Four-flavor yam porridge

Overview

White lentils are added to the yam, barley and Gorgon porridge to create the four-flavored yam porridge. White lentils are sweet in taste and slightly warm in nature. They have the effects of strengthening the spleen and reducing dampness, diuresis and swelling, clearing the liver and improving eyesight. It is used for weak spleen and stomach, loss of appetite, loose stools, chest tightness and abdominal distension. White lentils are also an ingredient with the same origin as medicine and food. However, it is rarely used. It is very common in the market, but I almost never buy it. I don’t know what else it can be used for except cooking porridge. However, it seems to be more commonly used in traditional Chinese medicine to strengthen the spleen, remove dampness and stop diarrhea? The four flavors are used together. I have seen them in prescriptions. I guess they benefit the spleen and kidneys, remove dampness and turbidity, and stop diarrhea? . . . .

Tags

• porridge
• baby
• breakfast
• meters
• barley
• gorgon
• iron bar yam
• white lentils
• water

Ingredients

Steps

1. 1 grams of iron yam, 50 grams of barley, 50 grams of gorgon seeds, 50 grams of white lentils, appropriate amount of water

   

2. 2 Wash and cut the yam into sections and steam them in a steamer

   

3. 3 Peel after cooling

   

4. 4 Cut into small rounds

   

5. 5 Wash barley, gorge and lentils to control water

   

6. 6 Pour into the stew pot together with the yam slices

   

7. 7 Add appropriate amount of water

   

8. 8 Add water to the electric stew pot

   

9. 9 Put into stew pot

   

10. 10 Cover the lid and simmer over low heat for about 2 hours

    

11. 11 Rotten beans become porridge

    

12. 12 Serve out and eat