0 1 vegetable beef porridge
Ingredients: beef -40g, rice-1/4 bowls, spinach-1, broth-1/2 cups, potatoes, carrots and onions-1/5, and some salt.
Method: (1) Prepare lean beef and mince it.
(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 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, soup stock-1/2 cups, and some salt.
Methods: (1) 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-1/4 bowls.
Methods: (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
Cheese porridge
Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.
Method: (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) Boil peas with boiling water, mash them and filter them.
(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 nutcracker, 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 clean them with a chopping board.
(2) Put oatmeal and kneaded 1 tablespoon carrot into a pot, pour milk and 1/4 cups of water, and cook with slow fire.
(3) After boiling, add 2 tablespoons of kneaded apples until boiling.
Fish milk porridge
Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.
Method: (1) Wash the fish, stew and mash.
(2) Cook the fish in a small pot with milk, and then add salt to taste.
Taro porridge
10 taro porridge
Ingredients: taro-1/2, broth-1 spoon, soy sauce-some.
Method: (1) peeled taro, 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) potatoes were peeled, stewed, mashed and filtered.
(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, butter-some.
Method: (1) Stew Chinese cabbage and carrot 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.
Tomato porridge
14 tomato porridge
Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, some salt.
Method: (1) Soak tomatoes in boiling water, then take them out, peel them, remove the pulp and chop them.
(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 some sugar.
Method: (1) Remove tendons from chicken breast, cut into small pieces and marinate 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.
Methods: (1) Boil red clams and Undaria pinnatifida in water, wring out the water and chop them up.
(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.
Sweet potato and egg porridge
17 sweet potato and egg porridge
Ingredients: sweet potato-1/6, egg-1, milk -2 tablespoons.
Methods: (1) peeled sweet potato, 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.
Method: (1) Boil chestnuts, peel them and mash them.
(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.
Method: (1) Wash rice with clear 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 is sweet and flat, it has the function of strengthening the spleen and helping digestion, and contains carotene, B vitamins, fat and sugar.
Among them, a large amount of pectin has the functions of convergence and adsorption, and can inhibit intestinal peristalsis after eating, which is very suitable for inhibiting diarrhea caused by indigestion.
22 porridge
Pork loin refers to the lean meat on the pig's back, which has been used as medicine in ancient times and is sweet and salty in nature.
Lean pork is rich in protein and contains more carbohydrates such as calcium, phosphorus and iron, which can prevent malnutrition.
Ingredients: pork tenderloin 100g japonica rice 100g salt, sesame oil and pepper powder.
Production: First, wash the pork tenderloin, cut it into small pieces, fry it with sesame oil, and then add japonica rice to cook porridge. After the porridge is cooked, season it with salt and pepper before cooking.
Features: porridge with meat, sesame oil and other condiments has excellent taste. This kind of porridge can supplement the human body and prevent anemia if children eat it regularly.
Lotus seed longan porridge
23. 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.
24. eight-treasure porridge
【 Ingredients 】 6 grams of Gordon Euryale seed, coix seed, white lentil, lotus seed meat, yam, jujube, longan and lily, and 0/50 grams of japonica rice.
【 Practice 】 Take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge.
[Usage] Mix sugar at different times and eat for several days.
【 Function 】 Strengthen the spleen and stomach, replenish qi and kidney, nourish blood and soothe the nerves. It is suitable for insomnia, physical weakness and swelling, diarrhea, thirst, cough and scanty phlegm.
[Opinion] The supermarket sells eight-treasure porridge. Warm clothing has a good effect, and healthy people can keep fit.
Baiziren porridge
25. Baiziren porridge
[Ingredients] Semen Platycladi 15g, japonica rice 100g, and appropriate amount of honey.
【 Practice 】 First, peel, shell, remove impurities, mash 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.
26. 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.
27. Millet and red date 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.
28. Mung bean porridge
[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 and vitamin A0.20 international unit.
Vitamin b 10.2 mg, vitamin B 210.5 mg and nicotinic acid 0.6 mg can generate 453 kilocalories.
[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. It can be cooked into porridge with japonica rice, and it can also strengthen the spleen and replenish qi, nourish blood and produce fluid. It is really a good summer heat.
Moreover, because this product is not too cold, it will not stagnate the stomach and cool the spleen, and it is a good product for postpartum heatstroke prevention and summer heat relief.
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.
Practice: 6- 10 pieces of silver almond (blanched with boiling water after shelling), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water. At the same time, put it in a pot and cook it 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.
Honeysuckle porridge
30. honeysuckle porridge
Ingredients: 30g of honeysuckle and 30g of white rice.
Practice: honeysuckle can be bought in pharmacies. First decoct with water, take its thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into porridge.
