How many health preserving Congee can relieve summer heat and reduce blood pressure in summer? Several health preserving Congee in summer to relieve summer heat and reduce blood pressure

1. Celery Congee

Raw materials: 120g celery roots, 250g japonica rice.

Method: Wash the celery, cut it into six parts long sections, and clean the glutinous rice. Put celery and japonica rice into the pot, add some water, boil them in the fire, and then simmer them gently until the rice is rotten into Congee. Add a little salt and MSG, and mix well.

2. Chrysanthemum Congee

Raw materials: 15g chrysanthemum powder, 100g japonica rice.

Method: Remove the stems from chrysanthemums, steam them in a cage, take them out and dry them in the sun or shade, then grind them into fine powder and set aside.Clean the japonica rice and put it into the pot, add some water, boil it with fire, then turn to slow fire and cook it until it is half mature, and then add chrysanthemum powder, and continue to slow fire until the rice is rotten into Congee. Twice a day, for dinner.

3. Mung bean and kelp Congee.

Practice: chop kelp and cook it into Congee with other two flavors. Can be consumed as dinner for a long time.

4. Lotus leaf Congee

Raw materials: 1 piece of fresh lotus leaf, 100g japonica rice, and a little rock sugar.

Practice: wash and fry the fresh lotus leaf soup, and then use the lotus leaf soup to cook Congee with japonica rice and rock sugar. Warm food for breakfast and dinner.

5. Corn and wax gourd Congee

Raw materials: 250g wax gourd, 90g chicken, 60g corn, 5g cordyceps sinensis, 5g ginger, 5g scallions, 4g salt.

Recipe: Wash corn, winter melon, winter cordyceps, chicken, and ginger, put them in a clay pot, add an appropriate amount of water, boil over high heat, simmer over low heat until the corn is cooked to perfection, and season with scallions.

6. Lotus seed Congee

Raw materials: 200g rice, 50g lotus seeds, 20g agaric, 5g Baijiu, 2g salt.

Recipe: Put lotus seeds in sugar, soak them in warm water overnight, then steam them in a steamer for 40 minutes until they become soft before taking them out. Soak the fungus in water until soft, remove the roots, and then cut it into shreds. Pour all the seasonings into the pot, then add shredded fungus and cook until cooked. Remove and drain the water. Add lotus seeds and agaric to hot Congee.

7. Hawthorn CongeeRaw materials: 30g dry hawthorn, 100g japonica rice, 15g rock sugar.

First, put the dried hawthorn into the casserole to fry the thick juice and remove the residue, then add some japonica rice, rock sugar and water to cook Congee, and eat it twice in the morning and evening.

8. Cassia seed Congee

Raw materials: 18g cassia seed, 100g japonica rice, 15g rock sugar.

Practice.