Ancient times generally refers to: millet, beans, hemp, wheat, rice; Grain is a general word, which refers to crops or agricultural products. Can be extended to foods and beverages containing cereals or native crops as raw materials.
Grains healthy Zhou
rice gruel
Exercise:
1. After washing the rice, soak it in clear water for half an hour.
2. Replace the soaked rice with enough boiled water (put enough water at a time, and don't add water during the process. Generally, the ratio of rice to water is 1:6-8).
3. After the fire boils, turn to low heat and cook for about 30~40 minutes.
When the rice is in the pot, stir it with a spoon, cook it for 20 minutes and then stir it several times until the porridge is cooked.
5. Cook until the rice soup is thick and the rice grains are crisp and rotten.
6. You can prepare some medlar and hawthorn slices, put them into the pot after washing, and cook them together when the porridge is 7 or 8 cooked.
Remarks:
1. Soaking rice in advance can make rice grains absorb water, which is conducive to expansion, and the cooked porridge tastes good.
Cooking porridge with boiling water can prevent cooking and save time.
3, a few drops of oil in the pot can prevent the pot from overflowing, and the taste of porridge will be better.
4, heating cold porridge: first put some water in the pot, boil the water, then pour the cold porridge, continue to heat, and quickly heat the cold porridge thoroughly.
Add some hawthorn slices to increase appetite.
Corn flour porridge: add water to the corn flour to make it paste, boil the water in the pot and pour in the corn paste. Stir while pouring, and cook the porridge for a while after boiling.
Laba porridge: Laba porridge is a kind of traditional porridge. Due to different regions and tastes, the ingredients are slightly different. Now pearl rice, Coix seed and black rice are often added, and some of them also add ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then add candied fruit.
12 kinds of whole grains health porridge which are very suitable for winter.
● Nourishing stomach porridge
50g of japonica rice, jujube 10, 20g of lotus seeds. Soak lotus seeds in warm water until soft, remove the core, and wash japonica rice and jujube. Put the three ingredients into a pot, add a proper amount of water, boil over high fire, and simmer to make porridge.
● Yangxue Gouqi porridge
Red dates, Chinese wolfberry, black rice, black beans, peanuts, walnuts, red beans and black sesame seeds. Moistening dryness, calming nerves, protecting eyesight, enhancing immunity, enriching blood and nourishing blood, and enhancing resistance.
● Multi-grain coarse fiber porridge
Buckwheat, oat, corn, soybean, ginkgo, poria cocos, walnut, black sesame and coix seed. Hypoglycemic, hypolipidemic and hypotensive formula, suitable for cardiovascular diseases of middle-aged and elderly people, obesity and constipation.
● Grains health porridge
Buckwheat, Coicis Semen, black rice, Euryale Semen, peeled mung beans, brown rice, red beans and wheat kernels, each 1 tablespoon, red dates 10, longan 10, and japonica rice 100g. If you like sweets, you can add sugar when eating, but it is best to use brown sugar, which has the best effect of enriching blood and benefiting qi.
● Red jujube longan black rice porridge
Jujube, longan and black rice have the effects of stimulating appetite, invigorating spleen, warming liver, improving eyesight, promoting blood circulation, and invigorating essence, and have a good nourishing effect on juvenile gray hair, postpartum physical weakness of women, physical weakness after illness, anemia and kidney deficiency.
● Jujube glutinous rice porridge
Cooking yam, coix seed, water chestnut, jujube and glutinous rice together with appropriate amount of white sugar has the effects of strengthening spleen and stomach, invigorating qi and blood, inducing diuresis to stop diarrhea, promoting fluid production to quench thirst, and is suitable for patients with physical weakness, anemia, malnutrition, anorexia and chronic enteritis after illness.
● Red bean porridge
50g adzuki bean, rice 100g, a little sugar. Put adzuki beans and rice in a pot, bring to a boil with high fire and simmer. Add sugar when eating. It has the effects of clearing heat, diuresis and quenching thirst.
● Sesame porridge
50 grams of sesame, japonica rice 100 grams. Stir-fry sesame seeds first, and then mix them with japonica rice porridge to eat together. Sesame has the functions of moistening lung, nourishing liver, nourishing essence, promoting hair growth and relaxing bowels, and is suitable for patients with lung dryness, cough and habitual constipation.
