When cooking porridge, the starch contained in rice is fully gelatinized, the nutrients are soluble in water, and the gastrointestinal tract can be fully digested and absorbed, which is not only suitable for the elderly, children and patients, but also suitable for busy modern people. No wonder Li Shizhen said that porridge "is compatible with the stomach and is the best food."
Famous doctor's famous porridge
Using rice soup to deliver medicine can improve efficiency. Zhang Zhongjing, a famous doctor of traditional Chinese medicine and Han Dynasty, attached great importance to the role of porridge. In his Treatise on Febrile Diseases, there are many discussions about the combination of rice and medicine or eating porridge after medicine. He thinks that taking medicine with rice soup can increase the curative effect.
Treating beriberi with porridge. In the Tang Dynasty, Sun Simiao's Qian Jin Fang has a special section on "dietotherapy", which is a collection of famous porridge prescriptions such as cereal bran porridge to prevent beriberi and sheep bone porridge to warm yang.
Ginger porridge cures vomiting. The Song Dynasty paid more attention to the treatment and health preservation of medicated porridge. The prescriptions of medicated porridge collected in Shengji Zonglu are 1 13. For example, it is effective to treat fatigue with meat and sheep kidney porridge and nausea and vomiting with ginger porridge.
Lycium barbarum lamb loin porridge is aphrodisiac. Hu Sihui, a doctor of imperial cuisine in Yuan Dynasty, recorded many prescriptions of medicated porridge for nourishing and strengthening, prolonging life and preventing diseases, such as begging horse porridge for strengthening the spleen and nourishing the stomach, which is actually porridge boiled with mutton and sorghum rice, medlar and sheep kidney porridge for treating five injuries due to yang deficiency, and yam porridge for treating fatigue and bone steaming for a long time.
Lentils and red dates porridge nourish the stomach. Today, many well-known old Chinese medicine practitioners in China also have the habit of treating diseases with medicinal porridge. Yue Meizhong, a famous old Chinese doctor, praised "Huangqi porridge for treating chronic gastritis, lotus seed gorgon porridge for treating nocturnal emission and lentil jujube porridge for nourishing spleen and stomach."
Fairy porridge cures colds. Shen, an old Chinese doctor, likes to use "fairy porridge" to treat cold and cold. Specific practices and eating methods are as follows: a handful of glutinous rice, two bowls of water, five or six slices of ginger. After the casserole is boiled, add about five or six shallots with whiskers and cook until half cooked, then add half a cup of rice vinegar and mix well. Drink while it is hot, and sweat is the measure. It works every time.
Pay attention to four elements when cooking porridge.
The production of porridge is also very particular, because it is related to the efficacy of porridge. The theory of porridge spectrum in Lao Lao Heng Yan records the cooking methods of eating porridge in detail, and summarizes four methods: choosing rice, choosing water, cooking time and eating time, which are still of guiding value to modern times.
1. Rice selection: "Rice is japonica rice, mainly fragrant rice, followed by late rice and early rice". So we must choose fresh, good quality, mildew-free and pollution-free rice.
2. Choose water: Pay attention to the pollution of water quality and the mineral content in the water when cooking porridge. Fill the water once, and don't add water in the middle for the time being, so as to "get the taste".
3. Heat: Heat is the key step that affects the quality of porridge. The temperature includes three aspects: the size of the fire, the cooking time and the order of adding materials. The size of fire is divided into slow fire, martial fire and civil and military fire. Slow fire is weak, strong military fire, moderate civil and military fire. Under normal circumstances, it is better to cook porridge with slow fire, so that rice can be cooked with oil and has a taste without destroying its nutrition. The blanking time is related to the nature of raw materials. Hard food is put into the pot first, easy food is put into the pot, and volatile food is put into the pot finally. Generally, the rice is cooked first, then cut into pieces, and finally seasoned.
4. Meal time: The so-called meal time is the time to eat porridge. Medicated porridge with nourishing effect is best taken on an empty stomach in the morning, and medicated porridge with sleeping effect can be taken three times a day, but it is best taken before going to bed.
Drink porridge and follow the season.
The diet of porridge should adapt to climate change. For example, mung bean porridge tastes sweet and cool, has the effects of clearing away heat and toxic materials, quenching thirst and diuresis, and is most suitable for summer consumption; Lotus rice porridge has a certain effect on diarrhea, upset and insomnia in summer by invigorating spleen, nourishing stomach and benefiting qi. The climate in autumn is dry, so it is necessary to take porridge with the functions of moistening dryness, warming the body, moistening the lungs and benefiting qi, such as: lotus seed porridge for nourishing the heart and strengthening the essence; Bean porridge and China tonic; Walnut porridge moistens muscles and prevents dryness; Pine nut porridge moistens the lungs and benefits the intestines; Bird's nest porridge moistens the lungs and relieves cough. In winter, the climate is cold, so it is necessary to eat porridge with warming effect such as mutton porridge to warm Yuanyang and warm the middle to keep out the cold.