Brown rice, oatmeal and pumpkin porridge can be eaten with grapefruit

Cornmeal porridge: Add cornmeal and water to make a paste. After the water in the pot is boiled, 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 your own 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 fish shreds 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: Onion, ginger, Huadiao wine (wine is also acceptable), allspice, refined salt, chicken essence, light soy sauce, sesame oil. Production process: 1. Soak the blood in the spareribs first, squeeze out the water, cut the spareribs into sections about 1 inch long, then add minced green onion, minced soy 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 thoroughly in water. Take the seasoned pork ribs and wrap each section evenly with millet. 4. Place in a steamer and steam over high heat for about 30 minutes before serving. 4. Local miscellaneous grain foods: 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 Jianwan Tuo, Qingyang Buckwheat Noodles, Shanxi Wan Tuo, 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 a joy! Remember to drink more water after eating whole grains, because the fiber in the whole grains requires sufficient water to ensure normal digestion in the gastrointestinal tract. Generally speaking, if you eat twice as much fiber, you need to drink twice as much water. In addition, due to the weakened gastrointestinal function of the elderly, eating too much whole grains will cause abdominal distension and weakened digestion and absorption functions, so they should eat a moderate amount of whole grains. Ingredients/seasonings for a slimming nutritious meal of multigrain rice: buckwheat, brown rice, barley, oats, barley*** 30 grams of carrots 30 grams of sweet potato leaves 10 young radish leaves 5 pieces of tuna flakes 30 grams of sugar 1 tsp of salt 1 tsp 1 teaspoon of vinegar Production process: 1. Wash buckwheat, brown rice, barley, oats, and barley, soak in water for about 4 hours, then cook in an electric pot and set aside. 2. Wash the carrots and cut them into long strips, marinate them with sugar, salt and vinegar until they become soft; blanch the sweet potato leaves and young radish leaves in boiling water with 1/2 tsp of salt, then pick them up and soak them in cold water. After about 1 to 2 minutes, take it out and squeeze it dry and set aside. 3. Take about 30 grams of the multi-grain rice from Step 1, spread it flat on the palm of your hand, spread it with a little tuna floss, then put the carrots, sweet potato leaves, and young radish leaves from Step 2, then shape it into small rice balls. Five-grain rice is composed of five types of miscellaneous grains, including brown rice, buckwheat, barley, oats, and barley. It contains more dietary fiber and vitamins than white rice, but much less starch. It is very suitable for people who want to lose weight. Special reminder: 1. You can mix and match according to your existing cereals, but for black glutinous rice, red barley, buckwheat, oats, brown rice, red beans, soybeans, white beans, mung beans, and black beans, take appropriate amounts and the same proportion according to the number of people. First soak it in hot water for 2 to 3 hours. The rice cooked after soaking will be easier for the human body to absorb and digest, and it will taste soft and rotten.

