What are the best combinations of coarse porridge? First, the preparation materials of coarse porridge are rice, yellow rice, purple rice and glutinous rice, and then oats and barley. These substances are very balanced ingredients, which can help the human body to get enough nutrition in the morning and supplement most of the nutrients needed for a day.
Second, the practice of coarse porridge Step 1: Wash coarse porridge and other substances and put them into the rice cooker.
Step 2: Add about twice as much water as the ingredients, and then start cooking porridge according to the porridge cooking procedure.
Third, the porridge cooking skills of coarse porridge now it will become easier to cook porridge with a rice cooker at home. But at the same time, if there is no rice cooker to cook porridge at home, you can use an ordinary pot. It is suggested that the ingredients should be soaked for at least half an hour before cooking coarse porridge in a pot. It will save time to cook after the rice grains slowly expand. Usually people are used to cooking porridge with cold water, but it is more recommended to cook porridge with boiling water, which will not paste the bottom, so it is more recommended to use boiling water instead of cold water.
Which miscellaneous grains can't be matched? The biggest feature of steamed brown rice "scraping" fat brown rice is that it contains germ, which is high in vitamins and cellulose. Regular consumption can reduce fat and cholesterol, and brown rice also contains a lot of zinc, which can improve the rough skin. Brown rice is generally available in supermarkets, and fragrant brown or light brown brown brown rice is the best. Before cooking steamed brown rice, soak it for about 30 minutes, and then cook it like rice porridge. Steamed brown rice can stimulate the secretion of gastric juice, contribute to the digestion and absorption of nutrients, and reduce fat.
Sorghum is suitable for snacks. Sorghum rice porridge and cooking are a little rough, but grinding sorghum rice into flour for snacks is much more refined and nutritious. Sorghum rice is the most suitable snack called sorghum cake, which is to grind sorghum rice into powder, add baking powder, sugar, eggs and appropriate amount of water to make it thick, knead it into dough, steam it flat, fry it in an oil pan and sprinkle sesame seeds.
The most nourishing glutinous rice in glutinous rice soup is fresh and sticky, which many people like to eat, but few people know that glutinous rice has many nourishing effects. Chinese medicine believes that coix seed has the functions of strengthening bones and muscles, strengthening spleen and stomach, eliminating edema, expelling wind and removing dampness, and clearing lung heat. Coix seed is a very good tonic for women. A large amount of vitamin B 1 can make the skin smooth and fair, and it can also play an anti-uterine cancer role. Coix seed is slightly cold and should not be cooked in porridge or eaten alone. It is very suitable to make soup with some foods that can be warmed 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 patients with stomach cold and gastritis. When you eat coix seed, you must eat it in moderation, not too much.
Fagopyrum noodles help to grow. Fagopyrum noodles are gray-black, ugly and have 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 growing children. It is more suitable to eat some buckwheat noodles, in which lysine and arginine help children grow taller and make them smarter. However, when making soba noodles, there are also some places to pay attention to. The most suitable collocation of buckwheat noodles is to make cold salad with minced meat and cucumber. Buckwheat noodles are cold and easy to hurt the stomach, so they must be soaked for a long time until they become soft, taste better and are easier to digest. Cucumber can make buckwheat noodles fresher and less greasy, and minced meat is best matched with minced mutton. Mutton warms the stomach and buckwheat goes well with it. The most suitable people to eat buckwheat are old people and children. Eating buckwheat noodles helps the elderly to lower blood fat and blood pressure. Although buckwheat noodles are delicious, they are not suitable for breakfast and dinner, because they are not easy to digest and should not be eaten too much at a time.
Glutinous rice is best for making mash. Glutinous rice can be used to cook porridge or wrap jiaozi, but the healthiest and most magical way is to make mash wine. Glutinous rice can help digestion and soothe the nerves, and can relieve symptoms of fatigue and dizziness. These effects of glutinous rice are more prominent after being made into mash and are more convenient to eat. You can mix glutinous rice, coix seed, lotus seed powder, yam powder, Gordon Euryale seed powder, Poria cocos powder and distiller's yeast in a proper amount, put the evenly mixed raw materials into a porcelain-lined basin, add a proper 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 36-48 hours. If you like sweets, you can add some rock sugar. Fermented wine can be taken at noon and evening, which can not only help digestion, but also soothe the nerves and make your stomach feel very comfortable.
Note Introduction 1. Do not eat too much.
Experts suggest that coarse grains can be mixed into the staple food, such as adding millet, brown rice, mung beans or red beans when steaming rice, adding a handful of oats when cooking white rice porridge, and adding a handful of purple rice when grinding soybean milk. It tastes better this way. It is better to eat coarse grains in the morning, noon and evening. For example, drink coarse-grain soybean milk or coarse-grain porridge in the morning, eat "thick and thin" staple food at noon, and eat digested coarse-grain porridge at night.
2. It is not advisable to eat rough food such as Wowotou in the morning.
Because the gastrointestinal tract has not fully recovered, eating coarse grains in the morning will affect digestion and absorption, but you can drink coarse grains with high water content and strong lubricity. At noon, people's digestive function is the most vigorous, so you can eat more coarse grains, such as beans, sweet potatoes, corn and so on.
3. Eat too many varieties.
The coarse grains that people eat most often are millet, corn and sweet potato, but eating only these kinds for a long time will affect the nutritional balance. Experts suggest that when making coarse grain food, mix cooking ingredients as much as possible. For example, if corn, millet and soybean are eaten alone, it is best to mix them according to the ratio of 1: 1: 2, which will make protein play a complementary role and have higher nutritional value.
4. Eat regardless of crowd or physique.
The gastrointestinal function of the elderly and children is weak. Don't eat too much coarse grains at a time. Coarse grains are best refined. Cooking porridge is the most convenient form, and millet and rice can be cooked together into porridge; Millet pancakes and millet steamed bread are also good choices.