Raw materials: wheat100g, jujube10g, glutinous rice100g, maltose100g.
Practice: Wheat, jujube and glutinous rice are boiled in water for 2 hours, and maltose is added.
Function: relieving anxiety and sweating, nourishing the heart.
2, chestnut millet porridge
Raw materials: chestnut 300g, millet 100g, and brown sugar.
Practice: shell and peel chestnut, dice and cook with millet for 4 hours, then add brown sugar.
Function: the function of benefiting qi, nourishing heart, calming heart and calming nerves.
3, three meters of joint venture porridge
Raw materials: glutinous rice, millet and coix seed each 100g, and appropriate amount of rock sugar.
Practice: add water to boil the above three meters together and add rock sugar.
Function: invigorating spleen and stomach, nourishing heart and promoting diuresis.
4, antidiarrheal porridge
Ingredients: glutinous rice 100g, fried lentils 50g, fried yam 20g, fried coix seed 100g, glutinous rice 50g, and appropriate amount of brown sugar.
Practice: all the above things are like a pot, add water and boil for 3 ~ 4 hours, and add brown sugar.
Functions: invigorating spleen, eliminating dampness, stopping diarrhea and astringing intestines.
5, a pool of Bibo porridge
Raw materials: 300g of green soybean, 0/00g of glutinous rice/kloc-,0/00g of soybean milk/kloc-,a little salt and monosodium glutamate.
Practice: Green soybean is mashed into fine mud with a blender, cooked with glutinous rice and soybean milk for 2 hours, and added with salt and monosodium glutamate.
Function: clearing away heat and promoting fluid production, purging fire and detoxifying.
6, red bean pumpkin porridge
Ingredients: millet100g, pumpkin 300g, adzuki bean 30g, salt and monosodium glutamate.
Practice: add water to millet and red beans for 2 hours, add pumpkin (peeled and cut into pieces), cook for 1 hour, add salt and monosodium glutamate.
Function: lowering blood sugar, warming the middle warmer and calming the nerves.
7, Bingxin milk egg porridge
Ingredients: glutinous rice 100g, 2 eggs, 2 spoonfuls of milk powder, and appropriate amount of rock sugar.
Practice: boil glutinous rice with water, add rock sugar, beat eggs, add milk powder, mix well and boil.
Function: invigorating qi, promoting fluid production, regulating stomach and resisting wrinkle.
8. "Fish" porridge is available every year.
Ingredients: glutinous rice 100g, sashimi 100g, onion, ginger, salt, pepper and monosodium glutamate.
Practice: put glutinous rice in water and cook 1 hour, add sashimi, ginger and onion and cook for 2 hours, sprinkle with salt.
Pepper and monosodium glutamate will do.
Function: tonify qi and blood, soothe the nerves and improve intelligence.
9, jujube longan porridge
Raw materials: glutinous rice (purple)100g, 20 jujubes and 50g longan pulp.
Practice: put the above materials into a pot and add water to boil for 4 hours.
Functions: nourishing blood, enriching blood, calming nerves and improving intelligence.
10, Snowflake Bird's Nest Porridge
Ingredients: 20g tremella, 2g bird's nest, 50g glutinous rice, and appropriate amount of rock sugar.
Practice: put the above foods into the pot together, add water and stew for 3 hours, then add rock sugar.
Function: nourishing yin and promoting fluid production, preventing aging and resisting aging.
1 1, centennial porridge
Raw materials: lily (fresh) 200g, glutinous rice 100g, and appropriate amount of rock sugar.
Practice: put glutinous rice and washed lily into the pot, add water to boil, and add rock sugar.
Function: promoting fluid production, moistening lung, relieving cough and stopping bleeding.
12, Hua Ni Xuenai porridge
Ingredients: peanut 100g, glutinous rice 100g, 2 tablespoons milk powder, and appropriate amount of rock sugar.
Practice: scald peanuts with boiling water to remove fine skin, mash them into mud, cook them with glutinous rice for 2 hours, and then add milk powder and rock sugar.
Function: nourishing yin and promoting fluid production, benefiting qi and caring skin.
13, nostalgic millet porridge
Ingredients: millet100g, glutinous rice 50g, sweet potato 200mg.
Practice: Peel and cut the sweet potato into pieces, put it in a pot with millet and glutinous rice, and cook it in water for 3 hours.
Functions: catharsis, dehumidification, tranquilization and hypnosis.
14, cereal and barley porridge
Ingredients: 50g of grain, coix seed100g, glutinous rice100g, and proper amount of honey.
Practice: Soak cereal, coix seed and glutinous rice in water for 4 hours, and then add honey.
Function: preventing cancer, improving intelligence, eliminating phlegm and removing fat.
The practice of nourishing shredded chicken porridge
Materials:
1 cup of rice, half a slice of chicken breast, half a carrot, 2 onions and 7 cups of stock.
Material A: 1 tablespoon soy sauce, 1 teaspoon starch, a little water.
Material B: 1 teaspoon salt, half teaspoon chicken powder, a little pepper and sesame oil.
1. Wash the rice and soak it for about 30 minutes. Add the broth and cook.
2. Shred chicken breast and marinate with material A 10 minute. Shred carrots and chop onions.
3, from the oil pan, stir-fry shredded chicken and carrots, add material B to taste, and pour into porridge. Sprinkle chopped green onion when eating.
Authentic preserved egg lean meat porridge
Ingredients of porridge: lean meat 1 block (trotters tendon is the best) and 2 preserved eggs (lead-free preserved eggs).
Ginger 1, enough water, oil and salt.
Operation process:
1. Pick rice: It is best to use northeast rice for porridge, and it is round and short in pearl rice. 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 blanched with boiling water to remove fishy smell, or pickled: lean meat or pickled lean meat should be used for porridge, and a whole piece of meat should not be cut (I usually use a piece of pork about the size of a palm, 1 ~ 2 cm thick, and pork trotters taste better if conditions permit). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2 ~ 3 teaspoons of salt on the meat, and marinate it in the refrigerator for more than 12 hours before it can be tasted.
4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot, and then put the materials after boiling. Put the meat and ginger slices first, don't turn down the heat. Put the meat in boiling water, the outside part is cooked, and it will be hard when heated. Seal the gravy inside, so that the porridge meat is not 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. First big fire, then small fire, and the heat should be sufficient: when the water boils, after adding ingredients, cook for 20 minutes, and then turn to small fire 1.5 hours. When the heat is sufficient, the porridge will be soft and glutinous and easy to digest.
6. Texture treatment of porridge: After cooking on low fire for 65,438+0.5 hours, chop the second preserved egg, remove the cooked lean meat from the porridge, shred it with chopsticks, put it back in 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 is delicious and easy to digest without salt. 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.