1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are: a, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious.

2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. 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, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? 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 simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the 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.

6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do 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 the cooked food has no peculiar 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! The reference materials are as follows:

1. Preserved egg lean porridge:

Ingredients: rice, tenderloin, preserved eggs and green peas.

Seasoning: onion, ginger, cooking wine, salt, soy sauce, chicken essence and sesame oil.

Exercise:

1. Wash rice and cook porridge as usual (I added some soaked green peas).

2. Marinate the tenderloin with a spoonful of cooking wine for a while.

3, then put it in the pot and cook for a while. After 78% maturity, you can remove it, cut it into dices, and marinate it with a little salt and soy sauce.

4. Cut the preserved eggs and steam them in the pot, because raw preserved eggs have a special taste, just steam them.

5. After the porridge is done, add preserved eggs and lean meat, add onion, ginger and minced garlic, and continue to cook on low heat.

6. When all the materials are completely cooked, put chicken essence and a few drops of sesame oil, and you can go out of the pot.

2. Eight-treasure porridge:

Eight ingredients: rice, glutinous rice, millet, soybeans, mung beans, red beans, red dates and longan.

Exercise:

1, soak all kinds of beans overnight, soak rice for half a day, wash red dates, and dry longan to remove shells.

2. Add the right amount of water and rock sugar to all the ingredients, put them in a casserole, boil them on high fire, and cook them on low fire until the porridge is soft, rotten and sticky.

3. Laba porridge:

Ingredients: red dates, walnuts, black rice, fragrant rice, corn, raisins, red beans and millet.

Exercise:

1, red beans and corn are soaked for 3-4 hours in advance.

2, other materials mixed and washed.

3. Mix all the ingredients in a pot, add enough water, and simmer the porridge.

4. Lily lotus seed soup:

Materials:

Tremella fuciformis, 3 lotus seeds, 20g dried lily, 20g crystal sugar, Lycium barbarum 100g, and clear water 10g.

Exercise:

1. soak tremella in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces by hand; Lotus seeds, lilies and medlar are also soaked in warm water.

2. Put the shredded tremella into the casserole, pour in enough water, bring it to a boil with high fire, cover the lid, and simmer for 2 and a half hours (be careful not to overflow the pot).

3. After the tremella is cooked until it is thick, add the rock sugar and stir well, then pour in the lotus seeds, cover the pot and cook for half an hour.

4. Finally, add lily and medlar and cook for about 15 minutes. Turn off the heat. Put the cooked tremella soup in the refrigerator, it tastes super good.

Tips:

1, tremella will take a long time to get sticky, so it is recommended to cook it in a pressure cooker at home and stew it for half an hour with minimum fire after it is exhausted.

2. Lotus seeds and lilies should not be cooked for too long, otherwise they will become powder, but lotus seeds should be put in the pot before lilies, and medlar should be put in last, which will produce sour taste if put too early.

5. Beauty papaya porridge:

Ingredients: red dates, longan, medlar, red raisins, papaya, Thai glutinous rice and yellow rock sugar.

Exercise:

1, boiled red dates. I didn't soak red dates beforehand. It took the longest time to cook, so I cooked it first. When cooked at this time, longan, medlar and red raisins (just like green raisins) can be soaked in water. If you soak the red dates in advance, you can save this step and put them directly into the rice cooker.

2. You can put glutinous rice when the red dates are a little swollen, but don't put too much, the glutinous rice will spread out, and then you have to leave some room for the rest of the ingredients.

3. After the glutinous rice is boiled, directly add longan, medlar, papaya and yellow rock sugar and cook until it is satisfactory. Oh, put the raisins after the porridge is cooked. The raisins will be a little sour if cooked for a long time.

Lily and red jujube porridge:

Ingredients: 30g of glutinous rice, 9g of lily, 0/0 pieces of red dates/kloc, and proper amount of sugar.

