Ginseng tremella porridge
Efficacy: nourishing yin and benefiting lung, moistening intestine and relieving cough.
Practice: Wash the tremella, rinse it with cold water, 4 ~ 5 pieces of American ginseng, 0/00g of japonica rice/kloc-,add appropriate amount of water, simmer it into porridge, and season it with rock sugar. If you are diabetic, you can add xylitol to taste and flour to cook porridge.
Shuangbu porridge
Efficacy: tonify deficiency and qi, nourish blood and stop bleeding.
Practice: 5 ~ 6 pieces of red ginseng are repeatedly decocted in water, and the thick juice is filtered out until the medicine tastes tasteless. Take red ginseng juice and cook glutinous rice 100g as porridge. After the porridge is cooked, add 15g donkey-hide gelatin and cook for three to five times. Add a little sugar to taste after dissolving.
Shen Ling Zhou
Efficacy: invigorating spleen and qi, promoting diuresis to reduce swelling, prolonging life and resisting aging.
Practice: Ginseng Rubra 15g, Poria cocos 100g, grinding. Cooked porridge with japonica rice. When it is half-cooked, add 3 ~ 5g medicinal powder and a little rock sugar, and cook until the porridge is cooked. Eat on an empty stomach sooner or later.
Ginseng walnut porridge
Efficacy: Warming lung and moistening intestine, benefiting qi and nourishing blood, consolidating kidney and astringing essence.
Practice: Mash walnuts, add 5g of white ginseng and 0g of japonica rice100g, and add sugar to the porridge to taste.
Ginseng yam porridge
Efficacy: strengthening body resistance and tonifying deficiency, invigorating qi and spleen, and tonifying kidney.
Practice: take 30 grams of white ginseng, 500 grams of raw yam and 300 grams of soybeans, grind them and mix them with 500 grams of flour. Take about 0/00g of flour and 30g of japonica rice each time to make paste porridge.
Ginseng dried ginger porridge
Efficacy: Warming the middle warmer to dispel cold, invigorating the spleen and benefiting the stomach.
Practice: Use 15g red ginseng and 30g dried ginger (oven-dried) and grind them into powder. When eating porridge, add 3g dried ginseng and ginger powder and appropriate amount of sugar, and mix well to serve.