What porridge has a good health preserving effect? Porridge is a very common dietary method in life, which is rich in variety, different in collocation, different in taste and different in health care effect. It can be made according to the season and your own needs. Let's talk about what porridge has a good health care function, I hope it will help!
What porridge has a good health-preserving effect 1 1, and what health-preserving porridge is there?
1. Hu Aishan lotus-jujube gorgon porridge.
Ingredients: yam, Euryale ferox, red dates, lotus seeds, oats and rice.
Exercise:
1, take 80 ~ 100g rice 1 cup, rinse it, and soak it in cold water for about 1 hour to make the porridge taste more waxy; Cleaning Gordon Euryale seed, oat and lotus seed, and soaking in cold water for 4 hours; Wash yam and cut into small pieces; Wash red dates.
2. Pour water according to the ratio of water: meter = 1: 12. After the water is boiled, pour all the ingredients into the pot and simmer for more than 60 minutes. Add sugar according to taste.
Second, scallops and ginkgo bean curd mushroom porridge.
Ingredients: ginkgo, scallop, bean curd, mushrooms, rice.
Exercise:
1, take 80 ~ 100g rice 1 cup, rinse it, and soak it in cold water for about 1 hour to make the porridge taste more waxy; Soak mushrooms in cold water, wash them, and cut them into thick shreds for later use; After the scallops are soaked in yellow wine or soaked in water, they are shredded into filaments, and the wine soaked in scallops should not be poured out; Soak the bean curd and cut it into small pieces, changing water several times in the middle to remove the beany smell; Knock off the shell of ginkgo biloba and take out the pulp.
2. Pour water according to the ratio of water: m 1: 12. After the water is boiled, pour the wine of rice, white pulp, mushrooms, dried skin, scallops and soaked scallops into the pot and simmer for about 45 minutes or more. Personally, I suggest putting two more bowls of water and boiling for 90 minutes.
Third, Yuzhu Jasmine Miscellaneous Grains Porridge
Ingredients: Polygonatum odoratum, dried lily, Coix seed, oat, dried jasmine flower, rice.
Exercise:
1, take 80 ~ 100g rice 1 cup, rinse it, and soak it in cold water for about 1 hour to make the porridge taste more waxy; Wash oat and Coix seed and soak for 4 hours; Wash the dried flowers of Lily, Polygonatum odoratum and Jasmine.
2. Pour water according to the water: rice ratio of 1: 12, add dried jasmine flowers, boil water with low fire, then pour Coicis Semen, oats, rice, dried lily and Polygonatum odoratum into the pot, and simmer for more than 45 minutes until the porridge is sticky.
2. What soup is good for summer?
1, Luffa Tofu Fish Head Soup
Ingredients: a catty of loofah, one head of fresh fish, four pieces of tofu and three pieces of ginger.
Practice: the loofah goes to the corner edge, washed and cut into corners; Wash the fish head and cut both sides; Wash tofu with clear water. Put the fish head and ginger in the pot, add appropriate amount of boiling water, simmer for 10 minute, add tofu and loofah, simmer for 15 minute to taste.
Efficacy: clearing away heat and purging fire, nourishing yin and promoting fluid production, cooling blood and detoxifying, cleaning skin and removing spots, dredging collaterals and resolving phlegm. Used for fever, summer heat, polydipsia, excessive phlegm, asthma, cough, muscle soreness, qi stagnation and blood stasis.
2. Boiled duck with melon and barley
Ingredients: 250g of wax gourd, 30g of coix seed, 250g of duck meat and 2 slices of ginger.
Practice: Wash the duck and cut it into pieces, blanch it, rinse it with clear water, and cut the wax gourd into pieces. Put all the ingredients together in a casserole, add water, and cook with strong fire for 15 minutes, and then cook with slow fire for about an hour. Season and serve.
Efficacy: clearing away heat and relieving summer heat, diuresis and relieving summer heat. Wax gourd clearing heat, coix seed diuresis, duck meat is a tonic for nourishing yin.
3, bitter gourd boiled salted egg soup
Ingredients: 2 salted duck eggs, 600g bitter gourd and 4 slices of ginger.
Practice: salted duck eggs are shelled to leave egg liquid, and the yolk is chopped; Wash bitter gourd, peel it thinly, and then cut the tender part of melon meat thinly to make it into filaments. Add water 1250 ml (about 5 bowls) and shredded ginger to the wok, bring to a boil over high fire, add salted egg yolk and wax gourd until just cooked, add salt and oil, and then slowly push the egg mixture until it is even.
