Nourishing and beautifying porridge
Ingredients: yam, red dates, medlar, lotus seeds and glutinous rice.
Practice: Peel and cut the yam, remove the core from the red dates, and wash the medlar, lotus seeds and glutinous rice. Add a proper amount of water to the pot and bring to a boil. Simmer on low heat until the ingredients are soft and rotten. Serve.
Warming body and dispelling cold decoction
Ingredients: mutton, codonopsis pilosula, astragalus, angelica and ginger.
Practice: Wash and slice mutton, wash and slice codonopsis pilosula, Radix Astragali and Radix Angelicae Sinensis, and slice ginger. Put all the ingredients in a casserole, add a proper amount of water, boil over high fire and simmer for 2-3 hours, then serve.
Jianpi Yiqi porridge
Ingredients: Radix Astragali, Atractylodis Rhizoma, Poria, Pericarpium Citri Tangerinae and Oryza Glutinosa.
Practice: Wash and chop Radix Astragali, Atractylodis Rhizoma, Poria and Pericarpium Citri Tangerinae, and wash glutinous rice. Add a proper amount of water to the pot and bring to a boil. Simmer on low heat until the ingredients are soft and rotten. Serve.
Yiqi Buxue decoction
Ingredients: angelica, red dates, longan, donkey-hide gelatin and lean pork.
Practice: Angelica sinensis, red dates and longan are washed and chopped, Ejiao is broken, and lean meat is washed and cut into pieces. Put all the ingredients in a casserole, add a proper amount of water, boil over high fire and simmer for 2-3 hours, then serve.
Heat-clearing and detoxifying porridge
Ingredients: mung bean, lotus leaf, sweet potato and glutinous rice.
Practice: Wash mung beans, wash lotus leaves and chop them, wash candy and slice them, and wash glutinous rice. Add a proper amount of water to the pot and bring to a boil. Simmer on low heat until the ingredients are soft and rotten. Serve.
When preparing soup and porridge for the frail elderly, you need to pay attention to the following points:
Choose fresh ingredients: Fresh ingredients have higher nutritional value and are more conducive to absorption by the elderly.
Salt control: the kidney function of the elderly is weak, so it is necessary to control the salt in soup and porridge to avoid increasing the burden on the kidney.
Moderate consumption: Although soup porridge is rich in nutrition, eating too much at one time is easy to cause indigestion. Therefore, it is necessary to eat in moderation to avoid causing gastrointestinal burden to the elderly.
Pay attention to the temperature of eating: too hot soup porridge is easy to burn the elderly, so wait until the soup porridge is slightly cold before eating.
Caring for the frail elderly and preparing nutritious soup and porridge for them is not only to convey love and care, but also to protect their health. I hope these recipes can add a little warmth and nourishment to your health journey.