1. Peeled egg pork liver porridge
material
2 pork livers, 1 peeled egg, 1 small cup of rice, 1 handful of chives, 10 goji berries, appropriate amount of ginger, 2 tablespoons of rice wine, 1 tablespoon of pepper, chicken essence, sesame oil, salt to taste
method
1. Wash the rice, put it in a casserole dish, and add 5 times the water (I made it dryer, 4 cups left right). Peel the eggs, rinse, chop and place them together in a casserole dish. spare.
2. Wash the pork liver, cut into small slices, add rice wine, ginger slices and pepper and marinate. Into the taste, defishy.
3. Bring to a boil over high heat, change to medium heat and add goji berries. Stroke the spoon several times in between to avoid sticking to the pan.
4. After cooking for 20 minutes, the porridge will become thicker, then add the marinated pork liver and marinade, spread out with a spoon, and cook for 5 minutes.
5. Finally, add chives, chicken essence, salt, turn off the heat, and light sesame oil.
2. Meatball porridge
Ingredients: 100 g of japonica rice, 200 g of pork (lean).
Excipients: starch (broad beans) 10 g
Seasoning: 3 grams of green onion, 10 grams of cooking wine, 5 grams of soy sauce, 2 grams of salt
1. Rinse the japonica rice, soak it in cold water for half an hour, remove it and drain it.
2. In addition to japonica rice, add the minced pork, mix the minced shallots, cooking wine, soy sauce, salt and starch, stir vigorously until it is sticky, and then roll into balls with a diameter of 2 to 3 cm.
3. Put the japonica rice in a pot, add about 1500 ml of cold water, bring to a boil over high heat, then boil over low heat.
4. After the porridge is cooked on a low heat for 25 minutes, add meatballs and rice rotten meat when it is cooked.
3. Chestnut brisket porridge
material:
1 bowl of thick porridge, 200 grams of beef brisket, 50 grams of chestnuts, 1 tbsp cooking oil, 1/2 tbsp each of rock sugar, soy sauce and rice wine, 1 packet of beef brine, salt, chicken powder and cooking oil.
1. Wash the beef brisket, cook it in a pot with cooking oil, rock sugar, soy sauce, sake and brine for 2 hours, and slice it.
2. Rinse the rice, add the appropriate amount of oil and salt and marinate for 30 minutes; the chestnuts are shelled and peeled, cooked and set aside.
3. Bring an appropriate amount of water to a boil, add rice (with marinated rice oil and salt), cooked chestnuts, beef brisket slices and bring to a boil, then turn off the heat.
4. Add a little chicken essence to taste.
Nutritional Benefits:
Chestnut warm and sweet, rich in protein, starch, sugar, vitamin B1 lipase and other ingredients. After eating, it has the effect of strengthening the spleen and replenishing the liver and strengthening the bones. Because the effect of chestnut on kidney deficiency is particularly significant, it has the reputation of "kidney fruit".
4. Carrot lean porridge
50 grams of rice (preferably northeast rice), 30 grams of lean pork filling, 30 grams of carrots, 500 grams of water
method:
1: Beat the rice into crushed rice with a mixer to dry the powder.
2, put water in the pot and bring to a boil, the ratio of water and rice can be adjusted according to the taste.
3: Add chopped rice in boiling water, stir with a spoon to prevent sticking to the pan; add an equal amount of water to the meat filling and stir well, and cut the carrots into finely chopped pieces.
4: Put the diluted minced meat and carrot into the porridge and boil it together, turn the heat down and simmer the porridge until it is viscous.
5. Skinned egg lean porridge
Ingredients: 150 g of rice, 2 peeled eggs, 225 g of lean pork, 1 fritter, 1 chives, a little ginger, 1 coriander.
Seasoning: 200 g of cooking oil (actual consumption of 10 g), a little sesame oil, a little pepper, 4 tsp of salt, 1 tsp of monosodium glutamate.
2 peeled eggs, cut into small pieces; Cut the lean meat into thin slices, first put in a small amount of food powder, salt and fish well until the gum, then put in a little water, fish well, then put in a little corn starch, fish well and then put in a little water, such as three times to make the meat slices completely absorb the water, add raw oil, ginger shreds, etc. to fish well, marinate for 4 hours, set aside; Roll the boiled porridge bottom, first add ginger shreds, peeled egg grains, roll away, put in the slices of meat, when the slices of meat float away from the fire, sprinkle with coriander, green onions, drop a few drops of sesame oil
6. Ham polenta
1 cup rice, 150 g ham, corn kernels, 1,000 celery roots, a pinch of parsley, 6 cups stock Ingredient A - salt, 1/2 teaspoon each of chicken powder. Ingredient B - pepper and sesame oil a little each.
