One, cabbage porridge
1. Choosing clean cabbage, cut into thick wire;
2. Ginger washed and cut into silk spare;
3. Wash the glutinous rice panning, soak it in cold water for half an hour, remove and drain the water.
4. Sit the pot to ignite, pour the lard to heat, stir-fry the cabbage and ginger, and put the pan into the bowl;
5. Take a pot and add about 1000 ml of cold water, pour in glutinous rice, and boil over it;
6. Change to low heat and cook until the porridge is ready. Add the stir-fry cabbage, stir in the salt, and mix the MSG.
7. Serve the porridge slightly and cook it for a while.
II. Hang-style preserved fruit
1. Firstly put fresh chestnut with a knife and put it in boiling water pot for 5 minutes.
2. From the fire, add appropriate amount of cold water and pour it into a large bowl;
3. Heat the chestnut and peel it off and place it in the pan. Steam the pan for about 5 minutes and take it out.
4. Wash the wok and place on a stir. Add 1000 grams of cold water, pour chestnut diced meat and white sugar, and boil floating foam when boiled.
5. Put the sweet osmanthus into the pot, dilute it with 50 grams of wolfberry powder and cold water, and the result will be good. Put it into a bowl.
Third, milk porridge
Category: Elderly Recipes Hypertension Conditioning Arteriosclerosis Conditioning Winter Regimen Conditioning Snacks/Main Foods Process: Boil
1. Wash glutinous rice, soak it in cold water for half an hour, remove and drain water;
2. Take a pot and ignite, add 600 grams of broth and boil it, then turn it into a small fire and boil it into a porridge;
3. Pour fresh milk into porridge and boil over medium heat;
4. Add oatmeal and sugar, stir well, pan out and serve.
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