Question 2: Are there any ways to make nutritious and delicious porridge? The practice of sweet potato porridge introduces the cuisines and their functions in detail: fine staple food, diet for the elderly, nourishing diet and healthy diet.
Taste: Sweet technology: sweet potato porridge cooking materials: main ingredients: rice 100g, sweet potato 300g to teach you how to make sweet potato porridge, how to make sweet potato porridge is delicious. 1. Add a proper amount of water to the pot and bring it to a boil;
2. Add washed rice and cook for five minutes;
3. Add the chopped sweet potato and cook until the porridge is thick and soft, and the sweet potato is soft and glutinous. The key to making sweet potato porridge: When cooking porridge, push the bottom of the pot constantly with a spoon, otherwise it will easily stick to the pot paste and affect the quality.
Pie-food phase grams:
Rice: Don? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
Sweet potato: Sweet potato should not be eaten with persimmon, tomato, liquor, crab and banana.
Sweet potato and persimmon should not be eaten at the same time in a short time. If you eat a lot, you should be at least five hours apart. If eaten at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid and precipitate and condense with tannin and pectin in persimmon to produce lumps. When the amount is serious, it can cause gastrointestinal bleeding or gastric ulcer.
The practice of winter amaranth porridge introduces the cuisine and its effects in detail: fine staple food, old people's diet, tonic diet and malnutrition diet.
Taste: salty and savory technology: boiled winter amaranth porridge. Material: main ingredients: japonica rice 100g, glutinous rice 100g.
Accessories: cold dishes in winter 150g
Seasoning: 2 grams of monosodium glutamate, 2 grams of lard 10 (refined) and 5 grams of salt teach you how to make winter amaranth porridge, and how to make winter amaranth porridge is delicious. Wash japonica rice and glutinous rice, put them in a boiling water pot and cook them until they are sticky. 2. Wash the amaranth and put it into the porridge pot; 3. Add a little lard, monosodium glutamate and salt and cook for a while. Tips for making winter amaranth porridge: it is easy to change color when winter amaranth is cooked, mainly because it can't be cooked for a long time after it is cooked, so as to maintain the flavor of the dish.
Tips-Health Tips:
1. Winter amaranth contains protein, carbohydrates, calcium, phosphorus, iron, carotene and vitamins.
2. It can dispel wind and cold, clear away heat and moisten dryness, promote fluid production and quench thirst;
After a serious illness, the old and the weak eat very well.
Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."
The practice of salmon and pumpkin porridge introduces the cuisine and its function in detail: delicious porridge soup
Making materials of salmon and pumpkin porridge: ingredients: pumpkin 1/2 salmon head 1 2 cups of white rice, 2~3 pieces of water with onion, 2/3 spoonfuls of Brazilian salt 1 spoonful of white pepper teach you how to make salmon and pumpkin porridge, and how to make salmon and pumpkin porridge is delicious (1). Wash and drain the white rice for later use. Wash the salmon head and set aside; Wash the pumpkin, and plan it into thick silk or cut into pieces according to personal preference. (2) Cut the scallion into large sections, stir-fry with a little oil, add white rice and shredded South Israel, stir-fry, and then add water to cook porridge; Because salmon itself is rich in oil, so don't use too much oil to avoid greasy. (3) 20 minutes before the porridge starts, put the diced fish heads into the pot and cook them together to avoid overcooking the fish. Cook the salmon head until it is done, then turn off the heat. Put it in a bowl and sprinkle with a little basil. The practice of chicken porridge introduces the cuisine and its function in detail: fine staple food
Making material of chicken porridge: main ingredient: 2 kg of white rice. Ingredients: chicken: stick.
Seasoning: 100g green pepper, shredded onion, shredded ginger, shredded wild coriander, 50g refined salt. Characteristics of chicken porridge: chicken porridge is the best porridge for Wa people to celebrate holidays or entertain guests. Wa nationality is located in the mountainous area of Yunnan border, living in groups, with simple folk customs, respecting the old and loving the young, and treating guests like guests. After the porridge is served, the head of the chicken must stand upright in the porridge, and the owner will dedicate the head of the chicken to the most distinguished guests or the elderly. Guests should smile at each other, can't refuse, and taste it for themselves. When eating this porridge, you must drink the traditional water and wine of the Wa nationality, which will make you feel happy. Taste porridge, all five flavors, fresh and sweet, nourishing and strengthening the body, especially suitable for the old and the weak. It has the effects of nourishing liver and yin, reducing fire and increasing milk juice. Teach you how to cook chicken porridge, and how to cook chicken porridge is delicious (1). Kill the chicken and wash it. Cut open and take out the chicken offal, wash and chop it for later use. White rice >>
Question 3: What kind of food is more nutritious when cooked with porridge? We add two kinds of porridge that we often eat: removing thorns, putting some fish is good for brain development, putting some iron bars, yam and carrots are also good, and the nutrition of glutinous rice and silk is also helpful.
Question 4: What can be cooked in porridge for nutrition? Pumpkin, red dates, medlar, tremella and other foods can be put in porridge, which is good for nourishing stomach, nourishing qi and blood and removing fire.