1. Soak lily in boiling water once to brew some bitterness.

2. Wash the glutinous rice, simmer it with lily and red dates into porridge, and add appropriate amount of sugar.

Chicken porridge:

(1) chicken breast is cut into filaments and marinated in salt and oil for a while; Boil white rice porridge, pour shredded chicken when it is half cooked, stir well before cooking; When the porridge is almost ready, put some seasoned vegetables such as shredded ginger and add salt. Drink out of the pot.

(2) It is very important (the biggest difference between vegetable porridge and white rice porridge): vegetable porridge must not be cooked for a long time. After washing rice, be sure to soak it in water for ten minutes, then crush it with a rolling pin, and control it to half a grain. It takes a short time to cook porridge and tastes good. This is called "birth roll".

(3) Important note (maybe everyone knows): Add enough water to the porridge once, not twice.

(4) If the chicken is diced and shredded chives are added, it will be close to Guangzhou's "chicken porridge".

Squid porridge:

Stir-fry shredded squid and minced garlic in a pot.

When the porridge is ready, first add shredded squid, wait a while, then add fried minced garlic and coriander. For the sake of beauty, you can also put some diced carrots, which are very small and delicious. By the way, don't forget to put salt and chicken essence.

Guangzhou porridge is actually "raw porridge"

It means to cook a pot of porridge first, and then pour some porridge into a small pot to cook. After the porridge is boiled, put the seasoning into it and cook it together until it boils again.

As for the materials, you can follow your personal hobbies (such as beef slices, pork slices, fish slices, etc. You can also add shredded ginger and chopped green onion if you like.)

PS； It's best not to cook too much at a time, just one or two bowls. If you cook for too long, the ingredients will become too much.

Make soup with bones first, and then cook porridge with that soup. It is especially delicious and nutritious.

Add chopped preserved eggs to the preserved egg porridge, and add salt, chopped green onion and pepper to the pot to see your personal taste. The point is that porridge should be cooked well.

Jujube porridge:

Jujube has a good nourishing effect, its nature is peaceful, it can nourish blood and soothe the nerves, and it is suitable for people with chronic diseases and weak spleen and stomach function.

Jujube porridge is sweet and delicious, and can treat weakness, post-illness weakness, deficiency of both qi and blood, malnutrition, spleen and stomach weakness, anemia and so on. And has the function of protecting the liver.

Jujube porridge is also good for beauty and skin care.

Methods: Take 50 grams of red dates and 0/00 grams of japonica rice/kloc-and cook them into porridge, and take them warm in the morning and evening.

Yam porridge:

Yam is sweet and flat, and it is a kind of food that nourishes spleen, lung and kidney. According to modern medical research, yam contains amylase, choline, mucus, glycoprotein, free amino acids, fat, carbohydrates, vitamin C, iodine, calcium and phosphorus. Amylase contained in yam is called "digestive aid" by some people.

Because it can decompose protein and carbohydrate, it has nourishing effect. Middle-aged and elderly people often eat yam porridge in spring, which has many benefits.

Methods: Take 45 ~ 60g dried yam slices or fresh yam 100 ~ 200g, wash the slices, and cook porridge with japonica rice 100g for breakfast and dinner.

Sesame porridge

Clean a proper amount of black sesame seeds, dry in the sun, stir-fry and grind. Take 30g each time, and add water to the pot to cook porridge with rice lOOg. This porridge has the effects of nourishing liver and kidney and moistening five internal organs, and is suitable for people with weak body, premature gray hair, dry stool and chronic constipation.

Longan porridge:

30e longan meat is cooked with 100eI japonica rice. Longan, also known as longan, has the functions of nourishing qi and blood, benefiting qi and calming the nerves. People often regard it as a good product to tonify deficiency and treat injuries in winter.

Cow milk porridge:/kloc-wash rice for 0/00 days, add water to the pot and cook porridge according to the usual method. When the rice is about to boil, pour in 300g milk and cook it slightly. Milk is rich in protein, vitamins and minerals, and it has a special milk flavor when eaten with rice porridge.

