The ratio of porridge water to rice_The ratio of porridge water to rice

There are still many issues that need to be paid attention to when cooking porridge. Only in this way can you cook the most delicious porridge. The most important thing is the ratio of water and rice in the porridge. If the ratio is wrong, it will easily cause taste problems. You can also add some of your favorite things to the porridge according to your taste, which can also increase your appetite and make the taste of the porridge more colorful.

Preparation method: First grind the Alpinia oxyphylla kernel into powder, wash the polished rice and put it into a casserole, add water, boil it over high heat first, then switch to low heat and simmer it into porridge. Add Alpinia oxyphylla powder and seasonings and cook for a while.

Efficacy: Suitable for symptoms such as kidney deficiency, cold pain in the abdomen, etc.

Rock Sugar Rice Porridge

Ingredients: 100 grams of polished rice, 250 milliliters of milk, and appropriate amount of rock sugar.

Preparation method:

First, pour an appropriate amount of water into the casserole and boil the water over high heat. While waiting for the water to boil, wash the japonica rice with clean water. After a few minutes, when the water boils, put the washed japonica rice into the pot and continue to boil it over high heat. When the porridge boils, turn to low heat and simmer for about 1 hour. Add milk when the porridge has become thick and is almost done. Note that the milk must not be added too early, otherwise it will destroy the nutrients. After adding milk, stir evenly, then cook for a few minutes to blend the milk porridge and then serve. Finally, sprinkle with rock sugar according to personal needs.

1. Put the japonica rice into the pot, bring to a boil over high heat, and simmer over low heat for 1 hour.

2 When the porridge is thick and almost done, add milk and stir evenly.

3 Remove from heat and serve in a bowl, add rock sugar.

For the jujube peel and glutinous rice porridge, take 30 grams of jujubes, 50 grams of glutinous rice, and an appropriate amount of rock sugar. First wash the jujube peel, remove the core, and put it into a casserole with the glutinous rice to cook porridge. When the porridge is cooked, add appropriate amount of rock sugar. Eat it once a day.

It can moisten the lungs, relieve cough, nourish the heart and calm the mind. It is suitable for people with insufficient lung yin, dry cough with little sputum or blood in sputum, restlessness, insomnia, and confusion.

Goji berry rice porridge

Main ingredients: 100 grams of japonica rice

Accessories: 20g Cuscuta chinensis, 20g wolfberry

Seasoning: 15 grams of white sugar. Teach you how to make wolfberry and glutinous rice porridge. How to make wolfberry and glutinous rice porridge delicious

1. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it.

2. Soak wolfberries in warm water until softened.

3. Wash and mash the dodder seeds, add water and boil. After boiling, remove the residue and take the juice for later use.

4. Add wolfberry and polished rice to the dodder juice, first boil it over high heat, then simmer over low heat until the polished rice is cooked and soft, add sugar to taste, and cook for a while.

Nutritional Value

The oil on the top of rice porridge can replenish fluids and essence, which is beneficial for nourishing the body's yin fluid and kidney essence. It is most suitable for patients, postpartum women and the elderly. Japonica rice has the effects of strengthening the spleen and stomach, replenishing the middle qi, nourishing yin and producing body fluid, relieving restlessness and quenching thirst, strengthening the intestines and stopping diarrhea. It can be used for symptoms such as weak spleen and stomach, thirst, malnutrition, and physical weakness after illness. However, diabetic patients should be careful not to eat too much.