Xiaoman’s health-preserving and damp-removing is the key point. Drinking more health-preserving porridge can remove dampness.

　　Today (May 20) is Xiaoman among the twenty-four solar terms. Xiaoman is the second solar term in summer. With the arrival of Xiaoman solar term, the weather is hot and the rain is gradually increasing. Taking advantage of this period to eat more health-preserving foods can strengthen the spleen and remove dampness. female Once the moisture is heavy, there will be symptoms such as loss of appetite, chest tightness and abdominal distension, so it is very important for women to remove moisture. So what should women eat to get rid of dampness on Xiaoman? Next, I recommend 10 health porridges suitable for the Xiaoman solar term to help female friends get rid of dampness.

　　What should women eat to get rid of dampness? Recommended 10 health porridges

　　1. Mung bean and japonica rice porridge

　　Ingredients: 60 grams of mung beans, 100 grams of japonica rice.

　　Method: Soak the mung beans in warm water for 2 hours, then add 1000 ml of water to the japonica rice to cook porridge.

　　2. Lotus leaf porridge to relieve summer heat

　　Ingredients: 3 grams of lotus leaves, 50 grams of rice.

　　Method: Wash the white rice, add the medicinal ingredients, add 500cc of water, bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until soft.

　　3. Barley and red bean porridge

　　Ingredients: 50 grams of barley, 25 grams of red beans, appropriate amount of sugar.

　　Method: Wash barley and red beans, put them into a pot, add appropriate amount of water, soak them for 3-4 hours and cook until cooked.

　　4. Corn and wolfberry porridge

　　Ingredients: 100 grams of crushed corn crumbs, 25 grams of wolfberry, and 15 grams of lily.

　　Method: Wash the corn crumbs and pour them directly into the pot, boil for 3 minutes, add wolfberry and soaked dried lily, then turn to low heat and simmer for 5 minutes.

　　5. Yam and mung bean porridge

　　Ingredients: 10 grams each of yam and mung beans, 50 grams of rice.

　　Method: Wash the white rice, put it into the pot together with mung beans and yam, add 500cc of water, bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until soft.

　　6. Lotus seed porridge

　　Ingredients: 30 grams of lotus seeds, appropriate amount of rice.

　　Method: Wash the lotus seeds and rice, put the two ingredients into a pot and add water to cook into porridge.

　　7. Mint porridge

　　Ingredients: 30 grams of mint, 100 grams of rice.

　　Method: First take 30 grams of fresh mint or 15 grams of dried mint, decoct the soup and get the juice for later use. Then take 100 grams of rice and cook it into porridge. When the porridge is ready, add mint soup and an appropriate amount of rock sugar and bring to a boil.

　　8. Water snake and toad porridge

　　Ingredients: 1 to 2 water snakes, 2 to 4 toads, appropriate amount of japonica rice.

　　Method: Peel off the skin of the toad, remove the head, claws and internal organs, wash and cut into small pieces, and peel off the skin of the water snake. Remove the giblets. Place in boiling water and cook. Remove the meat and bones, put the toad meat into the pot together, add japonica rice (or glutinous rice) to cook the porridge, and season. Take once a day, several times.

　　9. Potato porridge

　　Ingredients: 100g potatoes, 100g rice, 100g osmanthus, 100g sugar.

　　Method: Peel and wash the potatoes and cut them into small pieces. Wash the rice, put it into a pot, add an appropriate amount of water and boil it. After boiling, add potatoes and cook it into porridge, then add osmanthus and sugar. Make breakfast. 1 dose per day for 10 days.

　　10. Luffa and salted egg oatmeal porridge

　　Ingredients: 100 grams of loofah, 1 salted egg, 50 grams of oatmeal, 100 grams of japonica rice, appropriate amount of sesame oil, a little minced green onion, wine, salt and MSG.

　　Method: Wash the loofah, peel and dice it, boil the salted egg 1, heat it, peel it and cut it into small pieces.； Rinse and soak the japonica rice and set aside. Then put japonica rice in a pot of boiling water, bring to a boil over high heat and then cook over low heat until the rice blooms. Add oatmeal, diced loofah and salted egg dices. After making porridge, add salt, wine and MSG, sprinkle with minced green onions and drizzle with sesame oil.