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[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.
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The basic characteristics are invigorating the spleen and stomach, eliminating stagnation and losing weight, benefiting qi and calming the nerves. It can be used for dietotherapy for obesity and neurasthenia, and can also be used as daily health-keeping and bodybuilding food.
The basic materials are pumpkin 1 piece (about 700g), japonica rice100g, glutinous rice100g, round meat, red dates, mung beans and fresh lotus seeds 20g each, appropriate amount of wax gourd sugar or white sugar, and a small amount of salt.
Production method:
1. Soak red dates in cold water for 20 minutes, and then wash the skin; Steam with mung bean, round meat, lily and lotus seeds for 30 minutes.
2. Wash glutinous rice and japonica rice, then put them in the pot, first cook them with slow fire for 40 minutes, then add the above ingredients to cook them slightly, then add the wax gourd candy or white sugar, and add a little salt to avoid being too sweet and greasy.
3. Cut the head of the pumpkin, remove the seed sac, put it in a steamer, and steam it with strong fire for about 20 minutes. When the meat of the pumpkin is cooked, put the above ingredients in the melon cup and steam it for about 10 minute.
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Eight-treasure porridge with vegetable name
raw material
250g of japonica rice, 0/50g of lard/kloc-,25g of taro, water chestnut, nuts, dates, broad bean meat and chestnuts, 0/2g of soybean/kloc-,5g of refined salt, 2g of monosodium glutamate and 2g of spices.
Production process 1, wash soybeans and broad beans, soak them in clear water for half a day, and clean taro, water chestnut, nuts and so on; Clean the vegetables and cut them into filaments;
2. Wash the rice, put it in a pot, add 2000 grams of soybeans, broad beans, taro, water chestnut, nuts, dates, lard, spices and clear water, and boil with high fire, then simmer for one and a half hours with low fire, and add refined salt.
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Raw material formula: glutinous rice 250g100g sugar lotus nut 25g longan meat15g raisin 20g melon seeds10g red and green preserved fruit 25g honey cherry 5 Beijing cakes (hawthorn cakes) 25g white sugar150g.
Production method
1. Soak the red dates in warm water and rinse them off. Cleaning glutinous rice, soaking for 0.5 hour, and chopping red and green preserved fruit; Dice the Beijing cake.
2. Take a clean pot, add red dates and glutinous rice, add 2,500g of water, and cook over high fire for 20 minutes. When glutinous rice becomes sticky, cook over low fire. Cook until the rice soup is thick and tough, and the rice grains bloom. Put the sugar lotus plumule, longan pulp, raisins, melon seeds, honey cherry, broken red and green preserved fruit and diced Beijing cake into the porridge and cook until boiling.
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eight treasure congee
(1 bowl)
Heat quantity: 108 calories
Fat:---
Protein: 2.5 grams.
Sugar: 24.6 grams
Wash adzuki bean, big red bean, lotus seed and coix seed and soak them in water overnight.
Wash glutinous rice and mung bean and soak in water for 2 hours.
Pour out the soaking water of adzuki bean and big red bean, add 5 cups of water and other materials to the discharge pot, and add 5 cups of water to the outer pot for cooking.
After the electric cooker switch jumps for 5 minutes, open the electric cooker cover and stir evenly, which is the fragrant and nutritious eight-treasure porridge.
Every bowl of common eight-treasure porridge with sugar contains calories 168 calories.
According to this recipe, each bowl can reduce calories by 60 calories (36%).
(6 bowls)
Adzuki bean 1 tablespoon (10 gram)
Heart-removed lotus seeds 1 tablespoon (10 gram)
Round glutinous rice 1/2 cups (100g)
9 red dates
Longan 10 gram
Big red bean 1 spoon (10 gram)
Coix seed 1 tablespoon (15g)
Mung beans 1 tablespoon (10 gram)
4 black dates
Boil 6 tablespoons sweet.
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Practice of "eight-treasure porridge" for preventing cancer
The anti-cancer "eight-treasure porridge" consists of: soybean100g, corn100g, tremella 50g, 9 Chinese dates, 9 mushrooms, 50g lotus seeds, 30g medlar and a proper amount of honey. The specific preparation method is as follows: firstly, put tremella, shiitake mushrooms and Lycium barbarum into a bowl, soak them in boiling water, remove their pedicels after water cooling, and filter dry. Then wash the soybeans, corn, jujube, lotus seeds and Lycium barbarum with cold water, put them in a sand pot together with tremella and Lentinus edodes, add clear water and boil them with slow fire to make porridge, then add a proper amount of honey, and take it three times each morning/kloc-0. Anti-cancer "eight-treasure porridge" can not only resist cancer, prevent cancer (especially for lung cancer, intestinal cancer, breast cancer, esophageal cancer, gastric cancer, prostate cancer, etc.) but also resist aging.
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A traditional version 1, rice 2, mung bean 3, adzuki bean 4, peanut 5, red jujube (with core removed) 6, lotus seed (with core removed) 7, chestnut 8 and millet.
Remarks: Because the raw materials are different, the order of cooking should be well held. Jujube is best steamed first and then put into the pot, otherwise it will change color; Peanuts should be soaked first, then peeled before cooking; Lotus seeds should be soaked and washed before being put into the pot.
B The improved version adds the following options to the traditional version:
1, corn (There are tender corn in the supermarket now, so take the corn kernels and wash them properly. This is rich in crude fiber and has a natural sweet smell after cooking)
2, longan (longan is slightly hot, which can complement deficiency and cold. Wash it and add it last. )
3, persimmon (diced, can increase the taste. Taste the same as longan, and finally add it. )
4, raisins (sweet, add 3-5 minutes before the pot. )
5, tremella (soaked in Kamikiri Ding, added when adding water. This is rich in gum and has the effect of beauty)
6, ginseng tablets (boiled with water, but should pay attention to the physical condition in moderation, because people who have this thing at home generally know that they are suitable for that kind of ginseng, so they don't talk about the sexual taste of different kinds of ginseng. )
7, milk (5-7 minutes before the pot. Milk is warm and slightly sweet, and it is rarely eaten in China rice. This addition can increase the milk flavor and make the porridge white. )
Note: Longan and persimmon can't be overtime at the same time. Ginseng slices and milk depend on your taste. If you add mung beans and red beans, you should not choose milk, so they will color the porridge.
In addition, if this recipe is added with red dates, ginseng slices, milk and tremella after cooling, it should have the effect of nourishing mask. I would like to ask you to love beauty, but you must not be eager to love beauty for a while, regardless of the danger of burns, and put it in the position of a bronze mirror in the "canopy"! Remember, remember!
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This is the practice of eight-treasure rice:
The practice of eight-treasure rice:
Put brown sugar in a pot and simmer until it is thin, add water, add glutinous rice soaked for two hours and cook together, add honey and cook until.
5, 6 minutes cooked, put into a porcelain bowl, put a layer of oil in the bowl (some people put lard), peanuts, walnuts, jujube and other dried fruits, raisins, melon strips.
Wait for preserved fruit. After steaming, put it in a plate, sprinkle a little sugar on it (don't sprinkle it if you don't like it too sweet), pour a little wine, light it, and so on.
Eat after the flame goes out. Pay attention to the ratio of water to rice when cooking, and don't overcook it. Don't let water enter the rice when steaming.
In. Sugar syrup is used for coloring, not for boiling.