How to make eel and gastrodia elata porridge

Eel and Gastrodia elata porridge

Ingredients: 150 grams of eel, 12 grams of gastrodia elata, 30 grams of yam, 100 grams of polished rice, a little shredded ginger and oil.

How to make eel and gastrodia elata porridge

1. Wash the eels and cut into pieces. Wash the gastrodia elata and Chinese yam and cut into thin slices.

2. Put the eel pieces, Gastrodia elata, Chinese yam and cleaned glutinous rice into a casserole, add 800 ml of water, simmer until porridge is formed, add shredded ginger, oil and salt for seasoning. Take once a day for 7 to 10 days.

Eel and Gastrodia elata porridge

Special reminder: If you have acute infectious facial neuritis, you should go to the hospital for treatment in time. This porridge should only be used as an auxiliary treatment.

Eel Benefits

Yellow eel, also known as rice field eel, contains a large amount of nutrients such as vitamin A, B1, B2, protein, fat, etc.

Efficacy: It can replenish deficiency, eliminate rheumatism, and strengthen tendons and bones. It is suitable for physical weakness, wind-cold-dampness arthralgia, postpartum stranguria, dysentery with pus and blood, hemorrhoids, ecthyma, etc.

Identification: Eels swim to the sea in autumn and lay eggs in the warm southern waters. The juveniles follow the warm currents to the rivers, where they are often caught and farmed. Natural eels have less fat and a lighter taste than farmed eels.