In Song Dynasty, Zhang Lei wrote The Story of Porridge: "Zhang Anding eats a big bowl of porridge every morning. When the stomach is empty on an empty stomach, it will use grain gas, and tonic will not work. Extremely soft and greasy, compatible with the stomach. It is the best diet. " Monk Miaoqi said, "It is very important that every monk on the mountain will have a porridge. If you don't eat, you will feel dry all day. Covering porridge can smooth stomach qi and promote fluid production. Generally speaking, there is nothing profound and difficult to understand about supporting life and seeking happiness, but it is between sleeping and eating. " When I saw this scene, I couldn't help suspecting that the monks Zhang Lei and Miao Qi were chaozhou people. Because only Chaozhou people will give rice porridge such great significance.
There is porridge everywhere, but in Chaozhou, rice porridge can be used as the staple food for three or even four or five meals a day. The pot cooked in the morning is covered with a layer of rice soup. Drinking a bowl of rice soup for breakfast means "gastric lavage" or "appetizing", which is about equal to "drinking a large glass of boiled water on an empty stomach in the morning" advocated by nutrition magazines. In the small kitchen at home, there are several dishes of Chaozhou pickles or dried radish on the wooden dining table, and a bowl of rice porridge is served hot, which is a delicious breakfast. Rice porridge for lunch and dinner will be sticky. In the eyes of outsiders, it should be a kind of rice between dry rice and porridge, called "very soft dry rice" After dinner, there is fish porridge for midnight snack in the street. This Chaozhou fish porridge is directly boiled with dry rice and boiled water. Because it is not cooked with raw rice, the cooked fish porridge is not as sticky as Guangzhou fish porridge. From the food aesthetics of Chaozhou, this kind of fish porridge is similar to rice soup.
Eight-treasure porridge is to chaozhou people what "old fire soup" is to Guangzhou people. It is the tone and background color. No matter how big the fish is, no matter how big the meat is, no matter how much delicacies there are, you should also drink a bowl of rice porridge, otherwise, like all fish, delicacies and delicacies, there is no support, no premise and no whereabouts. This bowl of rice porridge is final, which determines whether the diet of this day is healthy and happy.
A good bowl of porridge should not only support people, but also be attractive.
Yuan Mei, a gourmet in the Qing Dynasty, once said: "Seeing rice but not water is not porridge; Without rice in the water, it is not porridge, which will make the water and rice soft and greasy, and then porridge. " In fact, this sentence only taught you a trick to distinguish porridge from the technical level, but the real meaning of a bowl of rice porridge was not explained by his old man.
Huangdi Neijing said: "Five grains are the supplement, five fruits are the help, five animals are the benefit, five dishes are the filling, and the smell is the essence." The so-called porridge maker is the most nourishing thing in the world. But if you want to cook a bowl of rice porridge to feed people and even attract people, you have to work hard.
Election: new rice every year.
Porridge is made of rice, not nonsense. It depends on how you choose rice. Rice in China is generally divided into one-season rice and double-season rice. Of course, it is better to produce only one season of rice a year. There is a simple reason. The essence of the world of rice this year is obviously much purer than the impetuous double-cropping rice. And it is better to choose new rice for this kind of rice, because it tastes more like rice.
Amoy: no floating dust and no impurities.
In addition, it is impossible not to wash rice. Most of the elutriation-free rice sold in the market is polished, and only lazy people will buy it. The essence of rice is in the skin. How much essence can be left after this polishing? But if you work too hard, you are wrong. The turbid liquid of the glistening flower is full of the essence of rice. So when washing rice, as long as there is no floating dust and no impurities, it is ok.
Question 2: Is rice porridge nutritious or millet porridge nutritious, because millet is warm and rice is cold, and millet is more nutritious!
Many people know that millet porridge is nutritious, but they don't know that there are many unknown advantages under its simple appearance. When you have no appetite and have a bad appetite, millet porridge is no less important than appetizers.
Professor Zhang from the Department of Health Care of Beijing University of Chinese Medicine pointed out that millet contains a variety of vitamins, amino acids, fats and carbohydrates, and has high nutritional value. Every 100g of millet contains 9.7g of protein and 3.5g of fat, which is not lower than that of rice and wheat. Generally, there is no carotene in cereals, but the content of millet is 0. 12 mg per 100 g, and the content of vitamin B 1 ranks first among all cereals. The sugar content of millet is also very high, 72.8 grams per 100 grams, and the heat output is much higher than that of rice. Therefore, millet can be said to be the most ideal tonic for old, weak, sick and disabled pregnant women.
Many women in northern China have a tradition of adding millet and brown sugar to regulate their health after giving birth. Millet porridge is rich in nutritional value, and has the reputation of "replacing ginseng soup". The reason why millet is favored by pregnant women is that the iron content of millet with the same weight is twice as high as that of rice, the vitamin B 1 is 3.5 times higher than that of rice, and the vitamin B2 1 times higher than that of rice. Now the cellulose, which is called the seventh nutrient, is 2-7 times higher than that of rice. Because of its high iron content, it has a great effect of nourishing yin and enriching blood after delivery, which can regulate the deficiency and cold constitution of parturient and help them recover their physical strength.