Efficacy: bitter melon has the effect of clearing heart and appetizing. Salted duck eggs can clear lung fire and reduce yin fire. The soup is sweet and delicious, and has the effects of clearing away heat and nourishing yin, promoting fluid production and quenching thirst.
4. Old pigeon soup in summer
Ingredients: white gourd 800g, raw coix seed 100g, fresh lotus leaf 1 piece, dried tangerine peel 14 piece, old pigeon 1 piece, lean pork 150g and ginger 3 pieces.
Practice: Peel the wax gourd, wash it and cut it into large pieces; Cleaning Coicis Semen and Pericarpium Citri Tangerinae, slightly soaking, and removing pulp from Pericarpium Citri Tangerinae; Wash the old pigeon and cut it into pieces; Wash lean pork and cut into pieces. Put other soup materials except wax gourd and lotus leaf together with ginger into the earthen pot, add 3000ml of clear water (about 12 bowl), boil with strong fire and simmer 1 hour, then cook wax gourd and lotus leaf again 1 hour, and add appropriate amount of salt.
Efficacy: Pigeon is a valuable meat bird with high protein, low fat and tender meat. Wax gourd has the effects of eliminating summer heat and dampness, nourishing gastric juice, clearing filth and eliminating carbuncle, promoting blood circulation and reducing swelling. The soup is delicious, fragrant and sweet, and delicious. It is a healthy soup in summer and summer, suitable for men, women and children.
5. salted duck neck mustard soup
Ingredients: 250g of Baisha duck neck, 400g of mustard and 3 slices of ginger.
Practice: Wash mustard and cut into sections; Cut the salted duck head, cut the neck, and wash it with water. Add 1250 ml (5 bowls) of water and ginger to the wok, bring to a boil with high fire, add mustard, roll until smooth, and add salt.
Efficacy: It is a good choice for health preservation in summer.
6, old melon lotus leaf summer soup
Ingredients: 2 fresh lotus leaves, 500g old wax gourd, 5 bundles of fried lentils 12g, coix seed, adzuki bean, Polyporus, Alisma orientalis, Smilax glabra, kapok and corduroy.
Practice: Wash and soak the materials slightly, wash the old wax gourd, and cut the skin and kernel into large pieces. Put it in a pottery jar with lotus leaves, add 2750 ml of clear water (about 5 bowls of water), boil it with strong fire for 3 hours, or add appropriate amount of salt and take it lightly; You can also add brown sugar to sweeten it. This amount can be used by 3-4 people, and should be taken every day or every other day in hot summer.
Efficacy: The traditional Guangdong folk decoction for relieving summer heat has the functions of relieving summer heat, relieving restlessness and promoting diuresis, and is very effective for summer heat, light mouth, thirst, irritability, yellow urine, insomnia and anorexia. Lotus leaves have a particularly strong effect of relieving summer heat, and they are matched with old wax gourd, lentils, coix seed and corduroy flowers. , can strengthen the spleen and eliminate dampness, detoxify and clear heat, so that it can clear heat without hurting the spleen, and diuresis does not hurt the yin.
7. Mung bean seaweed soup
Ingredients: fresh kelp 200g, mung bean 60g, rice 30g, dried tangerine peel 6g, brown sugar 60g.
Practice: Wash and shred kelp, scald it with boiling water, and remove it to control moisture. Wash rice, mung bean and dried tangerine peel respectively, pour 1000ml of water into the casserole, add rice, mung bean, kelp and dried tangerine peel, and bring to a boil. Cook the mung beans on low heat until they bloom, and eat them with brown sugar.
Efficacy: This product has the functions of clearing away heat, detoxicating and reducing swelling.
8, kelp spring melon douban soup
Ingredients: soaked kelp100g, spring melon 500g, peeled broad bean petals100g, sesame oil and salt.
Practice: put kelp and broad bean petals together in a pot, stir-fry with sesame oil, then add 500 grams of water, cover the pot and cook. When the broad beans are ripe, put the spring melon and salt together, continue to cook until the spring melon is nine times ripe, then stop the fire and take out the pot.
Efficacy: summer heat and diuresis. Treat heatstroke, dizziness, headache and polydipsia.
9. Hawthorn ribs soup
Ingredients: hawthorn 1, fresh lotus leaf 1, sparerib 12, 2 pieces of ebony, and raw coix seed 1.
