Tremella and Lily Porridge

I believe many people have heard of Tremella and Lily Porridge. Let me introduce you to some knowledge about this porridge in detail.

Ingredients for Tremella and Lily Porridge

Ingredients: 10g white fungus (dried), 10g lily (dried), 25g polished rice

Tremella and lily porridge recipe

Soak the white fungus in water, wash the lily and rice, put them into the pot, add appropriate amount of water and cook into porridge, then add a little rock sugar.

Usage: Take once daily with meals.

Material

Tremella, lily, jujube, wolfberry, rock sugar

Tremella and lily porridge recipe 2

1: Tear the white fungus into small pieces. Wash the lily, dates and wolfberry and set aside.

2: Put clean water in the pot [the ratio of water to white fungus is up to you. If you want to drink more soup, put more water; if you want to eat more white fungus, put more white fungus] pour in the white fungus, and after the water boils, simmer on low heat. After about 5 minutes, pour in lily, jujube, and wolfberry and keep simmering until the water is right when you think it is, and the white fungus is soft. Then pour in rock sugar and keep boiling until the rock sugar melts and it is done.

Tips:

Health Tips:

Efficacy: Invigorates Qi, nourishes Yin, and moistens the lungs.

Autumn health food

Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."