Stewed eight-treasure porridge

Looking at Guangzhou for stewing soup, looking at Nanchang for stewing soup


Everyone is used to eating cans of eight-treasure porridge in the supermarket. While enjoying the delicious food, they also eat a lot of food additives!!! Today, I brought you Jiangxi earthen simmered eight-treasure porridge without any additives. After several hours of simmering, the delicious eight-treasure porridge came out of the jar. The taste is no worse than the canned eight-treasure porridge in the supermarket. The real taste must not contain additives...

The raw materials of eight-treasure porridge strengthen the spleen and nourish the stomach, eliminate stagnation and lose weight, and replenish qi and soothe the nerves. It can be used as a dietary therapy for obese and neurasthenia, and can also be used as a daily food for health preservation and bodybuilding. Babao porridge is also known as Laba porridge, Buddha porridge, Wuwei porridge, Qibao Wuwei porridge, etc.

nutrition

Drinking porridge has many benefits to maintain health. This saying is true at all. As early as the Ming Dynasty, the great medical scientist Li Shizhen said in the Compendium of Materia Medica that porridge is "extremely soft and greasy, compatible with the stomach and stomach, and is the most wonderful recipe for eating." Lu You, a famous poet of Song Dynasty, even thought that eating porridge could lead to longevity and immortality. It is recognized in the medical community that porridge can replenish yin fluid, generate stomach fluid, strengthen spleen and stomach, tonify deficiency and damage, and is most suitable for nourishing people. After the porridge was cooked, there was a layer of fine, sticky, oat-like substance floating on it. It was called "rice oil" in traditional Chinese medicine, commonly known as porridge oil. Many people do not agree with it, in fact, it has a strong nourishing effect, and can be comparable to ginseng soup. The commonly referred to porridge oil is obtained after porridge is boiled with millet or rice. Qing Dynasty medical scientist Wang Mengying believed in his "Suixiju Dietary Manual" that "rice oil can replace ginseng soup" because it has the same nourishing effect as ginseng.