One or six kinds of health porridge nourish the stomach.
1, jujube porridge
Ingredients: 50 grams of coix seed, jujube 10, glutinous rice 100 grams, and appropriate amount of brown sugar. Practice: Wash Coix seed and glutinous rice separately, soak them in clear water for 4 hours, remove them and drain them; Wash and drain red dates; Put Coicis Semen and Oryza Glutinosa together in a pot, pour in a proper amount of water (800 ml), first boil it with high fire, then turn to low heat, then add red dates, and cook until the rice grains are gelatinized into porridge. You can add brown sugar according to your personal preference.
Efficacy: Jujube can replenish qi and blood, benefit the liver, strengthen the spleen, regulate the stomach and warm the yang. This porridge is suitable for patients with deficiency of qi and blood, thrombocytopenia, anemia and malnutrition caused by weakness of spleen and stomach.
2, black rice porridge
Ingredients: 80g of black rice, 20g of rice, 40g of red dates, 5g of medlar and 5g of sugar. Practice: black rice is washed clean and soaked for 5 hours; Wash rice and soak for 30 minutes; Wash the jujube, remove the core, and wash the medlar. Put the pot on the fire, add black rice, rice, red dates and appropriate amount of water, bring it to a boil, then turn to low heat to cook porridge, add Lycium barbarum and cook for 5 minutes, and season with white sugar.
Efficacy: Black rice is rich in nutrition, contains a variety of amino acids and vitamins, and has the effects of nourishing the liver and spleen, nourishing the stomach and tonifying the kidney. It is a good tonic. This porridge is suitable for liver and kidney deficiency and women's postpartum weakness.
3. Milk porridge
Ingredients: 250 ml of fresh milk, 60 g of rice, and appropriate amount of sugar. Practice: First cook the rice until it is half cooked, remove the rice soup, add milk, cook porridge with slow fire, add sugar, stir and dissolve it fully.
Efficacy: It can tonify deficiency, strengthen spleen and stomach, and moisten five internal organs. It is suitable for people with weakness, strain, deficiency of qi and blood, physical weakness after illness, old and weak, and malnutrition.
4. Celery porridge
Ingredients: 250g of rice, celery120g. Practice: add appropriate amount of water to the rice until it is half cooked, and then add washed and chopped celery to cook porridge as cooked food.
Efficacy: Liver yang is easy to move in spring, which often leads to the rise of liver fire, headache and dizziness. Sick patients or middle-aged and elderly people often eat celery porridge, which is conducive to lowering blood pressure and reducing irritability.
5, almond porridge
Ingredients: 20 almonds and appropriate amount of rice. Practice: prepare peeled almonds, add appropriate amount of water to rice to cook porridge, then add almonds until the porridge is almost cooked, and then add a little sugar or salt.
Efficacy: relieving cough and asthma, resolving phlegm and moistening dryness. This medicated diet also has the effect of nourishing the heart and calming the nerves. Friends with insomnia and irritability may wish to have a try.
6, lily medlar porridge
Practice: Take 20 ~ 30g of lily, 0/0g of medlar/kloc, pork slices or minced meat, and put them into rice porridge to cook thoroughly.
Efficacy: This porridge is suitable for people who are easily upset due to yin deficiency, thirsty, love sweating, and less red tongue coating. Among them, lily is a good product for moistening lung, which is often used to treat lung dryness or lung heat cough, and can also clear the heart and soothe the nerves; Lycium barbarum has the effects of nourishing liver and kidney, benefiting essence and qi, expelling wind and tonifying deficiency. The combination of the two can be described as a strong alliance.
Second, it is highly recommended that 7 kinds of summer stomach-nourishing porridge be used.
1, beef porridge
Ingredients: 50g fresh beef, glutinous rice 100g. Practice and efficacy: Put 50g of fresh beef and 0g of glutinous rice100g into a casserole to cook porridge, add a little ginger, onion, oil and salt, and then boil. Tonifying the middle and nourishing the stomach. It should not be eaten cold, but hot.
2. Mutton porridge
Ingredients: mutton 150-200g, japonica rice 100g, 3 onions, 3 slices of ginger and a little salt. Practice and efficacy: Dice mutton 150-200g, then put japonica rice 100g into the pot to cook porridge, and finally add onion, ginger and salt and stir well. Eat while it's hot. Supplementing qi and deficiency, warming middle and lower temperature, invigorating stomach and strengthening spleen.
3, nourishing stomach porridge in the morning and evening
Ingredients: 50 grams of japonica rice, jujube 10, and 20 grams of lotus seeds. Practice and effect: soak lotus seeds in warm water to soften and remove the core, wash japonica rice and jujube. Put the three ingredients into a pot, add a proper amount of water, boil over high fire, and simmer to make porridge. Eat it in the morning and evening after seasoning according to personal taste. Nourishing the stomach and strengthening the spleen can also prevent and treat iron deficiency anemia.