Auricularia auricula porridge

Material: auricularia auricula 60g, glutinous rice 100g.

Soak the tremella first and wash it with water. After washing glutinous rice, put it in a pot and add water to boil, then add tremella, cook it into porridge and add some rock sugar.

The porridge has effects in nourishing yin, promoting fluid production, moistening lung and nourishing stomach, invigorating qi and nourishing blood, and can be used for treating fatigue cough, blood in phlegm, and thirst due to yin deficiency.

Chicken porridge.

Ingredients: a little hen, ginger slices, rice.

Practice: Cook the chicken in water until the water boils again, remove the upper layer of chicken oil, and add rice and ginger. Cook until the chicken bones are separated and the rice becomes soft.

Absolutely fragrant! ! !

Bean porridge:

Materials: all kinds of beans. It can be cowpea, wheat, mung bean, sesame, etc.

Practice: Cook with rice.

Rock sugar lotus seed porridge

Raw materials:

Material: 250g of glutinous rice.

Ingredients: net lotus seeds100g.

Seasoning: 200 grams of rock sugar.

Practice: ① Wash the rice with clear water, drain it and cook it in boiling water to make porridge.

(2) After primary processing, remove the red coat, poke the lotus plumule, and steam it in the drawer.

(3) Although the pot is set on high fire, 2500g of water, glutinous rice and steamed lotus seeds are added into the pot, together with rock sugar, and the porridge is cooked with low fire until it is cooked.

Licorice and mung bean porridge-this product can clear away heat and detoxify, and can be used for cold and hot food.

Raw materials:

Material: rice150g.

Ingredients: 50 grams of mung bean and 50 grams of licorice.

Seasoning: appropriate amount of sugar.

Practice: ① Wash and drain the rice with clear water.

② Remove impurities from mung beans, wash them with clear water and drain them.

③ Wash licorice and wrap it into small bags with emery cloth.

(4) Put the clear water licorice bag into a pot and bring it to a boil. When the water is golden yellow, add mung beans to boil, add rice to boil, add white sugar after porridge, and mix well to serve.

Features: yellow-green; Delicious and pleasant; Sweet and delicious.

Xiaomi brown sugar porridge

Raw materials:

Ingredients: millet 100g

Ingredients: appropriate amount of brown sugar

Practice: ① Select high-quality millet, wash it with clear water and drain it.

2 Put the pot on a big fire, add millet and water, bring it to a boil, then slowly cook it into porridge with low fire, add brown sugar and mix well, then bring it to a boil.

Shanlian grape porridge

Raw materials:

Ingredients: glutinous rice100g, fragrant rice 50g and rice 50g.

Ingredients: yam 30g, raisin 30g, seasoning: rock sugar (white sugar).

Exercise:

(1) glutinous rice, fragrant rice and rice, rinse with clear water and drain.

(2) washing yam with clear water, peeling, cutting into rice grains, peeling lotus seeds, poking out lotus plumule, and washing raisins with clear water first; Soak in clear water and wash.

(3) Put the pot on a big fire, add glutinous rice, fragrant rice, diced yam, lotus seed meat and water to boil, and then boil it with a small fire. When cooked, add raisins and add rock sugar (white sugar) to dissolve.

Jujube and lotus seed porridge

Raw materials:

Material: glutinous rice100g, fragrant rice 50g.

Ingredients: 30 red dates and 50 grams of lotus seeds.

Seasoning: appropriate amount of rock sugar (white sugar)

Exercise:

① Wash glutinous rice and fragrant rice with clear water and drain.

(2) The red dates are slightly swollen with clear water, and the lotus seeds are processed and washed.

(3) Put the pot on a big fire, add 5000 grams of clear water, and cook the glutinous rice, fragrant rice and lotus seeds together. After boiling, simmer. When the rice is cooked, add red dates and rock sugar (white sugar) until the sugar is completely melted.

