Coix seed yam porridge ingredients: Coix seed 10g, yam 10g (50g fresh yam), rice 10g, and appropriate amount of water. Practice: Wash coix seed, yam and rice, and add appropriate amount of water to boil. Cook porridge on low heat and you can eat it. Efficacy: This product has the effects of invigorating spleen, eliminating dampness and nourishing spleen and kidney, and is suitable for patients with dyspepsia, diarrhea, loose stool, general weakness, palpitation and shortness of breath.
Millet yam porridge material: yam 45g, millet 50g, sugar. Practice: 1, yam washed, peeled and cut into small pieces; Wash millet with water. 2. Add water 1000ml to the pot and bring to a boil. Add millet to cook for 5 minutes, add yam to cook together, cook on high fire for 5 minutes, and cook on low fire for 15 minutes. Add appropriate amount of sugar and mix well to serve.
Banana japonica rice porridge materials: banana, japonica rice, rock sugar. Practice: 1. Peel the banana, remove the tendons and cut it into cubes. 2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain it. 3. Put cold water and glutinous rice into the pot, first boil it with high fire, and then cook it with low fire. When the porridge is ready, add the diced bananas and iced sugar, cook for a while, and then serve.
Lotus leaf and mung bean porridge 1, ingredients: fresh lotus leaf 1, mung bean 20 g, japonica rice 30 g, and appropriate amount of rock sugar. 2. Practice: First cook mung beans and japonica rice into porridge, then add rock sugar and mix well. Cover the lotus leaf on the porridge surface while it is hot, and eat it when the porridge turns light green. 3, efficacy: Lotus leaf mung bean porridge has the effect of clearing heat and nourishing the stomach.