milk

Sweet taste, flat nature, entering the lung and stomach meridians.

Function: tonify lung and stomach, promote fluid production and moisten large intestine. Suitable for stomachache due to yin deficiency and constipation due to fluid deficiency; Modern medicine is used to treat peptic ulcer and habitual constipation. Diarrhea, spleen deficiency and dampness are not suitable for consumption.

porridge

Porridge is easy to digest, especially eight-treasure porridge, which contains peanuts, almonds and sugar. And the calories are high, which is good for the stomach. Fresh peanuts are rich in protein and fat, which can effectively protect the stomach. There are three principles to determine the breakfast food suitable for nourishing the stomach: easy digestion, anti-irritation and multi-nutrition. Such as: egg soup, egg soup, boiled eggs, soybeans, bean products, vegetables and fruits.

Recommended recipe: 1 bottle of yogurt or half a catty of fresh milk, oatmeal, 1 steamed or boiled eggs, fruits (watermelons, bananas) or noodles. Suggested duration: about 20 minutes.

soup

The first choice for nourishing the stomach is not porridge, but soup, not broth. Broth is also very sour, vegetable soup is better, spinach, vermicelli, eggs and anything. Add some chicken essence to taste.

theme

The most nourishing thing is noodles. Rice contains more acid, so eat less rice. If you cook porridge, put less soda, which is good for your stomach. The other is a biscuit.

apple

Sweet and cool.

Functions: invigorating spleen and qi, invigorating stomach and promoting fluid production, and moistening dryness. Suitable for spleen deficiency, anorexia, stomach yin deficiency and stomach pain due to yin deficiency.

White cabbage

Has the effects of invigorating spleen, nourishing stomach, relieving pain, removing toxic materials, relieving swelling, clearing away heat and promoting diuresis, and can be used for treating chest distress, thirst, sore throat, dysuria, hearing loss, poor sleep, arthralgia and abdominal pain caused by internal heat. Vitamin C and other ingredients contained in it can relieve pain and promote ulcer healing. Stewed Coicis Semen, Pericarpium Citri Tangerinae and honey with Chinese cabbage can cure epigastric pain, fullness in epigastric cavity, gastric and duodenal ulcer, while stewed adzuki bean, wax gourd and crystal sugar can reduce swelling and induce diuresis. People with thin stools and weak spleen and stomach should not eat more. Cabbage is rich in anti-aging and antioxidant components, which can improve immunity and health. Potassium is very beneficial to the prevention and treatment of hypertension. Vitamin K helps to prevent blood coagulation and strengthen bones. Vitamin U has the function of protecting mucosal cells, which is said to have a good effect on the prevention and treatment of stomach fire and gastric ulcer.

spinach

Sweet and cool, it can moisten dryness, nourish liver, benefit stomach and relax bowels. "Dietotherapy Materia Medica" contains: "Benefiting the five internal organs, soothing the stomach and relieving hangover." Spinach can promote the secretion of stomach and pancreas, increase appetite and help digestion; Rich cellulose can also help intestinal peristalsis and facilitate defecation. However, the high content of oxalic acid in spinach hinders the absorption of calcium. Avoid eating with high calcium foods such as tofu and laver, or lightly marinate before cooking to remove oxalic acid.

sweet potato

Flat in nature, sweet in taste, invigorating spleen and benefiting qi. "Outline" Note: "Toning the middle jiao, warming the stomach and fattening the five internal organs." When the weather is cold, it can nourish the stomach with healthy qi, promote digestion and eliminate accumulation, and also clear the intestines and lose weight. Many people think that farting after eating sweet potatoes is actually caused by gastrointestinal peristalsis. For diabetics.

pumpkin

"Compendium of Materia Medica" records: "Pumpkin is warm, sweet, and enters the spleen and stomach meridians", which can tonify the middle warmer, replenish qi, diminish inflammation, sterilize and relieve pain. Its rich pectin can "adsorb" bacteria and toxic substances, including heavy metals and lead, and play a detoxification role. At the same time, pectin can protect the stomach from irritation and reduce ulcers. Pumpkins can be used to cook porridge or soup to nourish the stomach.

carrot

Its taste is sweet, and Chinese medicine believes that it "purges the qi, tonifies the qi in the middle, benefits the spleen and diaphragm, moistens the stomach and intestines, smoothes the five internal organs, and has the effect of food tonic". Rich carotene can be converted into vitamin A, which can improve eyesight, enhance resistance and prevent respiratory diseases. Carotene is fat-soluble, which is most suitable for stewing with meat and has a better taste.

Guide:

Traditional Chinese medicine for invigorating spleen and nourishing stomach can take ginseng, Shen Ling Atractylodes macrocephala, Sijunzi and fragrant sand to nourish stomach.

