First, rich ingredients are skillfully matched, and nutrition and safety are kept in mind.
Laba porridge is made from a variety of ingredients, also known as Qibao Wuwei porridge. Its traditional ingredients include rice, millet, corn, coix seed, red dates, lotus seeds, peanuts, longan and various beans (such as red beans, mung beans, soybeans, black beans and kidney beans). With the enrichment of diet and the improvement of living standards, the ingredients of Laba porridge are becoming more and more competitive and innovative.
(1) There are many choices of ingredients. It is suggested that on the basis of polished rice and other ingredients, some coarse grains such as brown rice and miscellaneous grains should be properly matched. This combination of thickness and thickness not only makes the taste more textured, but also absorbs richer nutrients. Beans in Laba porridge are rich in protein, dietary fiber, vitamins and minerals, and lysine is also very rich, which can form an effective nutritional supplement when matched with grains such as rice. At the same time, adding nuts and dried fruits and vegetables properly can not only enrich nutrition, but also adjust taste.
(2) There are tricks in purchasing. Consumers should go to supermarkets, farmers' markets and other formal channels to buy ingredients without mildew, deterioration and odor. If you buy packaged ingredients that can be cooked directly, you should pay attention to whether the product is within the shelf life and whether the packaging is intact.
Second, scientific cooking is very important to avoid nutrient loss.
It is easy to cook Laba porridge at home, but pay attention to the following two points:
(1) In the processing of ingredients, different ingredients should be cleaned, soaked, peeled, pitted and carefully selected according to their characteristics. For example, ingredients that are not easy to boil, such as beans, need to be fully soaked before cooking, and they will be softer and more delicious after cooking.
(2) When people cook Laba porridge, they have the habit of adding edible alkali. They think that if they cook it quickly, the consistency of porridge will be good. However, this practice is easy to cause the loss of nutrients such as B vitamins. Experts suggest that you should not add alkali when cooking Laba porridge, and skillfully use the "miscellaneous porridge" function of rice cookers and electric pressure cookers to easily cook delicious Laba porridge.
Third, special people need to pay attention and enjoy more food.
Laba porridge is rich in ingredients, reasonable in collocation and balanced in nutrition, which is especially suitable for the elderly and people with weak spleen and stomach after recovery. But people with different constitutions should also pay attention to eating Laba porridge.
(1) Diabetic patients should eat Laba porridge with sugar in moderation, and try to choose Laba porridge without sugar. Oats and barley should be used to increase the sticky feeling, and at the same time, more miscellaneous beans can be put to help control the rising speed of blood sugar.
(2) For people with indigestion, beans such as soybeans and black beans should be put less in Laba porridge, because beans contain flatulence factors. If you eat too much, it will cause gastrointestinal discomfort.
(3) For obese people, it is necessary to add non-digestible ingredients such as white rice. It is best to add starch beans with relatively thick seed coat, such as kidney beans and red beans, without sugar, so that the texture of porridge is soft but not rotten, and it tastes good and feels full.