1, chickpea, quinoa and miscellaneous grains rice
Features: It tastes good and delicious. The carbohydrate content of chickpeas is only 1/3 of that of ordinary rice.
Ingredients: chickpea, quinoa, rice.
Practice: Wash chickpeas and soak for 5 hours; Wash 20 grams of chickpeas, 0/5 grams of quinoa/kloc-and 35 grams of rice, and cook them in an electric cooker. This is the amount of one person. If there are many people, it can be increased at the ratio of 20: 15: 35.
2. Quinoa black rice
Features: Quinoa has high protein content and complete essential amino acids, so it is called the meat in the staple food.
Ingredients: quinoa, black rice and rice.
Practice: mix quinoa, black rice and rice according to the ratio of 1: 1: 4; Wash it, add water and steam it in an electric cooker.
3. Mung bean brown rice
Features: A refreshing miscellaneous grain rice.
Ingredients: mung bean, brown rice and rice.
Practice: mung bean, brown rice and rice are mixed according to the ratio of 2: 1: 3; Wash and steam with water.
Processing method of coarse grains
1, coarse grain beverage
We usually eat coarse grains, such as millet, corn, sorghum, oats, buckwheat, wheat bran and all kinds of dried beans, such as soybeans, red beans, mung beans and black beans. Usually solid. If you make cereal into a drink, it will be refreshing to change from eating cereal to drinking cereal.
2. Coarse grain porridge
Coarse grains can be cooked into various kinds of porridge, or cooked with different coarse grains. Coarse grains such as soybeans, red beans, mung beans and corn residue are most suitable for porridge. Adding sweet potatoes and vegetables to make sweet porridge or salty porridge is very suitable for breakfast. Corn, in particular, is rich in magnesium, unsaturated fatty acids, crude protein, starch, minerals, carotene and other nutrients.
3. Coarse grain noodles
Making miscellaneous grains noodles by high temperature and high pressure cooking chemical method. Such as corn flour, buckwheat flour, potato flour, sweet potato flour, pumpkin flour, oat flour and mung bean flour. Grinding all kinds of coarse cereals into fine powder (about 100-200 mesh), adding water, mixing evenly, high pressure, gelatinizing, molding, aging and drying.
Baidu encyclopedia-coarse grains