Drinking porridge in spring is better than tonics, these 7 porridges are replaced by drinking, and the family has a good spleen and stomach

The first course: eight-treasure porridge

How to do it: Soak red beans and peanuts overnight in advance and wash them. Black rice, glutinous rice, tri-color quinoa rice, rinse. Put all the ingredients in the pot, pour in enough water, bring to a boil over high heat, turn to medium-low heat and cook until the rice soup is thick, then add the pitted red dates and longan meat, continue to cook for 20 minutes, and finally add brown sugar to taste, and you can get out of the pot.

The second course: yam and red dates millet porridge

Specific method: Mix and wash the rice and millet, put it in the pot, pour enough water, boil over high heat, turn to medium-low heat and cook until the rice soup is thick, add red dates and yams and cook for another 20 minutes, add brown sugar and mix well, and then you can get out of the pot.

The third course: red bean purple rice milk porridge

How to do it: Soak the red beans overnight in advance and clean them; Rinse the purple glutinous rice. Put all of them in the pot, pour in enough water, cook until the red beans are soft, pour in the milk and mix well, and then you can get out of the pot.

Fourth course: pork liver and spinach porridge

Specific method: Wash the pork liver, cut it into thin slices, put it in clean water, soak it for half an hour, rinse it for a while under the flowing water, drain the water, add an appropriate amount of shredded ginger, cooking wine, corn starch, peanut oil, grasp and mix evenly, marinate for more than 5 minutes, and drain the juice before putting it into the pot. Wash the spinach, cut it into small pieces, put it in a pot of boiling water, pour in an appropriate amount of peanut oil, blanch for 30 seconds, remove and cool. Add a handful of glutinous rice to the rice, mix and wash, put it in the pot, pour enough water, boil over high heat, turn to medium-low heat and cook until the rice soup is thick, add pork liver and spinach and mix well, add an appropriate amount of peanut oil, salt, light soy sauce to taste, and cook for another minute or two, then you can get out of the pot.

Fifth course: preserved egg and lean pork porridge

Specific method: Peel and wash the pine preserved eggs and cut them into small pieces. Wash the lean meat, cut it into shreds, add an appropriate amount of salt, light soy sauce, oyster sauce, cooking wine, and shredded ginger, mix evenly, and marinate for more than 5 minutes. Add a handful of glutinous rice to the rice, mix and wash, put it in the pot, pour enough water, boil over high heat, turn to medium-low heat and cook until the rice soup is thick, put in the preserved egg and lean meat and mix well, cook for another two or three minutes, and then you can get out of the pot.

Sixth course: Four red millet porridge

How to do it: Soak red beans and peanuts overnight in advance and wash them. Remove the pits and wash the red dates, and rinse the millet. Put all the ingredients into the pot, pour enough water, cook until the ingredients are soft, and when the rice soup is sticky, add brown sugar to taste, and you can get out of the pot.

Seventh course: carrot and lean pork porridge

Specific method: Wash the lean meat, cut it into small pieces, add an appropriate amount of salt, light soy sauce, oyster sauce, cooking wine, peanut oil, mix evenly, and marinate for more than 5 minutes. Peel and wash the carrots and cut them into small pieces. Add a handful of glutinous rice to the rice, mix and wash, put it in the pot, pour enough water, boil over high heat, turn to medium-low heat and cook until the rice soup is thick, put in the carrots and cook until soft, and then put in the lean meat and cook, then you can get out of the pot.