01 Vegetable beef porridge
Ingredients: 40g beef, 1/4 bowl of rice, 1 spinach stalk, 1/2 cup broth, 1/5 potatoes, carrots, onions, salt
Preparation: (1) Prepare the beef essence and grind it.
(2) Simmer and mash the spinach, carrots, onions and potatoes.
(3) Cook the rice, vegetables and minced meat in a pot and season with salt.
02 Tofu porridge
Ingredients: 1/6 bowl of rice, 1/2 cup broth, 1/10 piece of tofu, salt
Preparation: (1) Cut the tofu into small pieces.
(2) Cook rice, broth, and tofu in a pot with water.
(3) Cook until viscous and add salt to taste.
03 Egg porridge
Ingredients: Eggs - 1/2, carrots - 1/5, spinach - 1 stalk, rice - 1/4 bowls, broth - 1/2 cups, salt - several
Preparation: (1) Stew carrots and spinach and chop them.
(2) Pour the rice, broth, chopped carrots and spinach into a pot and cook together.
(3) Bring to a boil, add the mash and stir, add salt to taste.
04 Vegetable fish porridge
Ingredients: 30 grams of white fish meat, 1/5 carrot, 1/2 cup of kelp clear soup, 20 grams of radish, some soy sauce, 1/4 bowl of rice
Preparation: (1) The fish bones are cleaned, the fish meat is stewed and mashed.
(2) Rub the radishes and carrots on a cutting board.
(3) Pour rice, kelp broth, fish, vegetables, etc. into a pot and cook together.
(4) Cook until thickened, add soy sauce to taste.
05 Cheese porridge
Ingredients: 1/6 bowl of rice, 1/2 cup water, 5 g of cheese
Preparation: (1) Chop the cheese.
(2) Bring the rice to a pot and add some water to a boil.
(3) Add the cheese to the middle when it is thick, and turn off the heat when the cheese begins to melt.
06 Pea porridge
Ingredients: 1/4 bowl of rice, 5 peas, 1/4 cup milk, salt
Preparation: (1) Cook the peas in boiling water, mash and filter.
(2) Add an appropriate amount of water to the rice and bring to a boil in a small pot.
(3) Add milk and peas and cook over low heat.
(4) Season with salt.
07 Walnut porridge
Ingredients: 1/3 cup glutinous rice, 5 walnuts, 1 red date, salt
Preparation: (1) Remove the nuts, soak them in water, peel off the thin skin and mash them.
(2) Pit the dates and soak them in water and mash them.
(3) Cook the walnuts, dates, glutinous rice and water in a small pot.
(4) Cook well and season with salt.
08 Apple cereal porridge
Ingredients: 3 tbsp oatmeal, 1/4 cup milk, 1/6 apple, 1/3 carrot
Preparation: (1) Wash the apples and carrots and rub them with a cutting board.
(2) Place the oatmeal and 1 tbsp of ground carrots in a pot, pour in the milk and 1/4 cup of water and cook over low heat.
(3) Bring to a boil and add 2 tbsp of polished apples until they are cooked.
09 Fish milk porridge
Ingredients: 1/6 piece of white fish meat, 1 tbsp milk, salt
Preparation: (1) Lift the fish clean, stew and mash.
(2) Cook the fish in a small pot with milk, then season with salt.
10 Taro porridge
Ingredients: 1/2 taro, 1 tbsp broth, some soy sauce
Preparation: (1) Peel off the taro skin and cut it into small pieces, marinate it with salt and wash it.
(2) Simmer the taro, mash and strain.
(3) Cook the broth and taro in a small pot and stir it from time to time.
(4) Cook until viscous and season with soy sauce.
11 Potato porridge
Ingredients: 1/3 potato, 2 tbsp milk, 1/4 cooked egg yolk, salt
Preparation: (1) Peel the potatoes, stew them, mash them and filter them.
(2) Cook potatoes over low heat with milk and stir gently, thicken and add salt.
(3) Mash the yolks and place them in the mashed potatoes.
12 cheese bread porridge
Ingredients: 1 slice of staple bread, 2/3 cup milk, 1/2 tbsp cheese powder
Preparation: (1) Cut off the edges of staple bread and tear them into pieces.
(2) Cook the shredded bread with milk over low heat, cook into a paste, and sprinkle with cheese powder. Cake can also be used instead of bread to make cake porridge.
