Celery Porridge

How much do you know about celery porridge? Let me give you some specific information.

During the festival, I drank too much beverages, ate too much fruit, and ate too much meat. The accumulation of these little things made my stomach uncomfortable and bloated. I used two days to clean my stomach and cooked a pot of especially light celery porridge for lunch and dinner, and kept myself 60% to 70% full. I felt much better after drinking it for just one day.

I also added some ground ginger, because I ate a lot of cold foods like fruits and drinks compared to usual, and celery itself is cold in nature. So the ground ginger has a neutralizing effect, and there is no need to worry about getting angry. I also sprinkled some pepper powder for the final seasoning, the same reason. In spring, everything grows, so you might as well soak one or two slices of ginger in water every morning to nourish the yang energy. I eat the ginger directly. I have become accustomed to the spicy taste of ginger after eating it frequently.

During the festival, rice is cooked a lot, so we don't need to wash the rice and cook porridge again. My family often uses leftover rice to cook porridge. In Jiangsu and Zhejiang, this is called "paofan" and in Yangzhou dialect, it is called "tangfan". The usual way is to soak the leftover rice in boiling water or vegetable soup (vegetable rice) for a while and then eat it. I don't agree with this way of eating. Soup is soup and rice is rice. If you swallow it, the stomach needs to help digest it, which is not good and adds burden.

My family’s method is to add rice after the water boils, break up any rice balls, and then simmer for about an hour until the rice balls become thick and lumpy, which is no different from rice porridge. You can swallow it with just one sip.

Celery Porridge

Ingredients: celery, rice, ground ginger, pepper

How to make celery porridge

1. Take a bowl of leftover rice and wash and chop the celery.

2. Chop some ginger into powder, not too much, two or three slices are enough.

3. Just like the process of cooking porridge, add rice after the water boils, break it up, and then turn to low heat and cook until it becomes thick. Stir carefully during the process to prevent it from sticking to the bottom.

4. Add minced ginger and celery, continue cooking for 5 minutes, and season with salt and pepper. If you are not used to this extremely light taste, you can add a few drops of sesame oil so that it won't feel scratchy.

Celery porridge to relieve the burden on the stomach after the festival