How to make medical stone porridge

How to make medical stone porridge

The method of making medical stone porridge is actually not as difficult as everyone thinks. Let’s learn it together below.

Medical stone porridge

Men can cook? It's not surprising at all! Who says that women should be good at housework and kitchen? If you don't know how to make medical stone porridge, you've lived in vain! The same goes for men! Only by knowing how to make a few home-cooked dishes can you avoid being bullied by your wife in the future! Beautiful women can make private dishes, and men should also have their own stylish food! The method of medical stone porridge is very homely. You may not even know that you have made a delicious dish after it is done! Cooking should not only be delicious, but also healthy. The method of medical stone porridge is today's recommended dish! In fact, there is no fixed rule to follow in the method of medical stone porridge. On weekends, according to the taste of your family, spend some time and effort to make a dish that you don't have time to try normally for your family. What a wonderful thing it is!

How to make medical stone porridge

[Ingredients] 100 grams of medical stone, 100 grams of rice.

[Preparation] First, crush the medical stone into powder, soak it in water for half an hour, boil it, filter the juice with gauze to remove the stone. Then put the washed rice into the medicinal juice in the pot and cook it over low heat until the rice is rotten and becomes porridge.

【Usage】Twice a day, breakfast and dinner.

【Efficacy】 It can strengthen the spleen and stomach, clear away heat and dampness, promote the body's metabolism, and slow down the aging process of the human body. Medical stone contains more than a dozen trace elements necessary for the human body and is known as the "treasure of longevity." Regular consumption of this porridge can treat anemia, stomach problems, cerebral arteriosclerosis, hypertension and other diseases. It also has a certain effect on stubborn skin diseases.

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