to boil, add all the ingredients and cook for 30 minutes until soft, then add
brown sugar and cook well.
Note: Brown sugar itself has a nourishing effect, and ginger cooked with more blood warming effect, it is best not to
other sugar instead, otherwise it will reduce the effectiveness of porridge.
11: Rose Lover's Porridge
Ingredients:
1 cup of white rice
1 fresh rose flower
8 cups of chicken broth
Auxiliary:
Honey moderate
Practice:
1. white rice washed and drained, rose washed and peeled petals spare.
2. Chicken broth heated to a boil, into the rice continue to cook until rolling slightly stirred, change to medium-low heat and simmer for 30 minutes, add rose petals
continue to cook for 3 minutes.
3. Add honey to the bowl, add boiling porridge and mix well.
Tips:
Roses, whether in tea or directly eat the petals, have the effect of regulating menstruation, promoting blood circulation, preventing constipation, and thus
make the skin smooth and elastic, is one of the best natural skin care products for women. The honey, when heated, will make the protein and other nutrients
into protease, which can make the stomach and intestines rapid peristalsis to reduce over-absorption, helping to lose weight.
Features:
Accelerate metabolism and restore a slim figure.
12: seaweed spinach porridge
Ingredients:
15 grams of seaweed, japonica rice (white rice) 100 grams, spinach 1
Accessories:
Salt in moderation
Practice:
1. Japonica rice, wash, seaweed soak, spinach, wash blanch and then cut into pieces.
2. Add the right amount of water to boil in the pot, put round-grained rice, seaweed together into porridge, and then put spinach after the porridge is cooked, and finally into the seasoning
material can be.
Tips:
Seaweed, tonic kidney and Yang. Spinach, nourish Yin and blood, moistening dryness and smooth intestines, nourishing the liver and eyesight. This product is simple to do, you can often take
. If you don't have seaweed, you can replace it with shrimp.
Characteristics:
Suitable for: impotence and premature ejaculation during menopause, loss of libido, vision loss, lumbar and knee pain, constipation
13: leeks sea cucumber porridge
Raw materials:
leeks, sea cucumber 60 grams each, round-grained rice (white rice)
Accessories:
Salt to the right amount
Method:
1. leek washed and chopped, sea cucumber soaked in water and washed and cut into small dices, round-grained rice washed.
2. Put the three into the pot, add the right amount of water (submerged ingredients) to cook porridge, when the porridge into the seasoning can be added.
Tips:
Cold and hot body can be eaten. Leek, aphrodisiac and essence; sea cucumber, aphrodisiac and impotence. Long-term use can improve and maintain good
sexual function, but also reduce various diseases caused by kidney deficiency, such as dizziness, lumbago and frequent urination.
Characteristics:
Application: premature ejaculation impotence, loss of libido, lumbar and knee weakness, frequent urination and nocturia
14: glutinous rice and cinnamon congee
Ingredients:
80 grams of round glutinous rice, 80 grams of cinnamon, 80 grams of sugar
Practice:
1, round glutinous rice washed. Add 600 milliliters of water to the soup pot and boil.
2, add glutinous rice and cinnamon meat and cook until it becomes porridge, add sugar.
Tips:
1, glutinous rice can be soaked in water first, when cooking is more time-saving.
2, almost start the pot to stir from time to time, lest the glutinous rice sticky pot.
Characteristics:
Functions: nourishes the heart and calms the mind, strengthens the spleen and replenishes blood.
15: Healthy high-fiber porridge
Ingredients:
80 grams of grains of rice, 20 grams of soybeans, 10 grams of white fruits, 20 grams of hairy beans, 20 grams of carrots, 10 grams of minced shiitake mushrooms, 80
grams of diced chicken breasts, 20 grams of wet peanuts.
Ingredients:
1 tsp salad oil, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp sesame oil, a pinch of pepper, a pinch of coriander.
Directions:
1. Marinate diced chicken in soy sauce.
2. Soak grains of rice and soybeans in warm water for 1 hour, then cook with wet peanuts first to make dry rice.
3. Stir-fry chopped mushrooms in salad oil, add 6 bowls of water, and cook diced carrots and white fruits until boiling.
4. Add the cooked rice and beans into the recipe 3 and cook until soft, then add the marinated chicken and cook until done, then add
the rest of the seasonings.
