1, mushroom porridge

Formula: 50 grams of millet and 50 grams of mushrooms.

Production: first cook millet porridge, take its soup, and then cook it with mushrooms.

Take it three times a day and it will be effective if you eat it continuously.

Efficacy: beneficial to the stomach. Suitable for appetizing ribs with less appetite due to qi deficiency.

2. Pork spleen porridge

Formula: pig spleen and stomach 1 set, japonica rice 100g. Production: Wash pig spleen and stomach, cut into pieces, cook with rice, and make porridge. Efficacy: invigorating abdomen and benefiting qi. It is suitable for fresh lotus seeds (dried lotus seeds can also be soaked) that are deficient in spleen and stomach and cannot be eaten or melted into rice, and then boiled with rice. It is not only fragrant, but also clear fire, nourish heart, strengthen spleen and tonify kidney. Regular drinking can also soothe the nerves and improve the quality of sleep.

Red bean and red date porridge This kind of porridge tastes sweet, fragrant and rotten, and has the function of promoting blood circulation and invigorating qi.

Bean porridge and rice porridge are cooked separately, and lentils are washed and cooked. Blanch and dice, add some minced meat, adjust the salty taste, and cook with porridge. Has effect in eliminating dampness, replenish essence, and invigorating spleen. 3. Corn residue porridge

Ingredients: corn, sweet potato function: warm stomach, strengthen body, replenish qi and blood.

Practice: grind the corn into granules, first put it in water to boil, and then simmer slowly. According to personal taste, you can add various kinds of miscellaneous Adenophora porridge such as white sugar and bean: Adenophora 20 g, Ophiopogon japonicus 15 g, japonica rice 100 g, pear juice, lotus root juice and crystal sugar. Decocting Radix Adenophorae and Radix Ophiopogonis in water, removing residues to obtain juice, and cooking with japonica rice, pear juice, lotus root juice and crystal sugar to make porridge. Indications: emaciation, dry mouth and throat, constipation, red tongue with little body fluid and rapid pulse. Every day 1 dose.

4. Mulberry porridge: 20 grams of mulberry, 60 grams of glutinous rice, and appropriate amount of rock sugar. Mulberry seeds are soaked and washed, and glutinous rice and rock sugar are used to cook porridge. Indications: deficiency of liver and kidney blood, dizziness, soreness of waist and knees, premature gray hair, dry intestines and constipation. 65438+ 0 ~ 2 doses per day.

5, ginkgo porridge: Ginkgo biloba, 50 grams of tofu skin, japonica rice 100 grams. Ginkgo biloba leaves its heart and shell. Tofu skin and japonica rice porridge. Indications: lung deficiency, cough and asthma, mental fatigue and thin phlegm. Every day 1 dose.

6. Frog porridge: frog 1 each, pigeon 1 each, pig's foot bone 1 each, 2 chicken feet, 50g glutinous rice and appropriate amount of shredded ginger. Wash and cut the frog and pigeon into small pieces, and cook porridge with pig's foot bone, chicken feet, glutinous rice and ginger. Indications: rickets, dysplasia, weakness of both feet and deficiency of qi and blood. Best for children. 65438+ 0 ~ 2 doses per day.

7. Polygonum multiflorum porridge: 60 grams of Polygonum multiflorum, red dates 10, japonica rice 100 grams, and appropriate amount of brown sugar. Wash Polygonum Multiflori Radix, japonica rice and red dates (remove the core), cook into porridge, and add brown sugar to boil and eat. Indications: deficiency of kidney-qi, weakness due to spleen deficiency, dull complexion, dry skin, gaunt face, premature aging, overwork, mental fatigue, and improper diet. Every day 1 dose.

8, longan ginger porridge

Ingredients: rice 1/2 cup, water faucet cup, longan 100g, black beans, fresh ginger 25g.

Seasoning: 1 tbsp honey.

Practice: 1. Wash longan and black beans in water, peel fresh ginger and grind it into ginger juice for later use.

2. Soak the rice for 30 minutes, take it out and drain it, put it in a pot, add water to boil, turn to low heat, add longan black beans and seasonings, stir well and cook until soft and rotten.

9. Fried dough sticks and vegetable porridge

Ingredients: 1 bowl of thick porridge, 1 root fried dough sticks, appropriate amount of small tomatoes, cauliflower and carrots, and a little Jiang Mo.

Seasoning: 2 cups of broth, 0/3 teaspoon of 65438+ monosodium glutamate.

Exercise:

1. Cut the fritters into sections, cut the tomatoes into two pieces, cut the vegetables and tea into flowers, cut the carrots into strips, and blanch them with seaweed.

2. Put the broth into the pot, add Jiang Mo to boil, then add thick porridge, fried dough sticks, small red persimmon, cauliflower, carrot and seaweed knot and seasoning, and stir well until the porridge boils.

10, rock sugar five-color porridge

Ingredients: 1 bowl of thick porridge, diced carrots 25g, green beans 25g, tender corn kernels 50g, diced mushrooms 25g.

