Japonica rice porridge is very suitable for people with weak spleen and stomach, polydipsia, malnutrition and weakness after illness. The nutritional value of japonica rice porridge is very high. When cooking, there will be a layer of porridge oil floating on it, which is the most nourishing for human vaginal fluid and kidney essence, especially suitable for patients, parturients and the elderly. Japonica rice porridge can strengthen the spleen and stomach, tonify the middle qi, nourish yin and promote fluid production, strengthen the intestine and stop diarrhea, and has extremely high health care value.

Crude fiber molecules in the rice bran layer of japonica rice contribute to gastrointestinal peristalsis, and have a good effect on stomach diseases, constipation and hemorrhoids. Japonica rice can improve human immune function and promote blood circulation, thus reducing the chance of hypertension.

Japonica rice porridge is more healthy for the elderly. Japonica rice can prevent diabetes, beriberi, senile plaque, constipation and other diseases. The content of protein, fat and vitamins in japonica rice is relatively high. Eating more can lower cholesterol and reduce the chances of heart disease and stroke. Japonica rice can prevent allergic diseases, because the red blood cells supported by japonica rice have strong vitality and no foreign protein enters the blood stream, so it can prevent some allergic skin diseases.

Multicolored japonica rice porridge

Ingredients: 1 bowl of japonica rice porridge. Accessories: chicken breast 15g, carrots, green beans 10g, eggs 1.

Seasoning: a little salt, soy sauce, cooking wine, starch, sugar and olive oil.

The practice of multicolored japonica rice porridge;

1. peeled carrots, washed, diced, blanched, put in a wok, add a little olive oil and stir-fry until cooked, and take out; Wash the green beans, dice them and cook them in a boiling water pot;

2. Remove fascia from chicken breast, wash, cut into pieces, and marinate with He Ran organic infant soy sauce and cooking wine 15 minutes;

3. Beat the eggs into a bowl, add a little salt, sugar and cold water, stir well, and fry with a little olive oil until soft;

4. Stir-fry the marinated chicken breast with a little olive oil, add a little sugar, thicken it with water starch when it is soft, and turn off the heat;

5. Put the cooked carrots, green beans, eggs and chicken breast into the japonica rice porridge and mix well to eat.