Tips:
When a meal, add 1 to 1 1/2 servings (40 to 60 grams) of meat protein food, which can be accompanied by the book Potato Stew
(80 grams of meat), plus a plate of fried vegetables and a piece of fruit.
16: Vegetable porridge
Cooking porridge, some people think that it is a very simple thing, but it is not. To cook a bowl of delicious porridge
product is to have some real work. Yuan Mei, a poet of the Qing Dynasty, said in his book "Food in the Garden": "Seeing water and not seeing rice is not congee
also; seeing rice and not seeing water is not congee. Must make water and rice fusion, soft and creamy as one, and then called porridge."
But don't worry too much
, as long as you follow what I said to do, you can also cook a delicious porridge.
Ingredients:
250 grams of refined glutinous rice, broccoli, carrots, mushrooms, salad oil, sugar. After preparing the ingredients, you can do it
.
Directions:
1, first of all, wash the glutinous rice, soak in cool water for about 30 minutes.
2, in this time, can be broccoli, carrots, mushrooms are washed and cut, broccoli broken into a few petals,
carrots cut into square dices, mushrooms are also cut into square dices.
3, so that the glutinous rice soaked almost after you can start cooking on the pot, in the pot to add the right amount of water (generally water to cover
rice 3 to 4 cm), water boiled and pour the glutinous rice into the pot, high heat to cook for 8 to 10 minutes, then switch to warm fire to continue to cook for 20 minutes
or so, in the process of indirectly stirring, and at the same time a little bit of colorado oil drip.
4, in the process of cooking porridge cut broccoli, carrots, mushrooms under the hot water pot blanching and then removed from the standby.
After the porridge has cooked for almost 30 minutes, add sugar and blanched vegetables and cook for 1 minute before serving.
Characteristics:
Fresh taste, fresh and smooth, porridge crispy; contains a variety of vitamins and carotene needed by the human body, high nutritional value; can open
stomach, improve appetite, enhance intestinal and gastrointestinal function; especially after the festival gastrointestinal has a good regulating effect.
Porridge tips:
1. Soak: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand. The advantages of doing so: boiling up the porridge to
save time; stirring will be turned in one direction; boiling porridge crisp, good taste.
2. Boiling water in the pot: that way it will not be cooked, and it saves more time than cold water porridge.
3. Fire: first boil with high heat, and then turn the fire that is small fire simmering for about 20-30 minutes, so that the porridge flavor is more intense.
4. Stirring: Stirring can make the rice grains full of grains, grains of crispy thick. Stirring skills are: boiling water in the pot stir a few times,
cover the pot to simmer for 20 minutes, began to stir constantly, and has continued for about 10 minutes, to be thick and crispy out of the pot as
stop.
5. point oil: porridge to warm fire to cook about 10 minutes drop a little salad oil, you will find that not only the finished porridge color bright, and
and the entrance is different smooth.
6. Bottom, material points to cook: so that the simmering of the porridge refreshing not cloudy, the flavor of each thing are simmering out and do not cascade flavor.
Especially when the accessories for meat and seafood, more should be porridge bottom and accessories separately.
17: Fish Fillets Cooked in Congee Water
The fish fillets cooked in congee water are much sweeter, and the green asparagus and celery garnish are more eye-catching.
Main ingredients: porridge water, large fish fillets, asparagus, celery
Preparation: cut the fish fillets, asparagus, celery into the porridge water and cook until slightly rolled.
Points: the practice of this dish is simple, the key lies in the ingredients.
When choosing fish fillets, big fish or grass carp fillets are suitable, big fish fillets have a more delicious flavor, grass carp fillets have a special texture
especially good, both of them have their own merits, diners can choose according to their own preferences. When filleting, the spine of the fish has the best texture and flavor
.
Asparagus, celery in the role of this dish connoisseurs called "head", can increase the soup's freshness and flavor, hanging
out of the meat of the freshness of the meat at the same time to eliminate the fishy and other foreign flavors, in the dish can also play a "finishing touch" role.
