Knowledge about pumpkin porridge

Does anyone know about pumpkin porridge? If you don't know, please see the ingredients I have prepared for you below.

Knowledge about pumpkin porridge

Pumpkin porridge, Chinese medicine believes that pumpkin is sweet and warm in nature, belongs to the spleen and stomach meridians, has the functions of replenishing qi, clearing away heat and detoxifying, and is suitable for spleen deficiency and weak qi, malnutrition, lung abscess, and burns caused by water or fire. "Compendium of Materia Medica" says that it "replenishes qi". Pumpkin contains citrulline, arginine, ophiopogonin, vitamins A, B, C, pectin, cellulose, etc. The pectin in pumpkin can regulate the absorption rate of food in the stomach, slow down the absorption of sugars, and the soluble cellulose can delay the emptying of food in the stomach and control the rise in blood sugar after meals. Pectin can also combine with excess cholesterol in the body to reduce cholesterol absorption and reduce blood cholesterol concentration. Therefore, pumpkin is known as "a good product for lowering blood sugar and lipids". People with diabetes often take this product as a side dish, which can not only fill their stomachs, but also lower blood sugar and lipids, which can be said to kill two birds with one stone.

Pumpkin porridge is suitable for people

Diabetics should eat less

Suitable for diabetics and the elderly

People with beriberi and jaundice should avoid eating

Suitable for people

It is especially suitable for infants aged 6 to 9 months, as well as people with gastrointestinal discomfort and the middle-aged and elderly.

Recipe incompatibility

Rice (steamed): Rice should not be eaten with horse meat, honey, or Xanthium sibiricum.

Pumpkin: Pumpkin should not be eaten with mutton or shrimp; eating it with crabs, eels, and hairtail can easily cause poisoning; eating it with venison can cause death; pumpkin should also not be eaten with foods rich in vitamin C.

Production tips

1. It is better to cook rice porridge with cold water. Because when cooking porridge, you need to put the rice grains and cold water into the pot and boil them together, so that the rice grains can fully absorb water and the cooked porridge will be more fragrant and soft. Otherwise, the rice grains will be hard and the porridge will not be thick.

2. Master the heat of cooking porridge. After the rice and water in the pot are boiled over high heat, quickly turn to low heat, be careful not to let the porridge overflow, and then slowly cover the pot. The key is not to cover the lid completely, and cook it slowly over low heat.