Rice porridge capable of tonifying qi, nourishing yin and moistening dryness

Abstract

The invention discloses rice porridge capable of tonifying qi, nourishing yin and moistening dryness. The preparation method comprises the following steps: weighing the following raw materials in parts by weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90-110 parts of dried scallops, 40-60 parts of red dates and the like; washing the three kinds of rice, soaking for 1 hour, filtering water to obtain mixed rice, adding salt, and pickling with oil for 3 hours; respectively soaking the dried scallops and the red dates for 5 hours and 2 hours for later use; adding the pickled mixed rice into boiled water, adding the soaked dried scallop, red date and ginger, decocting with slow fire, and adding fish meal and chicken powder after the rice is fragrant and uniformly stirring; the rice porridge has remarkable advantages, and the raw materials are elaborately blended with the three-region rice and matched with the dried scallops and the red dates, so that the rice porridge is rich in taste and fused in nutrition; the preparation process is unique, and scientific soaking, rice pickling and auxiliary material treatment are realized, so that nutrition release and retention are guaranteed; seasoning is accurate, and freshness and fragrance are enhanced on the premise that the flavor of the food materials is not masked; the rice porridge is neutral in nature and sweet in taste, has the effects of tonifying qi, nourishing yin and moistening dryness, is suitable for specific people, and is a delicious health-preserving good product.

Description

Technical Field

[0001] The invention relates to rice porridge that replenishes qi, nourishes yin and moistens dryness. Background Art

[0002] In the field of traditional health-preserving porridge, although various types of rice porridge emerge in an endless stream, most of them have some shortcomings. In terms of raw material matching, common rice porridge often uses only a single variety of rice. For example, ordinary japonica rice is used to cook porridge. The porridge cooked in this way has a single and bland taste and lacks a rich sense of layering. Even if a few grains are added, the unique advantages of rice from different origins are not finely adjusted, and the smooth and chewy, mellow rice aroma and thick and dense multi-taste experience cannot be taken into account at the same time. Moreover, in terms of the diversity of ingredients, many traditional porridge products do not use a combination of ingredients such as scallops and red dates that are both delicious and high in nutritional value. Scallops are rarely used in ordinary home-made porridge because of their relatively high price and slightly high storage requirements, resulting in the lack of the rich and delicious seafood flavor in rice porridge; although red dates are partially used to cook porridge, they are often improperly matched and cannot give full play to their sweet taste and maximum efficiency of nutritional supplementation, and cannot be perfectly integrated with the rice aroma.

[0003] From the perspective of production technology, the traditional method of cooking porridge is relatively extensive. Most people simply wash the rice before cooking porridge, and they are not fully aware of the key role of the soaking process in improving rice quality and releasing nutrients. Directly boiling rice that has not been soaked or has not been soaked for a long time is not only time-consuming, but also makes it difficult to cook the rice thoroughly and the nutrients are not fully released. It is not like the present invention, which adds salt and oil to marinate the rice after soaking. The traditional method easily leads to a large loss of nutrients in the rice during the long-term boiling process, and the nutritional value of the cooked porridge is greatly reduced. For auxiliary materials such as scallops and red dates, there is also a lack of scientific pretreatment steps. They are often simply washed and put into the pot together with the rice. The scallops are difficult to soften and taste without being soaked for a long enough time, and the nutrients of the red dates are not fully precipitated, which cannot fully empower the rice porridge.

[0004] In the seasoning link, the existing technology has obvious shortcomings. On the one hand, many people are afraid of covering up the original taste of the ingredients and dare not use seasonings, resulting in the porridge being bland and tasteless; on the other hand, some people rely too much on a single seasoning, such as adding a large amount of salt or sugar, which not only destroys the original flavor balance of the ingredients, but also makes the porridge either too salty or too sweet, not to mention accurate freshness and fragrance enhancement. Ginger, as a seasoning that can both remove fishy smell and dispel cold and reconcile the characteristics of ingredients, is often overlooked in traditional porridge cooking. Its advantages have not been fully utilized to optimize the flavor and mildness of rice porridge, making it difficult to meet modern people's pursuit of a diet that combines deliciousness and health. Especially for people with weak bodies, yin deficiency and dryness, and insufficient qi and yin, traditional porridge products are obviously insufficient in terms of efficacy targeting, and cannot provide accurate and effective warm and nourishing nourishment like the qi-invigorating, yin-nourishing and dryness-moistening rice porridge of the present invention, helping the body to restore vitality and regulate the balance of yin and yang in the body.

