Rock Sugar Yam Porridge

Introduction of Rock Sugar Yam Porridge

Rock sugar yam porridge is a traditional Han Chinese medicinal food, made with Chinese yam and polished rice.

Effects and functions of rock sugar yam porridge

1. Strengthen the spleen and stomach, aid digestion

Rock Sugar Yam Porridge Yam contains amylase, polyphenol oxidase and other substances, which are beneficial to the digestion and absorption function of the spleen and stomach. It is a food and medicine product that can nourish the spleen and stomach. It can be eaten regardless of spleen yang deficiency or stomach yin deficiency. It is often used in clinical treatment of spleen and stomach weakness, poor appetite, fatigue, diarrhea and other symptoms;

2. Nourishes the kidneys and improves essence

Rock Sugar Yam Porridge Yam contains a variety of nutrients, which can strengthen the body, nourish the kidney and benefit the essence. It can be taken for kidney deficiency and spermatorrhea, excessive leucorrhea in women, frequent urination and other symptoms;

3. Nourishes the lungs and relieves cough

Rock Sugar Yam Congee Yam contains saponins and mucus, which have lubricating and moisturizing effects, so it can benefit the lung qi, nourish the lung yin, and treat lung deficiency, phlegm, cough and long-term cough.

4. Lowers Blood Sugar

Rock sugar yam porridge Yam contains mucin, which has the effect of lowering blood sugar and can be used to treat diabetes. It is a good food therapy for diabetics.

How to make rock sugar yam porridge

Method 1

1. Prepare glutinous rice, yam, wolfberry, black sesame and rock sugar for cooking porridge.

2. Peel and clean the yam, then cut into small pieces.

3. Wash the glutinous rice and put it into the clay pot together with the yam.

4. Bring to a boil over high heat, then simmer over low heat for 20 minutes. Add rock sugar and simmer for 5 minutes.

5. Add wolfberries and cook for 5 minutes.

6. Pour in black sesame seeds and cook for 5 minutes.

7. Remove from heat and simmer the cooked porridge for a while.

8. Prepare 150 grams of whole wheat flour and dry yeast.

9.Mix the yeast with warm water and pour it into the flour.

10. Beat in eggs and knead into a smooth dough.

11. Place in a warm place to ferment.

12. Allow the dough to rise until it doubles in size.

13. Deflate the dough and divide it into two portions; take two small bowls, apply oil on the outside, and wrap the bowls with the dough; let it rise for 20 minutes.

14. Put the wheat bun dough into the pot and steam it for 15 minutes.

15. Take out the steamed wheat bun bowl and fill it with yam porridge.

Method 2

1. Prepare glutinous rice, yam, wolfberry, black sesame and rock sugar for cooking porridge.

2. Peel and clean the yam, then cut into small pieces.

3. Wash the glutinous rice and put it into the clay pot together with the yam. Bring to a boil over high heat and simmer over low heat for 20 minutes.

4. Add rock sugar and cook for 5 minutes.

5. Add wolfberries and cook for 5 minutes.

6. Pour in black sesame seeds and cook for 5 minutes.

7. Remove from heat and simmer the cooked porridge for a while.

8. Prepare 150 grams of whole wheat flour and dry yeast.

9. Mix the yeast with warm water and pour it into the flour.

10. Beat in eggs and knead into a smooth dough.

11. Place in a warm place to ferment.

12. Allow the dough to double in size.

13. Deflate the dough and divide it into two portions; take two small bowls, apply oil on the outside, and wrap the bowls with the dough; let it rise for 20 minutes.

14. Put the wheat bun dough into the pot and steam it for 15 minutes.

15. Take out the steamed wheat bun bowl and fill it with yam porridge.