Under the pressure of work, modern people's stomach discomfort has become a common problem. When eating, loss of appetite has become the mantra of many people, and various drugs that help digestion and increase gastric motility are popular in TV advertisements. In fact, there is a kind of stomach-nourishing food which is the greenest and has the least side effects, and that is millet. "Compendium of Materia Medica" says that Xiaomi "treats nausea and dysentery, cooks porridge, benefits farmland, supplements deficiency and opens the stomach". Chinese medicine also says that millet is "warm in the stomach" and thinks that millet is sweet and salty, and has the effects of clearing away heat and quenching thirst, invigorating stomach and removing dampness, calming the heart and calming the nerves. It is more suitable for people with internal heat and weak spleen and stomach. Some people have a bad appetite. After eating millet, it can stimulate appetite, nourish stomach, strengthen stomach, promote digestion and prevent nausea and vomiting.
In addition, because millet is rich in vitamins B 1 and B2, it also has the function of preventing indigestion and aphtha.
Millet porridge is a kind of healthy food, which can be boiled alone or added with red dates, red beans, sweet potatoes, lotus seeds and lilies to make nutrition porridge with different flavors. Millet can be made into cakes by grinding into powder, which is delicious. However, it should be noted that the nutritional value of millet in protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, and lysine is too low and leucine is too high. Therefore, it is impossible for both women and the elderly to take millet as their staple food, so we should pay attention to collocation to avoid the lack of other nutrients.
Question 3: It is said that drinking vegetable porridge is more nutritious than drinking rice porridge, right? Vegetable porridge should still be more nutritious than white rice porridge. Just like eating, eating rice alone is definitely not as nutritious as eating vegetables and meat.
I recommend one of my porridge cooking methods to you. I suggest using rape, and it is rape leaves. If you put too many other dishes, the porridge will not stick easily and will leak.
The method is as follows:
1, mince onion and ginger, and cook in cold water.
2, meat cold water pot, the weight depends on your own preferences, generally five dollars of meat is almost the same, remember to cold water pot, and then use chopsticks to quickly break the meat. If you put hot water into the pot, the meat stuffing will not break up easily, and it will probably become a big ball.
3. After the pot is boiled, put the pre-washed rice into the boiling water. Rice is more perishable and porridge is more sticky.
4. Select the green leaves of rape, wash and shred. You don't need to cut it too thin. The vegetable gang can save it for cooking.
5. After the porridge is cooked, add rape leaves and salt. The amount of salt varies from person to person. It can be heavier in the mouth, but not too much. It is appropriate to drink porridge with an empty mouth.
6. Turn off the fire when the leaves are slightly rotten, and add white pepper to serve. According to personal taste, you can add sesame oil or not.
Rape minced meat porridge, mixed with meat and vegetables, minced onion and ginger remove the fishy smell of meat stuffing, the meat stuffing and vegetable leaves are soft and rotten, easy to digest, and white pepper can also dispel cold and sweat.
Question 4: Is porridge nutritious after long cooking? There is no harm in cooking porridge for a long time, because it usually takes a long time to cook porridge, so it is thick, fragrant and sweet and has high nutritional value. Easy to digest and absorb, especially suitable for the elderly and children.
1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are: a, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious.
2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.
3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.
5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.
6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
Question 5: I only drink rice porridge every morning. Is drinking rice porridge nutritious? If I drink rice porridge every morning, the nutrition is too simple. It is suggested that it is best to add some soy milk, milk, eggs and some fruits to achieve a balanced nutrition.
Question 6: What is the nutritional value of porridge water? In the book Compendium of Materia Medica, Li Shizhen, a medical scientist in the Ming Dynasty, praised porridge as "extremely soft and greasy, compatible with the stomach and intestines, and a recipe for diet". Chinese medicine believes that porridge can tonify yin, promote the growth of gastric juice, strengthen the spleen and stomach, and tonify deficiency, which is most suitable for nourishing people. Drinking porridge at night can not only replenish the vitality lost in a day, but also be easily digested and absorbed. You can add yam, lily, sesame, adzuki bean, walnut and other ingredients when cooking porridge. According to your physical characteristics, increase the health care effect.
According to the comprehensive analysis of the Institute of Health of China Academy of Medical Sciences, naked oats in China are among the best compared with the other eight kinds of grains in terms of crude protein 15.6%, fat 8.5%, heat released by starch, phosphorus, iron, calcium and other elements. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, nicotinic acid, folic acid and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 g oat flour. In addition, oat flour also contains saponins (the main component of life) that are lacking in cereals. Protein has a comprehensive amino acid composition, with the highest content of eight essential amino acids, especially the lysine content of 0.68 g. ..
Question 7: Is the porridge skin nutritious? How to cook porridge is more nutritious
Instead of pure white rice, cook porridge with corn, millet or bean rice.
Corn is rich in nutrition, containing a lot of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, lecithin and so on. Among them, nicotinic acid is very beneficial to health. However, nicotinic acid in corn does not exist alone, but is combined with other substances, which is difficult to be absorbed and utilized by the human body. There is a trick for cooking corn-adding baking soda can release nicotinic acid and make full use of it.
Question 8: Is it nutritious to eat only rice porridge for breakfast? Drink porridge to nourish the stomach. Eating porridge for breakfast is beneficial to intestinal absorption and digestion. It would be better if breakfast was accompanied by a little side dish.
Question 9: Is the rice porridge with salt for breakfast nutritious? It's especially good for the stomach anyway. When I was in college, I went to the canteen to make a rice porridge and a dish every morning. When you are full, you can immediately clear your intestines and feel refreshed all day.