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What is the best tonic

The world's biggest tonic: porridge

Chinese people have the habit of eating porridge since ancient times. According to the records, it has a history of more than 2000 years. It is said that Dashi porridge was first created by the Yellow Emperor. After the diet and life practice of the working people of all dynasties, the production methods of porridge have been developing continuously, and the varieties have also increased to thousands. Among them, as a kind of porridge with Chinese characteristics, the porridge developed by doctors of all ages is not only a great invention of our country, but also a great contribution to human health.

Porridge refers to a kind of semi liquid food which is added with rice or noodles in a large amount of water, or added with other food or traditional Chinese medicine on this basis, and boiled until the soup is thick and the water and rice melt. Among them, porridge based on rice is also called porridge; porridge based on flour is also called paste. When it comes to congee, Suiyuan's food list once pointed out that rice is not congee if you see water; rice is not congee if you see water. Water and rice must be harmonious, soft and greasy as one, then called porridge. The differences among soup, rice and porridge were further clarified.

There are many kinds of porridge, such as porridge with different raw materials, flour porridge, wheat porridge, bean porridge, vegetable porridge, flower porridge, fruit porridge, milk porridge, meat porridge, fish porridge and therapeutic porridge. In cooking, porridge is generally divided into ordinary porridge and assorted porridge. Among them, the common porridge refers to the porridge made of rice or noodles alone, while the colorful porridge is based on the common porridge materials, and then added with various ingredients. The porridge is made of a variety of salty and sweet tastes, rich and colorful. Take Guangzhou style salty porridge as an example. Common porridge includes fish slice porridge, scallop and chicken shred porridge, pork shred porridge, etc.

Porridge also includes therapeutic porridge. As a feature of porridge in China, it integrates traditional nutrition science and cooking science, and plays a more important role in promoting the health of the people. It starts from the concept that medicine and food are the same as medicine and food, and according to the theory of traditional nutrition, it is a kind of congee with corresponding health preserving therapeutic effect, which is mainly composed of various health preserving therapeutic foods or supplemented with traditional Chinese medicine properly and processed by cooking, and it also belongs to an integral part of medical diet.

There are generally two ways to make porridge: cooking and stewing. The boiling method is to boil the soup with high heat first, then boil it with low heat until the soup is thick. Stewing method is to heat it to boiling with high fire, then pour it into the covered wooden barrel, close the lid, and stew it for about 2 hours. It has the characteristics of strong fragrance. Usually, porridge is cooked.

In addition, the production of color porridge, there is a way to boil porridge into a variety of ingredients, mix evenly, such as raw fish porridge. When making porridge, we should pay attention to adding enough water at a time and boiling it in one gas, so as to achieve the characteristics of thick, thin, even and rice water blending. Rice for porridge can be soaked in water for 5-6 hours first, then boiled in the pot, or directly boiled in the pot after washing. Soaking before cooking can shorten the time of cooking porridge, but it is easy to lose nutrients. If there is any Chinese medicine in the formula that can not be eaten directly, the soup can be boiled with Chinese medicine first, then rice or noodles can be added to cook porridge, or the Chinese medicine can be ground into powder first, and then the porridge can be boiled with rice; if the ingredients in the porridge are large, the knife work should be carried out first, and then the porridge can be boiled in the pot to make the porridge thick and tasty.

Congee recipe

Baiguo Yangshen congee

Baiguo Yangshen congee [raw material] 10-15g Baiguo, 1 Yangshen, mutton; 50g japonica rice, 3G scallion.

[production] wash the sheep kidney, remove the parotid gland lipid membrane, cut it into small pieces, wash the scallion and cut it into details, wash the mutton, clean the white fruits and japonica rice, put them together in the pot, add some water to make porridge, and then when the cooked meat and rice are rotted into porridge, it will become porridge.

[usage] eat sheep kidney, mutton and ginkgo, drink porridge twice a day, and eat warm food.

[curative effect] tonifying the kidney and stopping the remnant. It is suitable for enuresis in children.

[precautions] those with Yin deficiency and fire are forbidden to eat.

Donkey hide porridge

Ejiao Baipi porridge [raw material] 15g for Ejiao and Sangbaipi, 100g for glutinous rice and 8g for brown sugar.

[production] fry the mulberry peel twice, remove the dregs and take the juice. Clean the glutinous rice in the pot, add water and boil for 10 minutes, pour in the medicine juice and donkey hide gelatin, and cook the porridge into brown sugar.

[usage] take it twice a day, and take it on an empty stomach in the morning and evening.

[efficacy] nourishing blood and Yin, moistening dryness and clearing lung. It is suitable for blood deficiency, chronic cough and hemoptysis due to yin deficiency, oligomenorrhea, metrorrhagia, hematochezia, etc.

Hawthorn porridge

[raw material] 30-45g hawthorn (or 60g fresh Hawthorn), 100g japonica rice, proper amount of sugar. Production: pan fry sandalwood, remove the dregs, cook with the cleaned japonica rice, put sugar into the porridge when it is cooked, and boil it for 1-2.

[usage] take hot dim sum for 10 days as a course of treatment.

[efficacy] strengthen the spleen and stomach, help digestion and reduce blood lipid. It is suitable for hyperlipidemia, hypertension, coronary heart disease, and stagnation of food product.

[precautions] it is not suitable to eat on an empty stomach or cold food.

Congee for invigorating middle school and benefiting qi

Buzhong Yiqi congee [source] traditional recipe

[ingredients] dangshen, Huangqi 15 g each, Baizhu 12 g, Cimicifuga 6 g each, angelica 3 g each, bupleurum 3 g each, millet 50 g each, proper amount of brown sugar.

[production] remove the dregs from the decoction, add millet and brown sugar to make congee.

[usage] 1-2 times a day, warm and hot.

[curative effect] tonify the middle Qi, promote the Yang and raise the depression. It is suitable for prolapse of uterus, prolapse of anus and gastroptosis.