1: Wash the rice, soak for about 30 minutes, add the broth and simmer.
2: Dice the ham and finely chop the celery.
3: Pour the ham into the porridge.
Instructions for consumption
Corn has a certain effect on the treatment of loss of appetite, edema, urinary tract infections, diabetes, gallstones and other diseases.
Spleen and stomach deficiency, insufficient qi and blood, malnutrition, arteriosclerosis, hypertension, hyperlipidemia, coronary heart disease, obesity, fatty liver, cancer, habitual constipation, chronic nephritis edema, vitamin A deficiency and other diseases are suitable for consumption.
Moldy and spoiled corn has carcinogenic effects and should not be eaten; moreover, people with Sjogren syndrome, diabetes, menopausal syndrome and yin deficiency and fire should not eat popcorn, otherwise it is easy to help burn the yin.
7. Pork spleen jujube rice porridge
2 pork spleens, 10 jujubes, 100 grams of japonica rice.
Wash and slice the pork spleen, stir-fry in a pan, add dates, japonica rice and add water to the porridge, you can add sugar to taste, take on an empty stomach, once a day. Half a month is a course of treatment.
Therapeutic effect
Pig spleen can strengthen the spleen and stomach, help digestion; jujube and stomach nourish the spleen, yi qi anzhong: japonica rice to replenish stomach qi, fill the stomach. Co-cooking as porridge has the effect of recovery and health care on the body wasting, abdominal distention, loss of appetite, fatigue and fatigue caused by gastric sagging.
8. Chicken porridge with green onions
Ingredients
50 grams of rice and 30 grams of minced chicken
Accessories
10 grams of vegetable oil, 6 grams of soy sauce, a little salt, green onion, ginger, 500 grams of water.
(1) Wash the rice, put it in a pot, add water and boil over high heat until viscous;
(2) Put the pot on the fire, put in the oil, sauté the minced chicken, add the minced onion and ginger, stir well with soy sauce, pour into the rice porridge pot, add the salt to taste the good taste, and cook for a few minutes on low heat.
9. Bitter melon porridge
【Raw Materials】
Bitter melon 2 or 2, japonica rice 1 or 2, rock sugar 2 or 2, salt 5 points, water 1 and a half pounds [1]
【Production process】
1, bitter melon to the gourd, cut into small cubes 2, japonica rice rinsed clean, put into the pot, add water on the fire to boil, add bitter melon diced, rock sugar, salt boiled into porridge. When cleaning bitter melon, pay attention to brushing with a brush to avoid the bitter melon from being unclean
Function: Clear heat, clear mind and eyes, detoxify.
Indications: Suitable for heat stroke, heat and thirst, carbuncle sores, heat poison dysentery and so on.
10. Sweet potato sago porridge
Sweet potatoes 250 g, japonica rice 100 g, sago 50 g, sugar to taste.
1. Wash and peel the sweet potatoes, cut into small pieces: japonica rice, sago washed and washed. Set aside.
2. Fill the pot with water. Add japonica rice, sago, sweet potato kernels.
3. Simmer over medium heat until the rice is soft and rotten. Add sugar to an appropriate amount.
Efficacy and efficacy
Sweet potato sago porridge [1] is rich in protein, carbohydrates, crude fiber, vitamins and nutrients such as calcium, phosphorus, iron and carotene. It can benefit the temperature and prevent obesity.
11. White fruit winter melon porridge
Ingredients: rice (100 g) winter melon (150 g) white fruit (dried) (25 g)
Seasoning: Ginger (3 g) Salt (2 g) Pepper (1 g)
1. The rice is boiled into a thin porridge. Wash the white fruit, soak it back to softness, blanch it thoroughly, and drain it. Peel the winter melon and cut into thick slices for later.
