I heard that rice porridge nourishes the spleen and stomach and clears the lungs, please introduce t

I will introduce you to a method, and there are all methods!

Salted lean porridge with preserved eggs.

Ingredients for cooking porridge: 1 piece of lean meat (pork tendon meat is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime flavor), 1 piece of ginger, enough water, appropriate amount of oil and salt.

To cook a pot of fragrant and delicious preserved egg salted lean porridge, the tips are as follows:

1. Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft;

2. The rice for cooking porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinated for at least half an hour.

3. The meat of the porridge should be boiled in boiling water to remove the fishy, or marinated into salted meat: the porridge is cooked with lean meat or salted lean meat, and it is not necessary to be too particular about which piece of meat is the pig, in short, it is necessary to keep a whole piece of meat without cutting it (I generally use a piece of pork about the size of a palm, 1 2 cm thick, if the conditions permit, use pork tendon meat to taste better). If you use lean meat to cook porridge, then boil the lean meat slightly in boiling water and then wash it; If you prefer to cook porridge with marinated salted pork, then marinate the salted pork a day in advance here:

A piece of pork, rinse, pat dry, sprinkle 2 3 teaspoons of salt, spread evenly on the meat, and marinate in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) for 12 hours or more before it can absorb the flavor;

4. The water for cooking porridge should be fully boiled before putting the ingredients: put a lot of water in the large soup pot and boil before putting the ingredients. First put the meat pieces, ginger slices, don't turn off the fire, the meat pieces are in the boiling water, the outer part is heated and cooked hard, and the gravy inside is sealed, so that the meat is not unpalatable after cooking the porridge, and then when the water boils again, the marinated rice and a chopped preserved egg, and the first preserved egg is chopped and boiled with the porridge, and the preserved egg will melt and blend into the taste of the porridge.

5. First high heat, then low heat, the heat should be sufficient: the water is boiling, after the ingredients are placed, first boil on high heat for 20 minutes, and then turn to low heat and cook for 1 and a half hours, the heat is enough, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After boiling for 1 and a half hours on low heat, chop the second preserved egg, and at the same time take out the lean meat boiled in the porridge, pull it with chopsticks, tear it into shreds, put it back into the porridge with the second preserved egg, cook it for the last half an hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled in half an hour without lime taste, and at the same time it becomes soft and smooth, and you can also eat preserved eggs when eating porridge, and the meat is boiled when the water is boiling, and it also maintains a certain umami, and it is torn into shreds and put back into the porridge, which is particularly delicious.

The porridge cooked in this way does not need to be salted, it is delicious, and it is easy to digest under the fire. If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a mushy taste, we usually put a light small spoon at the bottom of the pot and cook with the porridge, the water boiling process, the small spoon is also driven, can prevent the porridge from sticking to the bottom.

Rice can be cooked directly into porridge, or red dates may be added, longan, lily, white fungus, wolfberry, and rock sugar can be added, which is nourishing and delicious.

Rice can be made with various trimmings such as lotus leaves, etc.

Millet porridge can be served with mung beans, red beans, sorghum rice, red dates, wolfberries, and yam stewed in the soup is very nourishing, and it is better to eat it with a plate of small pickles.

Pumpkin. Because these two combinations together are very nutritious, they can promote intestinal peristalsis, relieve constipation, and prevent the three highs.

Of course, it is best to serve it with cakes or buns. Millet porridge is a very delicious food, and it is very nutritious, and there are many people who like to drink millet porridge very much.

The steamed buns are the most delicious, and they are also very flavorful, and you can also be full when you eat porridge, which I like very much.

1. Rice porridge has a good stomach nourishing effect, especially suitable for patients with gastrointestinal diseases with poor digestive function, such as gastroenteritis, severe peptic ulcer, pancreatitis, severe hepatitis, etc., as well as some extremely debilitating patients. Many people choose easy-to-digest rice porridge after surgery.

2. Although rice porridge is very good, there are still certain taboos for eating.

3. Eating rice and honey together will cause stomach pain; Boiled with red beans, eating too much will cause mouth sores.

4. Rice processing will lose a lot of nutrients, and long-term consumption will easily lead to nutritional deficiency. Brown rice should be eaten appropriately, and the thickness and fineness should be combined to achieve balanced nutrition.

5. When making rice porridge, the number of washing times should not be too much, so as not to lose nutrients, and only need to be washed twice.

6. Rice porridge is easy to digest and absorb, and the effect of raising blood sugar is stronger after eating. This is not only detrimental to blood sugar control in diabetic patients, but also has adverse effects on postprandial blood sugar in healthy people. Therefore, diabetics or patients with high blood sugar should control the amount of rice porridge consumed.

When cooking porridge, you can soak the rice first, the fire is not too big, and you can cook all kinds of rice together. When cooking porridge, try to choose the number of socks and choose boiling water, so that the nutrition is not allowed to be lost in the world. In the process of cooking porridge, stir frequently, and add a little sesame oil before coming out of the pot, so that the taste will be better.

When cooking porridge, it must be simmered over low heat, and when Sun Blind Yun cooks porridge, some barley, barley, oats, longan, Zeliang red dates, wolfberries and so on should also be added. And it should also be boiled for a longer time, so that the porridge can play a role in nourishing the stomach.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. Benefits of this one: porridge to save time;When stirred, it will turn in one direction;The porridge is crispy and has a good taste.

2. Boiling the underwater pot: The general consensus is that the porridge is boiled in cold water, but the experts who are really messy are cooking porridge with boiling water, why?You must have had the experience of boiling porridge in cold water, right?

