Preparation: 500 sugar cane and 60 grams of rice.

Practice: Peel sugar cane, cut into sections and juice for later use. Rice porridge, cooked, poured into sugarcane juice, and boiled again.

Second, nourishing the spleen and stomach-Lily yam porridge

Preparation: lily10g, yam 30g, rice 30g, and appropriate amount of rock sugar.

Practice: Clean the yam, peel off the epidermis and cut into thin slices. After rice is washed clean, put it into the pot with yam, add water to cook porridge, and add washed lilies when the porridge is almost cooked. When the porridge is boiled twice, add rock sugar, and then it can be eaten after cooling.

Third, yam and jujube porridge

Preparation: red dates, yam, japonica rice, salt or sugar.

Practice: soak the red dates in warm water and wash them soft, then wash the japonica rice, peel and wash the yam and cut it into small pieces; Cook red dates, japonica rice and yam together to make porridge. Put some sugar when eating. This porridge has the functions of invigorating spleen and stomach.

Four, tomato ham omelet

Preparation: 2 eggs, half a tomato, ham 1 slice, a little salt and pepper.

Practice: Beat the eggs into the bowl and dice the tomatoes and ham. Stir-fry diced tomatoes and diced ham until fragrant. At this time, you can pour in the egg liquid. When the egg liquid is about to solidify, roll up the omelet, fry it into golden brown, take it out of the pan and cut it into sections.

Five, liver and spleen-black rice porridge

Mix black rice and rice to cook porridge. Black rice is flat and sweet, containing 15 amino acids and vitamins, which can benefit the liver and spleen, nourish the stomach and kidney, and is a good food for spring tonic.