May I ask a person who does manual work, what kind of porridge should he boil for him to drink when

Frozen mung bean porridge, after making physical strength, you will have no appetite, so with mung bean porridge, it will be on fire to relieve the heat.

Lotus seed and lily porridge - strengthen the stomach and spleen.

White fungus ginkgo porridge - nourishing qi and moisturizing the lungs.

Bitter gourd chrysanthemum porridge - Qingli summer heat.

Cucumber porridge - clears heat and detoxifies.

Mint porridge - clear away heat and relieve heat.

Millet lotus seed mung bean porridge - reduce the fire and cool off.

Loofah porridge - clears away heat and dissolves phlegm.

Lily porridge - nourishing yin and clearing heat.

Mung bean soup, white fungus lotus seed soup, red bean lily, purple potato porridge.

You can wait for that.

Mung beans, kelp, and so on.

In the morning, drink milk and eat bread.

Be sure to eat an egg to supplement your nutrition.

Eat well, eat well! Eat less fried foods.

Tools Raw materials.

Boiled water, ginger, brown sugar, 1

If you have a low-grade fever, you should first drink more water, it is best to drink plain water, pour water from a large cup and drink until you can't drink it anymore, go to the toilet several times, and part of the virus will be excreted from the body.

2 Then you can also boil ginger syrup at home to drink, slice or chop the ginger and add brown sugar to boil, drink it while it is hot, and then sleep and sweat, when the fever is not serious at the beginning, this method is very ineffective.

3. You can also use the physical cooling method, pour warm water, soak warm water with a towel, and wipe the body, especially the forehead, armpits, palms and feet.

4. If the fever is not enough, but it has been burning for a while, you can go to the hospital to see what is the cause, and then take the medicine prescribed by the hospital. After curing the cold and inflammation, the fever will naturally subside.

5. If you have a fever, but the fever is above the degree, then you should take antipyretic medicine or go to the hospital to get a fever-reducing injection.

Porridge with preserved eggs and lean pork.

Ingredients: rice, salt, shiitake mushrooms, preserved eggs (Songhua eggs), lean pork granules, shredded ginger (only a little, not more) In addition, there are many kinds of porridge, I won't talk about the method here one by one, for reference:

Adzuki bean porridge japonica rice porridge.

Polenta seafood porridge.

Taiwanese porridge. Shredded chicken porridge with scallops.

Shredded chicken and shrimp porridge.

Xianggu taro porridge.

Goji berry yam porridge.

Angelica porridge.

Chicken porridge with shiitake mushrooms.

Champion and first porridge.

Eight treasure porridge bar, there are many ingredients.

The pot can be used to cook porridge and soup, which is very convenient, you can put rice and water into the inner tank before going to bed, boil it, cook it for another 15 minutes, and then put it outside the outer tank, after covering, you can drink the soft and glutinous white rice porridge the next day.

It is also very convenient to cook porridge in a pressure cooker, the most important thing is that it saves time to cook porridge in a pressure cooker, when cooking porridge in a pressure cooker, the ingredients can not exceed 2 3 of the capacity, and it can be cooked and cooked in 3 to 5 minutes, which is very suitable for people who usually have no time to cook.

The rice cooker is also very convenient for cooking porridge, as long as you put all the ingredients in it, you can cook it, and the rice cooker has more and more functions, and there is a good heat preservation function after the porridge is cooked, when you want to drink porridge, you can drink delicious and warm porridge. You can set a time the night before and eat it when you wake up.

What kind of pot is used to cook porridge in the porridge shop?

It should be, boil to a certain extent to a certain extent in the gum in the eight meters boiled out, the bubbles do not want to disappear, the more they accumulate, it will cause the pot, the speed of the bubbles in the small heat is the same as the speed of the production, and the pot will not be laid, this is just my artificial, I don't know if it makes sense.

Of course, it's an advanced big boiling pot.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boil an underwater pot.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes.

4. Stirring: In order to "thicken", that is, to make the rice grains full and thick. The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: About 10 minutes after the porridge is changed to a simmer, a little salad oil is added, the porridge is bright in color, and the entrance is fresh and smooth.