Yam and jujube porridge -- the right time to protect liver in spring(shan yao hong zao zhou chun ji hu gan zheng dang shi )

Yam and jujube porridge -- the right time to protect liver in spring

Introduction:

"Spring is the best time to nourish the liver. In spring, the function of the liver is vigorous. If you eat too much sour food, the liver Qi will be more vigorous, which will lead to the decline of the digestion and absorption function of the spleen and stomach and affect your health. You can eat some desserts appropriately to strengthen the spleen and stomach qi. Zizyphus jujuba is warm in nature and sweet in taste. It has the functions of tonifying spleen and Qi, nourishing blood and calming nerves, generating body fluid, detoxifying drugs, strengthening spleen and liver. Yam has the function of strengthening spleen and Qi, nourishing lung and Yin, tonifying kidney and strengthening essence. Chinese wolfberry is sweet and smooth in nature and taste, and also has the function of nourishing liver and essence. "

Production steps:

Step 1: raw materials: rice, yam, jujube, medlar, longan meat, rock sugar each amount

Step 2: peeled yam, cut into hob pieces, soak rice in cold water for 30 minutes, soak wolfberry and jujube

Step 3: Boil the water in the pot, add the soaked rice, bring to a boil over high heat, and boil over low heat for 30 minutes

Step 4: add yam, bring to a boil over high heat, turn to low heat and simmer for 15 minutes

Step 5: add dates

Step 6: add longan

Step 7: add wolfberry

Step 8: finally, add rock sugar and simmer for 5 minutes

Step 9: cooked Chinese yam red dates porridge

Materials required:

Rice: right amount

Yam: right amount

Red dates: moderate

Wolfberry: moderate

Longan meat: moderate

Rock sugar: right amount

Note: remember to wear gloves when peeling yam, otherwise it will itch when stained with mucus

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Shan Yao Hong Zao Zhou Chun Ji Hu Gan Zheng Dang Shi