13 carrot yogurt porridge
Ingredients: 1/10 carrot, 1 tsp flour, 10 g cabbage, 1 tbsp yogurt, 3 tbsp broth, some butter
Preparation: (1) Stew the cabbage and carrots into thin strips.
(2) Sauté the flour slightly in butter, add broth and vegetables to cook, and stir gently.
(3) Cool the stewed ingredients and mix with yogurt
14 tomato porridge
Ingredients: 1/8 tomato, 1/4 bowl of rice, 1/2 cup of kelp clear soup, salt
Preparation: (1) Soak the tomatoes in boiling water, then peel and chop.
(2) Pour the rice and kelp broth into a small pot and simmer.
(3) Add the tomatoes and add salt to taste.
15 chicken porridge
Ingredients: 10 grams of chicken breast, 1/4 bowl of rice, 1/2 cup of kelp clear soup, 10 grams of spinach, soy sauce, sugar
Preparation Method (1) De-ribbed chicken breast, cut into small pieces, and marinate in soy sauce and sugar.
(2) Simmer the spinach and chop it.
(3) Cook the rice in kelp broth and cook with the spinach chicken.
16 Wakame red clam porridge
Ingredients: 2 dried red clams, 20 g dried wakame, 1/4 cup rice
Preparation: (1) Soak the red clams and wakame in water, twist the water and chop them.
(2) Pour the soaked rice with the appropriate amount of water into the grinder and grind it.
(3) Mix the rice and water in a 1:10 ratio and cook with wakame and red clams.
(4) Cook well and season with salt.
17 Sweet potato egg porridge
Ingredients: 1/6 sweet potato, 1 egg, 2 tbsp milk
Preparation: (1) Peel the sweet potatoes, stew them, and mash them into a puree.
(2) After the eggs are boiled, mash the yolks.
(3) Sweet potato puree with milk is boiled over low heat and stirred from time to time.
(4) Add egg yolks when thick and stir well.
18 Chestnut porridge
Ingredients: 5 chestnuts, 1/2 cup kelp clear soup
Preparation: (1) Cook the chestnuts, peel them and mash them.
(2) Bring the kelp broth to a boil and add chestnuts to cook.
Chestnuts strengthen gastrointestinal function and aid digestion. When babies have diarrhea, they eat chestnuts, which have a better effect.
19 Vegetable porridge
Ingredients: 20 g beef, 1/3 cup rice, carrots, onions, sesame oil, soy sauce
Preparation: (1) Wash the rice and soak it in water, chop the beef, carrots and onions.
(2) Sauté the beef in sesame oil and stir-fry with soaked rice.
(3) Sauté the rice to a certain extent, add carrots and water, cook over low heat, and season with soy sauce.
20 large sauce porridge
Ingredients: 1 small bowl of rice porridge, 1/2 tsp of large sauce, carrots, onions, spinach
Preparation: (1) Cut the carrots, onions and spinach into small pieces.
(2) Cook vegetables with clear soup, then add rice porridge and cook together.
(3) After cooking, enlarge the sauce to taste.
21 Carrot porridge
Ingredients: carrots (carrots) to taste
Preparation: Wash the carrots and remove the roots, put them in the steamer, steam the rice, steam them, take them out and let them cool and mash them into puree (if children like to eat sweets, you can also add a little sugar)
Features: fragrant and palatable carrot taste sweet flat, has a healthy spleen to help digestion, and contains carotene B vitamins; fatty sugars which contain a lot of pectin, there is astringent and adsorption effect, children diarrhea after eating can inhibit intestinal peristalsis, inhibition of diarrhea caused by indigestion is very suitable.
22 Chiropractic porridge
Pork loin refers to the fine meat on the back of the pig's spine, which has been used as a medicinal use by ancient people, and its sexual taste is sweet and salty. Pig lean meat is rich in protein, and contains more carbohydrates, calcium, phosphorus and iron and other nutrients, which can prevent malnutrition.
Ingredients: 100 grams of pork tenderloin 100 grams of japonica rice A little salt sesame oil Sichuan pepper powder each
Preparation: Wash and cut the pork tenderloin into small pieces, sauté it in sesame oil in a pot, then add japonica rice to cook the porridge. When the porridge is ripe, add salt and pepper to taste and then bring to a boil.
Features: Porridge has meat sesame oil and other condiments, the taste is excellent, this porridge tonic body, children's regular food can prevent the occurrence of anemia
23. Lotus seed cinnamon porridge
[Ingredients] 20 grams of lotus seeds, 10 grams of longan meat, 50 grams of glutinous rice.
