Five kinds of porridge for health and nourishment in autumn

　　1. Five elements longevity and health porridge

　　20 red dates with cores removed, 20 lotus seeds with cores removed, Grape Wash 30 grains of dry beans, 30 grains of soybeans, and an appropriate amount of black rice, soak them overnight, and cook porridge with a slightly sweet taste.

　　2. Yam and wolfberry porridge

　　Soak 1/2 cup of rice in water for half an hour in advance, wash 600 grams of yam, peel and cut into pieces; put the soaked rice into a pot, add 5 cups of water and bring to a boil, reduce the heat to low and cook into porridge, add wolfberry and yam cubes and cook together. Stir slightly and simmer over low heat for 30 minutes.

　　5. Yam and chestnut porridge

　　After shelling 50 grams of chestnuts, cook them into porridge with 15-30 grams of yam, 2-4 jujubes, and 100 grams of japonica rice. Yam has a sweet and mild taste, which can nourish the spleen and stomach, and benefit the lungs and kidneys. It is especially suitable for people with spleen and kidney qi deficiency. However, it is not advisable to eat too much at one time, otherwise it is easy to stagnate and cause indigestion.

　　3. Longan and corn porridge

　　Wash 15 grams of longan meat and cook it with 100-200 grams of corn. Boil it over high heat first, then use simmer to make porridge. Longan meat is sweet and warm in nature and can nourish the heart and spleen, nourish blood and calm the mind.

　　4. Hawthorn, jujube and lotus seed porridge

　　First put 50 grams of hawthorn meat, 30 grams of jujube, and 30 grams of lotus seeds into a pottery pot, add clear well water, cook until the lotus seeds are cooked, then add 50 grams of washed japonica rice, and wait until it becomes porridge before eating.