[0005] In summary, the rice porridge under the prior art needs to be improved in terms of raw material matching, production process, seasoning and efficacy targeting, and the rice porridge for invigorating qi, nourishing yin and moistening dryness of the present invention just makes up for these defects, bringing people a new high-quality porridge experience. Summary of the invention

[0006] The object of the present invention is to provide a rice porridge for invigorating qi, nourishing yin and moistening dryness, so as to solve the problems raised in the above-mentioned background technology.

[0007] In order to solve the above technical problems, the technical solution provided by the present invention is: a rice porridge for nourishing qi, nourishing yin and moistening dryness, which is prepared by the following steps:

[0008] 1) Weigh the raw materials by weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90-110 parts of scallops, 40-60 parts of red dates, 40-60 parts of salt, 500 parts of oil, 8-12 parts of ginger, 8-12 parts of fish meal, and 8-12 parts of chicken meal;

[0009] 2) Wash Jiangxi pearl rice, Heilongjiang pearl rice and glutinous rice, then soak them in clean water for one hour and filter out the clean water to obtain mixed rice;

[0010] 3) adding salt and oil to the soaked mixed rice to pickle the rice for three hours;

[0011] 4) Soak the scallops for five hours and the red dates for two hours, and set aside;

[0012] 5) Put the marinated mixed rice into boiling water, add the soaked scallops, red dates and ginger and cook together; simmer over low heat until the rice aroma comes out, add fish meal and chicken meal and mix well.

[0013] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 100 parts of scallops, 50 parts of red dates, 50 parts of salt, 500 parts of oil, 10 parts of ginger, 10 parts of fish meal, and 10 parts of chicken meal.

[0014] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90 parts of scallops, 60 parts of red dates, 40 parts of salt, 500 parts of oil, 12 parts of ginger, 8 parts of fish meal, and 12 parts of chicken meal.

[0015] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 110 parts of scallops, 40 parts of red dates, 60 parts of salt, 500 parts of oil, 8 parts of ginger, 12 parts of fish meal, and 8 parts of chicken meal.

[0016] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 95 parts of scallops, 55 parts of red dates, 45 parts of salt, 500 parts of oil, 11 parts of ginger, 9 parts of fish meal, and 10 parts of chicken meal.

[0017] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 105 parts of scallops, 45 parts of red dates, 55 parts of salt, 500 parts of oil, 9 parts of ginger, 11 parts of fish meal, and 11 parts of chicken meal.

[0018] Preferably, in step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 98 parts of scallops, 48 ​​parts of red dates, 55 parts of salt, 500 parts of oil, 8 parts of ginger, 12 parts of fish meal, and 8 parts of chicken meal.

[0019] The advantages of the present invention are as follows: First, from the perspective of raw material selection, Jiangxi pearl rice, Heilongjiang pearl rice and glutinous rice are carefully matched, and the proportions of the three are coordinated. Jiangxi pearl rice has full grains and hard texture, and the cooked porridge has a smooth and chewy taste; Heilongjiang pearl rice has its own natural rice fragrance, which can add a mellow flavor to the rice porridge; the addition of glutinous rice makes the porridge thicker and denser, enriching the overall taste level. Paired with protein-rich, mineral-rich and delicious scallops, the rice porridge is injected with a rich seafood flavor and the umami taste is enhanced. Red dates are not only nutritious, but also contain a large amount of vitamins, minerals and sugar substances, which can replenish energy for the human body, and also give the rice porridge a sweet taste, which is perfectly integrated with the rice fragrance and the umami taste of the scallops, complementing each other.