When the spleen and stomach are not good, cold food can't be eaten;

Kiwifruit, sugarcane, watermelon, persimmon, banana, bitter gourd, pear, water chestnut, white gourd, mung bean, persimmon, raw tomato, bamboo shoot, pepper, raw vegetable melon, kelp, raw lettuce, raw radish, raw lotus root, raw cucumber, raw sweet potato, honeysuckle, chrysanthemum, mint, duck egg, clam, water spinach, etc.

porridge

Ingredients: 50 grams of japonica rice, jujube 10, and 20 grams of lotus seeds.

Exercise:

1. Soak lotus seeds in warm water until soft, remove the core, and wash japonica rice and jujube.

2. Put the three together in the pot, add a proper amount of water, boil over high fire, and simmer into porridge.

3. Eat it in the morning and evening after seasoning according to personal taste.

Efficacy: nourishing the stomach and strengthening the spleen, and also preventing and treating iron deficiency anemia.

Li Zizhou

50 grams of chestnut (well, it seems to be peeled) and japonica rice 100 grams are cooked together into porridge.

Nourishing stomach and spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding

Yeah, yeah, keep adding rock sugar. Anyway, I don't approve of adding sugar. It is said that sugar will take away the vitamin B in your body and make your whole body sour (sour? Oh, Michael, then our bodies will become jealous, which will make people nervous and unstable, cause calcium loss and destroy calcium metabolism. I have never heard anyone say that eating rock sugar is not good, but eating too much sugar is always bad for your teeth. Hey, hey, hey, remember ~ ~ ~ ~ ~

Jujube rice porridge

Jujube 10g, rice kernel 50g and japonica rice 150g are boiled in water to make porridge, and crystal sugar is added for later use.

Clearing heat and benefiting lung, invigorating spleen and stomach have auxiliary effects on treating diarrhea, edema and beriberi.

Ahem ~ ~, as for this rice grain, I thought it was barley, but I didn't seem to say it. It seems to be coix seed (also known as coix seed, coix seed, supermarkets and Chinese medicine stores). The main components of coix seed are protein, vitamin B 1 and B2.

4. Lily lotus seed porridge

Lily, lotus seed (denuded) each100g, japonica rice 200g, less rock sugar.

Clearing lung-heat, relieving cough, nourishing heart and tranquilizing mind, invigorating stomach and spleen, benefiting qi and strengthening yang.

Jujube Gui Lian porridge: jujube 15g, longan pulp 15g, lotus seed 15g (core removed), appropriate amount of rock sugar, and japonica rice 100g. Put japonica rice, jujube and lotus seeds into the pot together, and add some water. Boil with fire. When the porridge is cooked until it is thick, add longan pulp and appropriate amount of rock sugar and cook for a while. Efficacy: This prescription has the effects of promoting fluid production, moistening dryness, calming the nerves, nourishing blood, moistening intestines and arresting astringency, and is used for anorexia, limb weakness, insomnia and dreaminess caused by deficiency of both heart and spleen and deficiency of both qi and blood.

Tofu and yuba porridge: 250g whole porridge (1 serving), 100g tender tofu,13 dried yuba, 2/3 tablespoons soy sauce. Cut the tofu into pieces of 1cm, soak the yuba soft and recover, chop it up, add it to the cooked porridge, cook it again, and pour in the soy sauce and stir gently.

Lotus seed and lily glutinous rice porridge: lotus seed, lily, glutinous rice and sugar. Wash lotus seeds and lilies and soak them in water for 20 minutes. Wash the glutinous rice and cook it in a pot. Put it on a small fire 10 minutes or so. Add soaked lotus seeds and lilies, cook lotus seeds, lilies and glutinous rice until they are sticky, and add appropriate amount of sugar to serve.

Red bean yam porridge: 60g red bean, 60g yam, 30g coix seed, 30g lotus seed, 70g glutinous rice, sugar and water. Wash yam, peel it, cut it into pieces, wash other raw materials, put them all into the pot, add water, boil it with strong fire, cook it with slow fire, and add some sugar to stew it slightly.

Efficacy: All the above raw materials are edible and have a good stomach nourishing effect.

2. Sesame porridge:

Mashed sesame seeds and cooked with rice can cure dizziness, memory loss and premature gray hair. 50 grams of sesame, rice 100 grams. Stir-fry sesame seeds first and grind them into fine powder. When the rice is cooked, add sesame seeds to eat.

Eating regularly in autumn can prolong life and moisten the lungs. It is the best health porridge in autumn. It has certain curative effect on constipation, lung dryness and cough.

3. Walnut porridge:

Walnut mashed and cooked with japonica rice has the functions of tonifying kidney, benefiting lung and moistening intestine. 20g of walnut kernel, and 0/00g of rice/kloc. Wash walnut kernels, put them in a pot, cook porridge with rice, bring to a boil with high fire, and cook with slow fire until cooked.