It is suggested that a scientific and balanced diet, no partial eclipse, and regular and quantitative eating are beneficial to health. At the same time, regular physical examination.
Question 5: How to cook nutrition porridge If you like clear soup, don't stir the rice.
If you like to drink something sticky, you should always stir it.
My experience is wok cooking. Before dropping two drops of peanut oil, it was not easy to come out, and the porridge cooked was thick and fragrant.
You can also add peanuts, sweet potatoes, pumpkins and other things according to your personal preferences.
Side dishes can be served with all kinds of pickles, cold salad, stir fry, crispy peanuts, rotten broad beans and dried tofu. . . Too much fun, you can give full play to your creativity ~
How to cook some porridge:
1. Chicken porridge is the best porridge for Wa people to celebrate holidays or entertain guests. Wa nationality is located in the mountainous area of Yunnan border, living in groups, with simple folk customs, respecting the old and loving the young, and treating guests like guests. After the porridge is served, the head of the chicken must stand upright in the porridge, and the owner will dedicate the head of the chicken to the most distinguished guests or the elderly. Guests should smile and not refuse, and enjoy pro-Japanese wine tasting. When eating this porridge, you must drink the traditional water wine of low ethnic groups, which is enjoyable. Taste porridge, all five flavors, fresh and sweet, nourishing and strengthening the body, especially suitable for the old and the weak. It has the effects of nourishing liver and yin, reducing fire and increasing milk juice.
Raw materials:
Ingredients: 2 kg of white rice.
Ingredients: chicken: stick.
Seasoning: 100g green pepper, shredded onion, shredded ginger, shredded wild coriander, 50g refined salt.
Method:
(1) The chicken is slaughtered and washed. Cut open and take out the chicken offal, wash and chop it for later use. Wash the white rice and soak it for later use.
(2) After the casserole is on fire, put the whole chicken into it, inject clean water, boil it with high fire and stew it with low fire. When its bones are broken, take out the chicken, cut off its head and tear it off. Put the skeleton back in the original pot, add rice, add water, shredded ginger and chicken offal, boil over high fire, and cook over low fire until the rice turns into porridge. Add chicken, pepper, onion, coriander, salt and chicken head to porridge and eat it upright.
2. In Shangri-La, there is a unique food among Tibetan and Wa people. The Tibetan transliteration is called "Dong Tuo", and the Yi transliteration is called "E Lai", which means corn porridge. After cleaning, mash it into small pieces and put it in a pot, then add wheat and beans (mung beans). Most people can drink several bowls, and this kind of porridge can be eaten in Zhongdian and Deqin counties.
3. Lotus porridge
Category: recipes > porridge
Number of people: about four people
Ingredients: 20 grams of water starch.
150g sugar
200 grams of glutinous rice
100g net lotus seeds
Making:
1. After preliminary processing, remove the red coat, cut off both ends, poke out the lotus plumule and steam it in a cage; Wash the glutinous rice and put it in a boiling water pot to cook the birds.
2. Put the pot on fire, add 2000 grams of water, bring it to a boil, add glutinous rice and lotus seeds, and cook together. When the glutinous rice blooms, thicken it with water starch, add sugar and put it in a bowl.
Features:
Sweet and delicious.
4. Red bean porridge
Red beans are best soaked in advance, and the longer the time, the better. I usually soak in the morning and cook at night. Red beans are easy to cook because they are difficult to cook.
My practice is: after the water is boiled (it is best to soak the red beans directly), put the soaked red beans into the pot, and after the fire is boiled, change the fire to continue cooking. If you want to put lotus seeds and red dates, you can put them together at this time. In short, if it's not easy to do, just leave it. After about 20-30 minutes, I usually put more soaked rice in it, change it to medium heat, and finally cook it on low heat for 20 minutes.
Question 6: What are the nutrients of steamed porridge and boiled porridge? This is what investors call fat.
Question 7: What can be put in porridge, which is more nutritious and delicious? A lot, aspic, lotus seeds, tremella, etc ~
But the most affordable, nutritious and delicious (if you like sweets) is: add the right amount of brown sugar!
Question 8: What porridge is the most nutritious to cook in the morning? It is best to cook rice congee, which can cleanse the stomach. Be beneficial to people's health.
Question 9: Is the porridge cooked with leftovers more nutritious than the porridge cooked directly? No, leftovers stay longer than directly cooked rice. They must have lost some nutrition.
material
Millet, cold water
working methods
1. Wash the rice, boil it in cold water and add the millet;
2. After boiling, turn to low heat;
3. Turn off the heat when the rice is rotten and the porridge is sticky.
skill
1. Add the millet after the water is completely boiled. This not only cooks porridge faster, but also won't paste the bottom of the pot;
2. If you want millet porridge to taste better, you can add white rice and glutinous rice to cook it together, so that the cooked millet porridge is thick, fragrant and sticky. More exquisitely, you can add cereal to increase the taste of porridge, just because the cereal is cooked quickly, so wait until the rice is cooked before adding cereal;
3. If you like sweets, you can put some rock sugar;
4. It is best not to use the pressure cooker to make rice porridge, because the particles of millet are relatively broken, which is easy to block the valve of the pressure cooker, causing some safety hazards.