马齿苋菜粥 木瓜蒸米糕 大麦煮米粥

（一）马齿苋菜粥

【原料】

马齿苋150g，粳米60g。麻油、食盐、葱花适量。

【做法与用法】

先将马齿苋去杂洗净，入沸水锅内焯一下，捞出后控干水分、切碎。再把油锅烧热后，放入葱花煸香，而后加入马齿苋、食盐炒至入味，出锅待用。然后将粳米淘洗干净，放入锅内，加入适量水煮熟，放入马齿苋稍煮片刻即成。直接食用。

马齿苋又名太阳草、酸米菜等，李时珍《本草纲目》谓：“其叶比并如马齿，而性滑利似苋”而得名。其味酸、性寒，归大肠经，具有清热解毒、凉血止痢、除湿通淋的功效，主治热痢脓血、热淋血淋、妇女带下、痈肿疮毒等病证。《滇南本草》说：“消暑热，宽中下气，润肠，消积滞，杀虫，疗疮红肿疼痛。”

现代研究，马齿苋还对痢疾杆菌、伤寒杆菌、大肠杆菌有较强的抑制作用，可用于敏感细菌所致炎症的辅助治疗，素有“天然抗生素”之称。另外，马齿苋全草含大量去甲肾上腺素和多量钾盐，有良好的利水消肿作用，钾离子可直接作用于血管壁，使血管壁扩张，阻止动脉管壁增厚，从而起到降低血压的作用。

本方源于《本草纲目》，是在调中和胃的粳米粥中加入清热解毒、散血消肿、杀虫利尿的马齿苋，不仅清淡鲜香，风味独特，还具有清热解毒、健脾养胃的功效。适用于夏季常发的肠炎、痢疾、泌尿系统感染、疮痈肿毒等病的辅助食疗。

【食用注意】

马齿苋性寒，有滑胎的副作用，怀孕和习惯性流产的妇女忌食。

（二）木瓜蒸米糕

【原料】

番木瓜1个，中筋面粉2匙，牛奶1/2匙。白砂糖、玉米油适量。

【做法与用法】

番木瓜去籽去皮，切成小粒备用。先将面粉、牛奶、部分木瓜粒、白糖与水拌匀，制成蒸糕面糊，再在碗内涂一层玉米油（其他植物油亦可）防粘，将面糊倒入碗中，上笼屉，大火蒸40～50分钟，然后将蒸好的蒸糕取出待凉，撒上剩余的木瓜粒即可。稍凉，直接食用。

小满时节多雨潮湿，脾喜燥恶湿，最易受到湿邪侵害，致使人体消化功能失调，出现脘腹胀满、食欲不振、大便泄泻。现代人常喜过食辛辣、辛燥重口之品，其虽能化湿但亦易耗伤胃液，过食则进一步影响脾胃消化功能，反助生内湿。此类胃燥脾湿之人常饥不欲食。此时欲服辛燥之品除湿又有伤胃阴之弊，服阴寒之品又有加重脾湿之忧，调治之法宜从平和之品入手。

番木瓜即木瓜，属瓜类水果，味甘性平，香甜味美，质润汁丰，食用价值突出，《中华本草》指出：“消食下乳，除湿通络，解毒驱虫。主消化不良、胃十二指肠溃疡疼痛、乳汁稀少、风湿痹痛、肢体麻木、湿疹、烂疮、肠道寄生虫病。”

本方出自清朝手抄菜谱、厨艺秘籍孤本《调鼎集》。成品外观色泽白净清爽，鲜亮橙黄的木瓜点缀其间，色彩搭配清新，入口细嚼，能品尝到木瓜的甜香与牛奶的乳香，口感软韧适宜，有激发食欲、开胃醒脾的作用，又因木瓜能消食导滞，可以减轻脾胃消化的负担，木瓜与面粉、牛奶配伍，健脾的同时又能护养胃阴。因此，本方具有和胃化湿、助运消食的保健功效。适用于小满节气前后，脾湿胃燥所致脘腹胀满、食欲不振、饥不欲食、反酸呃逆、形体消瘦、大便干湿不调等不适的调理。

（三）大麦煮米粥

【原料】

大麦粉、粳米各适量。白糖或红糖适量。

【做法与用法】

取一碗清水，加入两小勺大麦粉调匀，备用。取粳米适量，按常法煮粥，粥熟，一边用勺搅拌大麦粉，一边缓缓注入粥内，根据需要，加入适量白糖或红糖调味即可。晾凉后食用，口感更好。

