How to make mulberry porridge

The method of making mulberry porridge is actually very simple. There are only two steps. I hope you like it.

Mulberry porridge

Mulberries can be eaten and used as medicine. Chinese medicine believes that mulberries are sweet and sour, slightly cold in nature, and enter the heart, liver, and kidney meridians. They are a good fruit for nourishing the body, nourishing the heart, and improving intelligence. They have the effects of nourishing blood and yin, promoting fluid and quenching thirst, and moistening the intestines. They are mainly used to treat dizziness, tinnitus, palpitations, irritability, insomnia, sore waist and knees, premature graying of hair, thirst, dry mouth, and dry stools caused by insufficient yin and blood.

Ingredients for mulberry porridge

100 grams of polished japonica rice, 30 grams each of mulberries and white sugar.

How to make mulberry porridge

(1) Soak dried mulberries in water for half an hour, remove the stems and wash them; wash the polished rice and set aside.

(2) Place the pot on the fire, add mulberries and glutinous rice, add appropriate amount of water, bring to a boil over high heat, then reduce to medium-low heat and simmer until the glutinous rice blooms and the porridge becomes thick, add sugar, mix well, remove from heat after a while and serve.

(3) Sweet, slightly sour, and palatable.

use:

Nourishing Yin, Blood and Qi to treat postpartum blood loss and anemia in women

Mulberry (sāng shèn) is the mature fruit of the deciduous tree mulberry of the Moraceae family. Mulberry is also called mulberry fruit and mulberry date. Farmers like to eat its ripe fresh fruit. It is sweet and juicy and is one of the fruits people often eat. Mature mulberries are oily, sweet and sour, and are best when they are large, thick, purple-red, and have enough sugar. The fruits are harvested when they are ripe from April to June every year, washed, impurities removed, and dried in the sun or slightly steamed and then dried in the sun for consumption.