A good product for women's beauty care - Blood glutinous rice and orange peel porridge

Everyone is familiar with glutinous rice and oranges, but what are the benefits of pairing them together? Then read on!

I ate oranges last night and couldn’t bear to throw away the orange peels, so I soaked the red glutinous rice that I had bought a long time ago and prepared to make red glutinous rice and orange peel porridge the next morning.

Blood glutinous rice is the red rice and rouge rice mentioned in A Dream of Red Mansions.

As the name suggests, everyone can imagine the color of this rice. It is purple-red and rich in iron. It enters the heart meridian, nourishes the liver, nourishes the skin, and is an excellent product for nourishing qi and blood. Especially for women who love beauty, only when qi and blood are sufficient can the face be beautiful. This natural good color cannot be compared with cosmetics. However, due to its low yield and difficulty in cultivation, this kind of rice could only be enjoyed by the powerful and wealthy after ancient times. Zheng Ao, a poet in the Tang Dynasty, once wrote a poem expressing his feelings: "A grain of red rice, a few drops of cow chin blood." But times have changed. Ordinary people like us can also eat this precious red rice, and it is not expensive. So, when I saw it in the supermarket, I bought it without hesitation. However, it has not been useful because glutinous rice is very sticky and can easily produce phlegm. Therefore, people with fever, cough, thick and yellow phlegm, and poor gastrointestinal function should not eat too much. I had a cough and phlegm a few days ago, so I kept putting it aside. Now that it's ready, let's get started right away.

1. Wash the glutinous rice the night before and soak it for later use.

2. Cut the orange peel into shreds, put it into the pot and start cooking.

3. Finished product

This time, the blood glutinous rice and orange peel porridge is not as thick as that made with pure rice. Although blood glutinous rice is called glutinous rice, it is of the indica type and has poor stickiness. It is best to mix it with rice or white glutinous rice, so that it tastes better when eaten. Although the porridge this time is thinner, it is infused with the fragrance of orange peel. I was reluctant to throw away the excess water, so I drank it all in one gulp without wasting a drop. For those who don’t like orange peels, you can pick out the peels and eat them, and the porridge will still have the sweet taste!

Have you learned it? Go home and try it!