Raw materials: 100 grams of wheat, 10 jujube, 100 grams of glutinous rice, caramel (maltose) 100 grams.

Practice: wheat, jujube, glutinous rice with water to cook for 2 hours, into the caramel can be.

Functions: slow and stop the passage, stop sweating and nourish the heart.

2, chestnut corn porridge

Raw materials: 300 grams of chestnut, millet 100 grams, brown sugar.

Practice: chestnut shell and skin, cut small dices and millet with water to cook for 4 hours, add brown sugar can be.

Functions: function of beneficial qi, nourish the heart and tranquilize the mind.

3, three rice porridge

Raw materials: glutinous rice, millet, coix seeds each 100 grams, rock sugar.

Practice: the above three rice together with water to cook, put rock sugar can be.

Functions: strengthen the spleen and stomach, replenish the heart to get wet.

4, diarrhea solid astringent porridge

Raw materials: 100 grams of glutinous rice, 50 grams of fried lentils, fried yam 20 grams, fried coix seed 100 grams, 50 grams of gorgonzola, brown sugar.

Practice: the above things together as a pot, add water and cook for 3 to 4 hours, put brown sugar can be.

Function: strengthen the spleen and dry dampness, stop diarrhea astringent intestines.

5, a pool of Bibo porridge

Raw materials: 300 grams of green soybean, 100 grams of glutinous rice, 1000 grams of soybean milk, salt, monosodium glutamate a little.

Practice: green soybean with a blender pounded into fine mud, and glutinous rice, soy milk and cook 2 hours, put salt, monosodium glutamate can be.

Functions: clearing heat and promoting the production of fluids, diarrhea and detoxification.

6, red bean pumpkin porridge

Raw materials: millet 100 grams, 300 grams of pumpkin, 30 grams of red beans, salt, monosodium glutamate.

Practice: millet and red beans with water to cook for 2 hours, into the pumpkin (peeled and chopped small dice), and then cook for 1 hour, add salt, monosodium glutamate can be.

Functions: lowering sugar and warming the middle, tranquilizing the mind.

7, ice heart milk egg porridge

Raw materials: 100 grams of glutinous rice, 2 eggs, 2 spoons of milk powder, rock sugar.

Practice: Glutinous rice boiled in water, put the rock sugar, hit the egg, add milk powder mix, boil can be.

Functions: tonifying qi, and stomach and anti-wrinkle.

8, yearly "fish" porridge

Raw materials: 100 grams of glutinous rice, 100 grams of sliced raw fish, green onions, ginger, salt, pepper, monosodium glutamate.

Practice: Boil glutinous rice with water for one hour, put raw fish slices, ginger, scallions did not cook for another 2 hours, sprinkle salt,

pepper, monosodium glutamate can be.

Functions: nourish qi and blood, tranquilize the mind and wisdom.

9, jujube cinnamon porridge

Raw materials: glutinous rice (purple) 100 grams, 20 jujube, cinnamon 50 grams.

Practice: the above things into the pot, add water and cook for 4 hours.

Functions: nourish blood and tonify blood, calm the mind and benefit the intellect.

10, snowflake bird's nest porridge

Raw materials: 20 grams of silver fungus, bird's nest 2 grams, 50 grams of glutinous rice, rock sugar.

Practice: the above food into the pot together, add water and stew for 3 hours, put rock sugar can be.

Functions: nourish yin and promote fluid, anti-aging and anti-aging.

11, a hundred years of good porridge

Raw materials: lily (fresh) 200 grams, 100 grams of glutinous rice, rock sugar.

Practice: glutinous rice and washed lily together into the pot, add water to cook, put rock sugar can be.

Functions: promote the production of fluids and moisturize the lungs, stop coughing and bleeding.

12, flower mud snow milk porridge

Raw materials: 100 grams of peanut rice, 100 grams of glutinous rice, 2 spoons of milk powder, rock sugar.

Practice: peanut rice with boiling water to go under the skin, pounded into a fine mud, and glutinous rice with 2 hours of cooking, add milk powder and rock sugar can be.

