Coarse grains are compared to the fine grains such as polished rice and white flour that we usually eat. They mainly include corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dry beans in cereals, such as Soybeans, green beans, adzuki beans, mung beans, etc.

1. Barley Recommendation reason: Barley is rich in linoleic acid and vitamins, which is easy to digest and absorb. It has a good effect on reducing gastrointestinal burden and enhancing physical fitness. It also has high medicinal value and has good anti-cancer effects. In addition, barley is also a beauty food. Regular consumption can keep human skin shiny and delicate. How to eat barley: barley, lotus seeds, and lily porridge is stewed with barley, lotus seeds, lilies, and japonica rice. First, boil the barley, lotus seeds, and lilies until they are mashed, then cook them together with the japonica rice to make porridge, and then season with an appropriate amount of honey. Yes, it has the functions of moistening the lungs, stopping diarrhea, and strengthening the skin and beautifying the skin. Make barley and ginkgo soup together, then season with appropriate amount of rock sugar to make barley and ginkgo soup. 2. Corn Reason for recommendation: Corn is a food that many people like very much. It is delicious and has high nutritional value. It is particularly high in fiber, which can accelerate intestinal peristalsis, reduce cholesterol absorption, and prevent coronary heart disease. In addition, corn also contains a large amount of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the body, which is very beneficial to weight loss. How to eat corn: Corn can be used for cooking or as a snack. Common dishes include corn-stewed pork ribs, corn-fried green beans, etc. As casual snacks, there are popcorn, fried corn, etc., or cooked and eaten directly. 3. Millet Reason for recommendation: Millet, also known as corn, contains a variety of vitamins, amino acids, fats and carbohydrates, and has high nutritional value, especially higher levels of carotene and vitamin B1. It is the most ideal tonic for the elderly, weak, sick and pregnant women. How to eat millet: The most common way to eat millet is to make porridge. It can be combined with various whole grains to make porridge with different flavors. It has good nutritional and medicinal effects. Millet is ground into powder and can be made into delicious cakes. For example, pumpkin and millet porridge uses millet, water, pumpkin, etc. First cut the pumpkin into 2 cm thick pieces, soak the millet for half an hour, then put the pumpkin on top, and simmer it in a rice cooker. Since pumpkin has a lot of water, be careful not to add too much water when cooking. This kind of porridge can relieve people's nervous work pressure. The nutrition of unrefined and processed whole grains is much higher than that of various fine grains, but the taste is not very smooth. Therefore, many babies reject these grains. The following introduces several cooking methods of cereals to provide technical support for you to create a healthy "grains" baby. 1. Household multigrain porridge: Cornmeal porridge: Add cornmeal and water to make a paste. After the water in the pot boils, pour in the cornmeal paste. Stir while pouring, and cook for a while after the porridge is boiled. Some jujube puree can be added to the porridge, which will be more popular with babies. Laba porridge: Laba porridge is a traditional porridge, and its ingredients vary slightly depending on the region and taste. The current method often adds pearl rice, barley, black rice, and some also add ginkgo, lily, lotus seeds, longan, mung beans, pinto beans, etc., and then mixes it with candied foods. You can also make homemade black rice porridge, two-meter porridge (put millet and rice together to cook porridge), millet mung bean porridge, millet brown sugar porridge, millet yam porridge, sweet potato porridge, pumpkin porridge, etc. 2. Miscellaneous grain snacks: Millet flour steamed buns: Mix 100 grams of millet flour and 100 grams of soybean flour, add an egg or 20 grams of milk powder, mix well with water, make steamed buns, and steam in a steamer for 20 minutes. Corn cake: Mix 150 grams of flour and 250 grams of corn flour to make a cake, add date paste or red bean paste in the middle, and steam in a steamer for 20 minutes. In addition, you can also make your own corn tortillas, popcorn, buckwheat cakes, buckwheat steamed buns, millet pancakes, black rice sweet soup, black rice flour dumplings, etc. 3. Miscellaneous grain dishes: Corn and shredded fish Ingredients: 150 grams of pure yellow croaker meat, 100 grams of corn grams, 1 egg white. Ingredients: A little refined oil, a little salt, an appropriate amount of fresh soup, an appropriate amount of starch. Production process: 1. Peel and debone the yellow croaker, cut into filaments the thickness of soybean sprouts, rinse with water, beat the salt, egg white and starch evenly, stir with the fish shreds and set aside. 2. When the oil in the wok is 20% hot, add shredded fish, fry until cooked, take out, drain off the oil, and set aside. 3. Wash the pot, add an appropriate amount of fresh soup, bring to a boil, add salt, add corn, bring to a boil, add shredded fish, cornstarch to thicken, and pour cooked oil. Millet Spare Ribs Ingredients: Fine Spare Ribs (500g), Millet (250g) Ingredients: Onions, ginger, Huadiao wine (wine is also acceptable), allspice, refined salt, chicken essence, light soy sauce, sesame oil. Production process: 1. First soak the blood in the pork ribs, squeeze out the water, and cut the pork ribs into sections about 1 inch long. Then add minced green onion, minced sauce, Huadiao wine, five-spice powder, refined salt, chicken essence, light soy sauce and other seasonings. You can add it according to your own taste, stir evenly with the pork ribs, and set aside for later use. 2. Dried millet should be soaked in water. Take the seasoned pork ribs and wrap each section evenly with millet. 4. Put it in a steamer and steam it over high heat for about 30 minutes. 4. Local miscellaneous grains: Millets: 1. Lujia porridge: one of Yuncheng’s specialties, also known as mud. 2. Zibo tea soup: Soak the millet, take it out and let it dry for a while, grind it into fine powder, add sugar and make it with boiling water. 3. Manchu dragon-tiger fight: rice, millet, and adzuki beans are combined into rice.

Corn: 1. Huaiyin corn and potato porridge: put two kilograms of corn in a simmering pot, add water that covers the corn heads, put it into the pot, use the remaining fire after cooking to surround it, and cook it for about three or four hours. Soaked, the corn absorbs enough water due to heat to become plump, and then ground into a paste with water. 2. Yunnan rice cake: Yunnan commonly calls corn rice cake. Bao Gu Baba is a snack made from fresh and tender corn every year during the corn ripening season. Buckwheat: Local buckwheat foods include Chengde Jianwantuo, Qingyang buckwheat glutinous rice noodles, Shanxi Wantuo, Tianshui buckwheat guagua, Yunnan buckwheat buns, etc.

In your home life, if you have time, you might as well spend some time and thought. If you don’t have time, just mix coarse grains and fine grains together and cook some different varieties of porridge. This way you can retain nutrients and be delicious. What fun but not doing it!