大麦粉是用大麦磨成的粗粉，味甘性凉，入脾、肾二经，具有健脾和胃、清热凉血、宽肠利水的功效，主治饮食积滞、脘腹胀满、大便泄泻、小便淋痛、水肿、汤火灼伤等病证。唐代《新修本草》说：“大麦面平胃，止渴，消食，疗胀。”陶弘景《名医别录》说：“主消渴，除热，益气，调中。”《本草纲目》说：“宽胸下气，凉血，消积，进食。”缪希雍《神农本草经疏》评价说：“大麦，功用与小麦相似，而其性更平凉滑腻，故人以之佐粳米同食。或歉岁（歉岁指的是收成不好，饥荒年）全食之，而益气补中，实五脏，厚肠胃之功，不亚于粳米。”

本方又名“大麦粥”，来源于大运河畔江苏丹阳的民间验方。夏天丹阳有家家户户喝大麦粥养生的习惯。本方以大麦粉为主，合入粳米，可增强方中补脾养胃的作用，加入白糖，以增强方中清热利尿的功效。全方合用，有健脾和胃、清热消暑、消积通便的功效。适用于夏季、小满前后食欲不振、胃腹胀满、口干口苦、大便干结等不适的调养。粥中加入益气补血、温脾暖胃的红糖，亦适用于脾胃虚弱所致神疲乏力、食欲不振、胃腹冷痛、大便泄泻等病的调治。

【食用注意】

传统上煮大麦粥有放碱的习惯，以求快熟黏烂，味美好吃。现代营养学研究认为，谷米中的维生素B1、B2喜酸怕碱，煮粥放碱会使米粥里的养分大量损失，因此煮大麦粥禁忌放碱。

(1) Purslane porridge

【raw material】

Purslane 150g, japonica rice 60g. Sesame oil, salt, chopped green onion appropriate amount.

【Practice and usage】

First, remove impurities and wash the purslane, blanch it in a pot of boiling water, remove it, control the moisture, and chop it. Then heat the oil pan, add chopped green onion and sauté until fragrant, then add purslane and salt and stir-fry until delicious, out of the pan for later use. Then wash the japonica rice, put it in a pot, add an appropriate amount of water to cook, add purslane and cook for a while. Eat directly.

Purslane is also known as sun grass, sour rice dish, etc. Li Shizhen's "Compendium of Materia Medica" said: "The ratio of its leaves is similar to that of purslane, and its smoothness is similar to that of amaranth". It is sour in taste, cold in nature, and belongs to the large intestine meridian. It has the effects of clearing away heat and detoxifying, cooling blood and relieving dysentery, removing dampness and clearing stranguria. "Southern Yunnan Materia Medica" says: "Remove heat, relax the middle and lower qi, moisten the intestines, eliminate stagnation, kill insects, and treat sores, swelling and pain."

According to modern research, purslane also has a strong inhibitory effect on Shigella, Typhi and Escherichia coli, and can be used for the adjuvant treatment of inflammation caused by sensitive bacteria, known as "natural antibiotics". In addition, the whole plant of purslane contains a large amount of norepinephrine and a large amount of potassium salt, which has a good effect of diuresis and swelling. The effect of lowering blood pressure.

This recipe is derived from "Compendium of Materia Medica". It is added to the japonica rice porridge to neutralize the stomach. Purslane, which clears heat and detoxifies, disperses blood and reduces swelling, kills insects and diureses, is not only light and fragrant, but also has a unique flavor. The effect of nourishing the spleen and stomach. It is suitable for the auxiliary diet therapy of enteritis, dysentery, urinary system infection, sore and carbuncle swollen virus and other diseases that often occur in summer.

【Eating attention】

Purslane is cold in nature and has the side effect of slippery tires. Women who are pregnant and habitually miscarried should not eat it.

(2) Papaya Steamed Rice Cake

【raw material】

1 papaya, 2 tablespoons all-purpose flour, 1/2 tablespoon milk. Sugar and corn oil in moderation.

【Practice and usage】

Peel the papaya seeds and peel, and cut into small pieces for later use. First mix flour, milk, some papaya granules, sugar and water to make a steamed cake batter, then apply a layer of corn oil (other vegetable oil) in the bowl to prevent sticking, pour the batter into the bowl, put it on the basket, Steam over high heat for 40-50 minutes, then take out the steamed cake and let it cool, sprinkle with the remaining papaya granules. Slightly cool, eat directly.

