Grains are "japonica rice, adzuki beans, wheat, soybeans and yellow millet", and coarse grains are coarse grains, which mainly include corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, green beans, red beans and mung beans, compared with flour and rice, which we usually eat. Three ways to eat coarse grains correctly 1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs to be backed by enough water to ensure the normal work of the intestines. Generally, if you eat more 1 times cellulose, you should drink more 1 times water. 2. Eating coarse grains step by step suddenly increases or decreases the consumption of coarse grains, which will cause intestinal reaction. For people who are usually meat-oriented, in order to help the intestines adapt and increase the consumption of coarse grains, they should be gradual and not rushed. 3. Eat coarse grains with meat dishes. When we make food every day, we should not only take into account our tastes and hobbies, but also consider the combination of meat and vegetables and balance our diet. The daily intake of coarse grains should be 30 ~ 60 grams, but it should also be adjusted according to personal conditions. There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid coarseness and strive for perfection. In addition, coarse grains with poor taste remind many people of the poor and even hungry times and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains. How to pay attention to cooking methods, improve the taste of coarse grains, and make delicious coarse grains, so as to have nutrition and health care, without mistreating appetite? There are three basic principles: one is to eat with flour and rice; The second is the intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat. How to eat millet When millet and flour and rice are eaten together, they can be made as follows: ① Two-meter porridge, where millet and rice are put together to cook porridge. 2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, and the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed rice, barley seed and black rice were added, and some of them also put ginkgo, lily, lotus seeds, longan, mung beans and flower beans, and then candied food was added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge. ⑤ Millet flour steamed bread. Fine coarse grains can be made as follows: ① millet pancakes ② millet flour steamed buns, millet flour and soybean flour with a small amount of eggs or milk powder can be made into delicious steamed buns. (3) Millet yam porridge, which is made by mixing millet flour and yam flour, boiling and adding sugar. Local flavor foods include: ① Lujia paste porridge, one of Yuncheng's famous specialties, also known as confusion. (2) Zibo tea soup, soak the millet, take it out, air it a little, grind it fine, add sugar, and make it with boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy. ⑤ Qufu jujube pancake. 6. Manchu Long Hudou, with rice, millet, adzuki bean and Jiong's rice. How to eat corn with flour and rice can make ① corn cake, and flour and corn flour can be steamed into cake. (2) corn tortillas, mixed with appropriate amount of soybean flour to form corn bread. ③ Corn steamed bread, mixed with flour to make steamed bread. Coarse grain fine work ① Corn grits porridge, corn kernels are difficult to cook, and can be cooked into paste with "corn grits". (2) Corn porridge, (3) popcorn, (4) boiled fresh corn, and (5) corn flour. jiaozi, steamed stuffed buns and pies have local flavor foods such as (1) corn cake, which is made of fresh corn kernels and jam. (2) Huaiyin corn sweet potato porridge, with two jins of corn in a simmer pot, put into the water that overflows the corn head, put into the pot, use the residual fire after cooking to surround it, and soak it in about three or four hours. The corn is in a full state due to heat absorption, and then it is ground into a paste with a water mill. ③ Filter pulp salty porridge. ④ Bagu Baba in Yunnan, commonly known as corn in Yunnan. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year. How to eat buckwheat and flour and rice can be used to make ① buckwheat cake, buckwheat flour and flour mixed cake. 2 buckwheat noodles, buckwheat noodles mixed with flour to make noodles. 3 buckwheat flour steamed bread, buckwheat flour mixed with flour to make steamed bread. 4 buckwheat rice. Coarse grain fine farming can be ① buckwheat jiaozi, steamed stuffed bun and pie ② buckwheat bread ③ buckwheat pancake.