Functions: nourish yin and nourish the liquid, beneficial gas in the face.

13, nostalgic millet porridge

Raw materials: millet 100 grams, 50 grams of glutinous rice, sweet potato 200 grams.

Practice: sweet potato peeled and diced, and millet, glutinous rice together into the pot, add water and cook for 3 hours.

Functions: laxative stretching dampness, tranquilizing, hypnotic.

14, oatmeal Coix Congee

Raw materials: 50 grams of oatmeal, 100 grams of Coix, 100 grams of glutinous rice, honey.

Practice: cereal, coix seed, glutinous rice with water to cook for 4 hours, put honey can be.

Functions: anti-cancer and light body, remove phlegm and fat.

How to Make Nutritious Shredded Chicken Porridge

Ingredients:

1 cup of rice, ? chicken breast, ? carrot, 2 green onions, 7 cups of broth.

Mix A: 1 tbsp soy sauce, 1 tsp cornstarch, a little water.

B Ingredients: 1 tsp salt, ? tsp chicken broth powder, pepper, a little sesame oil.

1: Wash and soak rice for about 30 minutes, add stock and simmer.

2. Shred chicken breast and marinate in Ingredient A for 10 minutes. Cut carrots into julienne strips and chopped green onions.

3. In a frying pan, sauté the shredded chicken and carrots, season with Ingredient B and pour into the congee. When serving, sprinkle with chopped green onion.

Authentic Lean Pork Congee with Eggs

Cooking congee ingredients]: 1 piece of lean pork (pork tendon meat is best), 2 eggs (lead-free eggs),

1 piece of ginger, enough water, oil and salt.

Operation:

1. pick rice: porridge with the best rice with the Northeast rice, is round short pearl rice, cooked porridge especially soft.

2. Pre-marinate the rice for the congee: After about half a bowl of rice has been rinsed, it should be marinated for at least half an hour in 2 tablespoons of oil, 1 1/2 teaspoons of salt and a little water (2 teaspoons). Don't worry, although a lot of oil is used, the oil will evaporate during the porridge cooking process, making the rice creamy, so it's not greasy.

3. porridge meat should be boiled in boiling water first to remove the fishy, or pickled salted meat: porridge with lean meat or pickled salted lean meat, to keep a whole piece of meat do not cut (I usually use about the palm of the big, 1 ~ 2 cm thick piece of pork, if conditions permit, with the tendon meat taste better). If you use lean pork to make congee, then slightly cook the lean pork in boiling water first, and then rinse it; if you prefer to use pickled salted pork to make congee, then pickle the salted pork a day in advance as follows: a piece of pork, rinse it well, wipe it dry, sprinkle 2 to 3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator in the freezer to marinade it for 12 hours or longer before it becomes tasty.

4. Bring the porridge water to a full boil before adding the ingredients: Put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked porridge is not difficult to eat. Then wait for the water to boil again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the porridge and rice with cooking, the skin egg will melt, into the flavor of the porridge.

5. first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn to small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest.

6. the texture of the porridge processing: in the turn of the small fire after cooking for 1 ? hours, the second egg is also chopped, at the same time to cook in the congee in the lean meat out of the chopsticks pulling tearing into the shredded, with the second egg back into the congee, with the cooking the last half hour, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the porridge, half an hour can be the second skin egg cooked both without lime flavor, but also become soft and smooth, eat porridge can also be eaten with the skin egg, and the meat because it is the boiling water under the, but also maintains a certain fresh flavor, torn into threads and put back into the porridge, especially tasty.

The porridge cooked in this way does not have to be salted, tasty, and defeat fire, easy to digest. If the congee is a little sticky bottom, please never use a spoon to pull the sticky skin at the bottom of the pot, otherwise the congee will have a paste flavor. We usually put a light spoon in the bottom of the pot with the porridge with cooking, water boiling process, the small spoon is also driven, can prevent the porridge cooking sticky bottom.