Pig Blood and Dried Bean Curd Porridge: Nourishing the Stomach and Promoting Digestive Health for Post-Illness Recovery and Child Development
This pig blood and dried bean curd porridge is quite simple to make, but cooking it takes time. It's important to simmer the porridge over low heat to enhance its flavor and achieve a thicker consistency. Pregnant women often face constipation during pregnancy, so occasionally consuming porridge can be very effective in promoting bowel health.
Materials
| Yam | 30 grams |
| Pig Blood | 100 grams |
| Dried Bean Curd | 30 grams |
| Dried Scallops | 10 grams |
| Rice | 120 grams |
| Chopped Scallions | 2 stalks |
| Salt | 3 grams |
| Purified Water | 500 milliliters |
How To Make
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Rinse the rice and set it aside; soak the dried bean curd and dried scallops in warm water until softened and clean.
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Cut the dried bean curd into strips, shred the dried scallops, and rinse the pig blood before cutting it into cubes.
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Wash and peel the yam, then cut it into cubes.
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Add water to a pot, then add the rice and bring it to a boil. Add in the dried scallops, then simmer over medium heat until the rice grains bloom.
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Lower the heat, add the yam, pig blood, and dried bean curd, and cook until the porridge thickens. Season with salt and garnish with chopped scallions before serving.
