How to make raw reed root porridge

The method of making raw reed root porridge is actually very simple. Please see the knowledge prepared by the editor below. I hope you like it.

Taste: salty and fresh Process: boil

Ingredients for making raw reed root porridge:

Main ingredients: 50g japonica rice, 30g reed root

Teach you how to make raw reed root porridge, how to make raw reed root porridge delicious

1. Wash the japonica rice and the reed root.

2. Put the reed root into the pot, add appropriate amount of water, bring to a boil over high heat, then simmer for 10 minutes over low heat, remove the residue and keep the juice for later use.

3. Put the japonica rice and reed root juice into another pot, bring to a boil over high heat, then simmer over low heat until it becomes porridge.

Tips-Health Tips:

1. Clear away heat and stop vomiting.

2. Suitable for vomiting and other symptoms caused by stomach heat in children.

Tips - 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."

Reed root: Reed root is incompatible with croton.