Like brown rice, purple rice, black rice, millet, corn, soybeans, red beans, black beans, buckwheat, oats, whole wheat, sweet potatoes, potatoes, yams, pumpkins and so on, these can be called miscellaneous grains. The coarse grains listed above are very common in our life. Can you think of the corresponding taste when you see these names?

I think southerners eat much less coarse grains than northerners and northwest people, because there is much rain in the south, which has been suitable for growing rice since ancient times, and many coarse grains are suitable for planting in arid areas. So southerners like me have just come into contact with buckwheat.

The coarse grains felt by brown rice are really not delicious.

The coarse grains of stalks are more popular, because most of the coarse grains of these stalks have high starch content, soft and waxy taste and sweet taste. This coarse grain can be used as a staple food occasionally, and it can also be cooked with other ingredients, and it tastes good.

The beans in coarse grains taste good, but the long-term storage of coarse grains has less water and harder texture. If you use these beans to cook coarse cereal porridge or coarse cereal rice, you need to soak them in advance, otherwise it will be difficult to cook them thoroughly, which will affect the taste of soft glutinous rice.

The taste of wheat in coarse grains is not very good, especially buckwheat and whole wheat, but many people like to make coarse grain steamed bread with some white flour because of its low calorie and strong satiety. If you simply use buckwheat flour or whole wheat flour to make steamed bread, the dough will not ferment, and the taste will be particularly rough, and people who are not used to it will find it difficult to swallow.

Many kinds of rice in coarse grains are not as soft as rice, but soaking for a long time in advance can solve this problem.

Many coarse grains are not delicate in taste, and we can soften them by soaking and stewing for a long time. You can also use small household appliances such as soya-bean milk machine or high-speed mixer to make these miscellaneous grains into soybean milk or grind them into powder for drinking.

In daily life, eating some coarse grains in moderation can increase satiety, reduce carbohydrate intake, reduce sugar intake and reduce calorie intake, which is good for friends with high blood sugar, fitness and keeping a deep figure. However, coarse grains are not easy to digest and should be eaten in moderation.