● Pumpkin millet porridge
Pumpkin is sweet and warm, and has the function of invigorating the middle energizer. Suitable for the weak with spleen deficiency and qi. Millet can stimulate appetite, tonify deficiency and benefit the abdomen. Pumpkin millet porridge is suitable for people with blood gas loss, weak body and poor appetite. You can also drink pumpkin millet porridge if there is heat poison in your body.
● Red rice porridge
0/00g of red koji/kloc-,0/0g of medlar/kloc-,0/0g of red dates/kloc-and 20g of rock sugar. Redmi and Jujube are boiled in medium fire for 20 minutes, then put Lycium barbarum, then simmer with low fire, and then put rock sugar into porridge to replenish qi and nourish blood.
● Three Black Porridge
50g of black rice, 20g of black beans, black sesame 15g, walnut kernel 15g. * * * Use brown sugar to cook porridge to taste. Regular consumption can blacken hair, moisturize and beautify, strengthen brain and improve intelligence, and enrich blood. It is suitable for patients with premature gray hair, dizziness and anemia.
● Black rice, tremella and jujube porridge
Black rice100g, tremella10g, jujube10g. Cook porridge together and add rock sugar to taste when cooking. This recipe can nourish yin, moisten lung, strengthen spleen and regulate stomach, and can be taken in all seasons.
Spleen-invigorating and stomach-nourishing porridge
Materials: Chinese yam, red dates, coix seed, millet, lily, grape seed powder, etc.
Function: This porridge can tonify middle energizer, nourish yin and moisten lung, strengthen spleen and stimulate appetite. It is suitable for deficiency of both qi and yin, loss of appetite, mental fatigue and night sweats.
"Compendium of Materia Medica" records that Hu Aishan "benefits kidney qi, strengthens bones and muscles, and strengthens spleen and stomach"; Jujube "tonifies the middle and benefits qi, nourishes blood and promotes fluid production"; Coix seed "strengthens the spleen and stomach, moistens the lungs and clears away heat, dispels wind and dehumidifies, beautifies and increases capacity, and makes people fit and live longer".
Grains Zhou
Material:100g rice.
Accessories: barley 30g, wheat 30g, barley 20g, oatmeal 20g.
Seasoning: 3 grams of salt, each appropriate amount.
manufacturing method
1. Wash all the prepared materials (white rice, barley, wheat, coix seed and cereal) with clear water, and then soak them in clear water for more than 3 hours.
2. Mix the materials, pour them into the pot, and add 15 cup to boil.
3. Boil it with high fire first, then cook it with low fire for 40 minutes until the porridge is cooked thoroughly.
4. Season with salt and stew for another 5 minutes.
Dishes and effects: first-class staple food, recipe for invigorating qi and enriching blood, nourishing recipe, recipe making process: cooking.
Preserved egg miscellaneous grain porridge
Ingredients: 50g millet, 50g coix seed, 50g glutinous rice, 50g brown rice, 50g lean pork, 50g mushrooms and 60g preserved eggs (duck eggs).
Accessories: shrimp skin 10g
Seasoning: 3g of green onion, 2g of pepper 1g and 2g of salt.
The practice of preserved egg porridge with miscellaneous grains;
1. Millet and other coarse cereals are washed and soaked respectively;
2. Wash and dice lean pork;
3. Peel the preserved eggs and cut them into pieces;
4. Soak the mushrooms and send them back to be soft, pedicled, washed and shredded;
5. Add about 200 ml of cold water to the pot, add millet, coix seed, glutinous rice and brown rice, and boil them with high fire first;
6. Cook on low heat for about 45 minutes, and hold the porridge for use when it is thick;
7. Heat oil in a wok, pour in mushrooms and shredded shrimps, saute until fragrant, and then add appropriate amount of water to boil;
8. Add miscellaneous grains porridge, pork and preserved eggs, add pepper and salt to taste after cooking, and sprinkle with shredded onion before eating.
Corn pea soup
1. the corn kernels are washed, steamed 1 hour and taken out;
2. Cut the pineapple into grains the size of corn kernels;
3. Soak the medlar in water;
4. Heat the pot and add 1500g water;
5. After the rock sugar is boiled, add corn, medlar, pineapple and peas to cook;
6. thicken with wet starch water.