2. When steaming rice, measure it 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. Coarse grains have many benefits, but they should not be consumed in excess, especially for people with poor gastrointestinal and digestive functions. eat too much. Grain porridge Ingredients: 100 grams of rice Accessories: 30 grams of barley 30 grams of barley 20 grams of barley 20 grams of oatmeal Seasoning: 3 grams of salt in appropriate amounts Preparation method 1. Put all the prepared materials (white rice, barley, wheat, barley, oatmeal) ) Rinse with clean water and soak in water for more than 3 hours. 2. Mix the ingredients and pour them into the pot together, add 15 cups of water and cook together. 3. Bring to a boil over high heat, then switch to low heat and cook for 40 minutes, until the porridge is cooked through, turn off the heat. 4. Add salt to taste and simmer for another 5 minutes. Preserved egg and multigrain porridge is simple to make. It is a common dish in the recipes of delicious pastry staples. The taste of preserved egg and multigrain porridge belongs to the cooking category. However, how to make the most delicious preserved egg and multigrain porridge depends on your own taste habits and adjust the details. , let yourself make this preserved egg and multigrain porridge according to your feelings~~ Cuisine and efficacy: high-quality staple food, qi and blood tonifying recipe, tonic and body-building recipe process: Boiled preserved egg and multigrain porridge Ingredients: Ingredients: 50 grams of millet, 50 grams of barley Grams, 50 grams of glutinous rice, 50 grams of brown rice, 50 grams of pork (lean), 50 grams of mushrooms (dried), 60 grams of preserved eggs (duck eggs) Accessories: 10 grams of shrimp skin Seasoning: 3 grams of green onions, 1 gram of pepper, 2 grams of salt How to make preserved egg and multigrain porridge: 1. Wash and soak millet and other grains separately; 2. Wash lean pork and cut into pieces; 3. Peel and cut preserved eggs into pieces; 4. Soak mushrooms until soft, remove stems, and wash Cut into shreds; 5. Add about 200 ml of cold water to the pot, add millet, barley, glutinous rice, and brown rice, and bring to a boil over high heat; 6. Then switch to low heat and simmer for about 45 minutes. When the porridge thickens, scoop it up and set aside. ;7. Heat the oil in a wok, add shredded mushrooms and dried shrimps and sauté until fragrant, then add an appropriate amount of water and bring to a boil; 8. Add multigrain porridge, pork and preserved egg cubes, add pepper and salt to taste after cooking. Sprinkle with shredded green onions before serving. Foods that conflict with millet: avoid eating millet and almonds at the same time. Preserved eggs (duck eggs): Preserved eggs should not be eaten with soft-shell turtles, plums, and brown sugar. Try it now and make your own preserved egg and multigrain porridge. Whole grains contain more fiber, and they are soaked in water and then cooked, making them easier for the human body to digest and absorb. It is best to use filtered tap water for soaking beans. The water in which beans are soaked contains chemicals and is best discarded. For grains such as black glutinous rice and red rice, nutrients will dissolve in the water during soaking, so wash the rice thoroughly. Then soak in water. The soaked water can be directly put into the pot for cooking. In addition, soaking in water can activate the nutrients in whole grains, reduce cooking time, and make them taste more delicious. Soaking time depends on different types. In order to avoid the growth of bacteria in summer, it can be soaked in the refrigerator. Brown rice porridge "scrapes" the fat. The biggest feature of brown rice is that it contains germ, which is high in vitamins and fiber. Regular consumption can reduce fat and cholesterol. Brown rice also contains a lot of zinc, which can improve rough skin. . As the word brown rice implies, it is rough rice, and most of the rice grains are still covered with rice hulls. Brown rice can be purchased in general supermarkets. Brown rice with a complete appearance, yellowish-brown or light brown color and fragrant aroma is best. Before making brown rice porridge, soak the brown rice for about 30 minutes, and then cook it like normal rice porridge. Brown rice porridge can stimulate the secretion of gastric juice and help digestion and nutrient absorption. However, it is best not for people with diabetes to drink brown rice porridge directly. Under normal circumstances, drinking white porridge directly may cause a sudden increase in blood sugar. Sorghum is suitable for making snacks. Sorghum rice is a little rough when used in porridge and cooking, but when ground into flour and made into snacks, it is much more delicate and nutritious. Sorghum rice is most suitable for making a snack called sorghum cake. This is to grind the sorghum rice into powder, add baking powder, sugar, eggs and an appropriate amount of water to make it sticky, then knead it into a dough. Press the sorghum dough flat and steam it, then put it in a frying pan. Fry lightly and sprinkle with sesame seeds. Sorghum is difficult to digest for some people with slightly poor gastrointestinal function. You can try making some sorghum soup, such as adding a little sorghum when making tremella soup or corn soup, which can increase the nutritional value of the soup. Some rich mouthfeel. Barley soup is the most nourishing. Barley is more like rice and more like a kernel, so it is also called barley in many places. Nowadays, more and more people like to eat barley because its unique living environment makes it less polluted. It likes to grow in moist areas. In many places, barley is grown in mountains or beside rivers. The plump barley is fresh and glutinous. Many people like to eat it, but few people know that barley has many benefits. According to traditional Chinese medicine, barley has the effects of strengthening bones and muscles, strengthening the spleen and stomach, eliminating edema, removing rheumatism, and clearing away heat from the lungs. Barley is a very good tonic for women. A large amount of vitamin B1 can make the skin smooth and whiten, and can also play an anti-uterine cancer role. Barley is slightly cold in nature, so it is not suitable for cooking porridge or eating alone. It is very suitable to make soup with some foods that can have a warming and tonic effect. You can stew chicken legs, tomatoes and barley together, which is not only easy to digest, but also has a very good nourishing effect. Barley is not easy to digest, so try not to eat too much, especially the elderly, children and people with cold stomach and gastritis. When eating barley, you must eat it in moderation and not too much. Eat buckwheat noodles to grow taller. Buckwheat noodles are a kind of gray-black flour, but despite its unattractive appearance, it has high nutritional value. Soba noodles can be eaten in various ways, but people are most accustomed to using it to make noodles.

