There are many materials for coarse grain porridge, including corn, sorghum, millet, buckwheat, mung beans, red beans, soybeans and other ingredients. The porridge made of these coarse grains is very rich in cellulose and contains a lot of minerals.
knack for cooking
There are three main differences between high-pressure cooking and atmospheric cooking: first, the boiling point increases with the increase of pressure, which is about 108~ 120℃. Secondly, due to the high pressure, the cooking time is only 1/3 of that of normal pressure cooking. Except for the heating and cooling time, the real time under high pressure is not long. The third type is airtight and has a certain degree of vacuum. These three characteristics make high-pressure cooking have certain advantages in preserving nutrients.
Cooking five-color beans in a pressure cooker, whether boiled or steamed, can reduce the loss of antioxidant capacity at the same degree of softness. For example, after high-pressure cooking of black beans 15 minutes, the loss rate of oxygen free radical absorption capacity is only 9%; After 15 minutes of high pressure cooking, the absorption capacity of green peas for oxygen free radicals not only did not decrease, but increased, reaching the original 224%.
Refer to the above content: Baidu Encyclopedia-Miscellaneous Cereal Porridge