Which three ingredients are cooked in one pot, which are more nutritious than rice flour, and eat a pack for dinner every day, which is low in fat and calories and does not grow meat? Rice and flour are the main meals that everyone needs to eat every meal. At present, the rice and flour sold in the market are 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 gain weight as long as you don't exercise in time. When I was young, the refined rice flour was still relatively expensive. Every year, I would grow all kinds of coarse grains at home and cook them together. The taste was not very good, but my relatives were all thin and healthy. The nutritional value of coarse grains is more comprehensive than that of deeply processed rice flour, and it has a lot of fiber, very low calorific value, and it doesn't grow meat, especially suitable for girls who are afraid of getting fat.

There are many coarse grains available in the sales market, such as black rice, mung beans, small red beans and oats. In the hot weather, I like to eat mung beans, oats and black rice instead of polished rice noodles. Mung beans are refreshing and cool, and are most suitable for eating in hot weather. Moreover, mung beans are high-potassium and high-protein foods and coarse grains with high fiber. They are matched with high-protein foods and black rice and oats rich in colorful fibers, which are more nutritious than polished rice flour. When cooking this kind of coarse grain rice, soak it first, then cook it, cook it in one pot at a time, and then divide it into small bags and put it in the refrigerator. Eat one bag at dinner every day, which is very easy to stick to, low in fat and low in calories and no meat. Let's teach you how to do it.

Mung bean, black rice and oat coarse grain rice food: 80g mung bean, black rice,120g, 70g oat kernel. Practice 1, black rice and oats are put into the plate respectively, and appropriate small bubbles are added for 30 minutes. Because the fiber of black rice and oats is very high, it will be softer to soak and cook coarse grain rice early. Mung beans are cleaned and tidy. 2. Put the soaked ingredients into the rice cooker together, add a proper amount of cold water, and the water flow can be 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. When the rice cooker jumps, stew for 10 minutes. The cooked coarse grain rice is loosened with a frying spoon, which is convenient for heat removal.

4. Tear several fresh-keeping bags, wrap the refrigerated coarse grain rice shop on a plastic film, and put it in the refrigerator for refrigeration. Every time you eat, take a bag and steam it in the microwave oven or stainless steel steamer, which is simple and convenient. If you are afraid of getting fat, eat this one. When the food is soaked and boiled, eat a bag for dinner every day. It is low in fat and calories and does not grow meat. Coarse-grained rice cooked with mung beans, black rice and oats is more nutritious than polished rice noodles and has lower calories. Good friends who are afraid of getting fat can often cook it.