Steps to make ginseng jujube porridge

Main ingredients: 5g ginseng, 10g jujube (dried), 250g glutinous rice, seasoning: 15g brown sugar

Steps to make ginseng jujube porridge

Slice the ginseng, remove the core of the jujube, and cook them with the washed glutinous rice into porridge. When the porridge is cooked, add brown sugar and stir well.

Nutritional Analysis of Ginseng and Jujube Porridge

This porridge has the effect of strengthening the spleen and warming the stomach, and is especially suitable for people with weak spleen and stomach after childbirth.

Food incompatibility:

Ginseng: Ginseng should not be taken with tea. It is incompatible with Li Lu, and is afraid of Wulingzhi. It is incompatible with saponins, halogens, black beans, and purple quartz. Red dates are a good tonic for weak constitutions. However, the date skin is not easy to digest, so it must be chewed slowly. At the same time, it should be consumed in moderation. Eating too much will cause excessive stomach acid and bloating.

Now is the season for eating dates. We often eat fresh dates, dried dates, candied dates and drunken dates. Fresh dates are not only sweet, crisp and juicy, but also rich in nutrients. Among them, the content of vitamin C is the highest, with 243 mg of vitamin C per 100 grams. In addition, the carotene it contains, which is essential for the human body, is also much higher than other date products.

However, fresh dates will lose their crisp taste in a few days at room temperature. In order to facilitate storage, fresh dates can be dried to make dried dates. However, after the dates are dried, the water-soluble vitamin C is reduced, and other nutrients are also greatly affected. However, the calcium content in dried dates is higher than that in fresh dates.

The drunken jujube is mellow and rich, crisp and sweet, and can be stored for a long time, but the nutritional loss of the drunken jujube is greater, and the vitamin C in it is almost completely destroyed. However, the drunken jujube loses a lot of water after air drying, and the mineral content increases after being soaked in wine, so the calcium content of the drunken jujube is the best among these jujube products, containing 75 mg per 100 grams. Making fresh jujube into candied fruit is another way to preserve it, but the calories of candied jujube are high, containing 78.9 grams of carbohydrates per 100 grams.