The writing about porridge was first seen in Zhou Shu: The Yellow Emperor began to cook cereal for porridge. Porridge was mainly used as food 4000 years ago, and was first used as medicine 2500 years ago. According to Records of the Historian Biography of Bian Que and Cang Gong, Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "fire porridge", saying that porridge can strengthen the qi of the five internal organs, one drink can clear away heat and sweat, two drinks can clear away heat, and three drinks can get rid of the disease.
Neijing says: "Yin Qi is forty and a half years old", which shows that the metabolism of the elderly is gradually slowing down, their physiological functions are gradually declining, accompanied by various chronic diseases, and some foods cannot be digested, which means that eating some indigestible delicacies will make them sick, so eating porridge is most suitable for the elderly. In Treatise on Febrile Diseases, Zhang Zhongjing also attaches great importance to eating porridge, and in Treatise on Febrile Diseases, Zhang Zhongjing also attaches great importance to the auxiliary therapeutic effect of eating porridge when taking Chinese medicine. In addition, Zhang Zhongjing's Treatise on Febrile Diseases also discusses the combination of porridge and medicine, such as taking "White Tiger Soup", "Peach Blossom Soup" and "Bamboo Leaf Raw Gypsum Soup", which refers to the use of cold gypsum, Anemarrhena and other drugs, in order to prevent cold from hurting the stomach, the drugs are decocted with japonica rice to protect stomach qi. It embodies the academic view of Chinese medicine that "there is stomach qi that leads to life, and there is no stomach qi that leads to death", and attaches importance to stomach qi.
Regarding the role of eating porridge, Li Shizhen in the Ming Dynasty said more specifically in the Compendium of Materia Medica: "Glutinous rice, glutinous rice and millet porridge are sweet and non-toxic, which can benefit qi and cure spleen and stomach deficiency, aversion to cold and vomiting; Japonica rice, indica rice, millet and glutinous rice porridge are sweet and non-toxic, and can benefit qi and diuresis, stop polydipsia and nourish the spleen and stomach. "
Understand the history of porridge, and then talk about the role of several kinds of porridge.
Records and legends of gouqi porridge. When Lu Fangweng was old, due to deficiency of kidney qi and yin deficiency of liver and kidney, his eyes were often dim and his eyesight was poor, so he used Lycium barbarum to cook porridge and soup. For this reason, the poem "Zhong Xinqing is in Maotang, Xue Ji, and a piece of medlar rises in the morning" was left. Lycium barbarum is the fruit of Lycium barbarum and Lycium barbarum in Ningxia, also known as Lycium barbarum. Lycium barbarum was born in June and July, with small red flowers and red fruit, which is slightly longer than jujube stone and comparable to ruby, so some people call it "ruby" in traditional Chinese medicine. It is not only a beautiful name, but also its medicinal value is like a treasure. People have been eating Lycium barbarum for at least 3000 years. Lycium barbarum does have a special anti-aging effect. "Shen Nong's Classic of Materia Medica" says that "if you stay for a long time, you will be wise and not old, and you will be resistant to summer heat".
The famous Laba porridge. Laba porridge is porridge cooked with a variety of ingredients on Laba Festival, also known as Qibao Wuwei porridge. The legend of Laba porridge comes from Tianzhu, India. The eighth day of the twelfth lunar month is the anniversary of Buddha's enlightenment, commonly known as Laba Festival, which is called Magic Weapon Festival in Buddhism. The custom of Laba porridge no longer belongs to Buddhists. Laba porridge, as a folk custom, is eaten on December 8 of the lunar calendar to celebrate the harvest, and has been passed down to this day. The earliest Laba porridge was boiled with adzuki beans, which gradually enriched through evolution and local characteristics.
Winter melon porridge. Fresh melon 80100g, japonica rice100g. Method: scrape off the pulp of wax gourd, wash it, cut it into small pieces and put it in a casserole, and cook porridge with japonica rice. Twice a day in the morning and evening, the service is effective. Efficacy: diuretic, detumescence, clearing away heat, quenching thirst and slimming.
Lotus leaf porridge. A slice of fresh lotus leaf or an appropriate amount, rice 100- 150g, and a little rock sugar. Wash the lotus leaf and cut it into 3cm cubes. Add appropriate amount of water to the pot, boil it with strong fire, then fry it with slow fire 10 15min, and remove the residue to leave juice. Then, wash the rice, put it in a pot, pour the lotus leaf juice, add rock sugar and appropriate amount of water, and cook it into porridge. Efficacy: clearing summer heat and promoting diuresis. Used for obese people.
Ginseng Poria Porridge. 5 g of ginseng, 20 g of poria cocos, 5 g of ginger and 0/50 g of rice/kloc. Slice ginseng first; Poria cocos and ginger are mashed and soaked for half an hour. Decoct that above materials twice, mix decoctions, and cooking with rice into porridge. Take 1 time in the morning and evening. Efficacy: Yiqi Jianpi, diuresis and dampness. Suitable for people who are tired and lying down, have poor diet and have false stools.
The benefits of porridge are endless, but there are some tips for drinking porridge often!
After all, porridge is mainly made of water, and there are few "dry goods". With the same stomach capacity, porridge with the same volume is still far from steamed bread and rice in nutrition. Especially in rice porridge, nutrition is far from meeting the needs of the human body, and in the long run, it will be malnourished. Drinking porridge every day, porridge with high water content will dilute gastric acid after entering the stomach, which is not conducive to digestion.
Be careful when drinking ice porridge in summer. On a hot summer day, drinking a bowl of cold porridge is very pleasant; But it is not suitable for the elderly and children who have a cold and are weak. Drinking too much ice porridge will not only block the sweat pores of the human body, but also make it difficult for metabolic waste to be excreted, which may also affect the gastrointestinal function.
People with diabetes should drink porridge in moderation. Diabetic patients are generally more likely to be hungry, and porridge has the characteristics of fast digestion, so it is easy for people to eat quickly and want to eat; Porridge itself is easily absorbed by the body in a short time, leading to a rapid increase or excessive fluctuation of blood sugar. Diabetic patients should drink porridge in moderation, a small bowl at a time.