What vegetables can be put in the vegetarian porridge?

Vegetable porridge As the name suggests, it is mainly made of green vegetables and staple food, which is a delicious delicacy for people who like to eat green vegetables, so what is the best dish to put in the vegetable porridge.

Green vegetable porridge. Gruel.

What is the best dish to put in the porridge.

There is no strict ranking of what dishes are best to put in the porridge, generally speaking, as long as the vegetables suit your taste and needs, they are the best. Moreover, a variety of vegetables can be put into the porridge, and here we recommend vegetables that can be put in with some special flavors:

Tomato. Tomatoes are sweet and sour when boiled into the porridge, and adding them to the porridge will enrich the color of the porridge and make it look more appetizing. Moreover, tomatoes are rich in carotene, vitamin C and B vitamins and other nutrients, the time to boil porridge will be relatively easy, and tomatoes will increase with the increase of heating time, lycopene and other antioxidants will increase greater, so adding tomatoes still has certain benefits.

Which dishes are suitable for cooking porridge.

Pumpkin. Pumpkin is more suitable for boiling into porridge, pumpkin is easy to become soft and rotten in porridge for a long time, and the staple food is integrated, the taste of the two is combined, it will be soft and glutinous and delicious in taste, and the taste of pumpkin is sweet, and adding it to porridge can enrich the taste of porridge. Moreover, the pectin contained in pumpkin can protect the mucosa of the gastrointestinal tract, which is very suitable for patients with poor gastric function.

Capsule. The vitamin A content in the shepherd's cabbage is very high, which has certain benefits for the human eyes, and the carotene content in the shepherd's cabbage is relatively high, and the long-term moderate consumption can reduce the probability of cardiovascular disease to a certain extent, adding to the porridge can enrich the nutrients of the porridge, and improve the nutritional value and taste of the porridge.

What are the benefits of eating vegetable porridge.

Regulates the stomach and intestines. Vegetable porridge has obvious benefits for the human stomach, it can repair the damaged gastric mucosa, can also regulate the secretion of gastric acid, and also has a certain dietary therapeutic effect of eliminating a variety of inflammation in the intestines, especially for people with bad stomach is a very good recovery period food.

Control your weight. Vegetable porridge is usually high in fiber, and the size of vegetable porridge is large but the energy density is low, and it is easy to feel full after eating, but it will not absorb too many calories, so it can play a role in weight control.

How to make vegetable porridge is the most delicious.

Nutritious vegetable porridge. Ingredients: 200g of rice, appropriate amount of diced carrots, appropriate amount of diced shiitake mushrooms, 100g of lettuce, appropriate amount of cooking wine, 3 teaspoons of salt, appropriate amount of sesame oil.

Method:1Soak the rice in advance, put it in a pot and add an appropriate amount of water for later use.

2.Put an appropriate amount of vegetable oil in a wok, put diced carrots and diced shiitake mushrooms into the pot and stir-fry, and add an appropriate amount of cooking wine.

3.Bring the rice to a boil over high heat, simmer over low heat until it is sticky, then add diced carrots and shiitake mushrooms, and then add the chopped lettuce.

4.Cook until the lettuce is cooked through, add salt and sesame oil and remove from the pan.

Eight Treasure Porridge Basic features Strengthen the spleen and stomach, eliminate stagnation, and benefit qi and calm the nerves. It can be used as a dietary therapy for people with obesity and neurasthenia, and can also be used as a daily food for health and fitness.

1: Raw materials] 1 pumpkin (about 700 grams), 100 grams of japonica rice, 100 grams of glutinous rice, 20 grams of round meat, red dates, mung beans, fresh lotus seeds, appropriate amount of winter melon sugar or sugar, a small amount of salt.

Production] 1Soak the jujube in cold water for 20 minutes, then wash the skin; Steam with mung beans, round meat, lilies, lotus seeds, etc. for 30 minutes.

2.After washing glutinous rice and japonica rice, put it in a pot, first simmer for 40 minutes, then add the above ingredients and cook slightly, then add winter melon sugar cubes or sugar, and add a small amount of salt to avoid being too sweet and greasy.

3.Cut the pumpkin into the stem, dig out the seed sac, put it in the steamer, steam it for about 20 minutes, and after the melon flesh is cooked, put the above ingredients into the melon cup and steam for about 10 minutes.

