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Porridge (also known as rice congee) is recognised by traditional Chinese medicine as a tonic to promote good health and strong digestion. Its digestibility can supplement blood and Qi by cooking with various nutritious grains, vegetables, meats, spices and herbs. Porridge strengthens the spleen energy and nourishes blood. Typically, the ratio for cooking porridge is one part rice to six parts water. A cup of rice yields 2-3 servings. The longer it cooks, the more potent its nutritional benefits. There is no limit on what you can be added to porridge from fish, meat, vegetables, herbs, spices, grains to stocks. In this cookbook, home cook Clare Ngan presents 50 comforting porridge recipes for you to savour as a tasty meal as well as a tonifying bowl of goodness.