Folk folk prescription: the making method of "four seasons porridge" (medicine and food are homologous)

I can't live without porridge all the year round. After drinking it, I finally realized the truth that the ancients said that "drinking porridge is the first group in the world". Porridge is palatable, easy to digest and absorb, and has the effect of promoting fluid production and benefiting qi. I have studied medicine and know that the function of human viscera changes with the change of solar terms. In order to get twice the result with half the effort, I drink different porridge in different seasons.

Drink lily porridge in spring. Lily has the effects of nourishing yin and moistening lung, nourishing stomach and eliminating dryness and heat, and japonica rice tastes sweet and flat. The cooking method is 20 grams of lily, 0/00 grams of japonica rice/kloc, and a little rock sugar. First, cook the lily, remove the residue and get the juice, and then add the japonica rice. After cooking, you can add rock sugar and eat it later.

Drink mung bean lotus root porridge in summer. Both mung bean and lotus root have the effect of clearing away summer heat and promoting fluid production. The method is to cook mung beans first. When the mung bean is about to bloom, add japonica rice 100g, cook until half cooked, add sliced lotus root, cook until cooked with slow fire, and eat immediately after cooling.

Drink corn flour and sweet potato porridge in autumn. Corn flour is rich in unsaturated fatty acids and other nutrients, and sweet potato has the effect of eliminating diseases and prolonging life. The method is to mix100g corn flour with cold water, boil the water and put it in, then put the cut sweet potatoes together and gently stir them to prevent the corn flour from sticking to the bottom of the pot. Use slow fire when cooking porridge, and you can order cold water several times in the middle. The sweet potato porridge of corn flour is either thin or thick.

Traditional Chinese medicine atlas

Drink millet, red dates and red bean porridge in winter. Millet is warm, jujube tonifies qi and nourishes blood, and adzuki bean contains essential sugar for human body. Supplementation in winter is good for your health. The method is to wash adzuki beans first, cook them in warm water, and then add millet and jujube. Jujube should be 7 ~ 10, including 200g millet and 40g adzuki bean. After a proper amount of water is boiled, put it into a rice cooker and you can eat it at any time.

Drinking porridge all year round has improved my digestion and absorption function, and my body has changed from weak to strong. Taking tonic is better than taking medicine.

Remind you: "Four Seasons Porridge" (medicine and food are homologous) is a folk prescription, which comes from the Internet. Please follow the doctor's advice before use.