Liver Nourishing Porridge

Introduction to Liver Nourishing Porridge

A bowl of porridge can nourish the stomach and soothe the mood. Porridge is not the first choice for people with bad stomachs. In fact, many people can eat it. Because the nutritional content of porridge varies depending on the method of cooking, how should porridge be made to nourish the liver and kidneys? You will know after reading this.

The efficacy and function of liver-nourishing porridge

1. Strengthen nerves

Polygonum multiflorum has the effect of strengthening nerves, can treat neurasthenia, contribute to blood regeneration, can lower blood lipids, and alleviate the formation of atherosclerosis. Therefore, this product can be used for liver and kidney deficiency, dizziness and tinnitus, premature graying of hair, anemia, neurasthenia, hyperlipidemia, constipation and other symptoms.

2. Strengthen the spleen and stomach, relieve thirst, and stop diarrhea

The egg yolk of liver-nourishing porridge was called chicken egg yolk in ancient times. The prescription book "Changsha Yaojie" states that "chicken egg yolk can nourish the spleen essence and benefit the gastric juice, stop diarrhea and vomiting". Yam and egg yolk porridge can nourish the spleen and stomach, eliminate thirst, stop diarrhea and vomiting, and is an excellent nourishing food in spring. It is also suitable for insomnia, vomiting blood due to fatigue, burns, heat sores, liver, and indigestion in children.

How to make liver nourishing porridge

Shouwu Congee

Ingredients: 30g Polygonum multiflorum, 100g polished rice, 3 jujubes, and appropriate amount of rock sugar.

Preparation method: Put Shouwu into a casserole, add appropriate amount of water and boil over medium heat, then remove the residue, take the thick juice, put rice, jujube, and rock sugar into the pot, add appropriate amount of water and cook into porridge.

Lamb bone and leek porridge

Ingredients: 600g lamb bones, 50g fresh leeks, 100g polished rice, 15g ginger, 2 scallions, 1g vinegar, and 5g fine salt.

Preparation method: Wash the sheep bones, chop them with the back of a knife, add water to boil, skim off the foam, add ginger, onion, vinegar, and then put the washed rice into the pot, cook until the rice is crispy, pick out the ginger and onion, add the short section of leek, boil until it thickens, remove the bones, add refined salt to taste, and eat it warm. This porridge is thick, fresh and delicious.

Yam and Egg Yolk Porridge

Ingredients: 50g yam, 2 egg yolks, 150g polished rice.

Preparation method: Break the egg, remove the white and keep the yolk, use chopsticks to spread the yolk; wash and slice the yam, and wash the polished rice. Put the yam and polished rice into the pot, add appropriate amount of water and cook them into porridge. Before removing from the pot, pour the egg yolk into the porridge and stir and boil.