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

Raw materials: 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.

1. Original porridge: Lao Huoliang porridge, miscellaneous porridge, Wuren porridge, black rice porridge, tangerine peel white rice porridge, eight-treasure porridge, steamed brown rice with red beans, mung bean red rice porridge, red bean porridge, cereal porridge, corn porridge, Laba porridge, soybean milk white rice porridge and Shunde rice porridge.

2. Pork porridge: raw boiled liver porridge, preserved egg lean meat porridge, pork liver lean meat porridge, porridge public and first porridge, porridge rich and rich, salty and fragrant bone porridge, shredded chicken slippery egg porridge, slippery egg beef porridge, pig's trotters angelica porridge, heirloom eight-treasure porridge, Longteng fish fillet porridge, Chinese cabbage beef porridge, the first porridge in the world, Jinhua ham porridge and gingko shredded chicken porridge.

3. Seafood porridge: rich Shi Hao porridge, Liwan boat porridge, straw mushroom slice porridge, healthy perch porridge, pickled fish ball porridge, abalone shrimp ball porridge, fried fish bone porridge, flower porridge, royal seaweed seafood porridge, fresh crab porridge, yellow porridge, chaiyu oyster porridge, sweet and sour porridge.

4. Fruit and vegetable porridge: winter melon porridge, lily almond red bean porridge, rose cherry porridge, yam longan porridge, miscellaneous vegetable porridge, milk-flavored fruit porridge, three-kernel jujube porridge, peanut almond porridge, sword bean porridge, pumpkin lily porridge, rose lily porridge, royal lotus seed porridge, candied carrot porridge, strawberry glutinous rice porridge, Sydney cucumber porridge, coconut black rice porridge, and radish.

5. Medicinal diet nourishing porridge: ginseng China Rana porridge, casserole bird's nest porridge, ginseng pigeon porridge, American ginseng chicken soup porridge, Hericium erinaceus Rushan Qi porridge, ginseng pork loin porridge, Euryale ferox porridge, nourishing and strengthening porridge, tranquilizing porridge, shark's fin porridge, and beauty three-treasure porridge.

0 1 vegetable beef porridge

Ingredients: beef -40g, rice-1/4 bowls, spinach-1, broth-1/2 cups, potatoes, carrots and onions-1/5.

One, salt-how many?

Methods (1) Beef lean meat was prepared and minced.

(2) Stew spinach, carrots, onions and potatoes.

(3) Cook the rice, vegetables and minced meat in a pot and season with salt.

02 tofu porridge

Ingredients: rice-1/6 bowls, broth-1/2 cups, tofu1/0 pieces, salt-some.

Methods (1) Cut the tofu into small pieces.

(2) Cook the rice, stock and tofu with water.

(3) Add a proper amount of salt to taste when it is cooked to be thick.

03 chicken egg porridge

Ingredients: egg-1/2, carrot-1/5, spinach-1, rice-1/4 bowls, soup stock-1/2 cups, and some salt.

Methods (1) The carrots and spinach were stewed and chopped.

(2) Pour the rice, broth, chopped carrots and spinach into the pot and cook them together.

(3) After boiling, add the mashed egg paste and stir, and add salt to taste.

04 vegetable fish porridge

Ingredients: fish white meat -30g, carrot-1/5, kelp stock-1/2 cups, radish -20g, soy sauce-some rice.

Rice-1/4 bowls

Method (1): Boned the fish and stewed it.

(2) Wipe the radish and carrot with a chopping board.

(3) Pour the rice, kelp clear soup, fish and vegetables into the pot and cook them together.

(4) Add soy sauce to taste when it is cooked to be thick.

Cheese porridge

Ingredients: rice-1/6 bowls, water-1/2 cups, cheese -5g.

Methods (1) Chop the cheese.

(2) Put the rice into the pot and add a proper amount of water to boil.

(3) Add the cheese until it is thick, and turn off the heat when the cheese begins to melt.

06 pea porridge

Ingredients: rice-1/4 bowls, peas -5, milk-1/4 cups, salt-some.

Methods (1) Peas were boiled in boiling water, mashed and filtered.

(2) Add some water to the rice and cook it in a small pot.

(3) After that, add milk and peas and cook with slow fire.

(4) add salt to taste.