[Directions] Take lotus seeds, longan meat, glutinous rice and cook them into porridge.
[Directions] Take twice daily, warmly.
[Effect] Tonify the heart and spleen, improve qi and blood. Indicated for hemorrhagic anemia.
[Commentary] Guiyuan is a large supplement and should not be used for a long time; the lotus seed can be made up for a long time. Those who recite on the table, have a sad spleen, have a loss of memory, and are not fragrant in nagu can often eat lotus seed porridge.
24. Eight treasure porridge
[Raw materials] 6 grams each of coriander, coix rice, white lentils, lotus meat, yam, red dates, cinnamon balls, lilies, 150 grams of japonica rice.
[Method] First take the above eight medicines and cook for 40 minutes, then add rice and continue to cook into porridge.
[Usage] Eat sugar in separate meals for several days.
[Effect] Strengthen the spleen and stomach, replenish qi and benefit the kidneys, nourish the blood and calm the spirit. Suitable for insomnia and weakness, weakness, diarrhea, thirst, cough and less sputum, etc.
[Commentary] Babao porridge supermarket is sold, warm take effect is better, healthy people can eat can strengthen the body.
25. Cypress porridge
[Raw materials] 15 grams of cypress kernels, 100 grams of japonica rice, honey to taste.
[Method] First remove the skin, shell and impurities from the cypress kernels, mash them, cook the porridge with japonica rice, and when the porridge is ready, mix with honey and boil slightly.
[Directions] Take 2 times a day for 3 days.
[Effect] Moisturize the intestines and laxative, nourish the heart and calm the mind. Indicated for palpitations, insomnia, forgetfulness, long-term constipation or senile constipation.
[Commentary] Bai zi ren ganping, has the effect of nourishing the heart and calming the spirit, nourishing the yin and nourishing the liver, soothing the spleen and moisturizing the intestines, beautifying the face and black hair. Cypress kernel contains 14% of fatty oil, a small amount of volatile oil, saponins and other substances, which are commonly used tonic tranquilizers.
26. Sour date kernel porridge
[Raw material] 15 grams of sour date kernels, 100 grams of japonica rice.
[Directions] First, boil the porridge with japonica rice and water until it is cooked, add the minced sour dates and cook for a while.
[Directions] Take warmly in the morning and evening.
[Effect] Nourish the heart, calm the spirit, and collect sweat. Suitable for neurasthenia, palpitations, insomnia, dreams, dark circles.
[Commentary] The sour jujube kernels are sweet and sour in the porridge, and they are very popular. Sour jujube kernels can be used for stir-frying, and too long a stir-frying time can destroy the active ingredients. You can take the sour jujube kernels and lightly fry them for a while, and the family can grind them with a rolling pin.
27. Millet jujube porridge
[Ingredients] 100 grams of millet, 15 grams of sour date kernels, 40 grams of honey.
[Directions] Add millet and water to boil the porridge until it is cooked, add the minced sour dates, stir well and bring to a boil.
[Directions] 2 times a day, add honey to warm.
[Effect] Tonify the spleen and moisturize, calm the mind and calm the mind. Indications for the treatment of poor food, restless nights, dry stools.
[Commentary] Sour jujube kernels can calm the mind, and millet can replenish the spleen and nourish the heart. The sour dates are lightly sautéed in a pan for a while, and the family can grind them with a rolling pin.
28. Mung bean porridge
[Ingredients] 30g mung beans, 100g of japonica rice
[Directions]
(1) Wash the mung beans and japonica rice.
(2) Put the mung beans and japonica rice into the pot, add about 500g of water, cook until the rice juice is sticky, and then eat from the heat. Take 1-2 times daily.
[Nutrition] Contains protein 13.6g, fat 0.65g, carbohydrates 95.7g, calcium 39mg, phosphorus 25.9mg, iron 2.7mg, vitamin A0.20 IU, vitamin B10.2mg, vitamin B21.5mg, niacin 0.6mg, thermogenesis 453kcal.
[Function] Mung bean is a very good anti-summer food, can clear the heat and cool, detoxify and relieve pain, diuretic and dehumidify, with japonica rice, cooked into porridge, but also can strengthen the spleen, nourish the blood, indeed for the summer summer to relieve the heat, and because this product is not too cold, will not lag in the stomach and spleen, is the postpartum heat prevention, heat relief products.