Boiling a pot under water will not have this phenomenon, and it is more time-saving than boiling porridge in cold water.

When cooking porridge, pay special attention to the time and heat, the time is not too long, otherwise Qi Lun will lose nutrition, and it should not be too short, so the taste will be very poor, and it is not stupid.

When cooking porridge, you need to pay attention to increase water, if the water is too small, it will be easy to cook, the taste is not good, and it will be particularly viscous, so you should add more than the material 2 3 water, boil the water over high heat and then add the ingredients into it, turn to low heat and boil for 30 minutes after the water boils, do not cover during this period, open the lid and stir from time to time, so as not to paste the pot.

When cooking porridge, you must use low heat to boil slowly, and you should also pay attention to the ratio of water and rice, and when cooking porridge, you should also add some millet, rice, barley, oats, red dates, wolfberries and other supplements. Also, you should pay attention to the heat and time.

When cooking porridge, be sure to wash the millet, and then wait for the water to boil, put the millet into the pot, you can put one or two drops of sesame oil, special flavor, make the millet more thick and delicious, you can also add some white fungus, lotus seeds, red dates in the porridge, not only delicious, but also have the effect of beauty and beauty.

First of all, it is necessary to pay attention to the ratio of rice and water, and in the process of cooking porridge, you can also add some oil appropriately, and the boiling time is not too long, and you can add some wheat or red bean barley and the like.

Be sure to pay attention to the amount of rice, and pay attention to the grasp of temperature, but also pay attention to the boiling time, when boiling porridge, you can add some ingredients you like to eat, but also pay attention to the consistency of boiling, and so on.

Soak the rice before cooking, and don't cook it too much during the boiling process, so you can cook your favorite rice together. Try to boil it with boiling water, which will also effectively protect the nutrients in the rice, and the taste is particularly good. It is very nourishing to the stomach when paired with some pickles that you like.

When cooking porridge, you must pay attention to the heat, and when cooking porridge, you must stir frequently, and you can put some red dates and wolfberries when cooking porridge, so that the porridge will taste more soft and delicious.

When boiling porridge, be sure to pay attention to the time and heat. Don't cook for too long, be sure to boil over medium heat. Be sure to choose some good rice, so that the porridge will be more nutritious.

We have to choose good millet, and then we need good cooking utensils, but also look at the heat, we must use low heat to boil slowly, boiled until golden and soft glutinous, so that the porridge will be more delicious.

Be sure to pay attention to the heat when cooking porridge, you can use high heat in the early stage, but you must use low heat in the later stage.

Be sure to pay attention to the temperature of cooking porridge not to be too mushy, and to cook slowly over low heat, cook the porridge very thin, and the ratio of the two things must be very appropriate, and try to choose some casseroles in the choice of pot.

1. Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that the porridge is boiled to save time, and when stirring, it will turn along one side, and the porridge will be crispy and delicious. 2. Many people like to cook porridge with cold water and rice, but the real connoisseur cooks porridge with boiling water.

Boiling porridge in cold water is easy to paste the bottom, boiling water cooking porridge is not, and it is more time-saving than boiling porridge in cold water. 3. When cooking rice porridge, boil over high heat, and then turn to a simmer and simmer for 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

4. Stir a few times when boiling the pot, cover the pot and boil for 20 minutes, then start to stir non-stop for about 10 minutes until it is crispy and thick. Stirring is to "thicken", that is, to make the rice grains plump and thick. 5. Add a little salad oil about 10 minutes after the porridge is changed to a simmer, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. If you are cooking rice porridge with other ingredients, it is best to cook the bottom and ingredients separately. The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes. The porridge boiled out in this way is refreshing and not turbid, and the taste of everything is boiled out without flavor.

In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

Rice porridge can nourish the stomach, and people with gastrointestinal discomfort or weakness will be advised to eat rice porridge to fill their stomachs. Rice porridge is made after boiling with water for a period of time, and the heating time of rice porridge is relatively long, and the water content is more, so the starch gelatinization is more sufficient, and it is easier to be decomposed into glucose by amylase in the small intestine and absorbed into the blood. Cooking for a long time also dissolves a little protein or amino acid into it, making it easier to digest.

Rice porridge can reduce the burden of gastrointestinal digestion, especially suitable for patients with gastrointestinal diseases with poor digestive function, such as gastroenteritis, severe peptic ulcer, pancreatitis, severe hepatitis, etc., as well as some extremely debilitating patients of the Grilled Tribe. If you eat for the first time after surgery, you need liquid food, and your doctor will generally recommend choosing rice porridge or rice soup. However, the easy digestion of rice porridge is only beneficial for some patients, and for healthy people or patients with normal gastrointestinal digestion, rice porridge has no advantages at all.

Rice porridge First wash a cup of rice, put it in the freezer and refrigerate it until the rice freezes, and then put it in boiling water and cook it for 10 minutes, and after 10 minutes, it will be a pot of smooth and smooth white porridge.

Its principle is: after freezing, the tissue of the rice grains is destroyed, producing bee ball-shaped pores, and the water absorption power is enhanced at the same time, after encountering hot water, the rice grains will become loose, and the starch in the rice grains will begin to become paste, so you can cook a smooth and smooth white porridge in a short time.

Cook for 10 minutes with the above method, the plum or branch is indeed the rice grain has fully bloomed at this time, cover the lid and simmer for another 10 minutes after turning off the heat, it is completely fluffy and smooth white porridge.

From now on, keep a small box of frozen rice in the refrigerator to facilitate cooking porridge at any time. If you like porridge for breakfast, put the rice in the refrigerator before going to bed at night, and the next morning, take it out and cook it, which is very convenient!