There are many types of coarse grains, a variety of grains, beans, cornmeal, yellow rice noodles, sweet potatoes, purple potatoes, etc., these also say that my family often eat. Comparison of boiled mixed grains I generally use the rice cooker reservation porridge, cornmeal used to steam cake, branding hairy cake, yellow rice flour to do sticky bean buns, buns, bread, cake and other snacks; of course, you can also work with the mixed legumes together with the five-grain soybean milk, the taste is very good; such as tricolor quinoa, you can also be made into a tasty < strong>vegetable salad, high protein, low calorie, healthier, and taste good.

Put the cornmeal into the pot, with just boiled water scalded a below, to be not hot, put sugar, plain flour, plus yeast plus water live into dough, kneaded closed wake up to double the size. At this time we put oil in the pot, when the oil is hot, put the mutton slices into the stir-fry, put onions, ginger, salt, soy sauce, stir-fry, and then into the potatoes diced, add boiling water and stew for 5 minutes, bashfulness is good.

Home year-round eating coarse grains, in addition to the above brown rice and coarse wheat, but also often eat corn and sweet potatoes, etc., mainly want to eat healthy at the same time coarse grains contain more fiber is also conducive to the body's discharge of excess fat, there is also also the role of fat loss, quickly try it! Preparation of a mold (I use a six-inch cake mold), the inner wall brush oil, the orange slices arranged to the mold wall and the bottom of the articulation of the place, these orange slices to choose to cut the complete, complete to do out of the effect to look good.

Black rice, brown rice, red rice, oatmeal rice, sorghum rice, all coarse grains, each time to choose on three or four, soak a night to cook rice to eat instead of white rice, not hungry, lower glycemic index, weight loss essential! Sometimes also use a variety of grains porridge, but also very tasty such as cereals common corn, millet, black rice, purple rice, sorghum, barley, oats, buckwheat, etc., including legumes, such as soybeans, mung beans, red beans, black beans, fava beans, etc., but also tuberous vegetables, such as sweet potatoes, yams, potatoes and so on. Black beans and soybeans together can be made into black soybean milk, red beans and barley rice to dispel dampness, can be porridge or processed into powder to eat, a variety of ways to eat, the key is still to adhere to the effect.