What are the health preserving methods in spring? Eight health preserving Congee should be drunk in spring

No matter what season, it is a good time to drink Congee. When it is warm and cold, drinking hot Congee is really a great reward for yourself. But what kind of Congee is good? What are the health preservation methods for Spring Festival? This still requires our correct election. After the aesthetic activities, we chose the following Congee, which is good for our health. If it's okay, please drink more. Let's see which flavor you like.

Pig liver Congee.

Preparation: 250g japonica rice, 60g pig liver, add proper amount of water and cook them into Congee.Pig liver Congee has the function of enriching blood and eyesight, nourishing liver and spleen, and is suitable for patients with anemia, dizziness, eye disease, liver disease and other diseases.

Spinach Congee.

Preparation: 500g spinach, 200g japonica rice, 25g lard, 5g refined salt, 3g monosodium glutamate, 2g pepper, add proper amount of water, and cook Congee. The spinach Congee has the functions of nourishing blood and stopping bleeding, reducing yin and moistening dryness, and facilitating the intestines and stomach. It is suitable for patients with constipation caused by blood deficiency and intestinal dryness at ordinary times, especially the elderly patients with chronic constipation, habitual constipation, hemorrhoids and hematochezia, inconvenience in urination, and dizziness caused by hypertension.

Jujube Congee.

Preparation: 250g japonica rice, 60 dates, add proper amount of water, and cook it into Congee. Jujube Congee has the function of tonifying middle and qi, nourishing blood and calming nerves, and is suitable for patients with anemia, chronic dyspepsia, neurasthenia, insomnia, etc.

Black rice Codonopsis Congee.

Preparation: Codonopsis pilosula and white poria cocos 15 g each, ginger 5 g, black rice 100 g, rock sugar 60 g, add some water to cook a total of Congee. Black rice Codonopsis pilosula Congee has the function of tonifying the middle and qi, strengthening the spleen and nourishing the purpose. It is suitable for patients with qi deficiency, weakness of the spleen and stomach, loss of appetite, thin stool, etc.

Chrysanthemum Congee.

Preparation: 250g of japonica rice, 15g of dry and white chrysanthemum, add proper amount of water and cook it into Congee.Chrysanthemum Congee has the function of clearing heat and detoxification, and is suitable for patients with dizziness, eye disease, hypertension, skin ulcers and carbuncle.

Radish rice porridge.

Preparation: 250g radish, 100g japonica rice, 8g shredded ginger, 25g lard, 3g refined salt, add proper amount of water, and cook Congee. Radish and japonica rice porridge has the function of promoting digestion and relieving thirst. It is suitable for patients with fat and sweet food, rich taste and weak digestion.

Sesame Congee.

Preparation: 250g japonica rice, 50g sesame (steamed and finely ground), add proper amount of water, and cook it into Congee. Sesame Congee has the functions of moistening the lung and liver, nourishing essence and hair, moistening the intestines and relieving constipation, and is suitable for patients with liver and kidney insufficiency, hair whitening, hair loss, dry cough, constipation, etc.

Spring chrysanthemum Congee.

Preparation: 500g of spring chrysanthemum, 200g of japonica rice, 5g of ginger, 10g of lard, 3g of refined salt, 1g of pepper powder, 2g of monosodium glutamate, add proper amount of water, and cook Congee. Spring chrysanthemum Congee has the effect of eliminating spleen and stomach, second stool and phlegm. It is suitable for patients with hernia pain, poor urination, cough due to lung heat, and phlegm cough caused by liver qi discomfort.