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6 types of detox porridge Nourishing the liver and detoxifying porridge

2024-01-23 source:internet [ typeface:big medium small ]

1. Yam, pork bone and green vegetable porridge

Ingredients: 1.5 liters of pork bone soup, 100 grams of yam, 100 grams of rice, 1 to 2 green vegetables, appropriate amount of salt and pepper.

practice:

1. Wash the rice and soak it in water for 1 hour; peel and dice the yam and soak it in the water; wash and cut the green vegetables into shreds.

2. Put the pork bone soup and appropriate amount of water into the pot and bring to a boil, then add the soaked rice.

3. After the high heat boils, turn to low heat and continue to cook for 15 minutes. Add the diced yam and cook for 15 minutes. Then add the shredded cabbage and bring to a boil. Add salt and pepper and mix well.


2. Five grains, oats, seaweed and tuna porridge

Ingredients: five-grain oats, white rice, bagged tuna, seaweed, salt, MSG.

practice:

1. Wash the oats and white rice and soak them in water for 10 minutes.

2. Add 3 to 4 times the amount of water to the white rice, put it into the pot, bring to a boil over high heat, then turn to low heat and cook.

3. Cook until porridge 8 is mature, add seaweed, use chopsticks to cut it open and cook.

4. When the porridge is completely cooked, add an appropriate amount of tuna meat and mix well with the porridge and cook for 10 minutes. Add salt and MSG to taste and turn off the heat.

3. Pumpkin and multigrain porridge

Ingredients: pumpkin, brown rice, corn mash, millet, rice.

practice:

1. Soak the brown rice for 12 hours in advance, peel and seed the pumpkin, and cut into cubes.

2. Put all the ingredients into the pot, add appropriate amount of water and cook until it becomes porridge with a certain consistency.


4. Hawthorn porridge

Ingredients: 100g glutinous rice, 100g hawthorn cake, 15 lotus seeds, 8 red dates, 20 raisins, 30g sugar osmanthus.

practice:

1. Wash the raisins, wash the red dates and soak them in water for 10 minutes. Soak the lotus seeds and glutinous rice in water for more than half an hour before use.

2. Put the glutinous rice in a pot, add enough water, bring to a boil over high heat, then turn to medium-low heat and simmer for 20 minutes. When the rice is thickened, add the lotus seeds that have absorbed the water and simmer for 15 minutes.

3. Chop the hawthorn cake and pour it into the glutinous rice porridge and cook it over low heat. After adding the hawthorn cake, the porridge will easily smear, so stir it with a spoon.

4. Add jujube slices and raisins and cook for another 5 minutes, then turn off the heat and add osmanthus sugar to taste.

5. Broccoli and Pork Liver Porridge

Ingredients: broccoli, pork liver, carrots, rice, water, salt, cooking oil, MSG.

practice:

1. Wash the broccoli, break it into small florets and soak in light salt water for ten minutes; peel the carrots and cut into small rhombus-shaped slices, and cut the pork liver into slices.

2. Wash the rice, add water in a ratio of 1:3, bring to a boil over high heat, then simmer over low heat with the lid half open.

3. While the porridge is cooking, boil another pot of water, add a spoonful of salt and oil to boil, blanch the broccoli and carrot slices for 1 to 2 minutes, remove and drain, and set aside.

4. When the porridge thickens and the aroma of porridge comes out, braise the pork liver slices and cook for 10 minutes.

5. Add broccoli and carrot slices and cook for about 5 minutes. Add salt and MSG to taste.


6. Eel bone seafood porridge

Ingredients: 2 cups of rice, 1 eel bone, 1/2 root of celery, 5 slices of ginger, 5 crab sticks, 10 scallops, and a little salt.

practice:

1. Wash the eel bones and chop them into small sections; wash out the rice and soak it in water for about half an hour; cut the ginger into shreds, cut the celery into small sections, cut the crab sticks into sections, and wash the scallops.

2. Boil water in a pot, add eel bones after the water boils, blanch for 3 minutes, remove and wash.

3. Put the rice into the pot, add water 20cm above the surface, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

4. Add eel bones, scallops and crab sticks and cook over low heat for about 10 minutes.