[0020] Secondly, the unique production process is ingenious. Mix the three types of rice, wash them, soak them for one hour, and then filter the water. This helps remove impurities and allows the rice to fully absorb water, making it easier to cook and release nutrients. Then add salt and oil to marinate the rice for three hours. The salt can moderately flavor the rice and stimulate the rice aroma, while the oil forms a protective film to lock in the nutrients of the rice, preventing excessive loss during the subsequent cooking process, ensuring that every mouthful of porridge is full of nutritional essence. The scallops and red dates are soaked for five hours and two hours respectively, which can soften the ingredients for easy cooking and maximize the extraction of nutrients.

[0021] Furthermore, the seasoning process is precisely controlled. The addition of appropriate amounts of fish powder and chicken powder further enhances the flavor without covering up the original flavor of the ingredients, making the whole rice porridge full of freshness. The addition of ginger not only removes the fishy smell and dispels the cold, but also neutralizes the coolness of some ingredients, making the rice porridge more mild and pleasant.

[0022] Finally, rice porridge is mild in nature and sweet in taste. It has excellent effects of replenishing qi, nourishing yin, and moistening dryness. It is especially suitable for daily consumption by people with weak bodies, yin deficiency, dryness, and qi and yin deficiency. Whether it is used as breakfast to start a full day, or as a nourishing meal when the body is tired and needs to be recuperated, it can provide warm nourishment to the human body, help the body restore vitality, and regulate the balance of yin and yang in the body. It is a good product that combines deliciousness and health. DETAILED DESCRIPTION

[0023] For the purpose of the following detailed description, it should be understood that the present invention may adopt various alternative changes and step sequences, unless expressly specified to the contrary. In addition, except in any operating examples, or otherwise indicated, all numbers representing the amount of ingredients used in the specification and claims should be understood to be modified by the term "about" in all cases. Therefore, unless otherwise indicated, the numerical parameters set forth in the following specification and the attached claims are approximate values ​​that vary according to the desired performance to be obtained by the present invention. At least it is not intended to limit the application of the doctrine of equivalents to the scope of the claims, and each numerical parameter should at least be interpreted according to the number of reported significant figures and by applying ordinary rounding techniques.

[0024] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0025] In addition, it should be understood that any numerical range described herein is intended to include all subranges subsumed therein. For example, a range of "1 to 10" is intended to include all subranges between (and including) the stated minimum value of 1 and the stated maximum value of 10, i.e., having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0026] Embodiment 1:

[0027] Raw material preparation: strictly according to weight, weigh 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 100 parts of scallops, 50 parts of red dates, 50 parts of salt, 500 parts of oil, 10 parts of ginger, 10 parts of fish meal, and 10 parts of chicken meal.

[0028] Production process: Wash Jiangxi pearl rice, Heilongjiang pearl rice and glutinous rice, soak them in clean water for 1 hour, filter out the clean water, and get mixed rice; add 50 parts of salt and 500 parts of oil to the mixed rice, and marinate for 3 hours. At the same time, soak scallops for 5 hours and red dates for 2 hours. After that, put the marinated mixed rice into boiling water, add the soaked scallops, red dates, and 10 parts of ginger, and simmer over low heat until the rice aroma comes out, then add 10 parts of fish meal and 10 parts of chicken meal and mix well.

[0029] Embodiment 2:

[0030] Raw material preparation: weigh 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90 parts of scallops, 60 parts of red dates, 40 parts of salt, 500 parts of oil, 12 parts of ginger, 8 parts of fish meal, and 12 parts of chicken meal.

[0031] Production process: Wash the rice, soak it, and filter the water to obtain mixed rice as in Example 1, add 40 parts of salt and 500 parts of oil to marinate for 3 hours, soak scallops for 5 hours, and soak red dates for 2 hours. Put the marinated mixed rice into boiling water, add the processed scallops, red dates, and 12 parts of ginger, simmer over low heat until the rice is fragrant, then add 8 parts of fish meal and 12 parts of chicken meal and stir well.