During the Xiaoman season, it is rainy and humid, and the spleen likes dryness and hates dampness, and is most vulnerable to dampness. Modern people often like to eat spicy, pungent and heavy-duty products. Although they can dispel dampness, they are also easy to consume gastric juice. Excessive eating will further affect the digestive function of the spleen and stomach, and help generate internal dampness. Such people with dry stomach and spleen are often hungry and do not want to eat. At this time, if you want to take pungent and dry products to dehumidify, there are disadvantages of injuring the stomach and yin, and taking yin-cold products has the worry of aggravating spleen-dampness. The method of regulation should start with peaceful products.

Papaya is papaya, which belongs to melon fruit. It has a sweet and flat taste, sweet and sweet taste, rich in texture and juicy, and has outstanding edible value. "Chinese Materia Medica" pointed out: "Xiaoshixia milk, dehumidification and collaterals, detoxification and expelling insects. Main indigestion, stomach ten Diodenal ulcer pain, lack of milk, rheumatic arthralgia, limb numbness, eczema, sores, intestinal parasites."

This recipe comes from the Qing Dynasty hand-copied recipes, the solitary book of cooking secrets, "Tiaoding Ji". The appearance of the finished product is white and refreshing, and the bright orange papaya is interspersed with it. The color matching is fresh, and the mouth is chewed carefully. You can taste the sweet aroma of papaya and the frankincense of milk. It can digest food and guide stagnation, and can reduce the burden of digestion on the spleen and stomach. Papaya is compatible with flour and milk, which can strengthen the spleen and nourish the stomach and yin at the same time. Therefore, this recipe has the health-care effects of dissolving dampness with the stomach and assisting transportation and digestion. It is suitable for the conditioning of abdominal fullness, loss of appetite, hunger and hunger, acid reflux, hiccups, weight loss, and irregular stools due to spleen dampness and stomach dryness before and after the solar term.

(3) Rice porridge with barley

【raw material】

Appropriate amount of barley flour and japonica rice. White or brown sugar in moderation.

【Practice and usage】

Take a bowl of water, add two teaspoons of barley flour and mix thoroughly, set aside. Take an appropriate amount of japonica rice and cook the porridge according to the usual method. When the porridge is cooked, stir the barley flour with a spoon while slowly pouring it into the porridge. If necessary, add an appropriate amount of white sugar or brown sugar to taste. It tastes better when eaten after cooling.

Barley flour is a coarse powder made from barley. It is sweet in taste and cool in nature. It enters the spleen and kidney meridians. Painful urination, edema, burns from soup fire and other symptoms. The Tang Dynasty "Xinxiu Materia Medica" said: "The barley surface flattens the stomach, quenches thirst, digests food, and cures bloating." Tao Hongjing's "Famous Doctor's Book" said: "Mainly quenching thirst, eliminating heat, invigorating qi, and regulating the middle." "Compendium of Materia Medica" " said: "Broad chest and lower qi, cool blood, eliminate accumulation, eat." Miao Xiyong "Shen Nong Ben Cao Jing Shu" commented: "Barley, the function is similar to wheat, but its nature is more smooth and smooth, so people use it as a supplement to japonica rice. Eat it together. Or at the age of 100 years (the age of cessation refers to poor harvests and famine years), eat it whole, and replenish qi and nourish the middle, strengthen the five internal organs, and thicken the stomach, which is no less than japonica rice.”

This recipe, also known as "barley porridge", originates from the folk recipes in Danyang, Jiangsu, along the Grand Canal. In summer, every family in Danyang has the habit of drinking barley porridge to keep healthy. This recipe is mainly based on barley flour, combined with japonica rice, which can enhance the effect of nourishing the spleen and nourishing the stomach, and adding white sugar to enhance the effect of clearing heat and diuresis in the recipe. The combination of all prescriptions has the effect of strengthening the spleen and stomach, clearing away heat and dispelling summer heat, and eliminating accumulated laxatives. It is suitable for the treatment of discomforts such as loss of appetite, full stomach and abdomen, dry mouth and bitterness in the mouth and dry stool in summer, before and after Xiaoman. The brown sugar that nourishes qi and blood, warms the spleen and warms the stomach is added to the porridge, and is also suitable for the treatment of mental fatigue, fatigue, loss of appetite, cold pain in the stomach and abdomen, and diarrhea caused by the weakness of the spleen and stomach.

【Eating attention】

Traditionally, when cooking barley porridge, there is a habit of adding alkali, in order to make it fast and sticky and taste delicious. Modern nutrition research believes that vitamins B1 and B2 in grains are prone to acid and alkali, and adding alkali to porridge will cause a large loss of nutrients in rice porridge, so it is taboo to use alkali when cooking barley porridge.