2. When porridge is cooked with rice, add yam, sweet potato, mung bean and peanut.
3. Cooking porridge directly with coarse and hard coarse grains, such as oats, buckwheat, corn, sorghum, black rice, mung beans and red beans, can improve the taste.
4. Use coarse grains, potatoes and miscellaneous beans instead of rice, noodles, etc. as staple foods, such as whole corn, potatoes, sweet potatoes, bean porridge, etc., three times a week is appropriate.
5. When making pasta, such as steamed bread, flower rolls, steamed buns, dough wrappers and cakes, the whole wheat flour, corn flour, soybean flour or buckwheat flour are mixed into the flour, and the highest proportion can reach 1: 1.
6. Beat coarse grains into juice for reference, preferably with milk, to make coarse grain drinks such as millet milk, black soybean milk, red bean milk, mung bean milk, etc., which have a better taste and can also meet the needs of human body for protein and calcium. Especially for people with poor digestion and elderly people with weak teeth, it is especially suitable for this way of eating. 7. You can eat coarse grains with leeks to balance your diet. Eating too much coarse grains will cause malnutrition, so we should pay attention to balance the intake of fat and protein, and match some meat to ensure the nutritional supply.
8. The collocation of coarse grains has the following two meanings: First, we should eat more traditional coarse grains, that is, grains and miscellaneous beans other than white flour, including millet, sorghum, corn, buckwheat, oats, red beans, mung beans and kidney beans. Second, in view of the fact that the main body of cereal consumption at present is polished rice flour with high processing precision, some low-precision rice flour should be added appropriately.