30g leek, japonica rice100g.
Wash leek, wash japonica rice. Put leeks and japonica rice into a pot, add appropriate amount of water, boil with strong fire, and then cook with slow fire until the rice is rotten into porridge.
Twice a day, breakfast and dinner.
(2) Corn flour porridge
50 grams of corn flour, japonica rice 100 grams. Wash the japonica rice, put the corn flour into a large bowl and dilute it with cold water.
Put the japonica rice into a pot, add a proper amount of water, boil it with strong fire, then cook it with slow fire until the rice is cooked, pour in the corn flour paste, stir while pouring, and continue to cook it with slow fire until the corn is rotten into porridge. Twice a day, breakfast and dinner.
(3) Braised tofu with auricularia auricula
Auricularia auricula 15g, tofu 60g, onion and garlic 15g, pepper 1g, pepper 3g, and vegetable oil. Heat the pot, add vegetable oil, add tofu when it is 60% hot, add fungus and stir fry after boiling for more than ten minutes, and finally add spices such as pepper, pepper, onion and garlic and stir fry evenly.
(4) celery and jujube soup
5 celery root, 10 jujube, decoct in water, eat jujube and drink soup. Twice a day. ?
(5) Hawthorn noodle porridge
5 red hawthorn, peeled and chopped, mixed with 1 spoon honey, served with corn porridge. Take 1~2 times a day. ?
(6) seaweed porridge
Add 25 grams of water to kelp, cook porridge with japonica rice, salt, monosodium glutamate and sesame oil, and taste it. Take it every morning. ?
(7) Chrysanthemum hawthorn beverage
Chrysanthemum and raw hawthorn each 15 ~ 20g, decocted in water or soaked in boiling water, daily 1 dose, for tea. ?
(8) Lemon and jade noodle porridge
1 lemon, sliced, soaked in 3 spoonfuls of honey, 5 slices each time, served with corn porridge. Take it twice a day. ?
(9) Seaweed and soybean soup
30g kelp, 30g laver and 0/50-200g soybean/kloc are suitable for patients with coronary heart disease, hyperlipidemia and hypertension.
(10) garlic porridge
Boil 30g purple garlic in boiling water 1min, then take out garlic cloves, and then cook 100g japonica rice into porridge. After the porridge is cooked, put the garlic in the porridge and cook it slightly. You can eat it sooner or later.