Ejiao jujube Zhou

Raw materials:

Material: glutinous rice 60g.

Ingredients: 30g Ejiao and 30g Jujube.

Seasoning: appropriate amount of sugar.

Exercise:

① Wash the glutinous rice with clear water and drain it.

② Put the donkey-hide gelatin into the grinding body, mash it into powder, put the pot on low fire, add water and donkey-hide gelatin pieces, and boil it into juice.

(3) Put the pot on a big fire, add glutinous rice and clear water, bring it to a boil, and then cook it with a small fire until it is 80% cooked. Add donkey-hide gelatin juice, red dates and white sugar, and continue to cook porridge.

Rock sugar tremella porridge

Raw materials:

Material: glutinous rice 100g.

Ingredients: 50g tremella, seasoning: appropriate amount of rock sugar.

Exercise:

① Wash the glutinous rice with clear water and drain it.

(2) Therefore, put it in a basin and soak it in warm water. Remove impurities and ear roots after soaking, then rinse with clear water, drain water and cut into small pieces.

(3) Put glutinous rice, tremella and clear water into a pot to boil, then cook with low fire until porridge is formed, add rock sugar, and then cook until sugar is dissolved into juice and glutinous rice becomes porridge.

Pork floss preserved egg porridge

Raw materials:

Material: 350g of rice.

Ingredients: 6 preserved eggs, 500g lean meat, coriander.

Seasoning: salt, onion, ginger, aniseed.

Exercise:

① Clean lean meat with clear water, remove fascia, cut into thin slices, add salt, onion, ginger and aniseed and cook.

2 Preserved eggs are shelled, washed and cut into pieces, and coriander leaves are cut into small pieces.

③ Wash the rice with clear water and drain the water.

(4) Put the pot on a high fire, add water to boil, add rice, cook for 20 minutes to form porridge, add diced meat, preserved eggs and refined salt, mix well, and add coriander segments to serve.

Shrimp porridge

Raw materials:

Material: 250g of rice.

Ingredients: clean shrimp 150g, a little spinach.

Seasoning: salt, onion, ginger slices, aniseed.

Exercise:

(1) Wash the rice and drain it with clear water.

(2) Rinse the shrimps with clear water, remove the mud intestines, rinse them with clear water, drain the water, put them in a micro hot pot, add the shrimps, onions, ginger and aniseed, and cook until half cooked.

(3) Put the pot on a big fire, add water, bring it to a boil, add rice, bring it to a boil again, cook it with a small fire until it is almost cooked, add the cooked shrimps until it is half cooked, and add a little salt to adjust the taste when it is boiled again.

Crab porridge

Raw materials:

Materials: Se-enriched rice100g, 3 river crabs.

Seasoning: appropriate amount of refined salt.

Exercise:

① Wash the rice with clear water and drain it.

(2) Fresh crabs, after washing, remove the shells, cheeks and feet, take out the crab roe, cut off one end of the crab feet with a knife, and then roll out the crab meat with a round stick.

(3) Put the rice in a pot and boil it with low fire, then cook it into porridge, add crab meat and crab roe, mix well, add a little salt when it is almost cooked, and add a little parsley when eating.

Jiayuzhou

Raw materials:

Ingredients: Se-enriched rice100g.

Ingredients: a turtle.

Seasoning: ginger slices, onion segments, cooking wine, glutinous rice, refined salt and pepper.

Exercise:

① Wash the rice with clear water and drain it.

(2) The turtle is placed on the chopping block with its back down. When its head sticks out, it will get stuck immediately. Chop off its head and feet, scald it slightly with eight ripe water, scrape off the black skin, take out its internal organs, wash it with clear water and cut it into small pieces.

(3) Put the pot on a big fire, add turtle pieces, chicken soup, cooking wine, ginger slices and onion segments, simmer until the turtle is cooked and rotten, then add rice, then cook with a small fire to porridge, and then add refined salt and pepper.