Egg and corn soup
Ingredients: canned corn 1 60g, 2 eggs, canned mushrooms 40g, starch 5g, milk100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion and ginger1g.
Production method:
1. Soak fresh peas in hot alkaline water, take them out and cool them in cold water;
2, the wok is hot, add oil with onion, ginger and cooking wine;
3. Pour peas, mushrooms and winter bamboo shoots, simmer on low heat, add water, pour corn, eggs, milk and salt, and add starch after boiling.
Grains Zhou
Ingredients: Coicis Semen, buckwheat rice, Redmi, oatmeal, rhubarb rice, black rice, black glutinous rice, brown rice, red beans, black beans, lotus seeds, red dates, raisins, medlar, walnuts, oatmeal, purple potatoes, yam and instant oatmeal.
Tool: casserole
Remarks:
1 and material 1 are difficult to cook. Cook first, and materials 2 and 3 are easy to cook before cooking. Material 4 Oatmeal is an alternative material, which should be added according to the situation.
2. Among these materials, black glutinous rice and rhubarb rice can increase viscosity, and white glutinous rice can also be added. Finally, oatmeal can greatly increase the viscosity and consistency of porridge.
3. Potatoes can also choose sweet potatoes and taro, and other materials such as chestnuts and pumpkins can also be added.
4. With this fire-saving porridge method, there are two kinds of common coarse cereals that are not suitable for direct consumption: one is dried Euryale ferox and the other is white kidney bean. Stewed twice, Gordon Euryale ferox is still hard to cook. Because it contains a poisonous protein, white kidney beans must be thoroughly cooked before eating. At present, it is impossible to judge whether this stew can destroy this toxin, so it is better not to use it on the safe side. If you want to use it, you should boil the white kidney beans until they are 80% ripe, and then cook them with other materials. Dry Gordon Euryale seeds should be boiled until soft.
Exercise:
1. Wash all the items in the material 1, remove the lotus plumule from the lotus seeds, put them into a casserole after washing, add 8- 10 times of water, cover the casserole, and cook over high fire until the water in the pot boils (generally not more than 10 minutes, depending on the material and water quantity).
2. When the stew is 1, the purple potato and yam are peeled and cut into pieces, the red dates are washed, the kernels are removed and cut into pieces, the walnut kernels are broken into small pieces, and the peanuts, raisins and medlar are washed for later use.
3. After stewing for an hour, open the lid. Mi Dou is very soft, and the lotus seeds are almost ripe.
4. Pour the processed materials 2 and 3 into the pot, stir a little, cover the pot and cook. Turn off the fire when the water in the pot is boiling (the second cooking time is short, and the pot can be boiled in 3 or 4 minutes). Do not open the lid and stew 1 hour.
5. After the second stew 1 hour, all the materials have been thoroughly cooked and the porridge has been cooked. Now open the lid and take a look at the porridge. If the consistency is just right, you can eat it directly. If you feel a little too much water, you can pour some instant oatmeal to increase the consistency.
Coix seed and red bean soup
Ingredients: Coix seed and red beans.
Exercise:
1. Wash Coicis Semen and red beans, put them in a casserole and add enough water.
2. After the big fire boils, cook for another 3 minutes and turn off the fire for 30 minutes.
3, fire again, boil the water in the pot again, cook for another 3 minutes, turn off the fire for 30 minutes.
4. Filter out the soup and drink it as water. Red beans and barley can be eaten as rice or porridge together. If you like sweet, add some sugar.
Remarks:
1, red beans and coix seed need not be soaked, but boiling and stewing twice can make coix seed soft and rotten, and red beans bloom.
This soup is not porridge, so the soup is soup, rice is rice, and beans are beans. Be careful not to add rice.
3. Try to use casserole, which has good heat preservation and better stewing effect.
4, quantity and proportion, just grab a handful, don't put too much, or cook a big pot, put as much water as possible, and put less rice and beans.
Mushroom and fish porridge
Ingredients: rice 150g, fish 100g, 4 fresh mushrooms, 50g celery, 2g shredded ginger, salt and pepper.
