Longan ejiao jujube porridge materials: japonica rice 100g, longan meat 20g, donkey-hide gelatin 10g, jujube (dry) 10g, liquor 15g. Compilation: 1. Cleaning japonica rice, soaking in cold water until it swells, and draining; 2. Take a large cup, pour boiling water, and put Ejiao and white wine into a small cup; 3. Put the small cup into boiling water until the donkey-hide gelatin dissolves; 4. remove impurities from longan meat, wash, and wash red dates to remove cores; 5. Add about 2000 ml of cold water, longan and red dates to the pot, and cook over medium heat until one third of the water; 6. Add japonica rice, boil it on high fire, and then slowly cook it into porridge with low fire; 7. Add melted donkey-hide gelatin and mix well. Efficacy: invigorating qi and kidney, nourishing face and benefiting digestion, suitable for people with weak constitution, ischemia, anemia and poor immunity. Ejiao winter porridge material: glutinous rice 100g, Ejiao 30g, Ophiopogon japonicus 15g. Making: 1. Mash the donkey-hide gelatin for later use. Chop Ophiopogon japonicus and mash it with cold boiled water to get juice. 2. add appropriate amount of water to glutinous rice to cook porridge. After the porridge is cooked, add the mashed donkey-hide gelatin and Ophiopogon japonicus juice and stir evenly while cooking, depending on the thickness of the porridge. Usage: daily 1 dose, taken warm in the morning and evening for 3 days. Efficacy: nourishing yin and tonifying deficiency, nourishing blood and moistening dryness, and preserving health in winter. Carp gelatin porridge material: japonica rice 100g, carp 200g, donkey-hide gelatin 20g, onion 3g, ginger 3g, cinnamon 2g, salt1g. Output: 1. Wash glutinous rice, soak it in cold water for 3 hours, take it out and drain it. 2. Carp scales, gills, viscera, washed and cut into pieces, put into a pot, and add appropriate amount of cold water to decoct soup. 3. Put the glutinous rice into a pot, add about 65,438+0,000 ml of cold water, bring it to a boil over high fire, add Ejiao, fish soup and cinnamon, and simmer. Cook glutinous rice until the soup is thick, add chopped green onion, shredded ginger and salt to taste, and serve. Cleverly remove the white tendons of carp: there are white tendons on both sides of carp back, which contain substances that cause special fishy smell. Cut a small mouth near the gill of carp, and the white tendon will be exposed. Clamp it with tweezers and take it out gently and forcefully, so that there is no smell when cooking. Efficacy: edema, postpartum conditioning, lactation, blood.