Eating walnut porridge regularly can not only tonify the kidney, but also prevent impotence and nocturnal emission, which has the effect of delaying aging.

4. Beef porridge:

Chopped beef porridge can replenish the spleen and stomach and strengthen the bones and muscles.

5. Gouqi porridge:

Cooked Chinese wolfberry with japonica rice has the functions of tonifying kidney and blood, nourishing yin and benefiting eyes.

6. sweet potato porridge:

Sweet potato and japonica rice cooked together, often eaten can prevent hypertension, arteriosclerosis and obesity.

7. carrot porridge:

Chopping fresh carrots and cooking them with japonica rice can strengthen the stomach, strengthen the spleen and help digestion.

Stir-fry carrots with vegetable oil, add 100g rice and water to cook porridge. Because carrot contains carotene, it can be converted into vitamin A after being ingested by human body, which is suitable for people with dry skin and chapped lips.

8. Ear porridge:

Take black fungus, japonica rice and rock sugar and cook them together, moisten the lungs and produce fluid, nourish yin and stomach, strengthen the brain and heart.

9. Chestnut porridge:

Cooking chestnut meat with japonica rice has the functions of tonifying kidney, strengthening tendons, strengthening spleen and nourishing stomach.

50 grams of chestnuts, 0/00 grams of rice/kloc, and boiled with water to make porridge. Because chestnuts have good effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening tendons, promoting blood circulation and stopping bleeding, they are especially suitable for waist and leg pain and joint pain of the elderly.

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.

Methods (1) Beef lean meat was prepared and minced.

(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 the 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) The 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.

Method (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.

Methods (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) Peas were boiled in boiling water, mashed and filtered.

(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 walnut, 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 wipe them with a chopping board.

(2) Put oatmeal and kneaded 1 tablespoon carrot into the 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.

Touzhou

Fish milk porridge

Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.

Methods (1) The fish was washed, stewed and mashed.

(2) Cook the fish in a small pot with milk, and then add salt to taste.

10 taro porridge

Ingredients: taro-1/2, broth-1 spoon, soy sauce-some.

Methods (1) Taro was peeled and 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) Peel potatoes, stew them, mash them and filter them.

(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.

Eggplant porridge

13 carrot yogurt porridge

Ingredients: carrot-110, flour-1 teaspoon, cabbage-10g, yogurt-1teaspoon, broth -3 teaspoons, butter-some.

Methods (1) Cabbage and carrot were stewed into filaments.

(2) Stir-fry flour with butter, add stock and vegetables, and gently stir.

(3) Cool the stewed materials and mix them with yogurt.

14 tomato porridge

Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, some salt.

Methods (1) The tomatoes were soaked in boiling water, then taken out, peeled, peeled and chopped.

(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.

Methods (1) Chicken breast was boned, cut into small pieces and pickled 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.

Method (1): Boil red clams and Undaria pinnatifida with water, wring out the water and chop them.

(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for pulverization.

(3) Mix rice and water according to the ratio of 1: 10.

17 sweet potato and egg porridge

Ingredients: sweet potato-1/6, egg-1, milk -2 tablespoons.

Methods (1) The sweet potato was peeled, 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.

Methods (1) Cooked chestnuts, peeled and mashed.

(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.

Methods (1) Wash rice with 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. Mix well, add Undaria pinnatifida and red clam and cook together.

(4) Add salt to taste after cooking.

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: delicious and palatable, carrot tastes sweet and flat, has the function of strengthening the spleen and helping digestion, and contains carotene, B vitamins, fat and sugar, which contains a lot of pectin, which can inhibit the intestinal peristalsis of children with diarrhea, and is very suitable for inhibiting diarrhea caused by indigestion.

22 porridge

Pork tenderloin refers to the lean meat on the back of a pig.

Ancient people used it as medicine. Dry, fresh and flat 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.

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, asthenia, 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 】 Peel, shell and remove impurities from the seeds of Platycladus orientalis, mash them, 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, vitamin A0.20 international unit, vitamin B 10.2mg, vitamin B2 1.5mg and nicotinic acid 0.6mg..

[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. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good product for relieving summer heat, and because it is not too cold, it will not stagnate the stomach and cool the spleen, and it is a good product for preventing summer heat after childbirth.

Honeysuckle porridge

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.

Exercise:

6- 10 pieces of silver almonds (peeled, blanched in boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water, put them in a pot and cook them 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.

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.

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.

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 porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1 half a teaspoon 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 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: 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) 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 with low fire for 65,438+0.5 hours, chop the second preserved egg, remove the cooked lean meat from the porridge, pull it with chopsticks, shred it, put it back into the porridge with the second preserved egg, cook 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.

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) Add a proper amount of white sugar or add honey after cooling.