Exercise:
1. Wash the rice, soak it for a while, put it in a pot, and add about 8 times of water to cook porridge.
2. Slice the fish and marinate it with a little salt and pepper for a while.
3. Wash mushrooms, remove pedicels and cut into pieces.
4. Wash celery and cut into dices.
5. After the rice is cooked until soft and rotten, add the mushroom slices.
6. Add fish fillets and shredded ginger, stir fry, cook until the porridge boils, and cook for another 5 minutes.
7. Pour in celery powder and cook for a while. Finally, add a little salt and mix well.
Tips:
1, ordinary fish are ok, and it is best to choose fish with fewer fishbones.
Slice the fish as thin as possible, which is easy to cook and tastes good.
3. If you use soaked dried mushrooms, the water soaked by mushrooms can be used to cook porridge, which tastes more fragrant.
4. See other porridge tips here: a bowl of rice porridge.
Milk peanut porridge
Ingredients: glutinous rice100g, peanuts 50g, milk100ml, raisins.
Exercise:
1. Soak glutinous rice 1 hour, then add water to cook porridge for about 20 minutes.
2. Soak peanuts for 2 hours in advance, pour them into a blender, and add appropriate amount of water to make peanut paste.
3. Pour the peanut paste into the cooked glutinous rice porridge.
4. Pour in milk, stir well, then boil, and finally sprinkle with washed raisins.
5, no sugar, a touch of sweetness.
Chinese yam radish porridge
Ingredients: 50g rice, yam 100g, radish 100g, chopped celery or chives, and pepper.
Exercise:
1, rice elutriation, yam elutriation, peeling and cutting hob blocks, white radish elutriation and cutting into pieces or slices.
2. Boil the casserole with water, and pour in rice, yam and white radish.
3. After the water is boiled again, turn to low heat and cook for about 30 minutes.
4. Sprinkle a little pepper and celery when eating.
If you like some flavors, you can add a little salt.
Glutinous rice lotus root
Materials:
Lotus root segments (short and thick, with no damage at both ends), glutinous rice (soaked in water for 2 hours), peanuts, red dates, lotus seeds, red beans (soaked in water 12 hours), appropriate amount of brown sugar and osmanthus fragrans.
Exercise:
1. After washing the glutinous rice, soak it in clear water for 2 or 3 hours. Wash peanuts, lotus seeds and red dates, and soak red beans in advance 12 hours.
2. Wash the lotus root and scrape off the epidermis with steel balls. Cut off one end, put the soaked glutinous rice into the hole of the lotus root, tap the lotus root on the table at any time during installation, and the glutinous rice will sink to the bottom of the hole, or you can use chopsticks to help dredge it.
3. After the glutinous rice is filled, restore the cut cover and fix it with a toothpick.
4. Put the lotus root into the pot, add brown sugar according to the taste, add water without lotus root, and then add washed peanuts, red dates, red beans and lotus seeds.
5. After the fire boils, turn to low heat and cook slowly for about 2 hours.
6. Boil for 30-40 minutes, you can take out peanuts, cook for 20-30 minutes, and you can also take out red dates and lotus seeds.
7. Cook for about an hour. Put the remaining glutinous rice into the pot and cook together until the lotus root is cooked and the red beans are rotten.
8. After the lotus root is cooked, take it out, let it cool, slice or cut into pieces, and pour it with brown sugar water or osmanthus when eating.
9. Red beans and glutinous rice are cooked at the same time to become brown sugar glutinous rice red bean porridge.
Mung bean barley gorgon porridge
Ingredients: mung bean, coix seed, Gordon Euryale seed (I used frozen Gordon Euryale seed).
Exercise:
1, mung bean and coix seed washed and soaked 1-2 hours.
2. Put mung beans and barley into the pot and cook slowly. When it is almost cooked, add Euryale ferox and open it slightly.
3. If it is dry, it is necessary to soak beans and barley for the same time and cook them together in a pot.
Remarks:
1, I use frozen Euryale ferox, which is cooked as soon as it is cooked.
2, if it's fresh Euryale ferox, it's also well cooked, basically until the water boils, just add rock sugar.
3, the common thing in the north is dry Euryale ferox, which takes time to cook and needs to be soaked in advance.
Euryale ferox is a real local specialty, so Suzhou locals will do the best. I only cooked porridge and sweet soup for my own taste.
Papaya Tremella Coicis Decoction
Ingredients: half papaya, 50g coix seed, 5g dried tremella.
