Eight-treasure porridge that nourishes qi and nourishes liver
Overview
Drink porridge in spring to nourish the liver. Porridge is easy to digest and absorb. I came across a recommended spring porridge dish by chance. The ingredients are easy to obtain, and I couldn’t help but be eager to try it. This porridge uses millet, glutinous rice, lotus seeds and jujube to strengthen the spleen and nourish the heart, barley and lentils to dispel dampness and strengthen the spleen, mung beans to clear the heart and remove internal heat, astragalus to replenish qi and strengthen the surface, and wolfberry to nourish the liver and kidneys. It can resist fatigue and strengthen physical strength, and is very suitable for the elderly to eat in spring. Just use an electric stew pot to make porridge. You don't have to soak the beans in advance, and you don't have to wait all the time. You can just drink the porridge when the time comes. If you don't like jujube and wolfberry simmered until soft and tasteless, add jujube when the porridge is ready. When the jujube has absorbed the porridge water, add wolfberry, turn off the heat, and simmer until the wolfberry swells. This kind of porridge may not have a strong red date and wolfberry flavor, but the wolfberry and jujube are still very tasty to chew. . .
Tags
Ingredients
Steps
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Materials
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Wash and drain the beans and rice together
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Pour into stew pot
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Add appropriate amount of water
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Add astragalus
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Pour appropriate amount of water into the electric stew pot
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Put into stew pot
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Cover and simmer over low heat for about 2-3 hours
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Rice grains are soft and rotten
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Wash the red dates and cut them into pieces
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Put it into the stew pot and continue to stew for about half an hour
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Add wolfberry, turn off the heat and simmer for half an hour
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Soak the wolfberry until soft,
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Pick out the astragalus and throw it away
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Serve out and eat