Efficacy: It can be used to prevent and treat heatstroke, various toxic heat sores, sore throat, wind-heat cold, etc.
3 1. Lotus root porridge
Ingredients: fresh lotus root 200g, white rice100g, a little sugar.
Practice: first wash and slice the lotus root, cook it with white rice and make porridge. After the porridge is cooked, add some sugar and you can eat it.
Efficacy: benefiting qi and nourishing yin, invigorating spleen and appetizing, the elderly are weak, poor appetite in hot weather, loose stool, fever and thirst.
32. tremella porridge
Material: auricularia auricula 60g, glutinous rice 100g.
Practice: Wash the tremella with water first. 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.
Efficacy: nourishing yin, promoting fluid production, moistening lung and nourishing stomach, invigorating qi and nourishing blood, and can treat cough due to fatigue, blood in phlegm and thirst due to yin deficiency.
33. 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.
Ophiopogon japonicus and bamboo leaf porridge
34. 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.
35. 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.
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.
chrysanthemum porridge
37. chrysanthemum porridge
Practice: Use 20g of Huang Juhua, add a little water to fry into chrysanthemum water, remove chrysanthemums, 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.
38. 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.
39. 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 mix it with chopped green onion, salt, pepper and cooked oil to taste.
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.
Pork floss preserved egg porridge
40. 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 a round and short pearl rice, and the porridge cooked is particularly soft;
(2) Marinate the porridge rice in advance: after about half a bowl of rice is washed, marinate it with 2 tablespoons of oil, 1 half a teaspoon of salt and a little water (2 teaspoons) for at least half an hour.
Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy;
(3) Porridge meat should be boiled with boiling water to remove fishy smell, or pickled into bacon: 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, keep a whole piece of meat from being cut (I usually use a piece of pork about the size of a palm, 1-2 cm thick, and the tendon of pig's trotters is better if conditions permit).
If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean;
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 in boiling water, the outside part will be cooked and hardened by heating, and the gravy inside will be sealed, so that the porridge meat will not be difficult to eat after cooking.
Then when the water boils again, salted rice and a chopped preserved egg, the first preserved egg is chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge;
(5) High fire first, then low fire, and sufficient heat: when the water boils, after adding ingredients, cook for 20 minutes, and then turn 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, remove the cooked lean meat from the porridge, pull it with chopsticks and tear it into shreds.
Put it back in the porridge with the second preserved egg, cook for the last half hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled for half an hour without lime smell.
At the same time, it becomes soft and slippery, and you can eat preserved eggs when you eat porridge. Because the meat is boiled, it still maintains a certain flavor. Put it back in the porridge after shredding, which is especially delicious.
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 use a spoon to remove the sticky skin from the bottom of the pot, otherwise the porridge will have a burnt taste.
We usually put a light spoon at the bottom of the pot to cook porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
Pumpkin Congee
4 1. pumpkin porridge
Ingredients: 250g pumpkin, 50g rice and a little sugar.
Exercise:
(1) First steam the pumpkin, mix it with steamed pumpkin juice, and mash it into pumpkin paste;
(2) Add a proper amount of water to the rice cooker, cook for 3 minutes on high fire, add pumpkin puree and stir until it boils again, and continue to cook for 15-20 minutes on low fire.
(3) adding a proper amount of white sugar or adding honey after cooling;
Personally, I think pumpkin porridge tastes sweet. I didn't add sugar for my health. And it tastes better after being refrigerated in the refrigerator!
29 1. spinach porridge
Ingredients: 250g spinach and 250g japonica rice.
Accessories: appropriate amount of salt
Exercise:
1. Wash spinach, blanch with boiling water, and cut into pieces for later use.
2. Wash the japonica rice, put it in a pot, and add some water. When the japonica rice is ripe, put the spinach in the porridge and continue to simmer for a while. Season with salt and serve.
Fine-processed japonica rice is not edible. Japonica rice consists of cortex, aleurone layer, endosperm layer and germ layer. Cortex and aleurone layer contain cellulose, vitamins and minerals, and their nutrients are far more than endosperm layer and germ layer. If the processing is too fine, a large number of nutrients will be lost, reducing the nutritional value of japonica rice.
Egg congee.
Ingredients: cereal 30g, 1 egg.
Exercise:
1. Beat the eggs into a bowl and mix well.
2. Soak the grain in water until it becomes soft, then pour it into the pot and boil it for about 5 minutes with low fire.
3. Cook the eggs in the pot.
Contains protein, carbohydrates, vitamin A, vitamin B, vitamin E, potassium, iron, zinc, selenium and other nutrients, which can promote the growth and development of infants and help prevent night blindness, angular stomatitis and anemia.
