Compared with the flour and rice we usually eat, such as polished rice and white flour, it mainly includes corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, mung beans, red beans and mung beans. Three ways to eat coarse grains correctly
1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs sufficient water as the backing to ensure the normal operation of the intestine. Generally, if you eat 1 times cellulose, you should drink 1 times more water.
2. Eat coarse grains step by step, and suddenly increase or decrease the consumption of coarse grains, which will cause intestinal reaction. For people who usually focus on meat, in order to help the intestines adapt and increase the intake of coarse grains, it is necessary to step by step and not rush.
3. Eat coarse grains with meat dishes. When we make food every day, we should not only consider our own tastes and hobbies, but also consider the combination of meat and vegetables and a balanced diet. The daily intake of coarse grains should be 30 ~ 60 grams, but it should also be adjusted according to personal conditions.
There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid roughness and strive for perfection. In addition, coarse grains with poor taste remind many people of that time of poverty and even hunger, and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains.
How to pay attention to cooking methods, improve the taste of coarse grains and make delicious coarse grains, which are nutritious, healthy and not bad for appetite? There are three basic principles: first, eat with flour and rice; Second, intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat.
How to eat millet Xiaomi and flour rice can be eaten together;
(1) Two-meter porridge. Put millet and rice together to cook porridge.
2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed, Coix seed and black rice are added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge.
⑤ Millet flour steamed bread.
Intensive cultivation of coarse grains can:
① Xiaomi pancake
2 millet flour steamed bread millet flour, soybean flour and a small amount of eggs or milk powder can be made into delicious steamed bread. (3) Millet yam porridge, which is made by mixing millet powder and yam powder, boiling and adding sugar. Local flavor foods are:
(1) Lv Jia paste porridge, Yuncheng, one of the famous specialty, also known as confused. (2) Zibo tea soup: Soak the millet, take it out, dry it slightly, grind it, add sugar and brew it in boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy.
⑤ Qufu jujube cake.
6. In Long Hudou of Manchu, there are rice, millet, adzuki bean and Jiong's rice.
How to eat corn
Flour and rice can be used to make a tortilla, and flour and corn flour can be steamed into a pancake.
(2) Corn tortillas, mixed with appropriate amount of soybean flour, form corn bread.
3 corn steamed bread, mixed with flour to make steamed bread.
Intensive cultivation of coarse grains
(1) Corn grits porridge, which is difficult to cook, can be cooked into a paste with "corn grits". ② Corn residue porridge
③ popcorn
④ Boiled fresh corn
(5) Corn flour jiaozi, steamed stuffed bun and pie.
Local flavor foods are
(1) tortillas, tortillas are made of fresh corn kernels and jam. (2) Huaiyin corn sweet potato porridge, put two Jin of corn in a simmer pot, put it in the water that overflows the corn head, put it in the pot, surround it with the residual fire after cooking, and soak it for about three or four hours. Corn is full because of heat absorption, and then it is ground into paste with a water mill. ③ Filter pulp salty porridge.
④ Bagu Baba is in Yunnan, commonly known as Yunnan corn. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year. How to eat buckwheat
You can make it with flour and rice.
(1) Buckwheat cake, buckwheat flour and flour mixed cake.
2 buckwheat noodles, buckwheat noodles mixed with flour to make noodles.
3 buckwheat flour steamed bread, buckwheat flour and flour mixed to make steamed bread.
4 buckwheat rice.
Coarse grains can be carefully cultivated.
(1) Buckwheat jiaozi, steamed stuffed bun and pie.
② buckwheat bread
③ Buckwheat pancake