18: congee water conch pieces boiled loofah soft
The tender green loofah soft sweet and soft, conch pieces crisp and sweet, coupled with the fresh rice aroma, the light taste, simple and clean
The new color combination is best suited to dissipate the heat and irritability of the summer.
Main ingredients: congee water, Dalian conch meat, loofah soft
Preparation:
1, loofah peeled, remove the capsule, take the middle of the loofah soft part of the spare.
2, conch meat slices, with boiling water burned spare.
3, the loofah soft and burnt conch slices into the congee water with cooking, slightly rolled when a little seasoning can be served.
Points:
The conch meat requires fresh taste, Dalian conch meat with its meat, sweet flavor to become the first choice, but this conch
meat on the market is more difficult to buy.
When cooking conch with porridge water, you should pay attention to control the time, rolling can be, otherwise the conch meat is more and more "old", the loss of
the original crisp.
19: congee water immersion fish rot lotus root
Summer is the season to eat lotus root, stuffed with fish slippery lotus root more rich in flavor, and at first glance ordinary fish
rot inside tender and soft, with the lightness of the congee water can be more set off by the sweetness of the fish.
Main ingredients: porridge water, fish rot, lotus root, fish slip
Preparation:
1, the fish skin scraping meat, plus egg white stirred until gelatin, deep-fried until the skin golden brown, standby.
2, the fish slide stuffed into the lotus root, and fish rot with the porridge water to cook, slightly rolled and seasoned on the table.
Points:
Fish rot is one of the essence of Shunde cuisine, the best fish rot sweet and soft, due to the addition of egg whites to mix, the golden skin under the
meat white.
The lotus root is "cold" in nature, and it is easy to change color when cooked in congee water for too long, so the cooking time should not be too long.
Related images to this topic are as follows:2
20: Beef congee with slippery egg
Ingredients:
300 grams of beef tenderloin, 1 egg, ginger, green onion, cilantro, oil, Guangdong white congee on the open fire, appropriate amount
Accessories:
1/8 tsp. baking soda, 1 tsp. salt, 1 tsp. wine, 1 tsp. cornstarch, a little sesame oil, a little bit of salt and pepper.
②Congee boiling, add beef slices until the meat color white, beat the raw egg off the fire.
③ Put it into a bowl, add green onion, ginger, pepper, cilantro and fritters.
Tips:
Beef slices should not be cooked for too long, so as not to be too old to affect the taste.
21: Fresh Fish Congee
Ingredients:
10g of carrots 15g of grouper meat 20g of rice
Directions:
1. Steam the grouper meat and then press it into minced meat with a large spoon.
2. Shred carrots and mince.
3. Boil water and rice in 10:1 ratio in a pot until it thickens, then add the minced fish and carrots and cook for a while
.
Tips:
For infants aged 7-9 months
In addition to grouper, you can also choose grouper, snapper, seabass, tuna, swordfish, and other fish with the spines removed.
However, it should be noted that the fish meat near the belly and skin part of the fish has more oil, so it is recommended not to use it.
22: Milk and chicken porridge
Ingredients:
1 cup of milk (240 ml) 1/2 cup of broth (120 ml) 20 grams of chicken breast 20 grams of cauliflower 20 grams of carrots 10 grams of rice
1/2 bowl
Ingredients:
2 grams of salt
Method:
1.
2. Milk, broth and rice simmer into porridge, then chicken breast, cauliflower and carrots into the cook for 3 minutes, under the salt
seasoning can be.
Tips:
This recipe can be used as a breakfast for children aged 1-3 years.
★ Chicken can be replaced by white meat fish, potatoes and so on.
★Milk is one of the very important sources of nutrients for children as they grow up, and trying to incorporate milk into a dish is a good way of correcting boredom in babies and toddlers
but remember not to heat it over high heat during cooking or cook it for too long, as this can lead to a loss of nutrients
.
23: Eight Treasures Black Rice Porridge
The flavorful snack, developed from the Eight Treasures glutinous rice porridge, has a nourishing and therapeutic effect, as a nutritious food.
Eight treasures black rice porridge color purple and black, soft and glutinous texture, sweet and fragrant taste, for today's popular black food.