07 walnut porridge

Ingredients: glutinous rice-1/3 cups, walnuts -5 pieces, red dates-1 piece, salt-some.

Methods (1) Open the walnut, take out the pulp, soak it in water, peel off the thin skin and mash it.

(2) The red dates are pitted, soaked in water and mashed.

(3) Add proper amount of water to walnuts, red dates and glutinous rice, and cook them in a small pot.

(4) Add salt to taste after cooking.

08 apple porridge

Ingredients: oatmeal -3 tablespoons, milk-1/4 cups, apple-1/6, carrot-1/3.

Methods (1) Wash apples and carrots and wipe them with a chopping board.

(2) Put oatmeal and kneaded 1 tablespoon carrot into the pot, pour milk and 1/4 cups of water, and cook with slow fire. (3) boiling

After opening, add 2 tablespoons of kneaded apples until the apples are ripe.

Fish milk porridge

Ingredients: fish white meat-1/6, milk-1 spoon, salt-some.

Methods (1) The fish was washed, stewed and mashed.

(2) Cook the fish in a small pot with milk, and then add salt to taste.

10 taro porridge

Ingredients: taro-1/2, broth-1 spoon, soy sauce-some.

Methods (1) Taro was peeled and cut into small pieces, salted and washed.

(2) The taro is stewed, mashed and filtered.

(3) Cook the broth and taro in a small pot and stir fry from time to time.

(4) Add soy sauce to taste after cooking until it is thick.

1 1 potato porridge

Ingredients: potato-1/3, milk -2 tablespoons, cooked egg yolk-1/4, salt-a little.

Methods (1) Peel potatoes, stew them, mash them and filter them.

(2) Add milk to potatoes and cook with slow fire, stir gently, and add salt after it becomes sticky.

(3) Mash the egg yolk and put it into mashed potatoes.

12 cheese bread porridge

Ingredients: bread-1 slice, milk -2/3 cups, cheese powder-1/2 spoons.

Methods (1) Cut off the edge of the staple bread and tear it into pieces.

(2) Add milk to the broken bread and cook with slow fire, and sprinkle with cheese powder after boiling into paste.

You can also use cake instead of bread to make cake porridge.

13 carrot yogurt porridge

Ingredients: carrot-110, flour-1 teaspoon, cabbage-10g, yogurt-1teaspoon, broth -3 teaspoons, yellow.

Oil-some

Methods (1) Cabbage and carrot were stewed into filaments.

(2) Stir-fry flour with butter, add stock and vegetables, cook and gently stir.

(3) Cool the stewed materials and mix them with yogurt.

14 tomato porridge

Ingredients: tomato-1/8, rice-1/4 bowls, kelp clear soup-1/2 cups, some salt.

Methods (1) The tomatoes were soaked in boiling water, then taken out, peeled, peeled and chopped.

(2) Pour the rice and kelp stock into a small pot and boil.

(3) Add tomatoes after cooking and season with salt.

15 chicken porridge

Ingredients: chicken breast-10g, rice-1/4 bowls, kelp broth-1/2 cups, spinach-10g, soy sauce and sugar -if.

male

Methods (1) Chicken breast was boned, cut into small pieces and pickled with soy sauce and sugar.

(2) stew and chop the spinach.

(3) Cook rice with kelp stock, then add spinach and chicken to cook.

16 Undaria red clam porridge

Ingredients: 2 dried red clams, 20g dried Undaria pinnatifida, 4 cups of rice/kloc-0.

Method (1): Boil red clams and Undaria pinnatifida with water, wring out the water and chop them.

(2) Add a proper amount of water to the soaked rice and pour it into a pulverizer for pulverization.

(3) Mix rice and water at the ratio of 1: 10, add Undaria pinnatifida and red clam and cook together.

(4) Add salt to taste after cooking.

17 sweet potato and egg porridge

Ingredients: sweet potato-1/6, egg-1, milk -2 tablespoons.

Methods (1) The sweet potato was peeled, stewed and mashed.

(2) Mash the yolk after the egg is cooked.

(3) Boil the mashed sweet potatoes and milk with slow fire, and stir them from time to time.

(4) When it is sticky, add egg yolk and stir well.

18 Li Zizhou

Ingredients: 5 chestnuts, clear kelp soup-1/2 cups.

Methods (1) Cooked chestnuts, peeled and mashed.

