1, sesame peach porridge
Walnut kernel is warm and sweet, which can tonify kidney, warm lung and moisten intestine. Autumn is the season with frequent cardiovascular diseases, and walnuts rank first among heart-healthy foods. Black sesame has the functions of tonifying lung qi, relieving cough, resolving phlegm and relieving asthma, nourishing blood, nourishing liver and kidney, blackening hair, nourishing yin and tonifying deficiency, moistening dryness and relaxing bowels. Sesame and peach kernel porridge has the effect of tonifying kidney and benefiting five internal organs.
Ingredients: black sesame, peach kernel, rock sugar and rice.
Practice: put black sesame seeds into a casserole and stir-fry with slow fire; Wash peach kernels and remove impurities; Taomi; The rock sugar broke into pieces. Put the rice in a pot, add a proper amount of water, bring it to a boil with strong fire, then cook it with slow fire until it is 80% cooked, add black sesame seeds, peach kernels and rock sugar tablets, stir well, and continue to cook until the porridge is cooked.
2, ginkgo radish porridge
At present, it has reached the first frost solar term and entered the late autumn. Traditional Chinese medicine believes that autumn is a season of easy cough, and it is also a period when chronic bronchitis is easy to relapse or aggravate. Health care may wish to drink more of this classic ginkgo radish porridge, which has the effects of tonifying kidney and lung, relieving cough and asthma.
Ingredients: 6 ginkgo, white radish100g, glutinous rice100g and sugar 50g.
Practice: Wash and shred the radish and blanch it with hot water for later use. Wash gingko first and cook it with glutinous rice. After the rice blooms, pour in the sugar and simmer for 10 minutes. Add shredded radish and you can eat.
3, jujube peanut yam porridge
Drinking jujube peanut yam porridge in the first frost season has the functions of invigorating qi and blood and strengthening stomach. Eating peanuts with red clothes can not only strengthen the brain, resist aging, but also enrich the blood; Yam tonifies the spleen and stomach, and tonifies the middle and qi. Drinking this porridge often can replenish spleen and blood, and maintain beauty.
Practice: Wash yam 1 segment, peel and cut into pieces, wash 45g peanuts and jujube 10. Add a proper amount of water, first boil the yam, peanuts and red dates, then put the rice in, stir with a spoon to prevent it from sticking to the pot, and cook for 10 minute.
4, sesame peach porridge
Walnut kernel is warm and sweet, which can tonify kidney, warm lung and moisten intestine. Autumn is the season with frequent cardiovascular diseases, and walnuts rank first among heart-healthy foods. Black sesame has the functions of tonifying lung qi, relieving cough, resolving phlegm and relieving asthma, nourishing blood, nourishing liver and kidney, blackening hair, nourishing yin and tonifying deficiency, moistening dryness and relaxing bowels. Sesame and peach kernel porridge has the effect of tonifying kidney and benefiting five internal organs.
Ingredients: black sesame, peach kernel, rock sugar and rice.
Practice: put black sesame seeds into a casserole and stir-fry with slow fire; Wash peach kernels and remove impurities; Taomi; The rock sugar broke into pieces. Put the rice in a pot, add a proper amount of water, bring it to a boil with strong fire, then cook it with slow fire until it is 80% cooked, add black sesame seeds, peach kernels and rock sugar tablets, stir well, and continue to cook until the porridge is cooked.
5, black bean persimmon porridge
Drinking black bean persimmon porridge in the first frost season can strengthen the spleen and benefit the lungs, and has the effect of treating lung deficiency and chronic cough. Black bean is a kind of healthy food with the characteristics of high protein and low calorie.
Practice: 25 grams of black beans are slowly burned until the skin of the beans is cracked, 5 black dates are pitted, persimmon 1 slice is sliced, and 30 grams of glutinous rice is washed. First, put black beans, black dates and dried persimmons into a pot, add appropriate amount of water, fry for 30 minutes with slow fire, and then add glutinous rice to cook porridge. The porridge is ready to eat.
What are the benefits of the first frost porridge?
1, easy to digest: white rice will be gelatinized when the boiling temperature exceeds 60 degrees Celsius, and the cooked soft porridge will melt in the mouth, which is very easy to digest after eating, so it is very suitable for people with gastrointestinal discomfort.
2, enhance appetite, supplement physical strength: loss of appetite when sick, add some light appetizers to porridge, such as prunes, sweet ginger, side dishes and so on. It can not only promote appetite, but also supplement physical strength for weak patients.
3, prevention of constipation: modern people have a delicate diet, lack of exercise, and many have constipation symptoms. Porridge contains a lot of water. Drinking more porridge on weekdays can not only satisfy hunger, but also replenish water for the body and effectively prevent constipation.
4, prevent colds: When it is cold, drinking a bowl of hot porridge early in the morning helps to keep warm, increase the body's ability to keep out the cold and prevent colds.
5, prevent dry throat: For people with throat discomfort and speech pain, warm porridge can moisten the throat and effectively relieve discomfort.
6, nursing the stomach: patients with weak gastrointestinal function or ulcers should eat less and eat more meals on weekdays, chewing slowly, which is very suitable for drinking porridge to nurse the stomach.
Tips for cooking porridge with first frost
1, soaking
Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains swell. Doing so can not only shorten the cooking time of porridge, but also make the cooked porridge crispy and delicious.
Step 2 boil water in a pot
Everyone's common sense is to cook porridge in cold water, and the real expert is to cook porridge in boiling water. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.
3. Temperature
Boil it with high fire first, and then simmer it for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
Step 4 spread
Originally, we still had to stir the porridge because we were afraid of the bottom of the porridge. Now we don't have to worry about cooking porridge with cold water anymore. Why do you want to stir? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and stew for 20 minutes, and then continue stirring for about 10 minute until it is crisp and thick.
5, point oil
Do you want oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.
5. Cook the bottom and ingredients separately.
Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop is not like this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and there is no fishy smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials. Secondly, it is to cook all kinds of porridge you like according to your personal taste, season and efficacy!