cornmeal porridge: add water to cornmeal to make it paste, boil the water in the pot, and pour in the cornmeal paste. Stir while pouring, and cook for a while after the porridge is boiled. Some jujube paste can be added to the porridge, and the baby likes to eat it more. Laba porridge: Laba porridge is a traditional porridge, and its ingredients are slightly different due to different regions and tastes. At present, pearl rice, Coix seed and black rice are often added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added. In addition, we can make our own black rice porridge, rice porridge (millet and rice are cooked together), millet mung bean porridge, millet brown sugar porridge, millet yam porridge, sweet potato porridge porridge and pumpkin porridge. Second, miscellaneous grains snacks: millet flour steamed buns: mix 1 grams of millet flour and 1 grams of soybean flour, add an egg or 2 grams of milk powder, stir well with water, make steamed buns, and steam in a steamer for 2 minutes. Corn cake: Mix 15g of flour and 25g of corn flour to make a cake, put jujube paste or red bean paste in the middle, and steam in a steamer for 2 minutes. In addition, you can also make your own tortillas, popcorn, buckwheat cakes, buckwheat flour steamed bread, millet pancakes, black rice sweet soup, black rice dumplings, etc. 3. Miscellaneous grains into the dish: shredded corn fish Ingredients: 15 grams of net yellow fish, 1 grams of millet and 1 egg white. Ingredients: refined oil, salt, fresh soup and starch. Production process: 1. Peel and remove the spines of yellow croaker, cut it into filaments the thickness of soybean sprouts, rinse it with clear water, beat the salt, egg white and starch evenly, and stir it with shredded fish for later use. 2. When the oil in the wok is burned to 2% heat, add the fish shreds, fry and remove, drain the oil and set aside. 3, wash the pot, add the right amount of fresh soup, boil with salt, add corn to boil, add fish shreds, thicken the raw flour, and pour the cooked oil. Main ingredients of millet sparerib: refined sparerib (5g) and millet (25g) Ingredients: onion, ginger, carved wine (wine is also acceptable), spiced powder, refined salt, chicken essence, soy sauce and sesame oil. Production process: 1. Soak the blood of the ribs, squeeze out the water, cut into ribs about 1 inch long, and then add seasonings such as chopped green onion, minced sauce, carved wine, five-spice powder, refined salt, chicken essence, soy sauce, etc. You can add them according to your own taste, stir them evenly with the ribs and set them aside. 2. Dry millet should be soaked in water. Take the sparerib segments mixed with seasoning, and evenly wrap each segment with millet. 4. Put it in a steamer and steam for about 3 minutes. Fourth, local miscellaneous grains food: millet: 1. Lujia paste porridge: one of the famous foods in Yuncheng, also known as confusion. 2. Zibo Tea Soup: Soak the millet, take it out, air it a little, grind it fine, add sugar, and brew it with boiling water. 3. Manchu Long Hudou: Rice, millet and adzuki beans are used as the rice. Corn: 1. Huaiyin corn sweet potato porridge: put two Jin of corn in a simmering pot, put it in the water that overflows the corn head, put it in the pot, surround it with the residual fire after cooking, and soak it in about three or four hours. The corn is full of water due to heat, and then grind it into paste with a water mill. 2, Yunnan Baogu Baba: Yunnan is commonly known as corn as Baogu. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year. Buckwheat: The local flavor foods of buckwheat include Chengde Fried Bowl Tuo, Qingyang Buckwheat Noodles, Shanxi Bowl Tuo, Tianshui Buckwheat Quack, Yunnan Buckwheat Steamed Bun and so on. At home, if you have time, you might as well spend some thought and time. If you don't have time, just mix coarse cereals with flour and rice and cook some different kinds of porridge, which will not only retain nutrients, but also be delicious. Why not? Remember to drink plenty of water after eating coarse grains, because the cellulose in coarse grains needs enough water to ensure the normal digestion of gastrointestinal tract. Generally speaking, if you eat twice as much cellulose, you have to drink twice as much water. In addition, because the gastrointestinal function of the elderly is weakened, eating too much coarse grains will lead to abdominal distension and weakened digestion and absorption function, so eat coarse grains in moderation. Ingredients/condiments for slimming and nutritious meals: buckwheat, brown