Yam, Kelp and Rice Porridge

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Yam, Kelp and Rice Porridge

Japonica rice is mild in nature, sweet in taste, and enters the spleen and stomach meridians;

It has the functions of tonifying the middle and replenishing qi, calming the five internal organs, relieving thirst, stopping diarrhea, strengthening muscles and bones, promoting blood circulation, improving essence and strengthening will, and improving complexion.

It is mainly used to treat diarrhea, lack of stomach qi, dry mouth, vomiting, and various deficiencies.

Material:

120 grams of yam, 300 grams of soaked kelp, and 80 grams of glutinous rice.

How to make yam, kelp and rice porridge

① Peel the yam, clean it and cut it into small pieces. Clean the kelp, put it into a pot of water, cook it over low heat until it is cooked, remove it and cut it into small pieces.

② Put the washed japonica rice into a casserole, add appropriate amount of water, boil it over high heat first and then simmer it over low heat. When the porridge is almost cooked, add the yam powder and kelp powder and cook for a while.

use:

Lipid reduction, weight loss, bodybuilding, blood pressure reduction, simple obesity

Japonica rice is rice made from non-glutinous rice grains. The rice grains are generally oval or round. The rice grains are plump and thick, with a nearly round cross section, a length-to-width ratio of less than 2, a waxy white color, transparent or translucent, a hard and tough texture, and a high stickiness and oiliness after cooking. It is soft and delicious, but the rice yield is low. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with a larger belly white, fewer hard grains, and poor rice quality. Late japonica rice is white or waxy white, with a small belly white, more hard grains, and excellent quality. Japonica rice is mainly produced in North my country, Northeast China, and Southern Jiangsu.