Ingredients: 6 grams of seeds, barley rice, white lentils, lotus meat, yams, red dates, longan, lilies, 150 grams of rice.

Preparation] First decoction of each herb for 40 minutes, then add rice and continue to cook into porridge.

Usage] Eat it in meals and sugar for several days.

Efficacy] Strengthen the spleen and stomach, nourish qi and kidneys, nourish blood and calm the nerves. It is suitable for insomnia and fatigue.

Weakness, diarrhea, thirst, cough with little phlegm, etc.

There are many ways to eat rice.

Cantonese cured rice.

Ingredients: 1 cup of rice, 115 grams of Cantonese sausage (liver sausage), Cantonese barbecued pork, and Cantonese cured liver (meat).

Excipients: 1 tbsp lard, 1 2 tsp salt, a pinch of monosodium glutamate.

b1 teaspoon each of lard and soy sauce, 1 teaspoon of oil.

Method: 1 Soak Cantonese sausages, liver sausages, cured liver, and barbecued pork in hot water for about 5 minutes, take them out, wash them, and poke them with a toothpick on the fatty meat.

2 Wash the rice, drain the water, mix well with seasoning A, cook over high heat until the rice noodle soup is dry, lay 1, cover the pot, change to low heat and simmer for about 15 minutes.

3 Open the lid of the pot, flip the upper layer of cured meat, poke a few small holes in the rice with chopsticks, cover and simmer for 10 minutes, pour seasoning B, continue to simmer for 10 minutes, and turn off the heat.

4 Take out all kinds of cured meat, slice them, and place them on top of the rice.

Peanut chicken porridge ingredients.

1/2 cup of white rice.

1/2 cup brown rice.

1 2 chickens.

3 tablespoons of raw flowers.

Flavor size.

1 teaspoon salt.

Method:1Wash the chicken, cut it into large pieces and marinate it with a little salt for 30 minutes.

2.Wash the rice and soak it for an hour in advance.

3.Fill the pot with an appropriate amount of water, add rice and flowers to a boiling water, and cook slowly until the porridge is thick.

4.Add the chicken pieces and cook until the chicken is cooked, add salt to taste.

Chestnut porridge Ingredients: chestnuts - 5 pcs., kelp consommé - 1 2 cups.

Preparation (1) Peel and mash the chestnuts after they are cooked.

2) Bring the kelp broth to a boil and add the chestnuts to the boil.

Miso porridge Ingredients: rice porridge - 1 small bowl, miso - 1 2 tsp, carrots, onions, spinach - several.

Preparation (1) Chop the carrots, onions, and spinach into small pieces.

2) Boil the vegetables with clear broth, then add the rice porridge and cook together.

3) After cooking, enlarge the sauce to taste.

Lotus root porridge Ingredients: 200 grams of fresh lotus root, 100 grams of white rice, a little sugar.

Wash and slice the lotus root first, cook it with white rice to make porridge, and when the porridge is cooked, add a little sugar to eat.

Banana grape porridge.

Ingredients: 1 banana, 20 grams of raisins, appropriate amount of cooked peanuts, 1 cup of round glutinous rice.

Seasoning: Rock sugar to taste.

Method: 1. Peel the banana and cut it into small cubes; Raisins washed; Peel the cooked peanuts and chop them with a knife; Wash the round glutinous rice and soak it in water for 1 hour.

2. Put the pot on the fire, add water and round glutinous rice, boil over high heat, turn to low heat and boil for about 1 hour.

3. Put the raisins and rock sugar in the porridge, boil for 20 minutes, and then add diced bananas and chopped peanuts.

2. Do not use spiced peanuts for cooked peanuts, so as not to affect the sweet flavor of the porridge.

Lily mung bean porridge.

Ingredients: Rice.

Excipients: lily, mung bean.

Seasoning: rock sugar.

Cooking method: 1. After soaking the mung beans, put them in the pot and fry them for 5-6 minutes, sit on the pot and pour in the water, put in the mung beans and lilies, cook for 15 minutes, then put in the rice and boil, turn to low heat, and boil until the porridge is viscous and appropriate;

2. After removing from the pot, pour it into a bowl, add rock sugar, and eat it with fried steamed bread slices.

Put the cabbage and you're good to go.

