01 Vegetable Beef Porridge
Ingredients: Beef - 40 grams, rice - 1/4 bowl, spinach - 1 stalk, broth - 1/2 cup, potatoes , carrots, onions - 1/5
pcs, salt - some
Preparation method (1) Prepare beef essence and grind it.
(2) Stew spinach, carrots, onions and potatoes and mash them.
(3) Put the rice, vegetables and minced meat into the pot and cook, and season with salt.
02 Tofu Porridge
Ingredients: Rice - 1/6 bowl, broth - 1/2 cup, 1/10 piece of tofu, salt - some amount
Preparation method (1) Cut the tofu into small pieces.
(2) Add rice, broth, tofu and water to the pot and cook together.
(3) Add appropriate amount of salt to taste when cooked until thick.
03 Egg porridge
Ingredients: eggs--1/2, carrots--1/5, spinach--1 stem, rice--1/4 bowl, meat Soup - 1/2 cup, salt - if
dry
Preparation method (1) Stew the carrots and spinach and chop them into pieces.
(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook together.
(3) After boiling, add the pounded egg batter and stir well, add salt to taste.
04 Vegetable and fish porridge
Ingredients: fish white meat--30g, carrot--1/5, kelp soup--1/2 cup, radish--20g, Soy sauce - some, rice
Rice - 1/4 bowl
Preparation method (1) Clean the fish bones, stew the fish and mash it.
(2) Grate the radishes and carrots with a grater.
(3) Pour rice, kelp soup, fish, vegetables, etc. into the pot and cook together.
(4) When cooked until thick, add soy sauce to taste.
05 Cheese porridge
Ingredients: rice - 1/6 bowl, water - 1/2 cup, cheese - 5 grams
Preparation method ( 1) Shred the cheese.
(2) Put the rice into the pot and add appropriate amount of water to cook.
(3) When it is thick and thick, add cheese. When the cheese starts to melt, turn off the heat.
06 Pea Porridge
Ingredients: rice - 1/4 bowl, peas - 5, milk - 1/4 cup, salt - some salt
Preparation method (1) Cook the peas in boiling water, mash and filter.
(2) Add appropriate amount of water to the rice and bring to boil in a small pot.
(3) Then add milk and peas and cook over low heat.
(4) Add salt to taste.
07 Walnut porridge
Ingredients: glutinous rice - 1/3 cup, walnuts - 5, red dates - 1, salt - some salt
Preparation method (1) Crack open the walnuts, take out the flesh, soak in water, peel off the thin skin and mash them.
(2) Peel the red dates, soak them in water and mash them.
(3) Add appropriate amount of water to walnuts, red dates and glutinous rice and cook in a small pot.
(4) Season with salt after cooking.
08 Apple Oatmeal
Ingredients: oatmeal - 3 tablespoons, milk - 1/4 cup, apple - 1/6, carrot - 1/3
Preparation method (1) Wash the apples and carrots and wipe them well with a grater.
(2) Put oatmeal and 1 tablespoon of grated carrots into the pot, pour in milk and 1/4 cup of water and bring to a simmer. (3) Boil
and then add 2 tablespoons of grated apple until cooked.
09 Fish and milk porridge
Ingredients: fish white meat - 1/6 piece, milk - 1 tablespoon, salt - some amount
Preparation method ( 1) Clean the fish, stew and mash it.
(2) Put the fish in a small pot, add milk and cook, then add salt to taste.
10 taro porridge
Ingredients: taro - 1/2, broth - 1 tablespoon, soy sauce - some
Preparation method (1 ) Peel off the taro scalp and cut into small pieces, salt it and then wash it.
(2) Stew the taro, mash and filter.
(3) Put the broth and taro in a small pot and cook, stirring occasionally.
(4) Cook until thick and add soy sauce to taste.
11 Potato porridge
Ingredients: potatoes - 1/3, milk - 2 tablespoons, cooked egg yolk - 1/4, salt - some salt
Preparation method (1) Peel the potatoes, stew them, mash them and filter them.
(2) Add milk to potatoes and cook over low heat, stir gently, add salt when thickened.
(3) Mash the egg yolk and put it into the mashed potatoes.
12 Cheese Bread Porridge
Ingredients: staple bread - 1 slice, milk - 2/3 cup, cheese powder - 1/2 spoon
Preparation method (1) Cut off the edges of the staple bread and tear it into pieces.
(2) Add milk to the torn bread and cook over slow fire until it becomes a paste and sprinkle with cheese powder.
Cake can also be used instead of bread to make cake porridge.
13 Carrot Yogurt Porridge
Ingredients: Carrot - 1/10, flour - 1 tsp, cabbage - 10 g, yogurt - 1 tbsp, broth --3 tablespoons of yellow
oil--a few
Preparation methods (1) Stew the cabbage and carrots into thin strips.
