Glutinous Rice and Lily Porridge

Glutinous Rice and Lily Porridge
How much do you know about the recipe of glutinous rice and lily porridge? In fact, the recipe of this porridge is very simple. Let me introduce it to you below.

Glutinous Rice and Lily Porridge

Ingredients for glutinous rice lily porridge

Glutinous rice, lily, lotus seeds.

Method: First, wash all the ingredients one by one, then light the fire in the pot, and pour all the ingredients in when the water is half boiled. The ratio of glutinous rice, lily, and lotus seeds is about 4:1:1. The reason for boiling the water halfway before putting the ingredients in is to prevent sticking to the pot, and you can use this time to soak the rice. When the pot is boiled, turn the heat to low and simmer slowly. When the pot is boiled again, the delicious and nourishing glutinous rice and lily porridge is ready.

【Effects】Replenish the middle qi, strengthen the spleen and stomach, nourish the heart and calm the mind

Glutinous rice lily porridge recipe

90g lily, 300g glutinous rice, appropriate amount of brown sugar, add water and cook into porridge, take once a day, take for 7-10 days. It has the functions of replenishing qi, strengthening the stomach and spleen, and calming the mind. It is mainly used to treat stomachache, irritability, insomnia and other symptoms.

Glutinous rice lily porridge recipe 2

250g glutinous rice

■Lily 250g

■100g small red dates

■200 grams of white sugar.

1. Remove the remaining pieces of lily, peel off the leaves, wash them, and rinse the glutinous rice.

2. Put the small red dates into the pot and add 500 grams of water. Boil for half an hour. After the red dates become fat, add 1250 grams of water. At the same time, put the glutinous rice and lily in and cook over high heat.

Bring to boil, simmer over low heat until red dates and lilies are soft and the rice soup is sticky, add sugar and stir.

★: If you use dried lilies, you should soak them in water until soft before cooking them; the lilies and red dates must be cooked until crispy, and the porridge should be thin but thick.

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