1. Cabbage is eaten with tender leaf balls, rosette leaves or flower stems, which can be fried, made into soup and pickled, and has become an indispensable vegetable on the table of Chinese residents together with Chinese cabbage.

2. In the winter in northern China, Chinese cabbage is a frequent guest on the table, so there is a saying that "winter cabbage is as beautiful as bamboo shoots". Chinese cabbage has high nutritional value, so there is a saying that "100 vegetables are not as good as cabbage". In winter, people will make "cabbage stewed tofu", which is particularly refreshing to eat, and although it is delicious, it should be noted that calcium oxalate can easily form stones in both places.

Chicken, red dates, yams, preserved eggs, etc. Cut the chicken breast into thin strips, marinate it with salt and oil for a while, cook the white rice porridge, pour in the shredded chicken when it is half cooked, stir well and cook again. When the porridge is almost ready, add some shredded ginger and vegetables, and add salt. Remove from heat. <

Vegetable porridge type chain width can be added chicken, red dates, yams, preserved eggs, etc.

Chicken porridge1. Cut the chicken breast into thin strips, marinate with salt and oil for a while, cook white rice porridge, pour in the shredded chicken when it is half-cooked, stir well and cook again; When the porridge is almost ready, add some shredded ginger and other seasoned greens, and add salt. Remove from the pot and drink.

2. Very important points (the biggest difference between porridge with vegetables and white rice porridge): porridge with vegetables must not be cooked for a long time. After washing, the rice must be soaked in water for 10 minutes, and then crushed with a rolling pin to control the appearance of half a grain in most of them. In this way, the porridge is cooked for a short time, and the taste is good.

Red jujube porridge Red jujube has a good tonic effect, its temperament is peaceful, can nourish blood and calm the nerves, and is suitable for people who have been sick for a long time and have weak spleen and stomach function.

Red jujube porridge is sweet and delicious, but it can be weak, weak after illness, loss of qi and blood, malnutrition, weakness of spleen and stomach, anemia, etc., and has the effect of protecting the liver.

Jujube porridge is also good for beauty and skin care.

Yam porridge Yam flavor is Ganping, which is a kind of food that nourishes the spleen, lungs and kidneys with a peaceful nature. According to the research of modern medicine Bu Liang, yam contains amylase, choline, mucus, glycoprotein and free amino acids, fats, carbohydrates, vitamin C, iodine, calcium, phosphorus, etc. The amylase contained in yam is called gastroenterin by some people.

Because it breaks down proteins and carbohydrates, it has a tonic effect. Middle-aged and elderly people often eat yam porridge in spring, which has a lot of benefits.

Ingredient main

Northeast rice 200 grams for 3 servings.

Excipients others

A pinch of corn oil, a pinch of salt, a pinch of soy sauce, a pinch of peas, a pinch of potatoes, a pinch of shiitake mushrooms, a pinch of carrots, and an appropriate amount of water.

Preparation of vegetarian rice.

Step 1

Prepare Tohoku rice.

Step 1

Place in a rice cooker.

Step 1

Add an appropriate amount of water and soak for about 10 minutes to allow the rice to fully absorb the water.

Step 1

Prepare peas, diced potatoes, diced shiitake mushrooms, and diced carrots for later use.

Step 1

Pour out the soaked rice water, add a little corn oil, salt, and soy sauce and stir well.

Step 1

Put various ingredients in the rice.

Step 1

Add the right amount of water.

Step 1

Press the button to start simmering the rice, and it will come out of the pot for about 40 minutes.

Step 1

It is necessary to prepare cumin powder, light soy sauce, soy sauce, seasoning, ginger slices, salt, green onions, garlic slices, rice, carrots, onions, potatoes and mutton, cut the lamb into cubes, and then soak it in cold water to remove the blood. Add an appropriate amount of water to the pot, put the mutton pieces in and boil them, blanch them, clean them with water, put the mutton pieces into the pressure cooker, add some garlic, ginger, green onions, soy sauce and salt to press it, cover the lid and boil for 10 minutes, turn off the fire, open the lid and take it out, clean and cut the side dishes, add an appropriate amount of oil to the pot, burn until it is hot, put the carrot pieces and potatoes in it and fry them until they are broken, clean the rice and put it in the rice cooker, add the appropriate amount of water, Pour in the vegetable and mutton pieces and mutton broth, add some cumin grains and salt, start to cook the rice, and stir well after cooking.

