Three Summer Porridge Recipes for a Healthy Stomach.

Introduction: As the weather gets hot, the stimulation from air conditioning and cold drinks, as well as the irritability from emotional fluctuations, can make your stomach work improperly. Eating more congee in the summer can replenish the body's moisture and nourish and protect the stomach, making it a great tonic. Below, the editor will recommend several congee recipes suitable for nourishing the stomach in the summer.

Duck Congee

Ingredients: Duck, ginger, garlic, celery, glutinous rice, rice, white pepper.

Method:

1. Mix half glutinous rice and half rice, wash them in advance, and drain for half an hour;

2. Heat oil, add ginger slices, stir-fry the duck with mushrooms, then add the rice and stir-fry until fragrant;

3. Transfer to a pressure cooker, cook until the lid bubbles, then reduce to low heat and cook for half an hour;

4. Open the lid, add garlic sections and celery, season with salt, chicken essence, and white pepper.

Benefits: Duck is an excellent food for summer nourishment. Cooking duck into congee can not only add nutrition but also remove dampness, detoxify, nourish yin, and protect the stomach.

Cabbage and Duck Congee

Mung Bean and Glutinous Rice Congee

Ingredients: 50g mung beans, 200g glutinous rice, 90g bayberries.

Method:

Soak the mung beans in water for 4 hours in advance; wash the glutinous rice;

Place the mung beans and glutinous rice in a pot together, add water, bring to a boil, then turn to low heat and simmer until the rice blooms and the beans are soft;

Add bayberries, simmer for a short while, and stir to combine.

Benefits: This congee can strengthen the spleen to aid digestion, promote the production of body fluids, and relieve thirst. It can be used to treat atrophic gastritis, hypochlorhydria, and diabetes.

Lily and Mung Bean Congee

Job's Tears and Pumpkin Congee

Ingredients: 200g pumpkin, 50g job's tears, 50g rice, 3 wood ear mushrooms, 20 goji berries.

Method: Peel the pumpkin and cut it into small cubes. Wash the rice and job's tears. Soak the wood ear mushrooms in cold water for 20 minutes until fully softened. Rinse the goji berries with clean water.

In a pot, pour in clear water, heat over high heat, and after the water boils, add the rice and job's tears, then turn to low heat and cook for 30 minutes.

Add the pumpkin cubes and torn wood ear mushrooms, continue to cook over low heat for 15 minutes, and finally add the goji berries and cook for another 5 minutes.

Benefits:

The key lies in pumpkin's rich dietary fiber, which provides a strong sense of fullness and aids digestion. Additionally, pumpkin is very low in calories. The pectin in pumpkin can absorb metabolic waste from the intestines, and its physiologically active components such as alkaloids, trigonelline, and cucurbitacine can catalyze the decomposition of carcinogenic nitrosamines, which helps expel toxins from the body and improve cellular immunity.

Pumpkin and Millet Congee