How to make black fungus porridge

I believe that everyone is not very familiar with the method of making black fungus porridge. Let me introduce you to the method of making this porridge.

Ingredients for Fungus Porridge

Ingredients: 100g japonica rice

Accessories: 5g of dried black fungus, 5g of dried jujube

Seasoning: 5 grams of rock sugar

How to make black fungus porridge

1. Soak the fungus in warm water;

2. Remove the stems and impurities from the soaked fungus, tear it into petals, and put it into the pot;

3. Wash the japonica rice and put it into the pot;

4. Wash the jujubes, put them into the pot, and add appropriate amount of water;

5. Bring the pot to a boil over high heat, then simmer over low heat;

6. When the fungus is cooked and the rice becomes porridge, add rock sugar juice.

Tips

1. This porridge has the effect of nourishing yin and moistening the lungs.

2. Suitable for symptoms such as cough, hemoptysis, and asthma due to deficiency of lung yin.

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."

Fungus (dried): Fungus should not be eaten with snails. From the perspective of food medicinal properties, the cold nature of snails and the slippery fungus are not conducive to digestion, so the two should not be eaten together.

People suffering from hemorrhoids should not eat black fungus and pheasant together. Pheasant is slightly poisonous, and eating them together can easily induce hemorrhoid bleeding.

Fungus should not be eaten with wild duck. Wild duck tastes sweet and cool in nature, and is prone to indigestion.