Bailu Health: Warming is the Priority, and Nourishing Congee is the Golden Breakfast
As autumn winds arrive, people's spleen and stomach functions weaken to varying degrees, especially for those with a weak constitution. Congee is the best food for regulating the spleen and stomach in autumn. After the start of autumn, having a bowl of congee for breakfast can dispel the autumn chill and effectively prevent autumn dryness.
Cornmeal and Sweet Potato Congee is the most suitable for autumn. This is because cornmeal contains nutrients such as unsaturated fatty acids, and sweet potatoes have the effect of preventing diseases and prolonging life. The specific method is: first, take 100 grams of cornmeal and mix it with cold water to form a paste. After the water boils, add the paste, then add diced sweet potatoes and stir continuously to prevent the cornmeal from sticking to the bottom of the pot. When simmering the congee, be sure to use low heat. You can add a little cold water a few times during the process. The cornmeal and sweet potato congee should be neither too thin nor too thick.
Yam Congee: Yam and japonica rice are cooked into a congee. Regular consumption can effectively prevent hypertension, arteriosclerosis, and excessive obesity.
Sesame Congee: Crushed sesame seeds are cooked with rice. It has a good therapeutic effect on dizziness, memory loss, and premature graying of hair.
Lotus Seed Congee: After the lotus seeds have soaked and expanded, use a brush to peel them in water, remove the lotus hearts, and cook them until soft in clear water. Then, cook them with japonica rice. This congee has the effects of strengthening the spleen to stop diarrhea, benefiting the kidneys to secure essence, nourishing the heart to calm the mind. It is especially suitable for people with a weak spleen and poor appetite, chronic leukorrhea, spermatorrhea and frequent urination, vexation and insomnia, and forgetfulness with many dreams.
Jujube and Glutinous Rice Congee: Put yam, Job's tears, water chestnut, red dates, and glutinous rice into a pot to cook into a congee, then add an appropriate amount of sugar. This congee has the effects of strengthening the spleen and stomach, benefiting qi and blood, promoting urination to stop diarrhea, and promoting the production of body fluids to quench thirst. It is especially suitable for patients who are weak after illness, as well as those with anemia, malnutrition, poor appetite, and chronic enteritis.
These congees are all very suitable for autumn consumption. Readers may choose some of these congees to eat more of this autumn according to their own specific conditions.