Is porridge nutritious? Is it good for developing teenagers? Please introduce some simple and nutritious porridge recipes.

Nutritious porridge. . There are too many.

Let me introduce these to you first, they are not complicated.

1. Wheat and red date porridge

Ingredients: 100 grams of wheat, 10 jujubes, 100 grams of glutinous rice, 100 grams of maltose (maltose).

Method: Boil wheat, jujube and glutinous rice in water for 2 hours, then add caramel.

Function: relieves anxiety and relieves pain, relieves sweating and nourishes the heart.

2. Chestnut and corn porridge

Ingredients: 300 grams of chestnuts, 100 grams of millet, appropriate amount of brown sugar.

Method: Peel and finely peel the chestnuts, cut into small cubes and boil with millet in water for 4 hours, then add brown sugar.

Function: It functions to replenish qi, nourish the mind and calm the mind, and beautify the skin.

3. Sanmi Lianying Porridge

Ingredients: 100 grams each of glutinous rice, millet, and barley kernels, and an appropriate amount of rock sugar.

Method: Add the above three rice together with water and boil until mashed, then add rock sugar.

Function: Strengthen the spleen and stomach, nourish the heart and remove dampness.

4. Anti-diarrheal and astringent porridge

Ingredients: 100 grams of glutinous rice, 50 grams of fried lentils, 20 grams of fried yam, 100 grams of fried yi kernel, 50 grams of gordonite, and appropriate amount of brown sugar.

Method: Put the above ingredients together in a pot, add water and cook for 3 to 4 hours, then add brown sugar.

Function: Strengthens the spleen and removes dampness, relieves diarrhea and astringes the intestines.

5. Yichi Bibo Porridge

Ingredients: 300 grams of green edamame, 100 grams of glutinous rice, 1000 grams of soy milk, a little salt and MSG.

Method: Mash the green edamame into a fine paste with a blender, cook it with glutinous rice and soy milk for 2 hours, and add salt and MSG.

Function: Clear away heat and promote fluid production, purge fire and detoxify.

6. Red bean and pumpkin porridge

Ingredients: 100 grams of millet, 300 grams of pumpkin, 30 grams of adzuki beans, appropriate amount of salt and MSG.

Method: Boil millet and adzuki beans in water for 2 hours, add pumpkin (peeled and chopped into small cubes), cook for another 1 hour, add salt and MSG.

Function: Lowers blood sugar and warms the heart, calms the mind and calms the mind.

7. Bingxin Milk and Egg Porridge

Ingredients: 100 grams of glutinous rice, 2 eggs, 2 spoons of milk powder, and appropriate amount of rock sugar.

Method: Boil glutinous rice with water, add rock sugar, beat in eggs, add milk powder, mix well, and bring to a boil.

Function: Replenishing qi and promoting fluid production, soothing the stomach and resisting wrinkles.

8. Have "fish" porridge every year

Ingredients: 100 grams of glutinous rice, 100 grams of sashimi, appropriate amount of green onions, ginger, salt, pepper, and MSG.

Method: Boil the glutinous rice with water for an hour, add sashimi, ginger and green onions and cook for another 2 hours. Sprinkle with salt,

pepper and MSG.

Function: Nourish qi and blood, soothe the mind and improve the mind.

9. Red dates and longan porridge

Ingredients: 100 grams of glutinous rice (purple), 20 jujubes, 50 grams of longan meat.

Method: Put the above ingredients into the pot, add water and cook for 4 hours.

Function: Nourishing blood, calming the mind and improving the mind.

10. Snowflake bird's nest porridge

Ingredients: 20 grams of white fungus, 2 grams of bird's nest, 50 grams of glutinous rice, appropriate amount of rock sugar.

Method: Put the above foods into the pot together, add water and simmer for 3 hours, then add rock sugar.

Function: Nourishing yin and promoting body fluid, preventing aging and aging.

11. Baibaihe Good Porridge

Ingredients: 200 grams of lily (fresh), 100 grams of glutinous rice, appropriate amount of rock sugar.

Method: Put the glutinous rice and washed lilies into the pot together, add water and cook until mashed, then add rock sugar.

Function: Promotes fluid and moisturizes the lungs, relieves cough and stops bleeding.

12. Flower mud and snow milk porridge

Ingredients: 100 grams of peanuts, 100 grams of glutinous rice, 2 spoons of milk powder, appropriate amount of rock sugar.

