(Last Updated on April 30, 2025 by Amiee)
In traditional Chinese food culture, porridge is not only a common item on the table of ordinary people, but also a good food therapy product that has been passed down for thousands of years. It can not only fill the stomach, but also nourish the body. Especially for those who are physically weak, recovering from illness, the elderly, children and those with weak spleen and stomach, the therapeutic effect of porridge is particularly important.
From the perspective of traditional Chinese medicine, digesting food also requires a lot of qi, and porridge has a soft texture, is easy to digest and absorb, is very friendly to the spleen and stomach, has a mild nature, and can nourish qi and blood.
Today’s recipe is mung bean porridge, which is suitable for summer. Mung bean is cold in nature and sweet in taste. It enters the heart and stomach meridians and has the effects of clearing away heat and detoxification, relieving summer heat and relieving restlessness, and promoting diuresis and reducing swelling. Mung bean porridge combines mung bean with japonica rice, which is both refreshing and nourishing to the stomach. Compared with frozen foods that hurt the spleen and stomach, the mung bean porridge is a good choice for summer health.
How to make it?
1. Prepare 50 grams of japonica rice and 30 grams of mung beans, wash them
2. Pour them into a pressure cooker, add 800 ml of water, and cook for 30 minutes.
3. The mung bean porridge is ready
It can be served with steamed buns or bread for breakfast.