2. Add the broth and ginger to the pot and bring to a boil over high heat, then add the porridge white fruit, salt and pepper, bring to a boil over high heat, stir well with the winter melon slices, and cook for 5 minutes
12. Sea rice spinach porridge
raw material
15 grams of sea rice, 100 grams of japonica rice (white rice), 1 spinach
Salt to taste
1. Wash the japonica rice, soak the sea rice in water, wash the spinach and blanch it and cut into sections.
2. Add an appropriate amount of water to the pot and boil, add japonica rice and sea rice together to boil into porridge, and then put spinach after the porridge is cooked, and finally add seasonings.
Haimi, kidney aphrodisiac. Spinach, nourishing yin and nourishing blood, moisturizing slippery intestines, nourishing liver and eyesight. This product is simple to use and can be taken regularly. If there is no sea rice, shrimp can be used instead.
13. Rock sugar five-color porridge
Ingredients: 1 bowl of thick porridge, 25 grams of diced carrots, 25 grams of green beans, 50 grams of tender corn kernels, 25 grams of diced shiitake mushrooms
Seasoning: 100 g rock sugar
1. Corn kernels shiitake mushrooms diced carrots and green beans are blanched in water
2. Pour the thick porridge into the pot, boil and add materials and spices and stir well
Shiitake mushrooms are rich in protein, amino acids, fat, crude fiber, vitamin B1, vitamin B2, vitamin C and other ingredients, the main spleen and stomach weakness, loss of appetite, lack of qi and other symptoms.
14. Spinach porridge
Ingredients: 250 grams of spinach and japonica rice
Excipients: salt to taste
1. Wash the spinach, blanch in boiling water, cut into sections and set aside.
2. Wash the japonica rice and put it in the pot, add an appropriate amount of water, boil until the japonica rice is ripe, put the spinach into the porridge, continue to boil for a while and cease fire; then add salt to taste and serve.
efficacy
1. Nourish the blood and stop the bleeding, moisten the yin and dry, and benefit the stomach and intestines.
2. Suitable for habitual constipation, high blood pressure and other symptoms.
3. Patients with dry stools and hemorrhoid bleeding should take it frequently.
15. Black fungus porridge
Required ingredients
Ingredients: Japonica rice (100 g), fungus (dried) (30 g)
Seasoning: White sugar (20 g)
Preparation method
1. Wash the japonica rice, soak it in cold water for half an hour, fish it out, drain the water;
2. Soak the black fungus with cold water, wash it, remove the stem, and tear the large black fungus into small pieces;
3. Add about 1000 ml of cold water to the pot, pour in japonica rice and bring to a boil over high heat;
4. Reduce the heat and simmer for about 45 minutes, waiting for the rice grains to open;
5. Mix well under the black fungus and continue to simmer for about 10 minutes on low heat;
6. When the japonica rice is soft and rotten, add sugar and serve it.
16. Jujube silver ear porridge
material:
1 bowl of white rice, 4 cups boiling water, 25 grams of white fungus, 2 dates, a little lotus goji berries, 50 grams of rock sugar
1. Soak the white fungus in warm water to soften, remove the roots and set aside.
2. Wash the dust with warm water, drain and set aside.
3. Gently rub the rice with warm water.
4. Put the dates, white fungus and rice and rock sugar in a pot, bring to a boil on high heat and reduce heat for 20 minutes
17. Lean porridge with duck eggs
raw material:
200 grams of rice, 1 salted duck egg, 100 grams of lean pork, a little salt, green onion, sesame oil, monosodium glutamate, cooking oil, and water.
Production process:
1. Wash the rice, soak in oil and salt for 30 minutes; the salted duck eggs are cooked, shelled and diced; the pork is washed and diced.
2. Bring enough water to a boil, add rice (along with the oil and salt of the soaked rice) and simmer until porridge is formed.
3. Add pork and salted duck eggs and cook for a while, then season with salt and MSG, boil 2 to 3 times, sprinkle with green onions, and serve in a bowl.
18. Relieve the heat of lotus leaf porridge
150 g of rice, 2 slices of dried lotus leaves, sugar to taste.
Production process
1. Wash the lotus leaves, decoct the soup to remove the dregs; wash the rice and soak for 30 minutes.
2. Add the rice to the lotus leaf soup and cook it into porridge.
3. Add sugar to taste when eating.
19. Cool pumpkin porridge
A medium pumpkin, peeled, washed, cut into large pieces, placed in a steamer to steam and steam, then pressed into pumpkin puree with a tablespoon.
Prepare another pot, put in the pumpkin puree, pour in the appropriate amount of water (to make a thin paste), bring to a boil on high heat, add 1 tbsp glutinous rice flour and an appropriate amount of sugar, mix well and cook for a while to turn off the heat.
