Spring brown rice lotus lily porridge heat bonfire

“Coarse grain” is a very broad concept, mainly referring to foods including corn, sorghum, millet, and various kinds of beans. Grains that have not been finely processed are counted as coarse grains; rice, wheat, and those fine Processed food crops are considered "fine grain." In spring, weather changes are fickle, and folks say that “every herb germinates and attacks”, it is recommended that everyone eats coarse grains properly in spring, because coarse grains are extremely beneficial to enhancing human immunity.

Coarse grain is rich in insoluble cellulose, which helps to ensure the normal operation of the digestive system. It works in conjunction with soluble fiber to reduce the concentration of low density cholesterol and triglycerides in the blood; increase the residence time of food in the stomach, delay the rate of glucose absorption after meals, and reduce hypertension, diabetes, obesity, and cardiovascular and cerebrovascular The risk of disease. Medical research also shows that cellulose helps to fight many diseases such as gastric cancer, colon cancer, breast cancer, and ulcerative colitis. Here are some cooking methods for coarse foodstuffs:

Red bean sticky rice

Raw materials: 30 grams of red beans, 30 grams of rice, 50 grams of rice.

Practice: Wash red beans and glutinous rice, add water and soak for more than 10 hours. Mix with washed rice and cook by adding water and cook it.

Sanding Maize

Raw materials: 200g corn kernels, 40g green beans, 2 shiitake mushrooms, 40g carrots, 1/2 tsp salt, 2 tablespoons broth, 1/3 tablespoon sugar, 1⁄3 tablespoon starch water, 1 sesame oil Spoon, oil amount.

Practices: The corn kernels, carrots, green beans boiled with boiling water; pan heat into the oil heat, the corn kernels, green beans, mushrooms Ding, carrots Dingguo Guoguo oil; 1 tablespoon of oil left in the pot All the oiled ingredients and seasonings are thawed and seasoned with starch water, topped with sesame oil and served in the dish.

Sydney soy pig soup

Raw materials: 1 Sydney, 50 grams of soybeans, 1 pig hand, 3 slices of ginger, 1 spoonful of cooking wine, and 1/2 spoon of salt.

Practice: Pigmen add ginger to fly water to smell, divided into pieces; add core to the slicing of Sydney, soybeans and ginger, add enough boiled water to boil, add cooking wine, open the lid and stir to continue cooking for 15 minutes; For 1 hour, the soup is ready to serve. Before you drink, add salt to your taste and serve.

Brown rice lotus lily porridge

Raw materials: 50 grams of brown rice, 50 grams of rice, 30 grams of lotus seeds, 30 grams of lily, honey amount.

Practice: First brown rice, lotus seeds, lily clean, into the pot and cook until soft rotten, then boiled together with the rice, and then eaten with the right amount of honey seasoning.

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It's good to eat coarse grains once or twice a day

To eat more coarse grains, drink plenty of water: The cellulose in the coarse grains needs to be backed by sufficient moisture to ensure proper function of the intestinal tract. Generally eat 1 times more cellulose, it is necessary to drink 1 times more water.

Step-by-step eating of coarse grains: Abruptly increasing or decreasing the intake of whole grains can cause intestinal reactions. For people who are usually meat-based, in order to help the gut to adapt, increase the food intake of coarse grains should be gradual and can not be rushed.

With leeks to eat coarse grains: diet should pay attention to meat and vegetables with a balanced nutrition. Although the coarse grains are good, they cannot be eaten too much at one time. It is advisable to eat 50 grams of coarse grains each day, but it should be adjusted according to individual circumstances.

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