rice, barley, oats and coix seed * * * 3g carrot, 1g sweet potato leaves, 1 radish tender leaves, 5 tuna floss, 3g sugar, 1 tsp salt, 1 tsp vinegar. Production process: 1. Wash buckwheat, brown rice, barley, oats and coix seed, soak them in clear water for about 4 hours, and then put them in. 2. Wash and cut carrots into slender strips, and marinate them with sugar, salt and vinegar until they become soft; Blanch sweet potato leaves and radish leaves in boiling water with 1/2 tsp of salt, then pick them up immediately, soak them in cold water for about 1~2 minutes, then pick them up and squeeze them dry for later use. 3. Take about 3 grams of miscellaneous grains rice from method 1, spread it flat on the palm of your hand, spread a little tuna floss, put carrots, sweet potato leaves and radish leaves from method 2, and then shape it into a small rice ball. Five kinds of coarse cereals, such as brown rice, buckwheat, barley, oats and coix seed, contain more dietary fiber and vitamins than white rice, but much less starch, which is very suitable for people who want to lose weight. Special reminder: 1. You can combine and match your existing miscellaneous grains, but for example, black glutinous rice, red coix seed, buckwheat, oats, brown rice, red beans, soybeans, white beans, mung beans and black beans, soak them in hot water for 2-3 hours according to the number of people, so that the cooked rice after soaking will make it easier for the human body to absorb and digest, and the taste is soft and rotten. 2. Steamed rice, measured with your fingers, the distance from the water surface to the rice is about the height of the first joint of your index finger. 3. There are many benefits of coarse grains, but it is not suitable for excessive intake, especially for people with poor gastrointestinal and digestive functions. Ingredients of five-grain porridge: 1g of rice, accessories: 3g of barley, 3g of wheat, 2g of barley, 2g of oatmeal, 2g of seasoning, 3g of salt, and appropriate amount of each. Production method 1. Rinse all the prepared materials (white rice, barley, wheat, barley and oatmeal) with clear water, and then soak them in water for more than 3 hours. 2. After mixing the materials, pour them into the pot and add 15 cups of water to cook. 3. Boil with high fire first, then cook with low fire for 4 minutes until the porridge is rotten and cooked. 4. Add salt to taste and stew for another 5 minutes. The simple practice of preserved egg miscellaneous cereal porridge is a common dish in the recipe of gourmet Jie's pastry staple food. Preserved egg miscellaneous cereal porridge belongs to the taste and the practice belongs to the cooking category, but how to make preserved egg miscellaneous cereal porridge is the best, mainly depending on your own taste and habits, so that you can make this preserved egg miscellaneous cereal with your own feelings ~ ~ Cuisine and efficacy: fine staple food Qi and blood tonic recipe recipe technology: cooking preserved egg miscellaneous cereal material: main ingredient: 5 grams of millet, 5 grams of coix seed, 5 grams of glutinous rice, 5 grams of brown rice, 5 grams of pork (lean), 5 grams of dried mushrooms, 6 grams of preserved eggs (duck eggs) Accessories: 1 grams of shrimp skin seasoning: 3 grams of green onion, 1 gram of pepper, 2 grams of salt preserved egg miscellaneous grains porridge: 1. Wash and soak millet and other miscellaneous grains respectively; 2. Wash the lean pork and cut it into grains; 3. Shelling and dicing preserved eggs; 4. Soak the mushrooms and send them back to be soft, pedicled, washed and shredded; 5. Add about 2 ml of cold water to the pot, put the millet, coix seed, glutinous rice and brown rice into it, and first boil it with high heat; 6. Cook on low heat for about 45 minutes, and hold it for later use when the porridge is thick; 7. Heat the oil in a wok, pour in shredded mushrooms and shrimps, saute until fragrant, and then add appropriate amount of water to boil; 8. Add miscellaneous grains porridge, pork and preserved eggs, add pepper and salt to taste after cooking, and sprinkle with shredded onion before eating. Food is like millet: millet should not eat with almonds. Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar. Try it quickly and make a preserved egg porridge that belongs to you. Whole grains contain more fiber, which is cooked after soaking in water to soften, making it easier for the human body to digest and absorb. It is best to use filtered tap water for soaking beans, and the water soaked by beans contains chemicals, so it is best to dump it; Like black glutinous rice, Redmi and other cereals, nutrients will be dissolved in water when soaked, so wash the rice and soak it in water, and the soaked water can be directly cooked in the pot. In addition, soaking in water can activate nutrients in whole grains, reduce cooking time and taste better. The soaking time depends on different kinds. In summer, in order to avoid breeding bacteria, it can be soaked in the refrigerator. Brown rice porridge "scraping" fat The biggest feature of brown rice is that it contains germ, in which the contents of vitamins and cellulose are high, which can reduce fat and cholesterol when eaten often. Brown rice also contains a lot of zinc, which can improve the rough skin. Brown rice, as its meaning implies, is rough rice, and most rice grains are still covered with rice skin. Brown rice can be bought in general supermarkets, and brown or light brown brown brown rice with fragrance is the best. Before cooking steamed brown rice, you should soak brown rice for about 3 minutes, and then cook it like normal rice porridge. Steamed brown rice can stimulate the secretion of gastric juice and contribute to digestion and absorption of nutrients. But it is best not to drink this brown rice rice congee directly for diabetes. Usually, drinking rice congee directly may cause a sudden increase in blood sugar. Sorghum is suitable for making snacks. Sorghum rice is a little rough for cooking porridge, but it is a lot more delicate and nutritious when ground into flour to make snacks. Sorghum rice is most suitable for making a snack called sorghum cake, that is, grinding sorghum rice into powder, adding baking powder, sugar, eggs and appropriate amount of water to make it thick, kneading it into dough, steaming it flat, frying it in an oil pan, and sprinkling sesame seeds. Sorghum cake is not easy to digest for some people with slightly poor gastrointestinal function. You can try to make some sorghum soup, such as adding a little sorghum when making tremella soup or corn soup, which can add some rich taste to the original nutritious soup. Coix seed soup is the most nourishing. Coix seed is more like rice and kernel, so there are many places to call it Coix seed. Now more people like to eat coix seed, because the unique living environment of coix seed makes it less harmful, and it likes to grow in humid areas. In many places, coix seed is planted in mountains or rivers. Many people like to eat full-bodied coix seed, which is fresh and sticky, but few people know that coix seed has many functions. According to Chinese medicine, coix seed has the functions of strengthening bones and muscles, strengthening spleen and stomach, eliminating edema, removing rheumatism and clearing lung heat. Coix seed is a very good tonic for women. A large amount of vitamin B1 can make the skin smooth and whiten, and it can also play an anti-uterine cancer role. Coix seed is slightly cold, so it is not suitable for cooking porridge or eating alone. It is very suitable to cook soup with some foods that can warm up. You can stew chicken legs, tomatoes and barley together, which is not only easy to digest, but also has a very good nourishing effect. Coix seed is not easy to digest, so try not to eat more, especially for the elderly, children and people with stomach cold and gastritis. When eating Coix seed, you must eat it in moderation and don't eat too much. Eat buckwheat noodles for a long time buckwheat noodles is a kind of gray-black flour, but although it is ugly, it has high nutritional value. There are various ways to eat buckwheat noodles, but people are most used to making noodles with it. The protein of buckwheat is higher than that of rice and flour, especially for children growing up, and it is more suitable for them to eat some buckwheat noodles. The lysine and arginine in it will surprise parents at their children's growth speed and intelligence, but when parents make buckwheat noodles for their children, they also need to pay attention to something. Buckwheat noodles are best mixed with minced meat and cucumber. Buckwheat noodles are cold and easy to hurt the stomach, so it must be soaked for a long time until it is soft, tastes better and is easier to digest. Cucumber can make buckwheat noodles fresher and less greasy, and minced meat is best made of minced mutton, which warms the stomach and is a good match with buckwheat. The most suitable for eating buckwheat is the elderly and children, and occasionally eat buckwheat noodles, which can be used by the elderly to reduce