The protein of buckwheat is higher than that of rice and flour. Especially for growing children, it is more suitable to eat some buckwheat noodles. The lysine and arginine in it will surprise parents at the speed and intelligence of their children. But there are some things parents should pay attention to when making buckwheat noodles for their children. The most suitable combination for buckwheat noodles is to mix minced meat and cucumbers together. Buckwheat noodles are cold in nature and can easily hurt the stomach, so when making them, you must soak them for a longer time until they are soft, which will give them a better taste and make them easier to digest. Cucumber can make the buckwheat noodles more refreshing and less likely to get greasy, and minced mutton is best used as minced meat. Mutton is warm and nourishing to the stomach, and is a good match with buckwheat. The most suitable people to eat buckwheat are the elderly and children. If you eat buckwheat noodles occasionally, the elderly can reduce blood lipids and lower blood pressure. Children are indispensable for buckwheat when they are growing up. Although buckwheat noodles are delicious, they are not suitable for breakfast and dinner. They can easily damage the stomach or be difficult to digest. You should not eat too much at a time. Glutinous rice is most suitable for making glutinous rice glutinous rice. Glutinous rice can be used to cook porridge and glutinous rice balls, but the healthiest and most magical way is to make it into fermented glutinous rice wine. Glutinous rice can help with digestion, calm the nerves, and relieve symptoms of fatigue and dizziness. These effects of glutinous rice are more prominent after being made into fermented glutinous rice wine, and it is more convenient to eat and is not limited by the amount used. We can mix an appropriate amount of glutinous rice, barley, lotus seed powder, yam powder, Gorgon rice, Poria powder, and fermented rice koji. Put the mixed ingredients into an enamel basin, add an appropriate amount of water, and steam in a basket for 1 hour. Take it out and let it cool, stir in the fermented rice koji, and place the basin in an environment of about 25°C. In about 36 to 48 hours, the raw materials will ferment into fermented fermented rice. If you like sweet food, you can add some rock sugar. You can take fermented glutinous rice wine at noon and evening. It not only helps digestion, but also calms and calms the mind, and also makes the stomach feel very comfortable. In addition, barley strengthens the spleen and removes dampness, lotus seeds and yam nourish the spleen and kidneys, and poria cocos nourishes qi. The combination of various raw materials can nourish the deficiency and strengthen the body. The fermented glutinous rice wine is really the most nutritious and healthy combination. Corn and Pea Soup 1. Wash the corn kernels, steam them in a pot for 1 hour and take them out; 2. Cut the pineapple into corn kernel-sized pieces; 3. Soak the wolfberry in water; 4. Heat the pot and add 1500 grams of water; 5. Boil the rock sugar After melting, add corn, wolfberry, pineapple, and peas and cook; 6. Thicken with wet starch water. Cook spiced peas. Wash the peas, put them into a pot, then add peppercorns, aniseed, refined salt, chili, ginger, MSG, etc., cook and serve. Spicy snap peas 1. Wash the young peas, drain them, fry them in 60% hot oil, take them out and set aside; 2. Fry the pine nuts in the oil pan until crispy; 3. Remove the seeds and stems of the sweet red pepper, and cut them into pieces Shape into rice grains; 4. Put the pot on the fire, add 50 grams of vegetable oil, heat until it is 50% hot, pour in peas, pine nuts, sweet red pepper rice and stir-fry for a few times, add salt, MSG, drizzle with red oil, and pepper oil and stir well , remove from the pot and serve. Double Ninth Festival - Multigrain Rice Ball (Competition) Multigrain Rice Ball ~ Ingredients: buckwheat, glutinous rice, brown rice, black rice, glutinous rice, barley kernels, red beans, red dates. Method: 1) Wash all the rice and soak it for 3 to 4 hours. 