1. Milk Porridge
Ingredients: 250ml fresh milk, 60g rice, sugar to taste.
Method: Parboil rice until half-cooked, drain off the rice water. Add milk and simmer over low heat until porridge forms. Stir in sugar until fully dissolved.
Consumption Method: Consume warm in the morning and evening. Ensure freshness and prevent spoilage. Nourishes deficiencies, strengthens the spleen and stomach, and moistens the five internal organs. Suitable for weakness from overwork, deficiency of qi and blood, post-illness debility, and malnutrition. Milk porridge produced by dairy processing plants comes in various formulations, offering sweet, savory, and other flavors. Its short sterilization time minimizes nutrient loss.
2. Egg Milk
Preparation: Hard-boil eggs, remove shells and whites. Mash yolks with a spoon, then thoroughly mix with milk. Egg yolks contain protein, fat, vitamin A, iron, phosphorus, and other nutrients.
Usage: Suitable for infants aged four to five months with iron-deficiency anemia or requiring calcium supplementation.
3. Lamb Milk Porridge
Ingredients: 250g lamb, 20g ginger, 100g Chinese yam, 250ml milk.
Preparation: Cut lamb into small pieces, slice ginger. Place in a clay pot with sufficient water.simmer over low heat for 7–8 hours. Stir well, remove any undissolved residue, retain the lamb broth, add sliced Chinese yam, cook until tender, then pour in milk and bring to a boil.Avoid concurrent use with other medications. For optimal results, supplement daily with millet, jujube, and lotus seed porridge (60g millet, 10 jujubes, 18g lotus seeds simmered into porridge) each morning.