blood fat and blood pressure. Buckwheat is indispensable for children when they grow up. Although buckwheat noodles are delicious, they are not suitable for breakfast and dinner, which is easy to damage the stomach or difficult to digest. You should not eat too much at a time. Glutinous rice is most suitable for making mash. Glutinous rice can be used to cook porridge or make dumplings, but the healthiest and most magical way is to make it into mash wine. Glutinous rice can help digestion and soothe the nerves, and can relieve the symptoms of fatigue and dizziness. These effects of glutinous rice are more prominent after being made into fermented glutinous rice, and it is more convenient to eat and not limited by the amount of use. We can mix glutinous rice, coix seed, lotus seed coarse powder, yam coarse powder, euryale seed powder, poria cocos coarse powder and distiller's yeast in a proper amount, put the evenly mixed raw materials into a porcelain-lined basin, add appropriate amount of water, steam them in a steamer for 1 hour, take them out for cooling, mix them with distiller's yeast, and put the basin in an environment of about 25℃ for about 36 to 48 hours, and the raw materials will ferment into wine. If you like sweet food, you can add some rock sugar, and the fermented glutinous rice wine can be taken at noon and evening, which not only helps digestion, but also calms the nerves and makes the stomach feel very comfortable. In addition, coix seed tonifies the spleen and promotes diuresis, lotus seeds and yam tonify the spleen and kidney, poria cocos tonifies qi, and all kinds of raw materials are matched to tonify deficiency and strengthen the body. The fermented glutinous rice wine is really the most nutritious and healthy collocation. Corn pea soup 1. Wash the corn kernels, steam them on the pot for 1 hour and take them out; 2. Cut the pineapple into grains the size of corn kernels; 3. Chinese wolfberry is soaked in water; 4. Heat the pot and add 15 grams of water; 5. After the crystal sugar is boiled, add corn, medlar, pineapple and peas to cook; 6. thicken with wet starch water. Boil spiced peas, wash the peas, put them in a pot, add pepper, aniseed, refined salt, pepper, ginger, monosodium glutamate, etc., cook and serve. Spicy crispy peas 1. Wash tender peas, drain them, fry them in a 6% hot oil pan, and take them out for later use; 2. Fry pine nuts in the oil pan until crisp; 3. The sweet red pepper is seeded and pedicled and cut into rice grains; 4. Put 5 grams of vegetable oil on the fire, heat it to 5%, stir-fry peas, pine nuts and sweet red pepper rice for a few times, add salt, monosodium glutamate, pour red oil and pepper oil, and serve. Double Ninth Festival-Miscellaneous Rice Ball (entry) Miscellaneous Rice Ball ~ Materials: Buckwheat, glutinous rice, brown rice, black rice, glutinous rice, coix seed, red beans and red dates. Practice: 1) Wash all the rice and soak it for 3~4 hours. 2) Put the soaked rice and water in a pot to cook (miscellaneous grains are harder to cook than white rice, so put more water). It's OK to put red dates on it ~PS: Cooked rice will usually paste the pot, otherwise it will not be cooked, so it should be steamed on a steamer before all the water in the pot is dried up, so the cooked rice is delicious and won't be wasted (I don't like to use rice cookers, so I adopted a relatively troublesome method ...) Most modern elderly people suffer from various geriatric diseases, and eating more coarse grains and less delicate pasta has many benefits to the health of the elderly. Therefore, during the Double Ninth Festival, we can make some miscellaneous grains rice balls for our elders to return to a pure and natural life. Three diced corn materials: 1 bowl of corn kernels, 2 grams of green beans, 4 grams of soaked mushrooms, 2 pieces of 2 grams of diced carrots, 4 grams of seasoning: 1/2 teaspoon of salt broth, 2 tablespoons of sugar, 1/3 tablespoons of starch water, and 1 teaspoon of sesame oil. Production method: 1. Boil the corn kernels, diced carrots and green beans with boiling water. 2. Add 2 bowls of oil to the pot and burn it to medium temperature. Pull all the materials out of the pot and pick them up. 3. Leave 1 tbsp of oil in the pot, pour in the materials and seasonings, stir well, add starch water to thicken, pour sesame oil on the plate and serve. Note: thicken the vegetables with a little starch water to dry them (viscosity is not appropriate). Add pine nuts to produce vegetables, which is pine nut corn. You don't have to burn it first in your family.