Which three ingredients are more nutritious than rice noodles when cooked in one pot, and eat one pack for dinner every day, with low fat and calories and no meat? Rice and flour are the staple foods that everyone needs to eat at every meal. At present, the rice and flour sold in the market are all white in color and taste very good. Cassava starch is dominant in nutrition, with less fiber and higher calorific value. If you eat too much, you will easily get fat as long as you don't exercise in time. When I was a child, refined rice noodles were still more expensive. Every year I grow all kinds of coarse grains at home and cook them together. The taste is not very good, but my relatives are very thin and healthy. The nutritional value of coarse grains is more comprehensive than that of deep-processed rice flour, and it has many fibers, extremely low calorific value and no meat, which is especially suitable for girls who are afraid of obesity.

There are many coarse grains to choose from in the sales market, such as black rice, mung beans, small red beans and oats. In hot weather, I like to eat mung beans, oats and black rice instead of polished rice flour. Mung beans are cool and most suitable for eating in hot weather. Moreover, mung beans are high-potassium and high-protein foods, and coarse grains are high in fiber. Paired with high-protein food and black rice and oats rich in colorful fibers, it is more nutritious than refined rice flour. When cooking this coarse grain rice, soak it first, then cook it, one pot at a time, and then put it in the refrigerator in small bags. Eating a bag for dinner every day is very easy to stick to, low in fat and calories and meat-free. Here's how to do it.

Mung bean, black rice and oat coarse grain rice: 80g mung bean, 120g black rice and 70g oat kernel. Practice 1, put black rice and oats into the dish separately, and add appropriate amount of water for 30 minutes. Because black rice and oats are high in fiber, it will be softer to soak coarse grain rice early. Mung beans are clean and tidy. 2. Put the soaked ingredients into the rice cooker together, add appropriate amount of cold water, and the water can flow less than a little finger. 3. Cover the outer cover of the rice cooker tightly, press the cooking button and cook until the water is dry. Stew when the rice cooker jumps 10 minutes. The cooked coarse grain rice is loose with a frying spoon, which is convenient for heat removal.

4. Tear several fresh-keeping bags, wrap the frozen coarse grain rice shop with plastic film and put it in the refrigerator. Every time you eat, take a bag and steam it in a microwave oven or stainless steel steamer, which is simple and convenient. Eat this if you are afraid of being fat. The vegetables are soaked and boiled, and one bag is eaten for dinner every day. It is low in fat and calories and won't gain weight. Coarse grain rice cooked with mung beans, black rice and oats is more nutritious and has lower calories than refined rice flour. Good friends who are afraid of being fat can often do it.