20. Hawthorn porridge
Ingredients: 70 g of rice, 20 g of dried hawthorn.
Seasoning: 10 g brown sugar.
1. Wash the hawthorn and add water to fry the juice; Soak the rice for 15 minutes and rinse.
2. Add rice to the thick sauce, add water to cook into porridge and add brown sugar to eat.
Nutrition Tips:
Hawthorn boiled porridge is an ideal nutritious recipe for the early postpartum period. It has the effect of appetizing and digesting food, activating blood and dissolving stasis, and is suitable for symptoms such as lochia, abdominal pain, and loss of appetite that occur after caesarean section.
21. Lean porridge with green pepper
150 grams of rice, 30 grams of green peppers, 50 grams of lean pork, a little ginger and green onion, cooking oil, peppercorns, tangerine peel, salt, cooking wine.
1. Wash the rice and soak for 30 minutes; wash and shred the green pepper; wash the lean pork, remove the semen film, cut into strips and set aside.
2. Add oil to six ripe in a wok, add minced ginger and green onion and sauté until fragrant, stir-fry the shredded pork, and then simmer the cooking wine for 5 minutes.
3. Put water in the pot, add rice, pork, peppercorns, tangerine peel, salt, cooking wine, simmer until the rice, meat is cooked, and then add green pepper shreds to simmer for 5 to 10 minutes on low heat.
Nutritional benefits
Green pepper meat is thick and crisp, rich in water, carbohydrates and vitamin C, regular food can relieve heat and analgesia, reduce fat and lose weight, and prevent cancer.
22. Luohan porridge
Main ingredients
Rice, assorted peanuts, red beans, shiitake mushrooms, fungus, etc
Cooking method
1. Soak the shiitake mushrooms in cold water to soften, remove the stems and pour off the water, grasp and wash with 1 tsp of taibai powder, pour out the taibai powder and dirty things dissolved in water, pinch the dried shiitake mushrooms and take out the slices, and then mix in a little salad oil for later.
2. Wash and dice the carrots; wash the bamboo shoots, cut them into coarse cubes, and blanch them in boiling water; wash the white fungus, black fungus and mushrooms, and also blanch them in boiling water.
3. Take a deep pot, add 6 cups of water and 3 cups of rice and cook together for 15 minutes, add all the ingredients of recipe 1 and 2 and continue to cook for 10 minutes, then add all the seasonings and mix well.
23. Winter melon duck porridge
Production materials
Accessories: dried scallops (25 g) Shiitake mushrooms (fresh) (60 g) Lotus leaf (15 g)
Seasoning: Tangerine peel (2 g) Green onion (5 g) Ginger (3 g) Soy sauce (5 g) Peanut oil (10 g)
1. Peel the winter melon, wash and cut into thick pieces;
2. Shiitake mushrooms are soaked in warm water and sent back to soft, destemmed, washed, cut and spread blades for later;
3. Yaozhu soaked in warm water and tore open;
4. Wash and cut the duck into pieces;
5. Wash the japonica rice, soak for half an hour and drain the water;
6. Put it in a pot, add about 1000 ml of cold water, after boiling;
7. Put the shiitake mushroom slices, winter melon pieces, fresh lotus leaves, tangerine peel and Yaozhu together, and use low heat to cook slowly;
8. Take another pot and fry the duck until fragrant;
9. Add the porridge to cook together, see when the duck is cooked thoroughly and the rice porridge is thick;
10. Season with shredded green onion and ginger (shredded), soy sauce and peanut oil, and simmer for a while before serving.
24. Chicken liver chicken porridge
Ingredients: 200 grams of chicken liver, 150 grams of japonica rice, 2 eggs, minced green onion, fine salt, monosodium glutamate, cooking wine, sesame oil, water to taste;
Directions: 1. Remove the tendons from the chicken liver, remove the parts close to the bitter gall, rinse well, cut into thin slices, put them in a bowl, add cooking wine, monosodium glutamate, fine salt, and minced green onion. Wash the japonica rice. Whisk the eggs into a bowl and whisk. 2. Take the pot into the water and boil, add japonica rice, boil until the porridge is formed, add the liver, pour in the eggs, wait for two or three boils, adjust the taste, drizzle with sesame oil.