(2) Lightly fry the flour with butter, add broth and vegetables, cook and stir lightly.
(3) Cool the stewed ingredients and mix with yogurt
14 Tomato porridge
Ingredients: tomatoes--1/8, rice- -1/4 bowl, kelp broth -1/2 cup, salt - some
Preparation method (1) Soak the tomatoes in boiling water, then take them out, peel them and chop them into small pieces.
(2) Pour the rice and kelp broth into a small pot and cook.
(3) After cooking, add tomatoes and season with salt.
15 Chicken Porridge
Ingredients: chicken breast - 10 grams, rice - 1/4 bowl, kelp soup - 1/2 cup, spinach - 10 grams, Soy sauce, sugar--if
dry
Preparation method (1) Remove the tendons from the chicken breast, cut it into small pieces, and marinate it with soy sauce and sugar.
(2) Stew the spinach and chop it finely.
(3) Boil the rice with kelp broth, then add spinach and chicken and cook together.
16 Wakame and Red Clam Porridge
Ingredients: Dried red clams - 2, dried wakame - 20 grams, rice - 1/4 cup
Preparation method (1) Soak the red clams and wakame in water, squeeze out the water and chop into small pieces.
(2) Pour the soaked rice and appropriate amount of water into the grinder and grind it.
(3) Mix rice and water at a ratio of 1:10, add wakame and red clams and cook together.
(4) Season with salt after cooking.
17 Sweet potato and egg porridge
Ingredients: sweet potato - 1/6 piece, egg - 1, milk - 2 tablespoons
Preparation method ( 1) Peel the sweet potatoes, stew them and mash them into a puree.
(2) Boil the eggs and mash the yolks.
(3) Add milk and sweet potato puree to a simmer and stir occasionally.
(4) When thickened, add egg yolk and mix well.
18 Chestnut Porridge
Ingredients: chestnuts - 5, kelp soup - 1/2 cup
Preparation method (1) Boil the chestnuts Peel and mash.
(2) Boil the kelp soup, add chestnuts and cook together.
Chestnuts can strengthen gastrointestinal function and help digestion. Chestnuts are more effective when babies have diarrhea.
19 Vegetable porridge
Ingredients: Beef - 20 grams, rice - 1/3 cup, carrots, onions - some, sesame oil, soy sauce - some
Preparation method (1) Wash the rice and soak it in water, and chop the beef, carrots and onions.
(2) Fry the beef in the pot with sesame oil, then add the soaked rice and stir-fry.
(3) Fry the rice to a certain extent, add carrots and water, simmer over low heat, and season with soy sauce.
20 Doenjang Porridge
Ingredients: rice porridge - 1 small bowl, miso - 1/2 tsp, carrots, onions, spinach - some
Preparation method (1) Cut carrots, onions, and spinach into pieces.
(2) Boil vegetables with clear soup, then add rice porridge and cook together.
(3) After cooking, season with sauce.
21 Carrot porridge
Ingredients: Prepare an appropriate amount of carrots (carrots)
Preparation: Wash the carrots, remove the roots, put them in a steamer and steam with rice Steam until cooked, take out, let cool and mash into puree
If children like to eat sweets, they can also add a little sugar
Features: Fragrant and delicious, carrot taste is sweet and neutral, has the effect of strengthening the spleen and aiding digestion and contains Carotene and B vitamins
Fat sugars contain a large amount of pectin, which has astringent and adsorption effects. Children with diarrhea can inhibit intestinal peristalsis after consumption.
It can inhibit diarrhea caused by indigestion. Very suitable
22 Tenderloin porridge
Pork tenderloin refers to the fine meat on the back of the pig
Ancient people have used it as medicine. Its nature and taste are sweet and salty, and it is lean pork meat. Rich in protein and more carbohydrates
Compounds of calcium, phosphorus, iron and other nutrients can prevent malnutrition
Ingredients: 100 grams of pork loin, 100 grams of japonica rice, salt, sesame oil and Sichuan pepper A little powder each
Preparation: First wash the pork loin and cut it into small pieces, fry it in a pot with sesame oil, then add the japonica rice and cook the porridge until it is cooked
When it is cooked, add salt and pepper Season with powder and then boil it.
Features: The porridge has meat, sesame oil and other condiments and tastes great. This porridge is beneficial to the human body and can prevent the occurrence of anemia
Anemia
. Lotus seed and longan porridge
[Ingredients] 20 grams of lotus seeds, 10 grams of longan meat, and 50 grams of glutinous rice.
[Method] Take lotus seeds, longan meat, and glutinous rice and cook them into porridge.
[Usage] Take 2 times a day and consume warm.
[Function] Tonify the heart and spleen, replenish qi and blood. Suitable for blood loss anemia.