Method: Blanch the peanuts in boiling water to remove the fine skin, mash into a fine paste, cook together with the glutinous rice for 2 hours, then add milk powder and rock sugar.

Function: Nourishing yin and nourishing liquid, replenishing qi and rejuvenating the skin.

13. Nostalgic millet porridge

Ingredients: 100 grams of millet, 50 grams of glutinous rice, 200 grams of sweet potatoes.

Method: Peel and cut the sweet potatoes into small cubes, put them into the pot with millet and glutinous rice, add water and cook for 3 hours.

Function: laxative, diluting dampness, calming the nerves, and hypnosis.

14. Oatmeal and Yiren porridge

Ingredients: 50 grams of oatmeal, 100 grams of Yiren, 100 grams of glutinous rice, and appropriate amount of honey.

Method: Boil oatmeal, barley kernels, and glutinous rice in water for 4 hours, then add honey.

Functions: Prevent cancer and lighten the body, cleanse phlegm and remove fat.

How to make nutritious shredded chicken porridge

Ingredients:

1 cup of rice, half chicken breast, half carrot, 2 green onions, 7 cups of stock.

Ingredients A: 1 tablespoon soy sauce, 1 teaspoon starch, a little water.

Ingredients B: 1 tsp salt, half tsp chicken powder, pepper, a little sesame oil.

1. Wash the rice, soak it for about 30 minutes, add broth and cook.

2. Cut the chicken breast into shreds and marinate with ingredient A for 10 minutes. Shred the carrots and mince the onions.

3. Heat the oil in a pan, stir-fry shredded chicken and carrots, add ingredient B to taste, and then pour into the porridge. Sprinkle with chopped green onion when serving.

Recipe for authentic preserved egg and lean meat porridge

Ingredients for cooking porridge]: 1 piece of lean meat (pork shank is best), 2 preserved eggs (lead-free preserved eggs),

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1 piece of ginger, enough water, appropriate amount of oil and salt.

Operation process:

1. Pick rice: The best rice for cooking porridge is Northeastern rice, which is round and short pearl rice. The porridge is particularly soft.

2． The rice used for porridge should be marinated in advance: after washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the cooking process and make the rice mushy, so it is not greasy.

3． The meat for porridge must be boiled in boiling water to remove the fishy smell, or salted into bacon: lean meat or salty lean meat is used for porridge, and the meat must be kept as a whole piece without cutting it (I usually use about the size of a palm, 1 ~2cm thick piece of pork, if conditions permit, pork tendon will taste better). If you use lean meat to cook porridge, you should first boil the lean meat slightly in boiling water, and then wash it; if you like to use pickled salted pork to make porridge, then you should pickle the salted pork one day in advance. The method is as follows: a piece of pork, rinse it, Pat dry, sprinkle with 2 to 3 teaspoons of salt, spread evenly on the meat, and marinate in the refrigerator for 12 hours or more to absorb the flavor.

4. The water for cooking the porridge must be fully boiling before adding the ingredients: put a lot of water in a large soup pot and boil it before adding the ingredients. Add the meat pieces and ginger slices first, and do not turn down the heat. When the meat pieces are in the boiling water, the outer part will be cooked and hardened by the heat, sealing the gravy inside, so that the meat will not taste unpalatable after being cooked into porridge. Then when the water boils again, add the marinated rice and a chopped preserved egg. Chop the first preserved egg into the porridge and cook it with the rice. The preserved egg will melt and blend into the flavor of the porridge.

5． Turn on high heat first, then low heat, and the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. If the heat is sufficient, the porridge will be soft, tasty and easy to digest.

6． Treating the texture of the porridge: After turning to low heat and cooking for an hour and a half, chop the second preserved egg into small pieces. At the same time, take out the lean meat cooked in the porridge, use chopsticks to pull and tear it into shreds, and follow the second step. Put the two preserved eggs back into the porridge together and cook for the last half hour, then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it has no lime smell and becomes soft and smooth. You can also eat the preserved egg when eating porridge, and the meat is boiled in water. Nowadays, it still maintains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.

The porridge cooked in this way does not need to be salted. It is delicious, reduces heat and is easy to digest. If the porridge is a bit sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. When the water is boiling, the small spoon is also driven to prevent the porridge from sticking to the bottom.