Vegetable beef porridge

Ingredients of vegetable beef porridge: 40g beef, 1/4 bowls of rice, 1 spinach, 1/2 cups of broth, 1/5 potatoes, carrots and onions, and salt.

male

Methods (1) Beef lean meat was prepared and minced. (2) Stew spinach, carrots, onions and potatoes. (3) Cook the rice, vegetables and minced meat in a pot and season with salt.

02 tofu porridge

Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.

Methods (1) Cut the tofu into small pieces.

(2) Cook the rice, stock and tofu with water.

(3) Add a proper amount of salt to taste when it is cooked to be thick.

03 chicken egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, broth-1/2 cups, salt-if.

male

Methods (1) The carrots and spinach were stewed and chopped.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir, and add salt to taste.

04 vegetable fish porridge

Ingredients: fish white meat -30g, carrot-1/5, kelp stock-1/2 cups, radish -20g, soy sauce-some rice.

Rice-1/4 bowls

Method (1): Boned the fish and stewed it.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked to be thick.

Cheese porridge

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.

Methods (1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add the cheese until it is thick, and turn off the heat when the cheese begins to melt.

06 pea porridge

Ingredients: rice-1/4 bowls, peas -5, milk-1/4 cups, salt-some.

Methods (1) Peas were boiled in boiling water, mashed and filtered.

(2) Add some water to the rice and cook it in a small pot.

(3) After that, add milk and peas and cook with slow fire.

(4) add salt to taste.

07 walnut porridge

Ingredients: glutinous rice-1/3 cups, walnuts -5 pieces, red dates-1 piece, salt-some.

Methods (1) Open the walnut, take out the pulp, soak it in water, peel off the thin skin and mash it.

(2) The red dates are pitted, soaked in water and mashed.

(3) Add proper amount of water to walnuts, red dates and glutinous rice, and cook them in a small pot.

(4) Add salt to taste after cooking.

08 apple porridge

Ingredients: oatmeal -3 tablespoons, milk-1/4 cups, apple-1/6, carrot-1/3.

Methods (1) Wash apples and carrots and wipe them with a chopping board.

(2) Put oatmeal and kneaded 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water, and cook with slow fire. (3) boiling

After opening, add 2 tablespoons of kneaded apples until the apples are ripe.

Fish milk porridge

Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.

Methods (1) The fish was washed, stewed and mashed.

(2) Cook the fish in a small pot with milk, and then add salt to taste.

10 taro porridge

Ingredients: taro-1/2, broth-1 spoon, soy sauce-some.

Methods (1) Taro was peeled and cut into small pieces, salted and washed.

(2) The taro is stewed, mashed and filtered.

(3) Cook the broth and taro in a small pot and stir fry from time to time.

(4) Add soy sauce to taste after cooking until it is thick.

1 1 potato porridge

Ingredients: potato-1/3, milk -2 tablespoons, cooked egg yolk-1/4, salt-a little.

Methods (1) Peel potatoes, stew them, mash them and filter them.

(2) Add milk to potatoes and cook with slow fire, stir gently, and add salt after it becomes sticky.

(3) Mash the egg yolk and put it into mashed potatoes.

12 cheese bread porridge

Ingredients: bread-1 slice, milk -2/3 cups, cheese powder-1/2 spoons.

Methods (1) Cut off the edge of the staple bread and tear it into pieces.

(2) Add milk to the broken bread and cook with slow fire, and sprinkle with cheese powder after boiling into paste.

You can also use cake instead of bread to make cake porridge.

13 carrot yogurt porridge

Ingredients: carrot-110, flour-1 teaspoon, cabbage-10g, yogurt-1teaspoon, broth -3 teaspoons, yellow.

Oil-some

Methods (1) Cabbage and carrot were stewed into filaments.

(2) Stir-fry flour with butter, add stock and vegetables, cook and gently stir.

(3) Cool the stewed materials and mix them with yogurt.

14 tomato porridge

Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, some salt.

Methods (1) The tomatoes were soaked in boiling water, then taken out, peeled, peeled and chopped.

