Porridge oil is usually made from millet or rice porridge. Chinese medicine believes that millet and rice are sweet and flat, and both have the functions of tonifying the middle warmer, strengthening the spleen and regulating the stomach. After they are used to cook porridge, a large part of nutrients enter the soup, especially porridge oil, which is the essence of rice soup, and its nourishing power is no less than that of precious medicinal materials such as ginseng and radix rehmanniae.
It is recorded in Zhao Xuemin's Compendium of Materia Medica in the Qing Dynasty that rice oil is "eaten by black and thin people, fat and white for a hundred days, and the function of nourishing yin is better than cultivated land. It is advisable to leave a bowl every day and take it lightly." Wang Mengying, a medical scientist in the Qing Dynasty, thought with great interest in his diet spectrum that "rice oil can replace ginseng soup" because it has the same function as ginseng.
There is a saying in Chinese medicine that "the age is over half, and Yin Qi is over half", which means that the elderly have the problem of kidney essence deficiency to varying degrees. Drinking porridge oil often can have the effect of tonifying kidney and essence and prolonging life. Maternal women and people with chronic gastroenteritis's disease often feel that their vitality is insufficient. Drinking porridge oil can replenish their vitality, increase their physical strength and promote their early recovery.
It is best to drink porridge oil on an empty stomach and add a small amount of salt, which can play the role of introducing "medicine" into the kidney meridian and enhance the effect of porridge oil on tonifying kidney and replenishing essence. According to Ady's unilateral introduction, this way of eating also has a certain therapeutic effect on men with sexual dysfunction. In addition, porridge oil is also a good choice when infants start to add complementary food.
Extended data
In the recorded history of China, the traces of porridge have always been with us. The writing about porridge was first seen in Zhou Shu: The Yellow Emperor began to cook cereal for porridge.
China's porridge was mainly used for food 4000 years ago, and was first used as medicine 2500 years ago. The Biography of Historical Records of Bian Que and Cang Gong records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "Hodge porridge"; Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: Taking Guizhi Decoction for a period of time and drinking a liter of hot porridge to help medicine are powerful examples.
In the Middle Ages, the function of porridge was to highly integrate "edible" and "medicinal" and enter the level of "health preservation" with humanistic color.
Su Dongpo wrote a book in the Song Dynasty, saying, "When you are hungry at night, Wu advised you to eat rice porridge, which can bring forth the old and bring forth the new and benefit your stomach." . Porridge is fast and beautiful, and it's wonderful to sleep after eating porridge. Lu You, a famous poet in the Southern Song Dynasty, also strongly recommended eating porridge for health preservation, believing that it could prolong life. He once wrote a poem "Eat porridge": "Everyone in the world is an old man, but I didn't realize that at present I want to learn from the people and only eat porridge from the gods." As a result, the world's understanding of porridge has risen to a new height.
It can be seen that the relationship between porridge and China people, like porridge itself, is thick and sticky. As a traditional food, porridge is more important in China than in any other country in the world.
Baidu encyclopedia-porridge (food)
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