Yam porridge
First, cook the rice until it is 70% ripe, then peel the fresh yam, wash it and slice it, put it in a pot and cook it until it is cooked, and finally add a proper amount of rock sugar to cook it until it melts, and turn off the heat. This kind of porridge is best for breakfast, dinner or midnight snack.
Features: Eat more yam porridge in spring, especially for middle-aged and elderly people. (But yam has the effect of eliminating dampness, so people with constipation are not suitable for eating more. ).
Leek porridge
Pour the washed rice into the pot, add water to boil, and then slowly cook it into porridge with low fire; Chop leek and mix well with proper amount of cooking oil. Before eating, add a little minced meat into chopped leeks, put them into porridge, mix well, add appropriate amount of salt and chicken essence to taste, and cook for a while to become fresh and delicious leek porridge, which can be eaten in the morning and evening. But leek porridge can only be added after the porridge is cooked, otherwise the leek will be stored in the porridge for too long, which will affect the taste of the porridge.
Features: Leek is rich in vitamins, sugars and protein. Eating leeks in spring has the functions of seasoning, sterilization and enhancing immunity.
Celery porridge
Wash celery root by root, chop it, and stir-fry it with minced or shredded lean meat for later use. Take a proper amount of stem rice, add clear chicken soup to cook porridge, add fried celery minced meat, season with salt and cook for a while. This kind of porridge is most suitable for breakfast, because it tastes delicious and delicious, which can make you have a good mood at work in the morning.
Features: calming liver, clearing heat, relieving cough, invigorating stomach, lowering blood pressure and blood lipid.
Pork liver porridge
Cook rice into porridge for later use, then take a piece of pork liver, soak it in clear water for half an hour, chop it up, add appropriate amount of corn starch, Jiang Mo and appropriate amount of salad oil, stir it evenly, then put it into porridge, stir it gently with a spoon, add appropriate amount of salt, white pepper and chicken essence to taste, cook it slightly until the pork liver is cooked thoroughly, and then turn off the fire to taste better.
Features: Add some Lycium barbarum into pork liver porridge, which is suitable for patients with dizziness, tinnitus, nocturnal emission and soreness of waist and knees.