(2) Pour the rice and kelp stock into a small pot and boil.

(3) Add tomatoes after cooking and season with salt.

15 chicken porridge

Ingredients: chicken breast-10g, rice-1/4 bowls, kelp broth-1/2 cups, spinach-10g, soy sauce and sugar -if.

male

Methods (1) Chicken breast was boned, cut into small pieces and pickled with soy sauce and sugar.

(2) stew and chop the spinach.

(3) Cook rice with kelp stock, then add spinach and chicken to cook.

16 Undaria red clam porridge

Ingredients: 2 dried red clams, 20g dried Undaria pinnatifida, 4 cups of rice/kloc-0.

Method (1): Boil red clams and Undaria pinnatifida with water, wring out the water and chop them.

(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for pulverization.

(3) Mix rice and water at the ratio of 1: 10, add Undaria pinnatifida and red clam and cook together.

(4) Add salt to taste after cooking.

17 sweet potato and egg porridge

Ingredients: sweet potato-1/6, egg-1, milk -2 tablespoons.

Methods (1) The sweet potato was peeled, stewed and mashed.

(2) Mash the yolk after the egg is cooked.

(3) Boil the mashed sweet potatoes and milk with slow fire, and stir them from time to time.

(4) When it is sticky, add egg yolk and stir well.

18 Li Zizhou

Ingredients: 5 chestnuts, clear kelp soup-1/2 cups.

Methods (1) Cooked chestnuts, peeled and mashed.

(2) After the kelp stock is boiled, add chestnuts and cook.

Chestnuts can strengthen gastrointestinal function and help digestion. It is better for infants to have loose bowels and eat chestnuts.

19 vegetable porridge

Ingredients: beef -20g, rice-1/3 cups, carrots and onions-some, sesame oil and soy sauce-some.

Methods (1) Wash rice with water and chop beef, carrot and onion.

(2) Stir-fry beef in a pot with sesame oil, and then stir-fry the soaked rice.

(3) Stir-fry the rice to a certain extent, add carrots and water, cook with slow fire, and then season with soy sauce.

20 Miso Zhou

Ingredients: rice porridge-1 small bowl, soy sauce-1/2 teaspoons, carrots, onions, spinach-some.

Methods (1) Cut carrots, onions and spinach into pieces.

(2) Add clear soup to the vegetables and cook them together with rice porridge.

(3) After cooking, enlarge the sauce to taste.

2 1 carrot porridge

Ingredients: prepare carrots (carrots) in moderation.

Production: Wash carrots, remove roots, put them in a steamer, steam them with rice, take them out, cool them and mash them into mud.

If children like sweets, they can also add a little sugar.

Features: the flavor is palatable, the carrot tastes sweet and flat, it has the function of strengthening the spleen and helping digestion, and it contains carotene B vitamins.

Fat sugar, which contains a lot of pectin, has astringent and adsorption effects and can inhibit intestinal peristalsis after diarrhea in children.

It is very suitable for inhibiting diarrhea caused by indigestion.

22 porridge

Pork tenderloin refers to the lean meat on the back of a pig.

The ancients have been used as medicine, which tastes sweet, salty and flat. Lean pork is rich in protein and contains more carbohydrates.

Compound calcium, phosphorus, iron and other nutrients can prevent malnutrition.

Ingredients: pork tenderloin 100g japonica rice 100g salt, sesame oil and pepper powder.

Production: First, clean the pork tenderloin, cut it into small pieces, fry it with sesame oil, and then add japonica rice to cook it into porridge.

When cooked, add salt and pepper to taste, and then boil.

Features: porridge with meat, sesame oil and other condiments has excellent taste. This kind of porridge can supplement the human body and prevent children from eating it often.

anaemia

Lotus seed longan porridge

[Ingredients] 20 grams of lotus seeds, 0/0 grams of longan meat/kloc, and 50 grams of glutinous rice.

