In the crisp autumn season, drinking a warm medicinal congee is a great health tonic. It is especially beneficial for individuals with a weak spleen and stomach, or poor digestive and absorption functions, as eating congee helps to strengthen the spleen and stomach and replenish the middle Qi. If scientifically paired with ingredients that moisturize dryness, such as Chinese yam, lily bulb, and tremella, it becomes the best health breakfast for autumn.
Fox Nut and Chinese Yam Congee
30g of fox nut, 50g of Chinese yam, and 200g of japonica rice. Combine the three ingredients in a pot, add water and bring to a boil, then simmer over low heat. It can help astringe semen and strengthen the spleen and lungs.
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Lily Bulb, Ophiopogon, and Ginkgo Congee
30g of lily bulb, 15g of ginkgo, 10g of ophiopogon, and 200g of japonica rice. Combine the four ingredients in a pot, add water and bring to a boil, then simmer over low heat. It can nourish Yin, moisten dryness, and relieve cough, and can be used for autumn dryness cough.
Pear Congee
2-3 pears, washed, cored, and chopped, with 100g of rice. Add water to cook into a congee. Pear is sweet and sour in taste, and cool in nature, with the effects of promoting fluid production, moistening dryness, clearing heat, and resolving phlegm. Rice strengthens the Qi and spleen. When cooked together into a congee, it has the effects of tonifying Qi and strengthening the spleen, nourishing Yin and moistening dryness, and can be used as a health food to prevent autumn dryness.
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Lily Bulb and Tremella Congee
50g of fresh lily bulb, 10g of tremella, and 100g of rice. Wash and chop the lily bulb. Soak the tremella in warm water until soft, then wash and chop it. Cook together with the rice into a congee. Lily bulb is sweet in taste and slightly cool in nature, with the effects of nourishing Yin and moistening the lungs, and clearing the heart and calming the mind. Tremella is sweet and bland in taste, and neutral in nature, with the effects of nourishing Yin and moistening the lungs, and nourishing the stomach and promoting fluid production. Rice tonifies Qi and strengthens the spleen. When cooked together into a congee, it has the effects of moistening Yin and dryness, nourishing the lungs and benefiting the heart, and strengthening the spleen and promoting fluid production. It is suitable for consumption during the dry autumn season.
Pumpkin and Lily Bulb Congee
3 lily bulbs, 100g of rice, 50g of glutinous rice, and a small amount of pumpkin. Cut the pumpkin into small pieces. Peel the lily bulbs and wash them in clean water. Wash the rice and glutinous rice. Add water, rice, glutinous rice, and pumpkin to a rice cooker. Press the "congee for one hour" button. After half an hour, add the lily bulbs and cook for another half an hour. The pumpkin and lily bulb congee is ready.