[0032] Embodiment 3:

[0033] Raw material preparation: select 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 110 parts of scallops, 40 parts of red dates, 60 parts of salt, 500 parts of oil, 8 parts of ginger, 12 parts of fish meal, and 8 parts of chicken meal.

[0034] Production process: First wash the three types of rice, soak them for 1 hour, then drain the water to make a mixed rice. Then use 60 parts of salt and 500 parts of oil to marinate the rice for 3 hours, soak scallops and red dates for 5 hours and 2 hours respectively. Then put the marinated mixed rice into boiling water, add the soaked scallops, red dates, and 8 parts of ginger, simmer over low heat until the rice is fragrant, add 12 parts of fish meal and 8 parts of chicken meal and mix well.

[0035] Embodiment 4:

[0036] Raw material preparation: prepare 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 95 parts of scallops, 55 parts of red dates, 45 parts of salt, 500 parts of oil, 11 parts of ginger, 9 parts of fish meal, and 10 parts of chicken meal by weight.

[0037] Production process: Wash the rice and soak it for 1 hour, then drain the water to get the mixed rice. Marinate it with 45 parts of salt and 500 parts of oil for 3 hours. Meanwhile, soak the scallops for 5 hours and the red dates for 2 hours. Put the marinated mixed rice in boiling water, add the soaked scallops, red dates and 11 parts of ginger, and simmer over low heat. After the rice aroma comes out, add 9 parts of fish meal and 10 parts of chicken meal and stir well.

[0038] Embodiment 5:

[0039] Raw material preparation: weigh 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 105 parts of scallops, 45 parts of red dates, 55 parts of salt, 500 parts of oil, 9 parts of ginger, 11 parts of fish meal, and 11 parts of chicken meal.

[0040] Production process: Wash the three types of rice, soak them for 1 hour, and then drain the water to get the mixed rice. Add 55 parts of salt and 500 parts of oil and marinate for 3 hours. Soak the scallops and red dates for 5 hours and 2 hours respectively. Put the marinated mixed rice into boiling water, add the soaked scallops, red dates, and 9 parts of ginger, simmer over low heat until the rice aroma comes out, then add 11 parts of fish meal and 11 parts of chicken meal and mix evenly.

[0041] Embodiment 6:

[0042] Raw material preparation: prepare 300 portions of Jiangxi pearl rice, 100 portions of Heilongjiang pearl rice, 100 portions of glutinous rice, 98 portions of scallops, 48 ​​portions of red dates, 55 portions of salt, 500 portions of oil, 8 portions of ginger, 12 portions of fish meal, and 8 portions of chicken meal.

[0043] Production process: First, wash the three types of rice and soak them for 1 hour, then drain the water to get the mixed rice. Marinate it with 55 parts of salt and 500 parts of oil for 3 hours. Soak the scallops and red dates for 5 hours and 2 hours respectively. Put the marinated mixed rice into boiling water, add the soaked scallops, red dates, and 8 parts of ginger, and simmer until the rice is fragrant. Finally, add 12 parts of fish meal and 8 parts of chicken meal and mix well.

[0044] The pharmacological analysis of the raw materials is as follows:

[0045] Jiangxi Pearl Rice, Heilongjiang Pearl Rice and Glutinous Rice:

[0046] Jiangxi Pearl Rice is rich in carbohydrates, which can provide sufficient energy for the human body and maintain normal functioning. Its full grains and hard texture make the cooked porridge taste smooth and chewy, and slowly release energy during digestion to avoid a sudden rise in blood sugar.

[0047] Heilongjiang Pearl Rice has a unique natural rice aroma, which comes from the rich nutrients given by its growing environment, including a variety of vitamins (such as B vitamins), which help maintain the normal function of the nervous system, participate in the body's metabolism, add a mellow flavor to rice porridge, and nourish the body.

