Traditional Chinese medicine believes that "when you get stomach qi, you will be born", and stomach qi, that is, the qi of the spleen and stomach, is the basis of the body's digestive function and an important part of the body's righteous qi. Only when the stomach qi is sufficient, the body's digestion and absorption function can operate normally, thereby ensuring the health of the body.
The grain gas contained in white rice is the key to maintaining stomach qi. Gu Qi can warm the spleen and stomach, promote the digestion and absorption of food, and make the stomach qi sufficient. At the same time, it can also breed fluid, moisturize the stomach and intestines, prevent dryness, and have a positive effect on protecting the gastric mucosa and preventing gastric diseases.
The Tai Chi rice milk porridge shared with you today is summarized from Zhang Zhongjing's "Treatise on Typhoid Fever and Miscellaneous Diseases". Many prescriptions in the "Treatise on Typhoid Fever", such as "White Tiger Soup", use japonica rice to nourish the spleen and stomach to strengthen the medicinal power or strengthen the stomach function.
This Tai Chi rice milk is based on the standard of medicine, boiling the porridge into medicine, releasing the "subtle nutrients of the water valley" in the japonica rice to the greatest extent, and giving full play to the role of japonica rice in correcting and not biased.
No one does not need stomach qi, and weak stomach qi is the cause of degeneration and disease, this Tai Chi rice milk porridge is suitable for:
1. Weak spleen and stomach, easy to stomach distention, constipation, diarrhea
2. Allergies, asthma, rhinitis
3. Cold and fever, no sweating, no appetite
4. Insomnia and dreams, unable to sleep, dizziness and headache
Eat daily, nourish stomach qi, protect yang qi, replenish jin liquid, strengthen healthy qi, and improve all aspects of the body.
The rice used to boil Tai Chi rice milk must be japonica rice, also called pearl rice. It is short and round, and only one season is planted a year.
To achieve the "extremely greasy" of the ancients, it is necessary to boil to a state of integration of water and rice. Rice soup, rice oil, porridge, all the benefits and essences are melted into this bowl of porridge.
How to Make Tai Chi Rice Milk Porridge –
Prepare the ingredients:
200 grams of japonica rice, 5000 ml of water (1:25 ratio, part of the water will evaporate, according to the proportion of rice water in your own stove can be fine-tuned)
Specific steps:
1. Wash the japonica rice and set aside
2. After the water is boiled, put in the japonica rice, turn to medium-low heat after boiling, keep it boiling, and boil for 2-3 hours (if there is time, it can be longer, and you also need to add more water at one time), pay attention to stirring during the period to avoid sticking to the pot.
3. Cook until the rice grains bloom, the porridge becomes white and thick, with a sense of air and flow, and the water and rice grains are fully mixed until there are "tendons".
4. Filter the rice residue with a strainer.
The Tai Chi rice milk that meets the standard will form a jelly-like gelatinous texture when taken out overnight. If the concentration is not enough, the melt is not open enough, and after being put in the refrigerator, a lot of water will be pushed out, or the fluidity will be too high to form "rice jelly".
If it is boiled over an open flame, the water should be put enough at one time, especially do not add cold water, which will lead to the interruption of the boiling state and affect the effect of rice grains melting.
If you don't eat rice dregs, it is equivalent to medicine dregs, but rice dregs have strong absorption and cleaning power, and you can wash your face and dishes.