Drinking porridge for health preservation has existed since ancient times. People in China respect the health preservation status of porridge and even call it the best health preservation thing in the world. And why does porridge have such a high health status in the minds of China people? Why is there such a high health care effect? Listen to me, protein, fat, vitamins, minerals, carbohydrates (starch) and other nutrients needed by the normal operation of the human body mainly come from our daily diet. These foods have to go through the digestive system before they can be absorbed by the human body in the form of small molecules. The finer and softer the food, the easier it is to be absorbed, and the more nutrients the corresponding human body absorbs and ingests. The two are in direct proportion, which is a complete digestion and absorption chain of human body. When porridge is boiled at constant temperature for a long time, a series of nutrients such as protein, fat, minerals and vitamins in food can be dissolved in soup, making porridge more nutritious. Another major feature of porridge is its all-encompassing inclusiveness. A bowl of clear water porridge, the most common in Guangdong, can contain all kinds of ingredients, and porridge has been endowed with the master key of nourishing, treating diseases and preserving health. And "porridge" is the first in China people's minds, and nothing else can shake it.

China's diet structure is divided into two parts, mainly rice, flour and miscellaneous grains. China's health-keeping method emphasizes "five grains for nourishment", and his eating habits and diet structure have laid the foundation for China people's diet health-keeping culture. Among them, "five grains" refers to rice, millet, millet, wheat and rice, among which "millet" is the most nutritious. Millet is the millet we usually eat, which was called millet in ancient times and is mainly produced in the Yellow River Basin and Northeast China. Compared with rice, millet is rich in unsaturated fatty acids, which is 8 times that of rice. And there are a lot of fat-soluble vitamin e; Dietary fiber content is also very rich; It is also a typical whole grain with high potassium and low sodium. Eating more is beneficial to patients with hypertension. Among them, the content of iron and phosphorus is higher than that of rice, which has the effects of enriching blood, strengthening brain and improving intelligence.

Li Shizhen's Compendium of Materia Medica records that "millet tastes salty and light, and the cold gas seeps down, so the valley of kidney is also suitable for kidney disease. Deficiency heat, thirst quenching and diarrhea are all kidney diseases. Permeate urine, so it can drain kidney evil. Reducing stomach fire, so the disease of spleen and stomach should be eaten. " Millet tastes sweet, salty and cold. All grains have the function of nourishing essence and tonifying kidney. Millet is cold in nature, slightly salty in five flavors, and salty in the kidney, that is, it is recorded in Compendium of Materia Medica that millet is the valley of kidney and has the effect of tonifying kidney; Millet is sweet in nature, sweet in taste and yellow in spleen. Chinese medicine believes that millet can "warm the stomach". So millet is good for people with poor digestive system.

Millet porridge is rich in nutritional value and has the reputation of "substituting ginseng soup" in the north. After giving birth, women have the custom of conditioning their bodies with millet and brown sugar. The rice oil in millet porridge is the essence of porridge and has a good nourishing effect. How to cook glutinous rice porridge with rice oil at home is actually very simple, and there are two ways to do it easily. Today, I recommend the practice of cooking millet porridge.

Millet gruel

Ingredients: 200g of millet, 50g of broken old corn, and proper amount of purified water.

operating procedure

1. Put the millet and corn stigma into a glass container and soak them in water. Pour purified water into a stainless steel container and boil. Although millet is rich in nutrition, it can't replace all ingredients. In the process of boiling, it is more comprehensive with other foods. I added old corn flakes, which are rich in glutamic acid, which can promote the metabolism of brain cells and have a certain brain-strengthening effect. Corn fat also contains a variety of vitamins, which is beneficial to prevent cell oxidation and aging. Corn fat is rich in unsaturated fatty acids such as linoleic acid and oleic acid, which are beneficial to intellectual development and complement each other. Soaking millet in water for half an hour in advance not only shortens the boiling time, but also helps to release nutrients. Boil purified water in advance to prevent the pot from burning when cooking porridge. The ratio of water to rice is 10- 15: 1.

2. After the water is boiled, add the soaked millet and corn pieces, keep boiling for 10 minutes, and stir with a spoon from time to time to prevent the pot from sticking.

Turn the fire to medium heat and cook until the millet blooms and swells. With the evaporation of water, millet gruel begins to become sticky, so stir it with a spoon from time to time.

Scoop up the millet porridge with a spoon, pour it out in a streamlined way, and the millet porridge will be cooked.

A bowl of thick and sticky millet porridge is cooked with rice oil. According to my method, it is easy to make delicious millet porridge at home. Just pay attention to two points, one is to soak in water in advance; Second, pay attention to observation when cooking, and stir with a spoon from time to time.