Nutritional value of steamed rice with vegetables.

Vegetable steamed rice can achieve beauty and beauty, strengthen the spleen and eyes, replenish the energy needed by the body, calm the nerves, replenish blood and qi, stop diarrhea and nourish the stomach and digest food, the main ingredient in rice is carbohydrates, which can keep the brain function in a better state, and there is rice protein in rice, the composition of amino acids is still very good, easy to be digested and absorbed by the body, and can make the digestive function of the stomach better.

Steamed rice with vegetables also contains copper, which is also a very important nutrient element for the body, which has a good regulating effect on the central nervous system of the immune system, blood, bones, tissues, hair, etc., and can make the heart function better.

In the hot summer, learn these vegetarian dishes, which are appetizing and delicious.

Spicy lotus root. Ingredients: 500 grams of lotus root, 1 teaspoon Sichuan pepper oil, 2 tablespoons fresh soy sauce, 2 tablespoons oil chili pepper, a pinch of white sesame seeds, a pinch of rice vinegar.

Method. 1.Wash the lotus root.

2.Prepare rice vinegar, Sichuan pepper oil, fresh soy sauce, oil chili pepper and white sesame seeds.

3.After peeling the lotus root, slice it first and then shred it (slice it longitudinally, cut into shreds and not easy to break).

4.Put it in a basin and rinse it with running water, then pour in rice vinegar (after the lotus root is cut, soak it in clean water immediately to prevent oxidation and blackening).

5.Add various seasonings to the bowl and mix well.

6.After the water in the pot boils, scoop up the lotus root and put it into the pot, add a little salt, and bring it to a boil again.

7.Put it in a bowl, then pour in the sauce and mix well.

Pepper and salt potato chips.

Ingredients: 300 grams of potatoes (yellow skin), 50 grams of vegetable oil, 10 grams of sugar, 20 grams of salt and pepper.

Method:1Wash the potatoes, peel them, cut them into diamond-shaped slices 2 mm thick, soak them in water for 10 minutes, remove and drain.

2.Heat the wok on a high heat, pour the vegetable oil upside down, put in the potato slices when the oil is 70% hot (fry in the pan in stages), fry until slightly yellow, remove and drain the oil, and then fry the remaining potato slices after the oil is warmed.

3.When the oil in the wok is heated to 70%, put in the potato slices and fry again, remove the oil and put it on a plate when it is golden brown, sprinkle with pepper powder and white sugar, and then you can eat.

Braised eggplant in sauce. Ingredients: Eggplant.

Method: 1. Remove the stems of the eggplant and wash it, cut the two into oblique flower knives, and cut the ginger shreds.

2. Put oil in the spoon, heat it for six or seven years, fry the eggplant thoroughly, pour out and drain the oil.

3. Put a little base oil in the spoon and heat it, put it in the ginger pot, put in the bean paste and fry it slightly, add soup, salt, sugar and fried eggplant 4, simmer it over low heat after boiling, and then put the flavor all high and fresh, thicken it with wet starch after the juice is thick, add oil, and put it on a plate.

Appetizing turnips. Ingredients: radish, pear juice, chives, minced ginger, minced garlic, glutinous rice flour, chili powder, chili flakes, shrimp paste, salt, monosodium glutamate.

Method: 1 Prepare a tender radish with water, trim off the skin, wash and dry the water for later use.

2 Cut the radish evenly into small cubes, put in an appropriate amount of salt and marinate for about three hours, wash off the salt and drain.

3 Cut the chives into pieces, mince the ginger and garlic, and prepare the chili flakes and paprika for later use.

4 Take a pear, wash it and cut it into small pieces.

5 Put the pears in a juicer to remove the juice.

6 Take glutinous rice flour, not too much.

7 Beat the glutinous rice flour into a paste and cool thoroughly, and make a sauce with the seasoning, chives, ginger, garlic and pear juice.

8 This is shrimp paste, which is available in Korean supermarkets**, and it is used in many Korean cold dishes.

9 Put the seasoning in the radish with controlled dry water and add the appropriate amount of shrimp paste.

10 Stir thoroughly with the seasoning.

11 Put the pickled radish cubes in a clean bottle and marinate for about two days before eating.