Method: Eight treasures, namely, lotus rice, Coix seed, Gorgon fruit, flower kernel, peach kernel, lily, honey cherry, guayuan, jujube and other eight kinds of raw
material; peach kernel peeled and diced, guayuan diced, jujube nucleus, lotus rice, Coix seed, gorgon fruit, flower kernel, lily with water up to
with; black rice washed with clean water, plus a small amount of purple glutinous rice into the pot, add water to boil, the eight treasures material into
24: Coix seed millet porridge
Ingredients: Coix seed 60 grams, 150 grams of millet, Poria 20 grams. Practice:
Wash the above materials, the Tu Fu Ling with gauze wrapped, with cooking into porridge.
Serving: take out the poria and drink porridge, 1 week several times.
Contraindication: Avoid tea.
Description:
Poria cocos is sweet, bland and non-toxic in nature, into the liver, stomach, two meridians, can facilitate the detoxification of dampness, strengthen the spleen and stomach, tendons and bones, anti-inflammatory and clearing heat
; millet sweet and flat; Coix seed rice sweet and light cold. The whole formula clears heat and removes dampness, strengthens the spleen and stomach, and is effective in preventing and treating symptoms such as poor detoxification of the liver, easily appearing wet herpes, skin diseases, spasm and bone pain, sores, ulcers, swelling and poison.
25: moisturizing itchy porridge
Functions: nourish blood and liver, nourish yin and moisten dryness, stop itching.
Indications: dry skin, itching and flaking, dry stools, etc. are insufficient liver and kidney.
Ingredients: 5 dollars of roasted Shouwu, 3 dollars of lily of the valley, 2 dollars of white fruit, 5 dollars of yellow essence, 10 jujubes, 1 cup of stalked rice (brown rice),
honey in moderation. (4 to 5 days portion)
Directions:
Put the roasted Shouwu and Huang Jing into a gauze bag.
Add 12 cups of water to the pot with the above herbs and stalked rice and simmer to make a porridge, leave it to cool and add honey to taste and then consume.
26: Greek snowflake porridge
Ingredients:
1 cup of white rice
1/2 cup of chicken
3 egg whites
1 tsp of cornstarch
3 tbsp of lemon juice
8 cups of chicken broth
Directions:
1. Bring the chicken broth to a boil, add the rice and continue to cook until it rolls. When it rolls, stir slightly and simmer for 30 minutes over medium-low heat.
2. Add 4 tbsp of water to the chicken slices, mix well with the cornstarch, and add the ingredients of Method 1 and cook for 1 minute.
3. Beat the egg white until foamy and pour it into the hot porridge, stir it quickly and add lemon juice when serving.
27: black sesame brown rice porridge
Ingredients:
brown rice 1 cup
black sesame 2 tbsp
14 cups of water
Side dishes:
sugar moderate
Directions:
1. brown rice washed and drained.
2. Add 14 cups of water to the pot and bring to a boil, add the brown rice and stir, and when it comes to a boil, change to medium-low heat and simmer for 45 minutes, add the black sesame seeds
Continue to cook for 5 minutes, add sugar and cook to dissolve.
Characteristics:
To help eliminate persistent feces, lightweight body without losing nutrition.
28: yam and radish porridge
Ingredients:
1 cup of white rice
300 grams of yam
1/2 white radish
A little chopped celery
10 cups of water
Side dishes:
Salt, pepper, parsley... ...each in moderation
Directions:
1. Wash and drain the white rice, peel and wash the yam and white radish and cut into small pieces.
2. Add 10 cups of water to the pot and bring to a boil, add the white rice, yam and carrots, stirring slightly, until it comes to a boil again, then change to medium-low heat and simmer
Cook for 30 minutes.
3. Add salt and mix well, sprinkle pepper, celery and parsley before serving.
Tips:
Yam has been regarded as a yin and yang tonic in recent years, and is effective for women's breast augmentation and anti-wrinkle skin. Radish is a drainage diuretic,
help digestion, to avoid fat accumulation and other effects, both with food, for women's beauty, slimming and swelling are miraculous
effect.
Characteristics:
Restore physical strength, regulate qi and blood, help reduce fat and slimming.