Spring is the most suitable season for health preservation. The best way for health preservation is to start with diet. It's good for your health to drink more porridge in the morning and at night. So Xiaobian will introduce five kinds of health preserving porridge, and attach the steps of health preserving porridge. Let's have a quick look.
Recipe of health congee
Black rice porridge with red beans and peanuts
Main ingredients: purple rice, job's tears, black rice, peanuts, millet, corn, red rice, brown rice, eyebrow beans, red beans, red beans; accessories: brown sugar, honey; red beans, peanuts, black rice porridge method:
1. Wash the prepared materials and soak them in water overnight;
2. Add enough water in the pot, bring to a boil over high heat, turn to low heat and cook for about 2-3 hours;
3. Season with brown sugar or honey after cooling.
Purple potato pumpkin millet porridge
Main ingredients: millet 100g, pumpkin 150g, purple potato 150g; auxiliary materials: glutinous rice flour; purple potato pumpkin millet porridge method:
1. Steam the purple potato, peel it, put it in the fresh-keeping bag, and roll it with a rolling pin;
2. Add proper amount of glutinous rice flour and water to purple potato and knead it together;
3. Knead the purple potato balls into small round soup;
4. Peel and steam the pumpkin. Put the cooked pumpkin into the cooking machine and beat it into pumpkin mud;
5., put millet in casserole, put boiling water 5 times or so, boil the fire, skim the upper layer of foam, and slowly simmer.
6. Add pumpkin puree into millet and cook until the millet porridge thickens gradually. Add purple potato dumplings and cook for another 5 minutes.
Oatmeal double rice porridge
Main ingredients: oat 80g, millet 80g, glutinous rice 80g; accessories: medlar;
The method of oatmeal double rice porridge:
1. Wash the glutinous rice and oatmeal and soak them in cold water for 30 minutes;
2. Add water to the pot, put glutinous rice and oatmeal into the pot and cook them. After boiling, turn to low heat and stir them in time;
3. About 15 minutes, wash the millet and cook it together;
4. After the porridge is cooked, add wolfberry, turn off the heat and simmer for 5 or 6 minutes, then serve.
Congee with Minced Pork and Preserved Egg
Main ingredients: lean meat 80g, rice 100g, preserved egg 2; accessories: scallion, salt;
1. Wash the lean meat, cut it into strips, and then cut it into small pieces. Peel the preserved egg, wash it and cut it into small pieces
2. Wash the rice and soak it for about 20 minutes;
3. Boil the water in the pot, put in the rice and stir it with a spoon to prevent sticking to the bottom. Turn to low heat and cook for 30 minutes after boiling;
4. Put diced meat and preserved eggs into the pot, stir them with a spoon and slide them open;
5. Chop the scallion, stir the scallion, add salt, stir well, and serve when cool.
mixed congee
Main ingredients: red bean 50g, water 2500ml, peanut kernel 20g, dried lotus seed 15g, dried red jujube 50g, seedless red raisin 50g, waxy 180g, black rice 50g, pine nut kernel 15g, rock sugar 100g;
Practice of eight treasures porridge
1. Wash the red beans and peanuts, soak them in water for 2 hours, pour out the water, then put them into a small pot, cover them with 300 ml water, boil them over medium heat for minutes, and turn off the heat;
2. Keep the bean soup, soak the lotus seeds in water for 2 hours, remove the lotus core;
3. Wash the jujube, remove the stone and dry clean the grape;
4. Wash the glutinous rice and black rice, soak for 2 hours and drain out;
5. In a large soup pot, add red beans, peanuts, boiled bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice and pine nuts, and bring to a boil over high heat;
6. Turn the heat to medium low, cook for 1 hour and 20 minutes, add rock sugar, stir slightly, and simmer for 30 minutes