(2) After the kelp stock is boiled, add chestnuts and cook.

Chestnuts can strengthen gastrointestinal function and help digestion. It is better for infants to have loose bowels and eat chestnuts.

19 vegetable porridge

Ingredients: beef -20g, rice-1/3 cups, carrots and onions-some, sesame oil and soy sauce-some.

Methods (1) Wash rice with water and chop beef, carrot and onion.

(2) Stir-fry beef in a pot with sesame oil, and then stir-fry the soaked rice.

(3) Stir-fry the rice to a certain extent, add carrots and water, cook with slow fire, and then season with soy sauce.

20 Miso Zhou

Ingredients: rice porridge-1 small bowl, soy sauce-1/2 teaspoons, carrots, onions, spinach-some.

Methods (1) Cut carrots, onions and spinach into pieces.

(2) Add clear soup to the vegetables and cook them together with rice porridge.

(3) After cooking, enlarge the sauce to taste.

2 1 carrot porridge

Ingredients: prepare carrots (carrots) in moderation.

Production: Wash carrots, remove roots, put them in a steamer, steam them with rice, take them out, cool them and mash them into mud.

If children like sweets, they can also add a little sugar.

Features: the flavor is palatable, the carrot tastes sweet and flat, it has the function of strengthening the spleen and helping digestion, and it contains carotene B vitamins.

Fat sugar, which contains a lot of pectin, has astringent and adsorption effects and can inhibit intestinal peristalsis after diarrhea in children.

It is very suitable for inhibiting diarrhea caused by indigestion.

22 porridge

Pork tenderloin refers to the lean meat on the back of a pig.

The ancients have been used as medicine, which tastes sweet, salty and flat. Lean pork is rich in protein and contains more carbohydrates.

Compound calcium, phosphorus, iron and other nutrients can prevent malnutrition.

Ingredients: pork tenderloin 100g japonica rice 100g salt, sesame oil and pepper powder.

Production: First, clean the pork tenderloin, cut it into small pieces, fry it with sesame oil, and then add japonica rice to cook it into porridge.

When cooked, add salt and pepper to taste, and then boil.

Features: porridge with meat, sesame oil and other condiments has excellent taste. This kind of porridge can supplement the human body and prevent children from eating it often.

anaemia

23. Lotus seed longan porridge

[Ingredients] 20 grams of lotus seeds, 0/0 grams of longan meat/kloc, and 50 grams of glutinous rice.

[Practice] Take lotus seeds, longan meat and glutinous rice and cook them into porridge.

[Usage] Take warm clothes twice a day.

【 Function 】 Nourishing the heart and spleen and qi and blood. Suitable for hemorrhagic anemia.

[Comment] Longan is a big supplement and should not be used for a long time; Lotus seeds can be smooth and astringent, and can be taken for a long time. People who study at their desks, are tired and heartbroken, have poor memory and are not fragrant can often eat lotus seed porridge.

24. eight-treasure porridge

【 Ingredients 】 6 grams of Gordon Euryale seed, coix seed, white lentil, lotus seed meat, yam, jujube, longan and lily, and 0/50 grams of japonica rice.

【 Practice 】 Take the above eight herbs and boil them for 40 minutes, then add rice and continue to cook porridge.

[Usage] Mix sugar at different times and eat for several days.

【 Function 】 Strengthen the spleen and stomach, replenish qi and kidney, nourish blood and soothe the nerves. It is suitable for insomnia, asthenia, swelling, diarrhea, thirst, cough and scanty phlegm.

[Opinion] The supermarket sells eight-treasure porridge. Warm clothing has a good effect, and healthy people can keep fit.

25. Baiziren porridge

[Ingredients] Semen Platycladi 15g, japonica rice 100g, and appropriate amount of honey.

【 Practice 】 Peel, shell and remove impurities from the seeds of Platycladus orientalis, mash them, and cook porridge with japonica rice. The porridge is ready, add honey and cook it a little.

[Usage] Take it twice a day for 3 days.

【 Function 】 Runchang laxative, nourishing the heart and calming the nerves. Suitable for palpitation, insomnia, forgetfulness, long-term constipation or senile constipation.

[Comment] Semen Platycladi is sweet and has the functions of nourishing the heart, calming the nerves, nourishing yin and liver, strengthening the spleen and moistening the intestines, and beautifying the hair. Semen Platycladi contains 14% fatty oil, a small amount of volatile oil, saponins and other substances, and is a commonly used tonic and sedative drug.

