Chrysanthemum and Cassia Seed Porridge:
Take 10 grams of white chrysanthemum flowers and cassia seeds, 100 grams of rice, and a little bit of rock sugar. Roast the cassia seeds until fragrant, brew them with chrysanthemum flowers to extract the juice, add rice to cook into a porridge. After cooking, add rock sugar and let it simmer for a while. Consume once a day.
Corn Porridge:
Take 50 grams of corn flour and 100 grams of rice. Rinse the rice, add an appropriate amount of water, and simmer until 90% cooked. Pour in the corn flour while stirring continuously until the porridge is fully cooked. Eat for breakfast and dinner every day.
Fleeceflower Root Porridge:
Take 30-60 grams of fleeceflower root, 3-5 red dates, 100 grams of rice, and an appropriate amount of brown sugar. Brew the fleeceflower root to extract the juice, discarding the residue. Add rice and red dates to cook together. When cooked, add a little bit of brown sugar or rock sugar and let it simmer for a while. Consume 1-2 times a day for 7-10 consecutive days. After a 5-day interval, start the next course.
Chrysanthemum Porridge:
Take 15 grams of medicinal chrysanthemum buds (or chrysanthemum flowers), 100 grams of rice, and an appropriate amount of rock sugar. Wash the chrysanthemum, slice it if necessary, wash the rice, and crush the rock sugar. Put all ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer into a porridge. Eat for breakfast and dinner every day.
Hawthorn Porridge:
Take 30-40 grams of dried hawthorns (or 60-90 grams of fresh fruit), 100 grams of rice, and 10 grams of granulated sugar. Brew the hawthorns in water to extract the juice, then use the juice to cook the rice into a porridge. When cooked, add granulated sugar and let it simmer briefly. Consume in the morning and afternoon every day.