Practice: choose ribs to make soup, wash and fly; Soaking Fructus Crataegi, Mume Fructus and Coicis Semen in clear water, and cleaning; Wash fresh lotus leaves with clear water. First, put hawthorn, spareribs, ebony and raw coix seed into a pot, add appropriate amount of water, and boil with strong fire until the water boils; Then cook for about three hours on medium heat, and then add fresh lotus leaves and roll them slightly. Season with salt and serve.
Efficacy: Hawthorn has the function of appetizing and digestion; Lotus leaf can clear away heat and relieve summer heat, and dark plum can quench thirst; Raw coix seed is beneficial to dehumidification and nourishing tendons. The boiled soup has the functions of relieving summer heat, strengthening stomach and nourishing.
10, Chinese caterpillar fungus flower mung bean partridge soup
Ingredients: partridge 1, lean meat100g, cordyceps sinensis 25g, mung bean 50g, figs and salt.
Practice: Wash partridge and lean meat, cut into large pieces, put all the materials into the pot, add appropriate amount of water to boil, simmer for 1 hour after boiling, and add appropriate amount of salt to taste.
Efficacy: Mung bean has the functions of clearing away heat and toxic materials, relieving summer heat and promoting diuresis; Partridges have the functions of nourishing five internal organs, stimulating appetite, strengthening yang and tonifying kidney, and strengthening the body. Cordyceps sinensis has the functions of protecting lung and kidney, nourishing essence and strengthening body. When all the materials are boiled together into soup, they can clear away heat and relieve summer heat, benefit the lungs and eliminate phlegm, and strengthen the body. They are often used to treat summer heat, heatstroke and lung heat with excessive phlegm.
What porridge has good health care effect? First, good health porridge.
In the morning, Yin Qi in the human body has not completely dispersed, and the body is in a state of convergence. At this time, it is best to eat hot food for breakfast to protect stomach qi. Porridge is soft and light, which warms the stomach and helps digestion. After the porridge is cooked, the sticky floating objects on it have a strong nourishing effect, which is a good product for nourishing the stomach in summer.
1, ginger porridge: Ginger has the function of invigorating spleen yang and eliminating dampness, which can effectively prevent colds.
Practice: Take 50 grams of rice and 5 slices of ginger and shred them for later use. When the porridge is almost cooked, add shredded ginger and cook for another 5 minutes. After cooking, add appropriate amount of brown sugar and stir well.
2, Bitter Melon glutinous rice porridge: Bitter Melon is a very good cold food, with the effect of clearing away heat and toxic materials, while glutinous rice can moisten the spleen very well, both cooked together, with the effect of clearing away heat and promoting diuresis.
Practice: Bitter gourd 15g peeled and diced, and 60g coix seed cooked together.
3. Lean Porridge: Simple porridge has a single nutritional value, while lean meat is rich in protein, which can make up for the deficiency of porridge and is suitable for people with weak physical strength.
Practice: Take 60 grams of rice and 20 grams of lean pork, shred and blanch for later use. When the porridge is thick, add shredded pork and continue to cook for 5- 10 minutes. Add a small amount of shredded ginger and cook together.
4, jujube porridge: jujube is a weapon to deal with spleen deficiency and stomach cold, and has a good nourishing effect on people with weak mouth and poor appetite.
Practice: Wash a small amount of red dates, put them in a pot and cook them with low fire, add 50 grams of rice and cook them with high fire, and then cook them slowly with low fire.
5, celery porridge: celery has the effect of clearing away heat and liver fire, and at the same time can relieve cough and lower blood pressure, suitable for people with high blood pressure.
Practice: 30 grams of celery is chopped and cooked with 50 grams of rice.
Second, the precautions for drinking porridge
Porridge can nourish the stomach, but simply drinking porridge can't meet people's daily nutritional needs. While drinking porridge, we should add some fish, egg milk and meat products to ensure the normal intake of protein.
In addition, for diabetics, porridge is easily digested and absorbed in a short time, leading to a rapid increase in blood sugar, so diabetics had better not drink porridge often.
Third, analyze the tips of cooking porridge.
1, pick rice: it is best to use northeast rice for porridge, which is round and short in 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, 1.5 teaspoons 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 during the porridge cooking process, which will make the rice cotton rot, 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, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that won't freeze into ice) for pickling 12 hours or more before it can taste;
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. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned 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, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it 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 eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.