26. Jujube porridge

[Raw materials] Ziziphus jujuba seed powder 15g, japonica rice 100g.

[Practice] First, add water to the japonica rice to cook porridge until it is nearly cooked, then add the end of Ziziphus jujuba seeds and cook for a while.

[Usage] Warm clothes in the morning and evening.

【 Function 】 Nourish the heart and soothe the nerves, and stop sweating. Suitable for neurasthenia, palpitation, insomnia, dreaminess and dark circles.

[Comment] Ziziphus jujuba seed is very popular because it is sour and sweet in porridge. Ziziphus jujuba seeds can be eaten raw or fried, and frying for too long will destroy the effective components. It is advisable to fry Ziziphus jujuba seeds for a while and grind them into powder. Family members can grind them with a rolling pin.

27. Millet and red date porridge

[Ingredients] Millet 100g, jujube kernel powder 15g, and honey 40g.

[Practice] Add water to millet and cook porridge until it is 80% mature. Add chopped Semen Ziziphi Spinosae and stir until boiling.

[Usage] Take it with honey twice a day.

【 Function 】 Strengthening the spleen and moistening dryness, calming the heart and calming the nerves. Indications: poor appetite, restless night sleep and dry stool.

[Opinion] Ziziphus jujuba seed can calm the mind and soothe the nerves, and millet can strengthen the spleen and nourish the heart. Stir-fry Ziziphus jujuba seeds in a pot for a while and grind them into powder. Families can crush them with a rolling pin.

28. Mung bean porridge

[raw materials]

30g mung bean, japonica rice 100g.

[practice]

1. Wash mung beans and japonica rice.

2. Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take 1-2 times a day.

[nutrition]

It contains protein 13.6g, fat 0.65g, carbohydrate 95.7g, calcium 39mg, phosphorus 25.9mg, iron 2.7mg, vitamin A0.20 international unit, vitamin B 10.2mg, vitamin B2 1.5mg and nicotinic acid 0.6mg..

[Function]

Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good product for relieving summer heat, and because it is not too cold, it will not stagnate the stomach and cool the spleen, and it is a good product for preventing summer heat after childbirth.

29. ginkgo porridge:

Benefiting primordial qi, nourishing five internal organs, and resisting aging, especially suitable for the elderly and infirm. A healthy diet for normal people. Suitable for family consumption.

Exercise:

6- 10 pieces of silver almonds (peeled, blanched in boiling water), a small amount of rock sugar, 2 ounces of japonica rice, and appropriate amount of water, put them in a pot and cook them with slow fire. It can be made into paste with japonica rice.

Ginkgo biloba should be paired with other rice porridge with light sweetness and low sugar, such as ginkgo eight-treasure porridge, ginkgo mung bean porridge and ginkgo ginseng lotus seed porridge. Sugar should be rock sugar and white sugar.

30. honeysuckle porridge

Ingredients: 30g of honeysuckle and 30g of white rice.

Practice: honeysuckle can be bought in pharmacies. First decoct with water, take its thick juice, add 30 grams of white rice and 300 ml of water, and then cook it into porridge.

Efficacy: It can be used to prevent and treat heatstroke, various toxic heat sores, sore throat, wind-heat cold, etc.

3 1. Lotus root porridge

Ingredients: fresh lotus root 200g, white rice100g, a little sugar.

Practice: first wash and slice the lotus root, cook it with white rice and make porridge. After the porridge is cooked, add some sugar and you can eat it.

Efficacy: benefiting qi and nourishing yin, invigorating spleen and appetizing, the elderly are weak, poor appetite in hot weather, loose stool, fever and thirst.

32. tremella porridge

Material: auricularia auricula 60g, glutinous rice 100g.

Practice: Wash the tremella with water first. After washing glutinous rice, put it in a pot and add water to boil, then add tremella, cook it into porridge and add some rock sugar.

Efficacy: nourishing yin, promoting fluid production, moistening lung and nourishing stomach, invigorating qi and nourishing blood, and can treat cough due to fatigue, blood in phlegm and thirst due to yin deficiency.

33. Jujube porridge

Ingredients: red dates, white rice, the amount can be decided according to your own taste.

