Hello everyone, I am Brother Qi, I wish you all good health. Winter is coming soon, and everyone can feel "an autumn rain and a cold". Seasonal changes, and the temperature of drops sharply. In order to maintain body temperature, blood vessels contract and blood pressure increase, and the burden on the heart also increases.
In order to reduce the burden, middle-aged and elderly friends must pay more attention to their diet in autumn and winter. In addition to a low-salt and low-fat diet, they also need to drink more porridge . The following 7 " Heart-Healing Porridge " will reduce the burden and spend autumn and winter comfortably. It is worth a try.
Ingredients: Red dates, lotus seeds, soybeans, raisins, black glutinous rice
Seasoning: brown sugar
1. Soak lotus seeds, soybeans, and black glutinous rice in water for more than 6 hours.
2. Wash the red dates and remove the pits, put them in a casserole, put the soaked soybeans, lotus seeds, and black glutinous rice into the pot, bring to a boil over high heat and cook at low heat for 30 minutes.
3. Add raisins and brown sugar, cook for another 30 minutes, and it is ready to eat.
2. Corn Rice mung bean porridge
Raw materials: rice, corn kernels, mung bean 1 t each
Seasoning: sesame oil
1. Wash the rice, pick the corn kernels and mung beans, wash them in clean water and set aside.
2. Put the rice, corn kernels and mung beans into a pot, add an appropriate amount of water, bring to a boil over high heat, and slowly cook at medium-low heat.
3. Add 1 drop of sesame oil to the pot to increase the aroma of the porridge and prevent the porridge from overflowing.
4.Cook until the porridge is sticky and the ingredients are cooked, then turn off the heat and eat.
3. Garlic porridge
Ingredients: Rice, garlic ( purple-skinned garlic ), green onion, ginger
Seasoning: salt, sugar
1. Wash the rice, soak it in clean water for 1 hour, put it in a pot and add water to the rice.
2. Peel the garlic and cut it into minced garlic, chop the green onion and ginger, and add more purple garlic.
3. Bring a rice pot to a boil over high heat, turn to medium-low heat, wait until it is soft and sticky, add onion, ginger and garlic, appropriate amount of salt and sugar, cook on low heat for 10 minutes and then eat.
4. Pig lungs coix seed porridge
Ingredients: pig lungs, rice, coix seed, green onion, ginger
Seasonings: salt, cooking wine, chicken essence
1. Put the pig lungs on a water pipe, rinse the blood and impurities with running water, put it in a pot of cold water, add a little cooking wine, boil for 8 minutes, remove it and cut it into small diced diced green onion and ginger.
2. Add water to the pot, add diced pork lungs, coix seed, and rice, add a little salt and chopped green onion and ginger, bring to a boil over high heat, turn to low heat and cook until the rice and coix seed are cooked and cooked, add a little chicken essence to season, and then serve.
Ingredients: prawns, lotus roots, rice, green onions
Seasonings: salt, pepper, sesame oil
1. It is best to buy fresh green shrimps. After washing, peel off the shell, pick out the sand thread, and leave the shrimp meat.
2. Cut the shrimp into diced diced pieces, add a little salt and pepper to remove the fishy smell and increase the aroma.
3. Wash the lotus root and peel off the skin, cut it into diced; cut the scallions into chopped green onion and set aside.
4. Add water to the pot of porridge, add lotus root diced roots and washed rice, bring to a boil over high heat, and cook under low heat.
5. After waiting for the rice porridge to be sticky and cooked thoroughly, add diced shrimp meat and cook on low heat for 3 minutes. Add salt and adjust the taste slightly, sprinkle chopped green onion and sesame oil to enjoy the delicious food.
Ingredients: asparagus, rice
Seasonings: salt, sugar
1. Wash the rice, put it in a boiling pot, bring it to a boil over high heat, and boil it into rice porridge.
2. Cut off the old roots of the asparagus, tear off the old skin outside, and top until it is cut into thin slices.
3. After the rice porridge is cooked and sticky, add asparagus slices, add a little salt and sugar, cook for 1 minute and then eat.
Ingredients: 10 grams of sour jujube kernel, 100 grams of japonica rice
1. Clean the sour jujube kernels clean the dust, take 10 grams to beat into pieces, the smaller the block, the better the effect.
2. Wash the japonica rice, put it in a pot with the sour jujube kernel, and add water to the ingredients.
3. Bring to a boil over high heat, cook slowly over medium-low heat, until the rice grains turn on the fire, the rice porridge is sticky and ready to eat.
If you think this article is of some use, thank you for your help likes, comments, forwardings and collections. It is my motivation to move forward! #Telebrity Creation Challenge#
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-