Pay attention to porridge
When the weather is hot, many people are used to sitting in air-conditioned rooms and eating cold food to cool off the heat, but eating too cold food in summer will only temporarily relieve the heat, but it can't really cool off the heat.
In summer, the metabolism of human body is vigorous, and there is more water loss in body fluids, which is the easiest to hurt body fluids and consume gas. At this time, the diet should be light and easy to digest, and don't eat too much cold and greasy food.
If you can drink some porridge at this time, you can supplement the water your body needs, and with rich ingredients, you can also nourish your body and prevent diseases.
Drinking porridge is also very particular. For different people, people of different ages, even drinking porridge should be targeted accordingly.
Middle-aged and elderly people: heavy soft rotten
For middle-aged and elderly people, the digestive system is weak and the gastrointestinal absorption function is degraded, so the consumption of coarse grains should be reduced to avoid increasing the gastrointestinal burden.
You can choose coarse grains that are easy to digest, such as millet and brown rice. When you cook porridge, you can increase the time appropriately, and make the porridge softer and more sticky, which is helpful for digestion and absorption of the stomach.
Office workers: more eye protection
Office workers who often have to face the computer all day can add some eye-protecting ingredients to the porridge, such as purple rice, medlar and carrots.
Ingredients like purple rice, medlar and carrot are rich in carotenoids and anthocyanins, which are more beneficial to eye health and can resist eye aging!
Teenagers: add nuts
Growing teenagers need high-quality protein and calcium. At this time, you can add some nuts to the porridge, which can not only supplement nutrition, but also make the porridge more delicious.
Add oatmeal, a high-quality food in protein, to the porridge, or add nuts such as peanuts, chopped walnuts and melon seeds.
Recommended recipes
1. steamed brown rice with vegetables
Ingredients: 20g of broccoli, 30g of carrot, 45g of brown rice, 50g of rice, 2g of salt and 2g of sesame oil.
Step by step:
1, soak brown rice one night in advance to prepare broccoli and carrots.
2. Cut broccoli and carrots into small cubes.
3. Put all the materials into the rice cooker.
4. Add 800ml of water.
5, choose to cook porridge, the taste is fragrant and soft.
6. After the program, add a little salt and sesame oil and mix well.
2. Pumpkin, corn and millet porridge
Ingredients: pumpkin 200g, millet 50g, fresh corn.
Step by step:
1, the pumpkin is cut into small pieces and washed, and the fresh corn is washed and peeled.
2. Pour 1000 ml of water, pumpkin and washed millet into the pot.
3. Stew for about 20 minutes and stir well with a spoon.
3. Healthy purple rice porridge
Ingredients: 30g of purple glutinous rice, 30g of red beans, 20g of red-skinned peanuts, 30g of glutinous rice, half a root of Chinese yam, 3 red dates and proper amount of water.
Step by step:
1, purple rice and red beans are best soaked in advance 12 hours or more.
2. Soak glutinous rice for more than 2 hours in advance
3. Put purple rice, glutinous rice, red beans and peanuts into a pot and boil.
4. Add red dates and yam, and continue to observe and stir to avoid the porridge from overflowing after boiling.
5. When cooking porridge, the pot cover can't be completely covered, so leave a gap to prevent the porridge from overflowing.
6. Cook for about an hour until the red beans are soft and rotten.
4. Glutinous rice, mung bean and wolfberry porridge
Ingredients: peeled mung bean 45g, glutinous rice 45g, medlar 10g, rock sugar 20g, and appropriate amount of boiled water.
Step by step:
1. Prepare ingredients, mung beans and glutinous rice, and soak for 2 hours in advance.
2. Wash glutinous rice, mung beans and medlar.
3. Pick up the soaked ingredients, drain the water and pour them into the stew.
4. Pour in rock sugar and 8 minutes full of boiling water at the same time.
5, quickly cover the lid, tighten, stew for about 4 hours.
6. Stir well with a spoon and serve.
5. Red dates and peanut porridge
Ingredients: 40g of peanuts, 50g of rice, millet 15g, corn residue 15g, and proper amount of red dates.
Step by step:
1. Chop peanuts with a knife and wash rice, millet and corn residue.
2. Put all the ingredients into the rice cooker and add water.
3. Power on the rice cooker and cook porridge.
4, time is up, rice peanuts are soft and rotten, porridge is sweet, and the taste is just right.
6. Rock sugar tremella lotus seed porridge
Ingredients: 50g of rice, dried tremella 10g, 50g of lotus seeds, 40g of dried cranberries, and appropriate amount of rock sugar.
Step by step:
1. Add water to the rice cooker and add rice, tremella, rock sugar and lotus seeds.
2. Turn on the power and select the [soup porridge] function.
3. Stop the program, add dried cranberries and stir well.
Tremella is soft and sticky, and rice grains are soft and rotten.