If you feel uncomfortable in your stomach, you can eat eight-treasure porridge

Many people who suffer from stomach discomfort must drink it for an extra week. Although drinking porridge does not seem to have much effect, it can regulate our gastrointestinal function, supplement dietary fiber, improve the effect of promoting digestion, increase gastric juice, lubricate the gastrointestinal mucosa and help digestion. People with stomach discomfort can drink eight-treasure porridge appropriately.

Method: 1. Wash the red beans and peanuts, soak them in water for 2 hours, pour out the water, then put them in a small pot, add 300 ml of water to cover, cook on medium heat for 30 minutes, and turn off the heat. Reserve bean cooking water. Soak lotus seeds in water for 2 hours and remove. Remove the lotus core. Wash the red dates and remove the pits. Wash the raisins.

2. Wash glutinous rice and black rice, soak for 2 hours and drain.

3. Take a large soup pot, add red beans, peanuts and bean soup, lotus seeds, red dates, raisins, glutinous rice, black rice, pine nuts, 2000 ml of water, and boil over high heat. Place two chopsticks horizontally on the pot, put the pot lid on the chopsticks, turn the heat to medium-low, and cook for 1 hour and 20 minutes. During this time, stir occasionally with a spoon to prevent sticking to the pot. Add rock sugar, stir slightly, and simmer for 30 minutes.

Introduction to Eight Treasure Porridge for Replenishing Qi and Strengthening the Spleen : 5 secrets of making porridge: 1. Soaking rice: To make soft and smooth porridge, soaking rice is the first step. Soak it for at least 30 minutes to allow the rice grains to absorb water. If you add ingredients such as beans, they must be soaked in water for more than an hour separately. After absorbing water, they will be easier to soften and digest when cooked. 2. Add cold water: You need to add an appropriate amount of water to make porridge of suitable thickness. Generally, the ratio of rice to water for thin porridge is 1:13, and the ratio of rice to water for thick porridge is 1:10 (use a regular rice measuring cup). 3. Heat: Generally, after the rice is put into the pot and boiled over high heat, immediately turn to medium-low heat and stir constantly. If it is easy to overflow, turn to the lowest heat and slowly simmer until thick. I generally like to use a large casserole to cook porridge. First, the porridge will not get sticky on the bottom, and second, it is not easy for the rice soup to overflow and lose nutrients, and the cooked porridge will be more dense. 4. Stirring: As the saying goes, "There is no trick to cooking porridge, stir it thirty-six times." First, stir it when the fire is high to prevent the rice grains from sticking to the pot; then, stir the rice porridge when it is simmered on low heat to separate the rice grains and make the porridge thicker. 5. The order in which ingredients are put into Eight Treasure Porridge: Generally, the most difficult to cook ingredients are put in first, such as beans; the easiest to cook ingredients such as longan, red dates, walnuts, etc. are put in last. Each time you add ingredients, you should stir them evenly. Ingredients: Rice (purple rice) (50g), longan (5 pieces), red dates (7 pieces), red beans (20g), black beans (20g), peanut skins (10g), coix seeds (10g), lotus seeds (10g), Euryale ferox or Poria cocos (10g), walnuts (10g)

Step 1: Prepare the necessary ingredients

2: Soak all ingredients except red dates, longan and walnuts in water for more than 3 hours

3: Pour half of the water into a large casserole, add red beans, black beans, and Euryale ferox and bring to a boil.

4: After half an hour, pour in rice, purple rice, and the soaked water.

5: Bring to a boil over high heat, then simmer over low heat for one hour. Add lotus seeds, peanuts, and red dates and continue cooking.

6: When the porridge is very thick, add walnuts and continue to simmer until soft. Finally, add rock sugar or brown sugar to taste.