Eight Treasure Congee for Nourishing Qi and Liver
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Drink porridge in spring to nourish the liver.
Congee food is easy to digest and absorb. I happened to see a recommended spring porridge, the ingredients are easy to get, and I couldn't help but eager to try it for a while.
This porridge uses millet, glutinous rice, lotus seeds and jujube to invigorate the spleen, barley lentils to remove dampness and invigorate the spleen, mung beans to clear the heart and remove fire, astragalus to replenish qi and solidify the surface, and wolfberry to nourish liver and kidney. It can resist fatigue and has strong physical strength. It is very suitable for the elderly to eat in spring.
When cooking porridge, use an electric stew pot. You don’t need to soak the beans in advance. I don’t like the jujube and wolfberry stewed until it is soft and tasteless. Add the jujube when the porridge is about to be finished. When the jujube is full of the porridge, add the wolfberry, turn off the heat, and simmer until the wolfberry rises. This kind of porridge may not have too strong red jujube and wolfberry flavor in the water, but the wolfberry and jujube are still very tasty when chewed. . . "
Congee food is easy to digest and absorb. I happened to see a recommended spring porridge, the ingredients are easy to get, and I couldn't help but eager to try it for a while.
This porridge uses millet, glutinous rice, lotus seeds and jujube to invigorate the spleen, barley lentils to remove dampness and invigorate the spleen, mung beans to clear the heart and remove fire, astragalus to replenish qi and solidify the surface, and wolfberry to nourish liver and kidney. It can resist fatigue and has strong physical strength. It is very suitable for the elderly to eat in spring.
When cooking porridge, use an electric stew pot. You don’t need to soak the beans in advance. I don’t like the jujube and wolfberry stewed until it is soft and tasteless. Add the jujube when the porridge is about to be finished. When the jujube is full of the porridge, add the wolfberry, turn off the heat, and simmer until the wolfberry rises. This kind of porridge may not have too strong red jujube and wolfberry flavor in the water, but the wolfberry and jujube are still very tasty when chewed. . . "