[0048] Glutinous rice is warm in nature and sweet in taste. It enters the spleen, stomach and lung meridians and has the effects of replenishing qi, strengthening the spleen and nourishing the stomach. Its sticky ingredients can form a protective film in the intestines, which has a certain conditioning effect on those with weak stomachs and poor digestion and absorption, making the porridge thicker and denser, and enriching the taste.

[0049] Dried Scallops:

[0050] Scallops are rich in protein, with a content of more than 60%, and the amino acid composition is close to the needs of the human body, which is easy to absorb and utilize. It is a high-quality source of protein supplement, which helps to enhance the body's immunity and repair damaged tissues.

[0051] It is rich in calcium, phosphorus, iron and other minerals, especially calcium, which plays a key role in maintaining bone health and preventing osteoporosis; iron can promote hemoglobin synthesis and prevent iron deficiency anemia. Its delicious taste can inject rich seafood flavor into rice porridge and enhance the overall flavor.

[0052] red dates:

[0053] Red dates are rich in vitamin C, B vitamins and other vitamins. They have antioxidant effects, can eliminate free radicals in the body, delay cell aging, and protect body organs from oxidative damage.

[0054] In terms of minerals, it has high iron and calcium content, which can help replenish blood and strengthen bones. It is rich in carbohydrates, which can quickly replenish energy, especially suitable for those who are weak and tired, giving rice porridge a sweet taste, which blends perfectly with the aroma of rice and the freshness of scallops.

[0055] ginger:

[0056] It is warm in nature, pungent in taste, and enters the lung, spleen, and stomach meridians. It has the effects of dispelling cold, warming the middle and stopping vomiting, and resolving phlegm and relieving cough. In rice porridge, the spicy ingredients of ginger can stimulate the secretion of gastric juice, enhance digestion, and help the body better absorb the nutrients in the porridge. At the same time, it can neutralize the coolness of some ingredients such as scallops, making the rice porridge more mild and suitable for most people to eat.

[0057] Salt, oil, fish meal, chicken meal:

[0058] Appropriate intake of salt can regulate the body's osmotic pressure, maintain acid-base balance, enhance the flavor of rice porridge, and highlight the original flavor of the ingredients.

[0059] Oil (usually vegetable oil) contains unsaturated fatty acids, such as linoleic acid and linolenic acid, which are beneficial to cardiovascular health. It forms a protective film to lock in the nutrients of rice and prevent loss.

[0060] Fish meal is made from fish and is rich in high-quality protein, unsaturated fatty acids and a variety of trace elements, which further enhances the taste and increases nutrition.

[0061] Chicken powder stimulates taste receptors to enhance the perception of umami, making the rice porridge full of umami flavor without covering up the original flavor of the ingredients.

[0062] Some of the treatment cases are as follows:

[0063] Case 1:

[0064] Patient information: Ms. Zhang, 45 years old, has been working in an office for a long time. She is physically weak, often feels fatigued, short of breath, pale, and has mild symptoms of yin deficiency and dryness, such as hot palms and soles, and night sweats.

[0065] Treatment process: Consume this rice porridge for breakfast every day for two months. During this period, the glutinous rice and red dates in the rice porridge replenish the qi, replenish energy, and relieve fatigue and shortness of breath; the high-quality protein provided by scallops and fish meal enhances immunity; Jiangxi pearl rice and Heilongjiang pearl rice nourish the spleen and stomach; ginger neutralizes the coolness of the ingredients to avoid aggravation of dryness and heat. At the same time, nutrients such as vitamins and minerals work synergistically to regulate body functions.

[0066] Treatment effect: Two months later, Ms. Zhang's complexion became ruddy, and her symptoms of fatigue and shortness of breath were significantly alleviated. The frequency of hot hands and feet and night sweats decreased, her overall physical condition improved significantly, and her work efficiency increased.

[0067] Case 2:

[0068] Patient information: Mr. Li, 60 years old, has gradually declined in physical function after retirement and suffers from Qi and Yin deficiency, which manifests as mental depression, dry mouth, poor appetite, and weak gastrointestinal digestion function.