Practice: very simple. When it is cooked in rice porridge until it is 70% mature, add red dates and cook together.

Efficacy: It has the functions of strengthening the spleen, moistening the heart and lungs, nourishing the five internal organs, and treating deficiency, and has a certain gain for lung deficiency, hypotension and cough.

34. Ophiopogon japonicus and bamboo leaf porridge

Materials: Ophiopogon japonicus 30g, Glycyrrhiza uralensis Fisch 10g, Bamboo Leaves 15g, White Rice 100g, and 6 red dates with stones removed.

Practice: Boil Ophiopogon japonicus, Glycyrrhiza uralensis Fisch and Bamboo Leaves in water, take juice, add japonica rice and red dates and cook together to make porridge.

Efficacy: Slightly sweet, it has the effects of clearing away heat and relieving summer heat, benefiting qi and strengthening stomach. If you feel thirsty, short of breath and lack of food, you might as well try it.

35. Bean paste porridge

Practice: appropriate amount of tofu paste, 50 grams of japonica rice, and porridge together.

Efficacy: It has the effects of moistening lung, invigorating stomach, eliminating swelling, reducing turbidity and diuresis. Eating regularly in summer can relieve summer heat and promote diuresis, and is suitable for treating anorexia, fatigue and fatigue in summer.

Mint porridge

Practice: Cook porridge with 150g rice, fry it with 100g fresh mint or 20g dried mint into thick soup, add appropriate amount of sugar, pour it into porridge, stir and let it cool.

Efficacy: It has a good effect on treating wind-heat cold, headache, red eyes, rubella itching and sore throat in summer.

37. chrysanthemum porridge

Practice: Use 20g of Huang Juhua, add a little water to fry into chrysanthemum water, remove chrysanthemums, and cook this water with160g of rice into porridge.

Efficacy: This porridge is suitable for patients with wind-heat cold, blurred vision, sore and toxic swelling, and hypertension in summer.

38. Lugen porridge

Practice: fresh reed rhizome 150g, bamboo shavings 15g, 60g of japonica rice and 2 slices of ginger. Wash reed rhizome, cut into sections, stir-fry with bamboo shavings, add japonica rice and ginger to cook porridge, and take it twice.

Efficacy: It has the effects of clearing away heat, relieving restlessness, promoting fluid production and stopping vomiting, and is suitable for treating heatstroke, polydipsia, nausea and vomiting.

39. Chicken porridge

Ingredients: 200g chicken.

Seasoning: 5 grams of chopped green onion, 5 grams of salt, a little cooked oil and pepper, 5 grams of ginger slices and chopped coriander.

Exercise:

1: Wash the rice, put it in a pot, add 2000g of water, boil it and cook it into porridge with low heat.

2. Put the chicken in another pot, add ginger slices and water, boil it, cook it with low heat, take it out and let it cool, tear the chicken into shreds, and then mix it with chopped green onion, salt, pepper and cooked oil to taste.

3: Pour the seasoned shredded chicken into the porridge pot, cook for a while with slow fire and sprinkle with coriander powder. According to personal preferences and habits, coriander powder can be omitted.

Features: delicious, often eaten can nourish the five internal organs and replenish qi and blood.

40. Preserved egg lean porridge

Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.

To cook a delicious pot of preserved eggs and salty lean porridge, the key is as follows:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and 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, 1.5 teaspoons 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 during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, you should skim the lean meat with boiling water first.

Boil slightly, then wash; If you like to cook porridge with bacon, you should marinate the bacon one day in advance, as follows:

Rinse a piece of pork, dry it, sprinkle with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) for curing 12 hours or longer before tasting;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Put the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, and cook it with the rice, so that the preserved egg melts and blends into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it 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 needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.

4 1. pumpkin porridge

Ingredients: 250g pumpkin, 50g rice and a little sugar.

Exercise:

1. First steam the pumpkin to be soft, mix it with steamed pumpkin juice, and mash it into pumpkin paste;

2. Add a proper amount of water to the rice cooker, cook for 3 minutes on high fire, add pumpkin puree and stir until it boils again, and continue to cook on low fire 15-20 minutes.

3. Add a proper amount of sugar or add honey after cooling;

Personally, I think pumpkin porridge tastes sweet. I didn't add sugar for my health. And it tastes better after being refrigerated in the refrigerator!

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