ginseng
1 ginseng lily porridge
Ingredients: 0/50g rice/kloc-,2 ginseng, 25g fresh lily, 20g rock sugar.
Production method:
1 Wash the rice with clean water and control the moisture; Wash and slice ginseng; Wash the lily and break the petals.
2. Add an appropriate amount of water to the pot to boil, add rice and ginseng to boil, turn to medium heat for 30 minutes, add lily and rock sugar, and cook until the rock sugar dissolves.
ginseng
2 ginseng jujube lean porridge
Ingredients: ginseng12g, denuded jujube10g, lean pork 50g, japonica rice100g, refined salt and monosodium glutamate 1/3 tsp each.
Production method:
1, soak ginseng in clear water and slice it.
2. Clean and chop the lean pork to fascia, blanch it in a boiling water pot, and remove its fishy smell; After washing the japonica rice, put it into a casserole, add ginseng slices, jujube, lean pork powder, refined salt and appropriate amount of water to cook porridge. Boil with high fire first, and then cook slowly with low fire until the porridge is cooked and the meat is rotten.
3, daily 1 dose, eat it twice while it is hot, and take it continuously10 ~15 days.
ginseng
3 ginseng five-flavor porridge
Materials: ginseng10g, Schisandra chinensis10g, Ophiopogon japonicus10g, japonica rice150g and sugar 25g.
Production method:
1, moisten ginseng thoroughly and cut into thin slices; Crushing Ophiopogon japonicus, removing internal stems and washing; Washing Fructus Schisandrae Chinensis to remove impurities; Japonica rice is washed clean.
2. Put the japonica rice, ginseng, Schisandra chinensis and Ophiopogon japonicus in a boiling pot, add 800g of clean water, bring to a boil on a high fire, then cook for 35 minutes on a low fire, add sugar and stir well.
3, eating method: daily 1 time, for dinner.
ginseng
4 rock sugar ginseng porridge
Ingredients: 3 grams of ginseng slices, 0/00g of japonica rice/kloc-0, 0/0g of rock sugar/kloc-0.
Production method:
1, wash the japonica rice with clear water.
2, japonica rice, ginseng slices into the pot, add the right amount of water, after boiling with high fire, turn to low fire to cook porridge.
3. Put the rock sugar into the wok, add a little water and boil it into ice sugar juice.
4. Add ice sugar juice to taste when the porridge is finished.