[Practice] Take lotus seeds, longan meat and glutinous rice and cook them into porridge.

[Usage] Take warm clothes twice a day.

【 Function 】 Nourishing the heart and spleen and qi and blood. Suitable for hemorrhagic anemia.

[Comment] Longan is a big supplement and should not be used for a long time; Lotus seeds can be smooth and astringent, and can be taken for a long time. People who study at their desks, are tired and heartbroken, have poor memory and are not fragrant can often eat lotus seed porridge.

Baiziren porridge

[Ingredients] Semen Platycladi 15g, japonica rice 100g, and appropriate amount of honey.

【 Practice 】 Peel, shell and remove impurities from the seeds of Platycladus orientalis, mash them, and cook porridge with japonica rice. The porridge is ready, add honey and cook it a little.

[Usage] Take it twice a day for 3 days.

【 Function 】 Runchang laxative, nourishing the heart and calming the nerves. Suitable for palpitation, insomnia, forgetfulness, long-term constipation or senile constipation.

[Comment] Semen Platycladi is sweet and has the functions of nourishing the heart, calming the nerves, nourishing yin and liver, strengthening the spleen and moistening the intestines, and beautifying the hair. Semen Platycladi contains 14% fatty oil, a small amount of volatile oil, saponins and other substances, and is a commonly used tonic and sedative drug.

Jujube porridge

[Raw materials] Ziziphus jujuba seed powder 15g, japonica rice 100g.

[Practice] First, add water to the japonica rice to cook porridge until it is nearly cooked, then add the end of Ziziphus jujuba seeds and cook for a while.

[Usage] Warm clothes in the morning and evening.

【 Function 】 Nourish the heart and soothe the nerves, and stop sweating. Suitable for neurasthenia, palpitation, insomnia, dreaminess and dark circles.

[Comment] Ziziphus jujuba seed is very popular because it is sour and sweet in porridge. Ziziphus jujuba seeds can be eaten raw or fried, and frying for too long will destroy the effective components. It is advisable to fry Ziziphus jujuba seeds for a while and grind them into powder. Family members can grind them with a rolling pin.

Xiaomi jujube porridge

[Ingredients] Millet 100g, jujube kernel powder 15g, and honey 40g.

[Practice] Add water to millet and cook porridge until it is 80% mature. Add chopped Semen Ziziphi Spinosae and stir until boiling.

[Usage] Take it with honey twice a day.

【 Function 】 Strengthening the spleen and moistening dryness, calming the heart and calming the nerves. Indications: poor appetite, restless night sleep and dry stool.

[Opinion] Ziziphus jujuba seed can calm the mind and soothe the nerves, and millet can strengthen the spleen and nourish the heart. Stir-fry Ziziphus jujuba seeds in a pot for a while and grind them into powder. Families can crush them with a rolling pin.

. Mung Bean Congee

[raw materials]

30g mung bean, japonica rice 100g.

[practice]

1. Wash mung beans and japonica rice.

2. Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take 1-2 times a day.

[nutrition]

It contains protein 13.6g, fat 0.65g, carbohydrate 95.7g, calcium 39mg, phosphorus 25.9mg, iron 2.7mg, vitamin A0.20 international unit, vitamin B 10.2mg, vitamin B2 1.5mg and nicotinic acid 0.6mg..

[Function]

Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good product for relieving summer heat, and because it is not too cold, it will not stagnate the stomach and cool the spleen, and it is a good product for preventing summer heat after childbirth.

Seven. Ginkgo porridge:

Benefiting primordial qi, nourishing five internal organs, and resisting aging, especially suitable for the elderly and infirm. A healthy diet for normal people. Suitable for family consumption.

Exercise:

6- 10 pieces of silver almonds (peeled, blanched in boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water, put them in a pot and cook them with slow fire. It can be made into paste with japonica rice.

Ginkgo biloba should be paired with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge and ginkgo ginseng lotus seed porridge. Sugar should be rock sugar and white sugar.