2) Put the soaked rice and water into the pot and cook (grain grains are harder to cook than white rice, so add more water), cook until the soup is dry and almost cooked, transfer to the steamer and steam again, 5 minutes after boiling . 3) Shape the steamed multi-grain rice into a rice ball with your hands and add red dates on top. PS: Boiled rice will usually stick to the pot, otherwise it will not be cooked, so the water in the pot has dried up and is not sticky. In the past, the pot had to be transferred to the steamer for steaming, so that the rice would be delicious and not wasted (I don’t like using a rice cooker, so I adopted a relatively troublesome method...) Most modern elderly people suffer from... There are various elderly diseases. Eating more whole grains and less refined pasta has many benefits for the elderly. Therefore, during the Double Ninth Festival, you can make some multigrain rice balls for the elders in the family and return to a pure and natural life. Sanding Corn ingredients: 1 bowl of corn kernels, 200 grams of green beans, 40 grams of soaked shiitake mushrooms, 2 20 grams of diced carrots, 40 grams of seasonings: 1/2 tsp of salt, 2 tbsp of stock, 1/3 tbsp of starch, 1/3 tbsp of sesame oil, 1 tsp of sesame oil Preparation method: 1. Blanch corn kernels, diced carrots and green beans in boiling water. 2. Heat the pot, add 2 bowls of oil and heat to medium heat. Put all the ingredients into the pot and pull out the oil. 3. Leave 1 tablespoon of oil in the pot, pour in the ingredients and seasonings, stir-fry evenly, add starch water to thicken, drizzle with sesame oil and serve on a plate. Note: Thicken the gravy with a little starch water to make the dish dry (it is better if there is no visible viscosity). Add pine nuts to the dish and it is pine nut corn. At home, you don't need to blanch it until it's half-cooked and add oil. Heat the oil in the pan, pour in all the ingredients and seasonings, and stir-fry evenly. Ingredients for egg corn soup: 160 grams of canned corn, 2 eggs, 40 grams of canned mushrooms, 5 grams of starch, 100 grams of milk, 25 grams each of clean mushrooms and cooking wine, 20 grams of fresh peas, 4 grams of refined salt, 1 green onion and 1 ginger each gram. Preparation method: 1. Soak the fresh peas in hot alkaline water, then remove them and soak them in cold water; 2. Heat the wok, add oil and stir-fry the onion, ginger and cooking wine; 3. Pour in the peas, mushrooms and winter bamboo shoots, and stir-fry for a while. After simmering, add water, pour in corn, eggs, milk and salt. After boiling, add starch to thicken. Ingredients for milky corn tortillas: 2 egg yolks, 100g flour, 2 strips of fresh corn, 40g butter (soften at room temperature), appropriate amount of water, salt or sugar (add salt for salty ones, sugar for sweet ones) Production method: All ingredients Mix together and mix evenly into a paste.

You can fry it in a pan or bake it in the oven. If you use the oven, the plate should be lined with tin foil or coated with butter. If there is not enough water in the corn, add appropriate amount of water to make a paste. Pour the batter into the baking pan and put some butter cubes on top.