4, wheat skin milk porridge
Ingredients: wheat bran100g, milk 300g, sugar100g, butter 5g, salt. Practice and effect: cook porridge with wheat bran (soak it in water for about half an hour first). After cooking, add milk and cook for about 10 minute. Add sugar, butter and salt and cook until the wheat bran is rotten. Supplementing qi and invigorating stomach can treat recurrent epigastric pain, abdominal distension, belching and acid regurgitation. It is also a dietetic food for patients with gastric or duodenal ulcer.
5, yam lily red jujube porridge
Ingredients: 90g yam, 40g lily, 0/5 jujube/kloc-,30g coix seed, and appropriate amount of rice. Practice and efficacy: yam, lily, jujube, coix seed and rice are cooked together. Take it twice a day. Yam has the function of strengthening spleen and stomach; Lily clears away heat and moistens dryness; Jujube and coix seed have the functions of invigorating spleen and regulating stomach, nourishing yin and stomach, clearing away heat and moistening dryness. This kind of porridge is especially suitable for patients with stomach diseases.
6, glutinous rice yam red bean porridge
Ingredients: yam, red dates, coix seed, rock sugar. Practice and efficacy: cut yam into pieces and chop red dates; Wash coix seed and rice, add enough water and add yam; Add red dates and appropriate amount of rock sugar, and cook together until the porridge is thick. Yam strengthens the spleen and nourishes the stomach, Coix seed removes dampness and nourishes the spleen, and red dates nourish the stomach. Female friends who have time to drink a bowl of coix seed and yam porridge are good for physical and mental health and the prevention of stomach diseases.
Third, what kind of porridge is the most nourishing in autumn?
1, chestnut porridge
Chestnut is a seasonal food in autumn, which has good functions of strengthening spleen and stomach, tonifying kidney and tendons, promoting blood circulation and stopping bleeding, and is especially suitable for the elderly with waist and leg pain and joint pain. Peel chestnuts, wash rice, and add water until chestnuts are soft and tender.
2, lily almond white rice porridge
The most needed health care method in autumn is to moisten and replenish the lungs. Chinese medicine believes that eating white food is good for the lungs. Therefore, eating more white food has the effect of moistening the lungs. Lily, almond and rice porridge are all white foods. Cooking porridge with three white ingredients is the best porridge for moistening lung and relieving cough.
3, lotus seed lily egg porridge
Lotus seeds are suitable for moistening lung and clearing lung in autumn. Cooking porridge with lotus seeds helps to moisten and clear the lungs. Take lotus seeds 10g, lilies 10g, eggs 1g, some red dates and a proper amount of brown sugar. First, the lotus seeds and red dates are removed from the heart, and the lily is washed. Then add water to boil the ingredients, then add eggs to cook until cooked, and finally add sugar to taste. This porridge has the effect of regulating boredom, palpitation, dreaminess and waking up easily.
4. Chrysanthemum porridge
Autumn is the season when chrysanthemums are in full bloom, so chrysanthemums are also excellent nourishing food in autumn. Take chrysanthemum10g and rice100g, first fry chrysanthemum into soup, and then cook it with rice into porridge. Chrysanthemum has the functions of dispelling wind, clearing heat and improving eyesight. It not only has a good curative effect on wind-heat cold, sore throat, red eyes and autumn swelling and pain, but also has a good preventive and therapeutic effect on cardiovascular diseases.
Fourth, porridge is the most nourishing stomach in winter.
1. Yam purple glutinous rice porridge
Materials: purple glutinous rice 100g, glutinous rice 50g, coix seed 30g, yam 100g. Practice: Wash Coix seed and glutinous rice overnight in advance, then wash and put them into a pot to cook; Peel the yam, wash it, cut into pieces, add the yam after the porridge is boiled, and continue to cook until it is sticky. A small amount of honey can be used for seasoning.
2. Red dates and millet porridge
Material: millet 30g, jujube 10. Practice: Wash and drain the millet, wash and remove the red dates for later use, wash and drain the millet, put it in a pot, and stir-fry over low heat until it is dry and fragrant. Pour the fried millet into a casserole, add the red dates with the core removed, add water, bring to a boil with high fire, and turn to low heat until it becomes thick and porridge.
3. Chestnut and red jujube porridge
Ingredients: half glutinous rice and half rice, cooked chestnuts 10, red dates 10. Practice: Wash glutinous rice and rice, soak them in clear water in advance, then put them into the pot and add appropriate amount of clear water, add red dates to boil, then turn to low heat for about 30 minutes, and stir in the middle to prevent sticking to the bottom of the pot; Cut the cooked chestnuts into small pieces, add the chestnuts after 30 minutes, and continue to cook for about 20 minutes until the porridge thickens.
4. Egg and spinach porridge
Ingredients: 200g of rice, 50g of broken corn, egg 1 piece, spinach 1 piece, chopped green onion, a little cooking wine, a little salt, a little vegetable oil and a little chicken essence. Practice: put a little broken corn in the rice and soak it in cold water for 30 minutes; Put a little cooking wine in the egg bowl and break it into egg liquid; Precook spinach, supercooling, and chop; Boil the water, add the soaked rice, cover it, and simmer until it is sticky; Add a little vegetable oil, add chopped spinach, pour egg liquid clockwise, add salt and chicken essence; Finally add chopped green onion.