How to make yellow flower and lean meat porridge

Let me teach you how to make yellow crocus and lean meat porridge and how to make it delicious.

1. Wash the japonica rice, soak it for half an hour, then remove it and drain the water;

2. Wash the lean meat and day lily separately, and slice the lean meat;

3. Peel and shred the ginger;

4. Pour about 1500 ml of cold water into the pot;

5. Add in glutinous rice and cook until it boils slightly;

6. Add the sliced ​​meat, day lily, and shredded ginger, bring to a boil and then simmer over low heat;

7. When the porridge becomes thick, add salt to taste.

Nutritional analysis of yellow flower and lean meat porridge

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 said: "Although fried rice is fragrant, it is dry and helps fire. People who are not suffering from cold and diarrhea should avoid it." In recent years, eating fresh flowers has become a new dietary trend. Nutrition experts believe that eating fresh flowers regularly can regulate nerves, promote metabolism, improve body immunity, and play a role in beautifying the skin. Making fresh flowers into flower porridge is a common way of eating. Here is an introduction:

1. Chrysanthemum porridge: How to make chrysanthemum porridge: Pick chrysanthemums before Frost Descent, remove the stems, dry them and grind them into fine powder for later use. Cook porridge with 50-100 grams of polished rice. When the porridge is almost done, add 10-15 grams of chrysanthemum and cook for another one or two minutes.

Chrysanthemum has a fresh fragrance and is cool and comfortable. Chrysanthemum is a perennial herbaceous plant of the Asteraceae family, which contains amino acids, choline, stachydrine, vitamins and other substances. Chrysanthemum porridge has long been used by doctors. The Shennong Herbal Classic lists it as a top-grade product, saying that "long-term consumption is beneficial to blood and qi, maintains complexion, lightens the body, and resists aging." There is also a poem in Li Sao that "chrysanthemums fall in the evening autumn." It is suitable to use polished rice as porridge to help the efficacy of the medicine by borrowing the nature of rice. The Cishan Porridge Recipe says: "Chrysanthemum porridge nourishes the liver and blood and brightens the complexion." Long-term consumption can beautify the body and resist aging.