Red bean porridge is a porridge made from red beans as the main raw material. Red beans are also called adzuki beans. Adzuki beans are a common small grain perfect in autumn. Red beans have many functions and functions and excellent health care effects. Therefore, red bean porridge is also a common health care porridge. The nutritional content of red bean porridge exceeds that of many foods, such as wheat, millet, corn, etc.

Analysis by relevant food authority experts shows that the protein content of red beans is 17.5-23.3, the starch content of tapioca is 48.6-60.1, and the dietary fiber is 5.6-18.6. In addition, red beans also contain a variety of carbonates and nutrients, such as potassium, calcium, copper, manganese, zinc, etc. Therefore, the nutrients of red beans are similar to those of the well-known black beans, and some even exceed black beans and have high efficacy. It has various functions and excellent health care effects. It can clear away heat and remove fire, strengthen the spleen and stomach, facilitate urination and reduce swelling, ventilate and relieve troubles. It is used to treat poor urination, spleen and stomach edema, athlete's foot, etc.

Red beans are a very common food for everyone. It has many functions. The most common way is to use it to make porridge. The cooked porridge is sweet, and the cooked red beans are beneficial to the body's digestion and absorption. Eating red bean porridge regularly is very beneficial to us. The following is a detailed introduction to the functions of red bean porridge.

1. Adzuki bean contains more mulberry glycosides, which can stimulate the gastrointestinal tract, so it has a good diuretic effect, can sober up and detoxify, and is beneficial to heart disease, nephritis, and edema.

2. Adzuki bean has more dietary fiber and has excellent functions of promoting digestion, lowering blood lipids, lowering blood lipids, adjusting blood sugar levels, detoxifying and preventing cancer, preventing stones, and keeping fit and losing weight.

3. Adzuki bean is a food containing folic acid. Pregnant women and nursing mothers eating more adzuki bean can promote lactation. Adzuki bean is warm in nature, sweet and sour in taste; it acts on the heart and small intestine channels. It has the effects of strengthening the spleen and stomach and removing dampness, removing toxins and carbuncles, and eliminating cold and dampness.

Traditional Chinese medicine believes that ground rice is good for qi, spleen and appetite, nourishes the kidneys and strengthens the will, harmonizes the five internal organs, ventilates blood, clears ears and eyes, relieves irritability, quenches thirst, and cures diarrhea. Millet porridge has the functions of strengthening the spleen, harmonizing the stomach and moistening the lungs. Millet soup can nourish blood, nourish yin, and moisturize the lungs. Various ways to make red bean porridge

Barley rice and red bean porridge

30 grams of barley rice and 15 grams of red beans. Wash and soak the barley rice for 20 minutes, put all the raw materials into a pot, add water and bring to a boil over high heat. Change to low heat and cook until the barley rice is cooked and tender. Add rock sugar as appropriate, and take it in the morning and in the morning for 7 days. Put the rock sugar in when it is boiled, and the sweetness will penetrate.

Lily flower red bean porridge

Adequate amounts of red beans, rice, rock sugar and water. Wash and soak red beans for 10 hours (soak the first night). Soak lilies in warm water. Wash the rice and put it into the rice cooker, add the red beans and lilies together, boil for 40 minutes, add rock sugar and melt it.

Yam and red bean porridge

50 grams of barley rice, 50 grams of red beans, 100 grams of yam (dried), and 10 grams of rock sugar. Wash, peel, and dice the yam; wash the barley kernels, poria cocos, and red beans, soak them in cold water for 2 to 3 hours, remove them and drain them; add an appropriate amount of cold water to the pot, and put the diced yam, barley kernels, and poria cocos together. Go in, cook until cooked, remove and set aside; add about 600 ml of cold water to the pot, put the red beans in, bring to a boil first, then reduce to simmer and simmer for 30 minutes; add boiled diced yam and barley kernels , Poria cocos, then bring to a boil, reduce to a simmer and simmer for about 15 minutes; add rock sugar into the porridge, stir evenly, simmer for another 10 minutes, and then serve.

Peanut kernels, black rice and red bean porridge

Peanut kernels, black rice, red beans and yam are all appropriate. Soak peanuts, black rice, and red beans for a long time in advance; peel and slice yam; put a pot of water in it. After the water boils, pour all the raw materials into the pot, stir twice, and then turn down the heat and cook slowly; etc. The soybeans and yams are almost cooked. You still need to stir it a few times in the middle to make the soup thicker. I like it thicker, so I usually cook it for about forty minutes. If you like a sweet taste, you can also add some brown sugar.