Purslane porridge recipe

Is it difficult to make purslane porridge? I believe many friends will ask this question. In fact, it is quite simple.

Purslane porridge

Main ingredients: 150 grams of purslane, 100 grams of japonica rice, a little salt and MSG, and an appropriate amount of water.

Features of Purslane Porridge:

Purslane contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, copper, carotene, vitamin C, vitamin B2, and a large amount of norepinephrine, potassium salt, dihydroxyethylamine, malic acid, glucose, vitamin B1 and other nutrients. Purslane has the effects of heat dissipation and swelling, intestinal abortion, detoxification and stranguria, and polished rice has the effect of nourishing the stomach.

Purslane and glutinous rice are cooked into porridge, which has the effects of strengthening the spleen and stomach, clearing away heat, cooling blood, promoting diuresis and aiding delivery. If a parturient eats it before giving birth, it can help the fetus to be smooth and easy to give birth.

How to make purslane porridge

Teach you how to make purslane porridge, how to make purslane porridge delicious

1. Wash and clean the purslane, blanch it in boiling water, remove it, remove the mucus, and cut it into small pieces; wash the japonica rice.

2. Put the pot on the fire, add water and glutinous rice, cook until half cooked, add purslane, continue to cook until porridge is done, season with salt and MSG and it is ready to eat.

Recipe Nutrition Japonica rice: Japonica rice can improve the body's immune function and promote blood circulation, thereby reducing the chance of high blood pressure; Japonica rice can prevent diseases such as diabetes, beriberi, senile plaques and constipation; the crude fiber molecules in the bran layer of japonica rice help gastrointestinal motility and have a good effect on stomach problems, constipation, hemorrhoids, etc. Pork (lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia; it has the effects of nourishing the kidney and blood, nourishing yin and moistening dryness; compared with other parts of pork, pork lean meat is rich in high-quality protein, less fat and cholesterol, and can be eaten in moderation by the general population.

Recipe incompatibility: Japonica rice: Japonica rice should not be eaten with horse meat and honey; it should not be eaten with Xanthium sibiricum, otherwise it will cause heartache. Purslane: This product is incompatible with turtle shell. Pork (lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork. Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients cannot be absorbed at the same time. Foreign medical circles call it phosphorus-calcium incompatibility. The best ratio of calcium to phosphorus is between 1:1 and 1:1.5, at which time they promote each other's absorption.