29. Ginkgo porridge
It is better to rejuvenate, tonify the five internal organs, anti-aging, and is especially good for the elderly and the weak and sick. Normal human food is healthy. Suitable for family consumption.
method:
Ginkgo biloba (blanch the inner seed coat with boiling water after shelling) 6-10 grains, a small amount of rock sugar, 2 japonica rice, an appropriate amount of water, put it in a pot at the same time, simmer and cook. Just use japonica rice to form a paste.
Ginkgo biloba should be matched with other light sweet and low-sugar rice porridge, such as ginkgo eight treasure porridge, ginkgo mung bean porridge, ginkgo biloba sand ginseng lotus seed porridge, etc., sugar is rock sugar, white sugar is appropriate.
30. Honeysuckle porridge
Ingredients: honeysuckle 30 g, white rice 30 g.
Directions: Honeysuckle can be purchased at the herb shop. First decoct with water, take its thick juice, add 30 grams of white rice, 300 ml of water, and then cook into a thin porridge.
Efficacy: It can be used to prevent and treat heat stroke, as well as various heat sores, sore throat, wind fever and colds, etc.
31. Lotus root porridge
Ingredients: 200 grams of fresh lotus root, 100 grams of white rice, a little sugar.
Directions: First wash and slice the lotus root, cook it with white rice as porridge, and when the porridge is cooked, add some white sugar to eat.
Efficacy: Nourishing yin, healthy spleen and appetizer, the elderly are weak, loss of appetite on hot days, thin stools, fever and thirst, etc. can eat.
32. White fungus porridge
Ingredients: 60 g of white fungus, 100 g of glutinous rice.
Directions: White fungus is first foamed and washed with water. After the glutinous rice is cleaned, put it in a pot and boil with water, then add the white fungus, boil it into porridge, and add some rock sugar to make it.
Efficacy: Nourish yin and vitality, moisturize the lungs and nourish the stomach, benefit qi and blood, can cure cough, blood in sputum, yin deficiency and thirst.
33. Red date porridge
Ingredients: red dates, white rice, the portion can be determined according to your taste.
Directions: Very simply, when the white porridge is seven ripe, add red dates and cook together.
Efficacy: It has the function of nourishing the spleen, moisturizing the heart and lungs, supplementing the five internal organs, and treating weakness, and has a certain gain for low blood pressure and lung deficiency cough.
34. Mai Dong bamboo leaf porridge
Ingredients: 30 grams of wheat dong, 10 grams of licorice, 15 grams of bamboo leaves, 100 grams of white rice, 6 pitted red dates.
Directions: Boil the wheat winter, licorice and bamboo leaves with water first, take the juice, add japonica rice and red dates and cook them together to form porridge.
Effect: with a little light sweetness, with heat relief, qi and stomach and other effects, if you feel hot thirst, shortness of breath, do not think about eating, may wish to try.
35. Soy milk porridge
Directions: Tofu syrup to taste, 50 grams of japonica rice, cook porridge together.
Efficacy: It has the effect of moisturizing the lungs and stomach, reducing swelling, turbidity, and urinating, and can be used to cool off and dampness often eaten in summer, and is suitable for the treatment of loss of appetite and fatigue in hot summer.
36. Mint porridge
Directions: Cook 150 grams of rice into porridge, use 100 grams of fresh mint or 20 grams of dried mint to fry into a thicker soup, add an appropriate amount of sugar and pour it into the porridge, stir and serve cold.
Efficacy: It is very good for the treatment of summer wind fever and cold, headache and redness, rubella itching, sore throat and other symptoms.
37. Chrysanthemum porridge
Directions: Use XX flowers for 20 grams, add water to fry into chrysanthemum water, remove chrysanthemums, and cook this water with 160 grams of rice to form a porridge.
Efficacy: This porridge is more suitable for patients with summer wind and cold, red eyes, sores and poisons and hypertension.
38. Reed root porridge
Directions: 150 grams of fresh reed root, 15 grams of bamboo ru, 60 grams of japonica rice, 2 slices of ginger, wash and cut the reed root, fry with bamboo ru, remove the residue and add japonica rice and ginger to cook into porridge, and eat in 2 times.
Efficacy: It has the effect of clearing heat, removing annoyance, vitality and anti-vomiting, and is suitable for the treatment of heat stroke, thirst, nausea and vomiting.
39. Chicken porridge
Ingredients: 200 g chicken
Seasoning: 5 grams of minced green onion, 5 grams of salt, a little cooking oil, a little pepper, 5 grams of ginger slices, minced coriander.