Efficacy: Nourish the liver and eyesight. Suitable for liver blood deficiency, blurred vision, nutritional weakness, night blindness, anemia, pediatric malnutrition, is commonly used liver and eye health care porridge.
25. Silicated chicken porridge with radish
Ingredients: 100 g of rice, 30 g of carrots, 50 g of chicken breast, a little parsley, 1000 ml of water.
Seasoning: 1/4 tsp each of salt and sesame oil.
1. Add water to the pot and bring to a boil, pour in the washed rice and cook over low heat;
2. Wash the chicken while cooking rice, cut the fine strips along the grain, add a little pepper, salt (outside the amount) and dry starch to pick well;
3. Peel and rub carrots into silk; parsley washed and diced;
4. Put a little oil into the pot, first add the carrot shreds and stir-fry a few times, then pour in the chicken shreds and fry until they turn white and then immediately put out;
5. When the rice porridge is cooked until the rice is soft and thick, add the sautéed carrots, shredded chicken and parsley grains, and boil again. Season with salt and sesame oil.
26. Leek sea cucumber porridge
Ingredients: 60 g each of leeks, sea cucumbers, japonica rice (white rice)
1. Wash and chop the leeks, wash and cut the sea cucumbers with water, wash and cut into small cubes, and wash the japonica rice.
2. Put the three into the pot together, add an appropriate amount of water (drowned ingredients) to cook the porridge, and add it when the porridge is formed
Seasoning is enough.
Therapeutic effect
Both hot and cold constitutions can be eaten. Leeks, aphrodisiacs, sea cucumbers, aphrodisiacs. Long-term use can improve and maintain good sexual function, and can also reduce various pains caused by kidney deficiency, such as dizziness, frequent urination, etc.
27. Oxtail porridge
Raw materials: 2 fat oxtails, 250 grams of japonica rice, 50 grams of dried scallops, ginger slices, green onions, cooking wine, salt, monosodium glutamate, a small amount of chicken fat, an appropriate amount of water;
1. Burn the oxtail with a small fire to remove the residual fur, the epidermis burns black, put it into water to soak, scrape the surface with a knife to burn black, cut into small pieces from the bone joints, and put it in a pot of boiling water to fish out thoroughly. Wash the japonica rice. The scallops are soaked in warm water and shredded. 2. Take the pot into the water, oxtail, add cooking wine, green onion, ginger slices, dried scallops, first boil on high heat, skim off the foam, instead of using low heat to stew for 2 hours, pick off the green onion, ginger, add japonica rice, salt, monosodium glutamate, continue to cook until porridge, drizzle with chicken fat. Benefits: Tonify kidney water. Suitable for physical weakness, aging, puffiness, unfavorable urination, suitable for winter supplementation.
28. Pig lung porridge
Main ingredients : 150 g of pig lung
Accessories: raw coix kernel 50 g, japonica rice 100 g
Blanch the pig's lungs in water, remove the foam, fish out and cut them into bean grains, and then cook the porridge together with the coix seeds and japonica rice until the rice is cooked and rotten.
Efficacy Usage
Effect: Tonify the lungs and dissolve phlegm, clear heat and dampness.
Directions: Eat porridge 1-2 times a day.
Application: Suitable for patients with weak lungs and spleen and damp heat, coughing up sputum and viscous sputum.
29. Lion's head mushroom porridge
Lion's head mushroom 150 g, japonica rice 100 g, green onion, ginger, salt, MSG
Soak the lion's head mushroom in warm boiling water, remove the stalk, wash, chop and chop into a paste. After the japonica rice is cleaned, put it into the pot, add an appropriate amount of water, first boil it over high heat, add lion's head mushroom paste, change to simmer over low heat to cook into a viscous porridge, add green onion, ginger minced, fine salt, monosodium glutamate when the porridge is formed, mix evenly and serve. Divide food daily morning and evening.
30. Egg polenta
Ingredients: canned corn 160 g, 2 eggs, canned mushrooms 40 g, starch 5 g, milk 100 g, net winter mushrooms, cooking wine 25 g each, fresh pea grains 20 g, refined salt 4 g, green onion, ginger 1 g each.
1, fresh peas into hot alkali water to soak, fished into cool water to cool;
2, the wok is hot, and the oil is sautéed with green onion, ginger and cooking wine;
3: Pour in peas, mushrooms, winter shoots, after a little braising, add water, pour corn, eggs, milk and salt, and add starch after opening the pot
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