[Commentary] Longan is a great tonic and should not be used for a long time; lotus seeds are tonic but not severe and can be taken for a long time. People who are bent over their desks to read, are tired of their heart and spleen, suffer from memory loss, and have poor appetite can often eat lotus seed porridge.
2. Eight-treasure porridge
[Materials] 6 grams each of gorgon seeds, barley rice, white lentils, lotus meat, yam, red dates, longan, lily, and 150 grams of japonica rice.
[Method] First, decoct the above eight herbs for 40 minutes, then add rice and continue to cook until it becomes porridge.
[Usage] Mix sugar into the meal and eat for several days.
[Function] Strengthens the spleen and stomach, nourishes qi and kidneys, nourishes blood and calms the mind. It is suitable for insomnia, physical weakness, swelling, diarrhea, thirst, cough with less phlegm, etc.
[Commentary] Babao porridge is sold in supermarkets. It is more effective when taken warmly. It can be eaten by healthy people to strengthen their health.
3. Baiziren porridge
[Materials] 15g Baiziren, 100g japonica rice, and appropriate amount of honey.
[Method] First remove the skin, shell, and impurities from the cypress kernels, mash them, and cook porridge with japonica rice. When the porridge is ready, add honey and boil for a while.
[Usage] Take 2 times a day for 3 days.
[Function] It can moisturize the intestines and relieve constipation, nourish the heart and calm the mind. It is suitable for palpitations, insomnia, forgetfulness, long-term constipation or senile constipation.
[Commentary] Baiziren is sweet and flat, and has the functions of nourishing the heart and calming the nerves, nourishing yin and nourishing the liver, soothing the spleen and intestines, and beautifying the face and black hair.
Baiziren contains fatty oil 14, a small amount of volatile oil, saponins and other substances, and is a commonly used tonic and tranquilizer.
4. Wild jujube kernel porridge
[Ingredients] 15 grams of wild jujube kernel powder and 100 grams of japonica rice.
[Method] First, add water and japonica rice to cook the porridge until it is almost cooked, add the jujube kernel powder and cook for a while.
[Usage] Take warm in the morning and evening.
[Function] Nourish the heart, calm the nerves, and reduce sweating. Suitable for neurasthenia, palpitations, insomnia, dreaminess, and dark circles.
[Commentary] The jujube kernel powder is sour and sweet when added to porridge and is very popular. The jujube kernels can be eaten raw or stir-fried. If stir-fried for too long, the active ingredients will be destroyed. You can stir-fry the jujube kernels for a while and grind them into powder. You can grind them with a rolling pin at home.
5. Millet and jujube kernel porridge
[Ingredients] 100 grams of millet, 15 grams of jujube kernel powder, and 40 grams of honey.
[Method] Add water to millet and cook porridge until almost cooked, add jujube kernel powder, stir well and bring to a boil.
[Usage] Twice a day, add honey and take it warm.
[Function] Tonify the spleen and moisturize dryness, calm the heart and calm the mind. It is mainly used to treat poor appetite, restless sleep at night, and dry stool.
[Commentary] Ziziphus seeds can calm the mind and calm the mind, while millet can nourish the spleen and nourish the heart. Slightly fry the jujube kernels in a pot for a while and then grind them into powder. You can grind them with a rolling pin at home.
6. Mung bean porridge
[Ingredients]
30g mung beans, 100g japonica rice
[Method]
1. Wash the mung beans and japonica rice.
2． Put the mung beans and japonica rice into the pot, add about 500g of water, cook until the rice is rotten and the juice is sticky, then remove from the heat and eat. Take 1-2 times daily.
[Nutrition]
Contains 13.6g of protein, 0.65g of fat, 95.7g of carbohydrates, 39mg of calcium, 25.9mg of phosphorus, 2.7mg of iron, 0.20 international units of vitamin A, Vitamin B10.2mg, vitamin B21.5mg, niacin 0.6mg, can produce 453kcal of heat.
[Function]
Mung beans are a very good heat-relieving food. They can clear away heat and relieve heat, detoxify and relieve pain, diuresis and dehumidification. When paired with japonica rice, they can be cooked into porridge. It strengthens the spleen, replenishes qi, nourishes blood and promotes 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. It is a good product for preventing and relieving heatstroke after childbirth.
7. Ginkgo porridge:
It can replenish vitality, nourish the five internal organs, and resist aging. It is especially suitable for the elderly and the frail and sick. Normal people eat to stay healthy. Suitable for family consumption.
Method:
Ginkgo almonds (shelled and boiled to remove endotesta) 6-10 pieces, a small amount of rock sugar, 2 taels of japonica rice, appropriate amount of water, put into the pot at the same time , cook over slow fire and serve. Use japonica rice to make a paste.
Ginkgo should be paired with other light-sweet and low-sugar rice porridges, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge, ginkgo adenophora and lotus seed porridge, etc. The sugars are rock sugar and white sugar.