What goes well with rice

Rice can be used with pumpkin, yam, red dates, lotus seeds, lean meat and other ingredients to cook porridge, which can not only enhance the nutritional value but also increase the taste diversity.

1. Pumpkin

Pumpkin is rich in carotenoids and dietary fiber, and when cooked with rice, it can promote digestion and absorption. The natural sweetness of pumpkin can reduce the addition of sugar, making it suitable for people with high blood sugar levels. When boiling, it is recommended to peel and cut into pieces, and put them in the pot together with the rice until soft and tender.

2. Yam

Yam contains mucin protein and amylase, and when paired with rice, it can strengthen the spleen and nourish the stomach. Yam needs to be soaked in advance to remove surface mucus, sliced and boiled with rice for about 40 minutes. Those with weak digestive function can mash yams and add them to Congee.

III. Red jujube

Red jujube can enrich blood and qi. It is suitable for anemia or postpartum conditioning when cooked with rice. Suggest boiling with rice after removing the core, and adding for the last 10 minutes to avoid excessive softening. Patients with diabetes should control the dosage, no more than 3-5 pills each time.

4. Lotus seeds

Lotus seeds have the effect of clearing the heart and reducing internal heat, and are suitable for summer consumption when paired with rice. Dried lotus seeds need to be soaked for 2 hours in advance, while fresh lotus seeds can be used directly. When boiling, pay attention to the bitterness of the lotus seed core, and decide whether to keep it according to taste.

V. Lean meat

Lean meat provides high-quality protein, and can supplement physical strength by cooking salty Congee with rice. Suggest using shredded pork tenderloin, blanch it in water, and boil it with rice. Add a little ginger shreds and chopped scallions to remove fishy smell and enhance freshness before cooking. hypertensive patients need to control their salt intake.

It is recommended to use fresh ingredients when cooking porridge, and the ratio of rice to water should be controlled from 1:8 to 1:10. Different physical fitness groups need to adjust their combinations, such as reducing coarse fiber ingredients for those with gastrointestinal sensitivity and adding ginger slices for those with cold body. Congee should be cooked and eaten immediately. Repeated heating will lead to nutrient loss. Patients with special illnesses are advised to consult a nutritionist to develop personalized recipes and achieve nutritional complementarity through scientific combination of ingredients.