The first one is one of my favorite spring stomach-nourishing porridge: mint japonica rice porridge.
Look at the name of this porridge. First, we need to prepare some mint, japonica rice and rock sugar. The first step is to fry the mint for about fifteen minutes, take out the juice for later use, and add a proper amount of japonica rice to cook porridge. When the porridge is almost cooked, you can put the extra mint juice in it. Don't forget to add some rock sugar, especially for some middle-aged and elderly people. Drinking mint japonica rice porridge in this season can refresh people, dispel wind and dissipate heat.
The production of the second stage is relatively simple, but the curative effect is not bad. Celery japonica rice porridge:
Wash the celery yourself, add some water to boil, bring the cooked juice for later use, and then put the japonica rice together to cook porridge. This kind of porridge is more suitable for eating in the morning and evening. In spring, many elderly people are prone to hyperactivity of liver yang, so many people will have headaches, dizziness and other symptoms. At this time, I often drink some celery stalk rice porridge, which has a good effect of calming the liver and lowering blood pressure.
The above introduces two kinds of porridge for nourishing the stomach in spring, so what should we pay attention to in nourishing the stomach in spring?
In fact, our stomach is also very fragile. Usually we are afraid of satiety, and the capacity of our stomach is limited. Always overeating will bring a lot of burden to the stomach. We are afraid of eating ice, spicy food and some irritating food. Eating too much ice and spicy food is easy to stimulate the gastric mucosa, and we are also afraid to eat some hard and rough food. Eating too much hard food will wear the gastric mucosa. Hard food refers to nuts, beans and other indigestible things. Don't forget it while nourishing your stomach.