Exercise:
1. Wash Coicis Semen and soak it in clear water for 2 hours; Soak dried tremella in clear water, wash, remove roots and tear into small flowers; Peel papaya, remove seeds and cut into hob blocks.
2. Put the soaked Coicis Semen and Tremella into a casserole, boil it with strong fire and slow fire 1 hour until the Coicis Semen and Tremella are soft and rotten.
3. Then put the diced papaya in and continue to stew 15 minutes.
Note: the aroma of papaya is slightly sweet when immersed in soup. If you like sweet, you can add some rock sugar.
Yam, red bean and barley porridge
Ingredients: one red bean, one coix seed, 1 yam, oatmeal.
Exercise:
1. Wash the red beans and coix seed, put it in a casserole, add water and cover it. Heat them in a pot over medium heat and cook for 2-3 minutes. Turn off the heat and stew for 30 minutes.
2, yam peeled, washed and cut into small pieces, oatmeal chopped.
3. Pour the yam pieces and oatmeal into the pot that has been stewed for 30 minutes, cover the pot and continue to cook with fire.
4. Boil the water in the pot again, cook for another 2-3 minutes, turn off the fire and stew for 30 minutes without opening the lid.
Put a little brown sugar when eating, which is very suitable for eating in winter.
Remarks:
1, because there is no rice, glutinous rice, etc. Add oatmeal to thicken the porridge. Oatmeal can be used directly or chopped.
2. This is a fire-saving porridge cooking method, and beans and rice do not need to be soaked in advance.
Yu Han nuan Shen Tang
Yuzhu egg dessert store
Materials:
50 grams of yuba, 2 eggs, 25 grams of ginkgo, 50 grams of coix seed and 60 grams of rock sugar.
Practice: Wash dried yuba, remove the hard shell and inner membrane of Ginkgo biloba, and wash Coicis Semen. Pour about 1000ml of water into the pot, put the washed yuba into the fire to boil, add ginkgo biloba and coix seed, and turn to low heat for about 1 hour. Add rock sugar to melt (the amount of rock sugar can be adjusted according to your own taste). Cook the eggs, peel them and put them in sugar water to eat together.
Here are some tips for saving fire when cooking eggs:
Put the eggs in a small pot and pour in water until the water is less than the eggs. Boil on medium heat, check the boiling time of the water in the pot, then turn off the heat for 2 minutes and stew for 5 minutes without opening the lid. The eggs cooked in this way save fire and are tender and moderate.
Red bean fermented egg
Ingredients: a bowl of liqueur, 2 eggs, a proper amount of cooked red beans, and Lycium barbarum 10.
Practice: Pour the cooked red beans into the pot and add two bowls of water to boil. After the water in the pot is boiled, beat in the whole egg and cook it into poached eggs. Then pour in the washed medlar and cook together. When the egg white of the egg is solidified, pour the wine into the pot, gently stir and continue heating for a while. If you like the tender yolk, turn off the heat early. If you like the yolk well cooked, cook it until it is completely solidified.
Remarks:
1, if it's frozen red beans, you don't need to thaw them, just cook them in a pot. )
2. Fermented wine itself is sweet, and boiled red beans are generally sweet, so the boiled fermented wine soup is sweet and does not need to be flavored with sugar.
Fermented wine can invigorate qi, promote fluid production and promote blood circulation, and has always been a good product for women to keep warm and keep fit. Eating some fermented grains in moderation can help digestion and nourish the spleen and stomach. Fermented wine contains a small amount of alcohol, which can promote blood circulation and improve color.
Fermented wine can be eaten directly, and its cool and sweet taste is especially suitable for hot summer. In the cold season, boiling wine to make hot soup, adding some ingredients, such as red beans, and beating an egg can make people feel warm and comfortable, refreshed, energetic and rosy. In the cold winter, people are not afraid of the pale face brought by the cold.
Red beans and eggs add rich nutrition and connotation to the fermented soup. This collocation is especially suitable for breakfast in winter. It's simple, faster, warmer, more delicious and more nutritious.
Oatmeal porridge with bean dregs
Equal amount of bean dregs, oatmeal and cooked red beans; Proper amount of sugar
Practice: Pour 2 bowls of water into the pot. After boiling, pour in bean dregs and oatmeal. Stir well, pour in the cooked red beans and cook until the porridge is slightly boiling. Add sugar to taste.