1. Diabetes-Oats
Don't add glutinous rice and white rice to Laba porridge for diabetics, let alone sugar. Oats and barley should be used to increase the sticky feeling, and at the same time, more than half of beans should be put to help control the rising speed of blood sugar.
2. Tonifying longan
Longan, also known as longan, is warm and sweet, benefiting the heart and spleen, and replenishing qi and blood; Has a good nourishing effect. Therefore, longan is the first choice for this kind of Laba porridge. In addition, red dates, peanuts, red beans, brown sugar, ginkgo and medlar are all good foods for nourishing blood and warming yang. They can be paired with longan, cooked with japonica rice and drunk with Laba porridge, which is a good way to drive away cold and keep warm.
3. Nourishing stomach-barley
People with indigestion can consider putting less soybeans and black beans in Laba porridge because they are really difficult to digest. You can put some warm glutinous rice, add more stomach-nourishing coix seed and brown rice. Starch beans and health food should be fully soaked before cooking, which will be softer and easier to digest after cooking.
4. Hypertension-peanuts
Patients with hypertension usually need to pay attention to a light diet and can use more porridge. When eating Laba porridge, you can choose peanuts, because peanuts are rich in unsaturated fatty acids, and their oil is not easy to store in the body, which can improve cardiovascular and cerebrovascular diseases such as hypertension.
5. Nourishing essence and protecting liver-Lycium barbarum
Cook Laba porridge until it is half cooked, then add Lycium barbarum, and eat it after cooking. Lycium barbarum is especially suitable for patients who often have dizziness, tinnitus, nocturnal emission, soreness of waist and knees and other symptoms. Taking wolfberry porridge for hepatitis patients has a good effect on protecting liver and promoting hepatocyte regeneration.
6. Bushen Yiqi-Chestnut
Put some chestnuts in Laba porridge, which is soft and delicious. Especially for patients with kidney deficiency, chestnuts can tonify kidney and benefit qi, and treat backache and leg weakness. However, it should be noted that chestnuts are relatively high in calories and can be put less.
Laba porridge tips
Laba porridge can be eaten three times a day, especially on an empty stomach for breakfast, especially for the elderly and infirm with poor digestive function.
When drinking porridge, it is not advisable to eat excessively greasy and sticky food.
When cooking porridge, add enough water at one time, and try to avoid adding water twice in the middle.
When cooking porridge with water, it is also delicious to add some milk or cream, but don't add butter.
A large number of persimmon preserves are not suitable for contract cooking. Because it becomes paste after heating, it will dilute the viscosity of porridge.
Revealing the recipe of Laba porridge
First, longan tremella Laba porridge
Raw materials: longan pulp 10g, tremella fuciformis 10g, Polygonatum odoratum 15g, Lycium barbarum 10g, 5 lotus seeds, 5 jujubes, raisins 10g and 30g of japonica rice.
Production method:
First, the lotus seeds and Polygonatum odoratum are cooked, then the other six raw materials are put into a pot and heated until they become porridge, which can be eaten.
Efficacy: soothe the nerves, treat insomnia, forgetfulness, fright, nourish yin and moisten dryness, relieve vexation, quench thirst and tonify kidney.
Second, Laba porridge helps to strengthen the spleen and stomach.
Raw materials: Gordon Euryale seed, Coix seed, white lentils, lotus seed meat, yam, red dates, longan and lily each 6g, and japonica rice 150g.
Practice: First take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge.
Usage: Mix sugar for several days.
Functions: invigorating spleen and stomach, invigorating qi and kidney, nourishing blood and calming the nerves. It is suitable for insomnia, asthenia, swelling, diarrhea, thirst, cough and scanty phlegm.
Efficacy: The supermarket sells eight-treasure porridge. Warm clothing has a good effect, and healthy people can keep fit.
Third, black and white Laba porridge
Raw materials: black glutinous rice, white glutinous rice, oats, red dates, medlar, pine nuts, lotus seeds, longan and rock sugar.
Exercise:
1 soak Lycium barbarum, oats and lotus seeds in warm water.
Put all the ingredients in a casserole, add some water and rock sugar, and simmer for about 90 minutes.
Coarse-grain dried fruit "eight-treasure porridge" is the best carrier for daily consumption of various coarse-grain dried fruits. The beauty of black and white glutinous rice is that it contains a lot of waxy starch polysaccharide, which can keep the nutritional raw materials needed by the lower intestine.
Fourth, black rice Laba
raw material
Ingredients: 50g glutinous rice, 20g yellow rice, 20g black rice, 20g barley, 20g coix seed, 20g adzuki bean, 20g mung bean, 20g peanut, 20g lotus seed and longan 10.
Accessories: 20g rock sugar, 6 red dates.
manufacturing method
1. Get all the materials ready.
2. Wash and soak black rice, glutinous rice and wheat kernels with clear water.
3. Soak peanuts, lotus seeds, red dates, mung beans, red beans and coix seed for minutes.
4. Wash peeled longan meat for later use.
5. Pour the soaked peanuts, lotus seeds and red dates into the porridge pot.
6. Add beans, all rice, longan and rock sugar.
7. Open fire and cook porridge. After the pot is boiled, continue to cook on low heat.
8. Cook the porridge, put it in a container and sprinkle with sugar.
Five, salty Laba porridge
raw material
Ingredients: 80g lean meat, glutinous rice 100g, 50g peas, 50g cooked corn kernels, 50g white lentils, 50g lettuce, 50g carrots and 4 fresh mushrooms.
Accessories: oil, salt, pepper, sesame oil, chicken essence.
manufacturing method
1. Get all the materials ready.
2. Soak glutinous rice in water and white lentils for 2 hours in advance.
3. All the thin mushrooms, lettuce and carrots are diced.
4. Blanch corn and peas, blanch lettuce and carrots with cold water, blanch mushrooms and lean meat, and drain.
5. Pour the glutinous rice into the pot and add white lentils, vegetables and corn peas.
6. Add some hot water, a little salt and salad oil.
7. cook with fire. After boiling, add pepper, add some salt and chicken essence to taste.
8. Cover the pot and cook for a while. After cooking, turn off the fire and put it in a container.
9. Stir well and serve. You can drop a little sesame oil when drinking.