Seasoning: rock sugar 100g.

Exercise:

1. Blanch corn kernels, mushrooms, diced carrots and green beans respectively.

2. Pour the thick porridge into the pot, bring it to a boil, add the materials and seasonings and mix well.

1 1, Sydney cucumber porridge

Ingredients: 1 bowl of glutinous rice porridge, 1 Sydney, 1 cucumber, 1 hawthorn cake.

Seasoning: 1 tbsp rock sugar.

Exercise:

1. Peel and core Sydney, cut into pieces, cut wax gourd into strips, and cut into hawthorn cakes.

2. Put the gruel into the pot and bring it to a boil. Add Sydney cucumber hawthorn cake and regulator, and stir well. Bring it to a boil with a small torch.

12, amaranth fish porridge

Ingredients: thick porridge 1 bowl; Small whitebait100g; Amaranth 25g

Seasoning: salt 1/3 tsp; 1/3 teaspoons of pepper; Jiu Shao 1/3 teaspoons.

Exercise:

1. Wash amaranth, blanch and immediately put it in cold water for cooling, then take it out, drain it and cut it into small pieces; Soak the whitebait in clear water and wash it for later use.

2. Boil the thick porridge, add amaranth and small whitebait and cook, add seasoning and mix well.

Features: fresh and delicious

13, shredded chicken shepherd porridge material: 1 bowl of thick porridge, shredded chicken 75g, shredded chicken shepherd (bottled), sandwich ham and chopped green onion.

Seasoning A: a little refined salt, a little Shaoxing wine, a little water starch B: chicken soup 1 cup, refined salt 1/3 teaspoons.

working methods

1. Add seasoning A to the chicken, marinate for five minutes, blanch in boiling water, drain the purified water, and shred the sandwich ham for later use.

2. Pour the thick porridge into the pot and bring it to a boil. Add shredded chicken, water shield, shredded ham and seasoning B, stir well until porridge becomes thick, and sprinkle with chopped green onion.

14, crab fillet bean curd porridge

Ingredients: 1 bowl of white rice, 4 cups of broth, 1 crab stick, 1 piece of tofu, a little Jiang Mo.

Seasoning: refined salt 1 2 tsp, fresh chicken powder1tsp.

Exercise:

1. Cut the crab legs (crab fillet) and cut the tofu into pieces.

2. Add the stock to the pot, bring it to a boil, cook it in Jiang Mo for a while, then cook it in white rice, tofu and seasonings for 20 minutes, then add crab roe and cook it for 5 minutes, and stir well.

15, lily porridge: 60 grams of lily, 0/00 grams of glutinous rice/kloc, and appropriate amount of sugar. Wash lily and glutinous rice, boil porridge with sugar. Indications: weakness of spleen and stomach, deficiency of heart-qi, MUBI's impatience, neurasthenia and hot cough. Every day 1 dose.

16, Fritillaria porridge: Fritillaria 10g, 50g of japonica rice, and appropriate amount of rock sugar. Remove the heart of Fritillaria, grind it into powder and cook porridge with japonica rice. When the porridge is thick, add Fritillaria powder and rock sugar and cook for a while. Indications: Chronic cough due to lung deficiency, scanty phlegm, dry throat, cough due to lung heat, thick and yellow phlegm and sore throat. Every day 1 dose.

17, lotus seed porridge: lotus seed meat 30g, lotus seed 12g, lily 30g, 2 eggs, and appropriate amount of brown sugar. Remove the heart and core of lotus seeds and red dates, wash lily and lotus root, add water to boil, peel the eggs and put them into porridge, and add sugar to taste. Indications: Boredom, palpitation, dreaminess and easy waking. Every day 1 dose.

18, Polygonatum porridge: 20 grams of Polygonatum, 60 grams of japonica rice, and appropriate amount of sugar. Slice Polygonatum sibiricum, fry in thick juice to remove residue, cook porridge with japonica rice, and take it with white sugar. Indications: deficiency of lung yin, dry cough without phlegm, and blood in sputum. Every day 1 dose.

19, walnut porridge: 30 grams of walnut kernel and 50 grams of japonica rice. Boil japonica rice into porridge, peel walnuts and mash them into porridge, and simmer until the porridge is thick, with oil on the surface as the degree. Indications: lumbago due to kidney deficiency, chronic constipation and dysuria. 65438+ 0 ~ 2 doses per day

20, fungus silver bud seaweed porridge

Material: porridge 1 bowl; 1 egg; Appropriate amount of auricularia auricula and silver buds; Proper amount of dry rice; Spinach quantity; Jiang Mo, a little.

Seasoning: broth 1/2 cups; MSG 1/4 teaspoon; Salt 1/4 teaspoons

Exercise:

1. Spread the eggs into peaches; Soak auricularia auricula in cold water; Wash the spinach with silver buds separately, wash the seaweed and dry it, then send it back to soft for later use.