[0069] Treatment process: Eat a bowl of rice porridge every morning and evening for three months. Glutinous rice and Heilongjiang pearl rice nourish the stomach and spleen, improve digestion function, and promote nutrient absorption; scallops and chicken powder supplement protein, enhance umami taste, and stimulate appetite; red dates and Jiangxi pearl rice provide energy and nutrition, improve mental depression; ginger helps digestion, warms the stomach and stops vomiting, making Mr. Li more receptive.

[0070] Treatment effect: Three months later, Mr. Li's mental state was completely renewed, his appetite increased greatly, his symptoms of dry mouth and tongue were relieved, his Qi and Yin deficiency was effectively replenished, his body recovered well, and he could carry out daily activities more freely.

[0071] Case 3:

[0072] Patient information: Wang, 8 years old, suffers from unbalanced nutrition due to picky eating. He is thin, has poor resistance, often catches colds and gets sick, has a weak spleen and stomach, and suffers from food stagnation.

[0073] Treatment process: Parents prepare an appropriate amount of rice porridge as complementary food every day for one and a half months. The various ingredients in the porridge provide rich nutrition, such as the protein of scallops and fish meal to help growth and development, enhance resistance; glutinous rice and red dates to nourish the spleen and stomach, promote digestion, and relieve food accumulation; Jiangxi pearl rice and Heilongjiang pearl rice to ensure energy supply. A small amount of ginger is added, which is both mild and appetizing.

[0074] Treatment effect: After one and a half months, Wang gained weight, his complexion improved, the number of colds decreased significantly, his spleen and stomach function improved, he no longer had frequent indigestion, his diet gradually returned to normal, and he grew up healthily.

[0075] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A rice porridge for nourishing qi, nourishing yin and moistening dryness, characterized in that: Made by the following steps: 1) Weigh the raw materials by weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90-110 parts of scallops, 40-60 parts of red dates, 40-60 parts of salt, 500 parts of oil, 8-12 parts of ginger, 8-12 parts of fish meal, and 8-12 parts of chicken meal; 2) Wash Jiangxi pearl rice, Heilongjiang pearl rice and glutinous rice, then soak them in clean water for one hour and filter out the clean water to obtain mixed rice; 3) adding salt and oil to the soaked mixed rice to pickle the rice for three hours; 4) Soak the scallops for five hours and the red dates for two hours, and set aside; 5) Put the marinated mixed rice into boiling water, add the soaked scallops, red dates and ginger and cook together; simmer over low heat until the rice aroma comes out, add fish meal, chicken meal and MSG and mix well.

2. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 100 parts of scallops, 50 parts of red dates, 50 parts of salt, 500 parts of oil, 10 parts of ginger, 10 parts of fish meal, and 10 parts of chicken meal.

3. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 90 parts of scallops, 60 parts of red dates, 40 parts of salt, 500 parts of oil, 12 parts of ginger, 8 parts of fish meal, and 12 parts of chicken meal.

4. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 110 parts of scallops, 40 parts of red dates, 60 parts of salt, 500 parts of oil, 8 parts of ginger, 12 parts of fish meal, and 8 parts of chicken meal.

5. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 95 parts of scallops, 55 parts of red dates, 45 parts of salt, 500 parts of oil, 11 parts of ginger, 9 parts of fish meal, and 10 parts of chicken meal.

6. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 105 parts of scallops, 45 parts of red dates, 55 parts of salt, 500 parts of oil, 9 parts of ginger, 11 parts of fish meal, and 11 parts of chicken meal.

7. The rice porridge for nourishing qi, nourishing yin and moistening dryness according to claim 1, characterized in that: In the step 1), the raw materials are weighed according to weight: 300 parts of Jiangxi pearl rice, 100 parts of Heilongjiang pearl rice, 100 parts of glutinous rice, 98 parts of scallops, 48 ​​parts of red dates, 55 parts of salt, 500 parts of oil, 8 parts of ginger, 12 parts of fish meal, and 8 parts of chicken meal.