1) Rinse the rice, put it in a pot, add 2000g of water, bring to a boil and cook over low heat to form porridge
2) Put the chicken in another pot, add slices of ginger and water, bring to a boil and cook over low heat, remove and let cool, tear the chicken into strips, mix with minced green onion, salt, pepper and cooking oil to taste.
3) Pour the flavored shredded chicken into the porridge pot, cook for a while over low heat, sprinkle with chopped parsley and serve. Depending on personal preferences and habits, you can also add chopped parsley without adding it.
Features: Delicious taste, regular food can nourish the five organs, replenish qi and blood.
40. Skinned egg lean porridge
Ingredients for boiling porridge: 1 piece of lean meat (pork tendon meat is the best), 2 peeled eggs (lead-free skin eggs, one is healthy, two are not so big), 1 piece of ginger, enough water, oil and salt to taste.
To cook a pot of fragrant and delicious skinned egg salty lean porridge, the recipe is as follows:
1, pick rice: the rice used for cooking porridge is best to use northeast rice, that is, round and short pearl rice, and the cooked porridge is particularly soft;
2, boiled porridge rice to be pre-pickled: about half a bowl of rice washed clean, to use 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons) mix well, marinate for at least half an hour, rest assured, although a lot of oil is used, but the oil will volatilize in the process of cooking porridge, so that the rice is rotten, so it is not greasy;
3, the meat of the boiled porridge should first be boiled with boiling water to remove the fishy, or marinated into salted meat: cooking porridge with lean meat or salted lean meat, do not have to be too careful about which piece of meat is the pig, in short, to keep a whole piece of meat do not cut (I generally use about the palm size, 1-2 cm thick piece of pork, if conditions permit, with pork tendon meat is more delicious). If you use lean meat to cook porridge, then first use boiling water to slightly reduce the lean meat
Cook slightly, then wash; if you prefer to cook porridge with marinated salted pork, then marinate the salted pork a day in advance by following these methods:
A piece of pork, rinsed, dried, sprinkled with 2-3 teaspoons of salt, spread evenly on the meat, put in the refrigerator under the grid (that is, the fresh grid that will not freeze into ice) and marinate for 12 hours or more before it can be flavored;
4, the water for boiling porridge should be fully boiled before the material: put a lot of water in the big soup pot, boil, and then put the material. First under the meat pieces, ginger slices, the fire should not be turned off small, the meat pieces to the boiling water, the outer part of the heat and hard, sealed the gravy inside, so that the meat is not difficult to eat after boiling the porridge, and then when the water boils again, the marinated rice and a chopped skin egg, and this first skin egg is chopped under the porridge and boiled with rice, the skin egg will melt and integrate into the taste of the porridge;
5, first high heat, then small heat, the heat should be sufficient: the water is boiling, after the material, first cook on high heat for 20 minutes, and then turn to low heat to cook for 1 and a half hours, the heat is enough, the porridge is soft and easy to digest;
6, the texture of the porridge treatment: after boiling for 1 and a half hours on a low heat, the second skin egg is also chopped, and the lean meat cooked in the porridge is fished out, pulled with chopsticks, torn into a silky shape, and put back into the porridge with the second skin egg, cooked for the last half an hour, and then turned off the heat. The second peeled egg is added to the porridge half an hour before turning off the fire, half an hour can cook the second peeled egg without lime taste, and at the same time become soft and smooth, you can also eat the peeled egg when eating porridge, and the meat is boiling sometimes, but also maintains a certain umami taste, tears into silk and puts it back into the porridge, which is particularly delicious.
The porridge cooked in this way does not need to be salted, it is delicious, and it is easy to digest under the fire. If the porridge is a little sticky, please do not use a spoon to pull the sticky skin of the bottom of the pot, or the porridge will have a paste taste, we usually put a light small spoon at the bottom of the pot with the porridge to cook, the water boiling process, the small spoon is also driven, can prevent the porridge from sticking to the bottom.
41. Pumpkin porridge
Ingredients: 250g pumpkin, 50g of rice, a small amount of sugar
1. First steam the pumpkin soft, mix it with the steamed pumpkin juice and pound it into pumpkin puree;
2, add the rice under the pot to add the appropriate amount of water, boil on high heat for 3 minutes, add pumpkin puree and stir until boiling again, turn on low heat and continue to cook for 15-20 minutes;
3, add an appropriate amount of sugar or add honey after cooling;
I personally think that pumpkin porridge already has a very sweet aroma, and for the sake of my body, I did not add sugar. And it tastes better after freezing in the refrigerator