293. Chicken vegetable porridge
Ingredients: half a bowl of rice porridge, half a spoon of minced chicken, chopped green vegetables 1 spoon, chicken soup, and a little vegetable oil.
Exercise:
1. Put a small amount of vegetable oil in the pot and heat the oil with high fire.
2. Stir-fry the minced chicken in the pot, and then stir-fry the minced vegetables.
3. After the minced chicken and chopped green vegetables are fried, add rice porridge and chicken soup to cook together, let it cool before feeding.
Rich in trace elements and other nutrients, it is beneficial to the baby's digestion and absorption, and is conducive to the baby's growth and development.
294. Day lily lean porridge
Raw materials: 50g of yellow flower, 50g of lean meat, and 0/00g of rice/kloc.
Accessories: salt, onion and ginger.
Exercise:
1. Wash the day lily and slice the lean meat for later use.
2. Put ginger, rice and yellow flowers into boiling water, cook porridge, then add onion and meat, and season with salt when the meat is cooked.
How to cook porridge:
Stir porridge: when the water boils, stir the rice a few times, cover the pot and stew for 20 minutes, and start stirring continuously until it is sticky. In order to prevent porridge from overflowing, add a few drops of vegetable oil or a little salt when cooking porridge.
Or rice or water in a pot, bring it to a boil with high fire, and then simmer for about 30 minutes.
295. Rice porridge mud
Raw materials:
50 grams of rice, a little yolk paste.
Exercise:
1. Wash the rice, add appropriate amount of water, put it in a small pot and cook it on low heat until it is rotten.
2. Filter the coarse residue, add the yolk mud and stir well.
Contains nutrients such as fat, protein and carbohydrate, and can effectively prevent rickets, strengthen the spleen and nourish the stomach, improve hearing and improve eyesight, or use millet or corn flour instead of rice.
296. Ergua porridge
Raw materials: japonica rice100g, cucumber150g and wax gourd150g.
Accessories: ginger 10g, salt.
Exercise:
1. Wash cucumber, peel and remove seeds and cut into thin slices; Peel the wax gourd and cut it into thin slices; The japonica rice is washed clean; Wash ginger and pat it into pieces.
2. Add about 1 1,000 g of water to the pot, add japonica rice and shredded ginger after boiling with high fire, then slowly cook with low fire until the rice is rotten, add cucumber slices and wax gourd slices, cook with high fire until the soup is thick and cooked, and season with salt, then serve.
When cooking porridge, add enough water at a time, don't add water in the middle, and stir it continuously after boiling on high fire to make the porridge sticky.
297. Rock sugar bitter melon porridge
Raw materials: rice 100g, bitter gourd 1, preserved eggs 1.
Accessories: rock sugar, salt, chopped green onion, Jiang Mo and sesame oil.
Exercise:
1. Wash rice and soak for 2 hours; Cleaning bitter gourd, removing inner membrane and seeds, cutting into powder, blanching with hot water, taking out, draining, and cutting into fine powder; Peel the preserved eggs and cut them into pieces.
2. Set the pot on fire, add water 1000g, boil, and put the rice into the porridge.
3. Put bitter gourd, preserved egg and rock sugar into the cooked porridge, cook for 5 minutes, sprinkle with chopped green onion and Jiang Mo, and order a few drops of sesame oil.
298. Raw rolled crab porridge
Ingredients: 2 crabs and 40 grams of rice.
Accessories: 5g shredded ginger, 5g chopped green onion, 2g salt, 1 g chicken essence, 5g sesame oil.
Exercise:
1. Wash, shell and chop crabs; Wash the rice for later use.
2. Put the casserole into a big fire, add rice and water in a ratio of 2:8, and after the big fire boils, continue to cook with a small fire.
3. When the rice is soft and rotten, add the prepared crab and shredded ginger to continue cooking. After the rice porridge is cooked, add salt and chicken essence and mix well. Sprinkle a little sesame oil and chopped green onion.
Crabs are delicious in color and rich in nutrition. It is rich in nutrients such as protein and trace elements, and there are more than 10 kinds of free amino acids, among which glutamic acid, arginine and histidine are more abundant, which have a good nourishing effect on the body.
Traditional Chinese medicine believes that crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and activating blood, dredging meridians and nourishing liver yin. It has a certain therapeutic effect on blood stasis, injury, jaundice, lumbago and leg pain, rheumatoid arthritis and other diseases. According to ancient records, crabs are suitable for the treatment of traumatic injuries, blood stasis, swelling and pain, broken bones and other diseases. In addition, if you are allergic to paint or get sore due to paint poisoning, you can apply live crab juice.