2. Add seasoning and Jiang Mo to the pot, boil over high fire, and then add porridge and shredded eggs; Black fungus, silver buds, dried seaweed, spinach and other materials can be boiled away from the fire. 2 1, preserved egg lean meat porridge

Ingredients: rice 1 cup, water 1 cup, preserved eggs 1 piece, lean pork 100g, fried dough sticks1root, and a little leek.

Seasoning: a starch 1/2 tsp, Jiu Shao monosodium glutamate with a little b salt 1/3 tsp, chicken powder 1 tsp.

Exercise:

1. Soak rice for 30 minutes, add water to boil, and then turn to low heat for 45 minutes.

2. Slice preserved eggs, marinate pork slices with seasoning A15min, and cut fritters into sections.

3. Put preserved eggs and pork fritters into porridge, add seasoning B, and cook for 15 minutes until the chopped green onion sticks.

22. Corn lean porridge

Ingredients: corn hawthorn 1 cup, 8 cups of clear water, lean pork 1 00g, eggs1piece.

Seasoning: starch a 1 2 tsp, Shaoxing monosodium glutamate salt13 tsp, chicken powder1tsp.

1. Soak the corn and hawthorn for 6 hours, put it in a pot, add water to boil, turn the lid to a small fire, and simmer 1 hour.

2. Slice pork, add seasoning A, and marinate eggs for 15 minutes. Beat the eggs into a bowl and stir well for use.

3. Put the marinated meat slices into the porridge and cook for 5 minutes, then pour in the egg liquid and add seasoning B..

23. Jujube porridge

Ingredients: red dates, white rice, the amount can be decided according to your own taste.

Practice: very simple. When it is cooked in rice porridge until it is 70% mature, add red dates and cook together.

Efficacy: It has the functions of strengthening the spleen, moistening the heart and lungs, nourishing the five internal organs, and treating deficiency, and has a certain gain for lung deficiency, hypotension and cough.

24. Ophiopogon japonicus and bamboo leaf porridge

Materials: Ophiopogon japonicus 30g, Glycyrrhiza uralensis Fisch 10g, Bamboo Leaves 15g, White Rice 100g, and 6 red dates with stones removed.

Practice: Boil Ophiopogon japonicus, Glycyrrhiza uralensis Fisch and Bamboo Leaves in water, take juice, add japonica rice and red dates and cook together to make porridge.

Efficacy: Slightly sweet, it has the effects of clearing away heat and relieving summer heat, benefiting qi and strengthening stomach. If you feel thirsty, short of breath and lack of food, you might as well try it.

25. Lugen porridge

Practice: fresh reed rhizome 150g, bamboo shavings 15g, 60g of japonica rice and 2 slices of ginger. Wash reed rhizome, cut into sections, stir-fry with bamboo shavings, add japonica rice and ginger to cook porridge, and take it twice.

Efficacy: It has the effects of clearing away heat, relieving restlessness, promoting fluid production and stopping vomiting, and is suitable for treating heatstroke, polydipsia, nausea and vomiting.

26. Chicken porridge

Ingredients: 200g chicken.

Seasoning: 5 grams of chopped green onion, 5 grams of salt, a little cooked oil and pepper, 5 grams of ginger slices and chopped coriander.

Exercise:

1: Wash the rice, put it in a pot, add 2000g of water, boil it and cook it into porridge with low heat.

2. Put the chicken in another pot, add ginger slices and water, boil it, cook it with low heat, take it out and let it cool, tear the chicken into shreds, and then season it with chopped green onion, salt, pepper and cooked oil.

3: Pour the seasoned shredded chicken into the porridge pot, cook for a while with slow fire and sprinkle with coriander powder. According to personal preferences and habits, coriander powder can be omitted.

Features: delicious, often eaten can nourish the five internal organs and replenish qi and blood.

27. Preserved egg lean porridge

Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.

To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;

2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, you should skim the lean meat with boiling water first.

Boil slightly, then wash; If you like to cook porridge with bacon, you should marinate the bacon one day in advance, as follows:

Rinse a piece of pork, dry it, sprinkle with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) for curing 12 hours or longer before tasting;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Put the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

28. Bean paste porridge

Practice: appropriate amount of tofu paste, 50 grams of japonica rice, and porridge together.

Efficacy: It has the effects of moistening lung, invigorating stomach, eliminating swelling, reducing turbidity and diuresis. Eating regularly in summer can relieve summer heat and promote diuresis, and is suitable for treating anorexia, fatigue and fatigue in summer.

29. Mint porridge

Practice: Cook porridge with 150g rice, fry it with 100g fresh mint or 20g dried mint into thick soup, add appropriate amount of sugar, pour it into porridge, stir and let it cool.

Efficacy: It has a good effect on treating wind-heat cold, headache, red eyes, rubella itching and sore throat in summer.

30. Chrysanthemum porridge

Practice: Use 20g of Huang Juhua, add a little water to fry into chrysanthemum water, take out chrysanthemum, and cook this water with160g of rice into porridge.

Efficacy: This porridge is suitable for patients with wind-heat cold, blurred vision, sore and toxic swelling, and hypertension in summer.