Raw Rehmannia and Jujube Seed Porridge

The taste of raw rehmannia and jujube kernel porridge is very delicious. I wonder how much you know about this porridge?

Raw Rehmannia and Jujube Seed Porridge

Today I met up with some old friends. It's rare to see each other, so we decided to go out and have a get-together. Going out was too boring, so we started cooking.

Everyone decided what vegetables to buy and went their separate ways. The following is the recipe for the raw earth and jujube kernel porridge that we made by ourselves. It is super simple.

The raw rehmannia and jujube kernel porridge you make at home tastes more traditional and is usually cheaper than eating it outside. It is quite expensive to eat raw rehmannia and jujube kernel porridge in restaurants outside.

The method of making raw earth and jujube kernel porridge is relatively simple, not time-consuming and labor-intensive. I would also like to know more recipes of raw earth and jujube kernel porridge and more about how to make raw earth and jujube kernel porridge.

Just search on Porridge World! Now I will teach you how to make this delicious dish.

Introduction to Shengdi Zaoren Congee

【Source】Compendium of Materia Medica

[Ingredients] 30 grams of raw Rehmannia root, 30 grams of Ziziphus jujuba seeds, and 100 grams of polished rice.

[Preparation] Put the raw Rehmannia root into a casserole, add water and boil twice, take 100 ml of juice for later use. Then add water to the polished rice and cook until the rice is rotten into porridge. When the porridge is cooked, add the raw Rehmannia root juice and the sour jujube seed juice and boil for 1-2 times.

【Usage】Take 1-2 times a day, preferably with dinner.

[Efficacy] Nourishes yin and blood, calms the mind and calms the heart, and restrains sweat. Suitable for symptoms such as yin deficiency and internal heat, insomnia, palpitations and sweating.

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