The white rice, white steamed bread and white steamed buns we eat now are all fine foods, which are finely processed raw materials. Although they taste better, they also lose a lot of nutrients. The ratio of rice to miscellaneous grains is preferably one to one. If there are too many miscellaneous grains, the taste will be poor and the cooked rice will be loose. Soak the washed beans that are not easy to cook in water for one night in advance. It should be noted here that in general, all kinds of miscellaneous grains and beans become good to cook after soaking for one night in advance. However, the "resistance" of various materials to water varies greatly. Purple rice and brown rice only need to be soaked for 3-4 hours, while soybeans and black beans need to be soaked for 8 hours, and the skin of red beans is the densest.

When I usually cook miscellaneous grains rice, I will choose to soak in water one day in advance for the night, and first wash the miscellaneous grains with running water. Because the skin of miscellaneous grains contains vitamins and minerals, it is too clean, which makes these nutrients lose. Therefore, if you want to make the maturity of beans and rice consistent, you need to know the soaking time of several commonly used beans. Here I give the data directly. This is the Japanese red bean rice we made in the back kitchen.

Beans are rich in fat, protected by the outer skin, and large. Dry beans absorb water much slower than rice. Only when the moisture content is close and the same, the heating will be relatively consistent. Both rice and beans are carbohydrates. If you want to make miscellaneous beans soft and glutinous, you should soak them first. If you cook them in the morning, you can soak them one night in advance. If you cook them at night, you should soak them in the morning. Second, after soaking, it is best to boil the miscellaneous beans in advance and then cook them with rice, so as to ensure the soft and glutinous miscellaneous beans to the maximum extent.

Black rice is a precious variety of glutinous rice, which has a good nourishing effect. The cooked rice will be dark purple and look better in color. Red adzuki beans are soft and delicious, and also have the function of nourishing qi and blood, which women can eat often; Grain is a grain that has not been finely processed and crushed, but still retains the components of germ, endosperm, husk and aleurone layer. Compared with refined grain, it contains all the natural nutrients of grain.