Three Summer Medicinal Porridges
Lotus Leaf and Poria Porridge
1 lotus leaf (dried or fresh), 50g Poria, 100g glutinous rice. First, decoct lotus leaf, remove residue, then add Poria and glutinous rice to cook into porridge. Consume twice daily—morning and evening. Effective for headaches, chest tightness, yellow urine, and damp-heat diarrhea caused by summer heat. Also beneficial for hypertension, coronary heart disease, obesity, and neurasthenia.
Mung Bean Porridge
Mung bean porridge is the most commonly prepared porridge in summer folk traditions. Its benefits include cooling, detoxifying, clearing heat, and generating body fluids. It helps prevent heatstroke and shows some efficacy against boils. Chrysanthemum Porridge: Cook 150g rice to seven-tenths doneness, add chrysanthemum powder, reduce heat and simmer briefly. When porridge thickens, turn off heat, cover tightly, let cool slightly before eating. Clears wind and heat, clears liver and brightens eyesight. Not only prevents heatstroke but also calms liver and improves vision—especially suitable for patients with coronary heart disease and hypertension.
Coix and Winged Bean Porridge
50g Coix, 50g stir-fried winged bean, 100g glutinous rice. Cook together into porridge, consume twice daily—morning and evening. Strengthens spleen and stomach, clears summer heat, quenches thirst—ideal summer tonic porridge for elderly people with weak spleen and stomach.