How to make wheat porridge

There are only a few steps to make wheat porridge. Please see the detailed introduction below. I hope you like it.

Taste: Original taste Process: Cooking

Ingredients for making wheat porridge

Ingredients: 100g japonica rice

Accessories: 40g Ophiopogon japonicus, 50g Rehmannia glutinosa, 20g ginger

How to make wheat porridge

1. First, take the juice of Ophiopogon japonicus and Rehmannia glutinosa separately.

2. Take polished japonica rice and ginger (sliced), cook porridge in the usual way, add Ophiopogon japonicus juice and Rehmannia glutinosa juice, mix well, and cook until it becomes thin porridge.

Tips-Health Tips:

1. To stabilize the fetus, reduce adverse reactions and stop vomiting.

2. Used for nausea, vomiting and loss of appetite during pregnancy.

Tips - Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."

Ophiopogon japonicus: Ophiopogon japonicus is incompatible with coltsfoot, bitter gourd, sophora flavescens, and Qingxiang.

Raw Rehmannia root: This product is incompatible with radish, scallion, leek and allium macrostemon.