Grains are usually steamed for about 20 minutes, such as white yam, red yam, sweet potato and peanut. I can steam them together and eat them when they are cooked. If it's steamed corn, I suggest you steam it less for a while. It's all steamed beans. If you want to make bean stuffing, I suggest you steam it more for a while. Generally, beans should be steamed for more than an hour.

The most nourishing is japonica rice.

Ordinary rice, also known as japonica rice or polished rice, is translucent, oval or oval, with high rice yield, small rice swelling, but high viscosity. As daily edible rice, japonica rice contains essential nutrients such as starch, protein, fat, vitamin B 1, nicotinic acid, vitamin C, calcium and iron, which can provide nutrients and calories for human body.

Cooking porridge with japonica rice has a history of 2000 years in our country. The top layer of porridge oil can replenish fluid and essence, which is of great benefit to nourishing yin and kidney essence of human body, and is most suitable for patients, parturients and the elderly. Japonica rice has the functions of strengthening the spleen and stomach, invigorating the middle qi, nourishing yin and promoting fluid production, relieving restlessness and thirst, strengthening the intestine and stopping diarrhea, etc. It can be used for spleen and stomach weakness, polydipsia, malnutrition, weakness after illness and other diseases, but diabetic patients should pay attention not to eat more.

2. The most digestive thing is brown rice.

The so-called brown rice is "light yellow rice" in which the husked rice is removed and the germ and endothelium are retained during milling. The contents of protein, fat and vitamins in brown rice are more than those in polished white rice.

Crude fiber molecules in rice bran layer contribute to gastrointestinal peristalsis and are effective for gastrointestinal diseases such as stomach disease, constipation and hemorrhoids. Brown rice is more nutritious than polished white rice, which can lower cholesterol and reduce the chances of heart attack and stroke. Brown rice is suitable for the general population. However, because of its coarse taste, compact texture and time-consuming cooking, it is suggested that it can be washed before cooking, soaked in cold water overnight, and then put into a pressure cooker with soaking water for more than half an hour.