Raw materials: 50g of japonica rice and 5g of Alpinia oxyphylla.

Practice: First grind Alpinia oxyphylla into powder, wash the japonica rice and put it in a casserole, add water, first boil it with strong fire, and then boil it with slow fire to make porridge. Add Alpinia oxyphylla powder and seasoning and cook for a while.

Efficacy: Suitable for kidney deficiency, abdominal cold pain and other symptoms.

Rock sugar japonica rice porridge

Raw materials: japonica rice 100g, milk 250ml, and appropriate amount of rock sugar.

Production method:

First, pour a proper amount of water into the casserole, and bring the water to a large fire. While waiting for the water to boil, wash the japonica rice with clear water. After a few minutes, wait for the water to boil, then put the washed japonica rice into the pot and continue to cook with high fire. After the porridge is boiled, turn to low heat and cook slowly for about 1 hour. When the porridge becomes sticky and can be cooked, add milk. Note that milk must not be added too early, otherwise it will destroy the nutrients. Add milk, stir well, and cook for a few minutes to blend the milk and porridge. Finally, sprinkle with rock sugar and adjust clothes according to personal needs.

Put 1 japonica rice into a pot, boil it with high fire, and cook it with low fire 1 hour.

When the porridge is sticky and ready to boil, add milk and stir well.

3 put the bowl into the pot and add rock sugar.

Jujube skin japonica rice porridge takes 30 grams of jujube, 50 grams of japonica rice and appropriate amount of rock sugar. First, wash the jujube peel, remove the core, and cook porridge with japonica rice in a casserole. After the porridge is cooked, add a proper amount of rock sugar, one day 1 time.

It has the effects of moistening lung, relieving cough, nourishing heart and calming nerves. It is suitable for patients with lung yin deficiency, dry cough with little phlegm or blood in phlegm, insomnia due to fatigue, and delirium.

Lycium barbarum japonica rice porridge

Ingredients: japonica rice100g.

Accessories: 20 grams of Semen Cuscutae and 20 grams of Fructus Lycii.

Seasoning: 15g sugar teaches you how to make medlar and japonica rice porridge, and how to make medlar and japonica rice porridge is delicious. 1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.

2. Soak the medlar in warm water until it becomes soft.

3. Wash the dodder, mash it, add water to boil, remove the residue and take the juice for later use.

4. Add Lycium barbarum and japonica rice to Cuscuta chinensis juice, first boil it with high fire, then cook it with low fire until the japonica rice is cooked and soft, add sugar to taste, and cook for a while.