Question 2: Can whole wheat flour be steamed with rice? Then eat it with food, ok? Of course, everyone is food. Why not? Miscellaneous grains are incomparable. I just don't know if you can eat like this.
Question 3: What can be cooked together and steamed with rice? Ingredients: a casserole, rice, preserved duck, sausage, an egg and a little shredded ginger.
[Cooking process]
1. Put a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It's terrible, raw food is not edible at all)
Put the rice and water into a casserole and bring to a boil with high fire.
2. After about ten minutes, the rice began to collect water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! Hurry up!
3. After the meat is put away, add shredded ginger and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice h for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. H doesn't have enough time to eat, and it's hard to save it.
Tips:
It is very important to choose rice for clay pot rice. Be sure to choose rice that is fine, slender, tough and non-sticky, so that rice can be distinguished when eating.
Don't lift the lid after the clay pot rice is served. Wait a while and stir it evenly before eating. Rice will be more fragrant and less sticky.
Question 4: If the coarse grain rice is steamed too much, can you take it out and heat it a little at a time when you are in first frost? Hello, the refrigerator is not a safe, it can only delay the growth of flour and rice. If the storage time is short, it can be cooked before eating. I hope this helps.
Question 5: Can you lose weight by cooking more than ten kinds of miscellaneous grains? Eat more miscellaneous grains, control the intake of fat and sugar, eat protein in moderation, eat more fruits and vegetables, and exercise more, and you will definitely lose weight.
Question 6: Can steamed coarse grains be eaten before being cooked in the refrigerator? Hello, the refrigerator is not a safe, it can only delay the breeding of flour and rice. If the storage time is short, it can be cooked before eating. I hope I can help you. Thank you for your adoption.
Question 7: There are steamed grains for sale outside, so you can drink them with boiled water. Is it reliable? It depends on where you bought it. It is absolutely reliable in large supermarkets, because we sell whole grains in large supermarket chains.
Question 8: Whether whole grains are cooked or ground into powder depends on what you eat.
If there are beans in this coarse cereals, such as soybeans and black beans, please cook them before eating. Because the beans are not ripe, they will produce saponin toxins, which will make them uncomfortable to eat, so be sure that the beans are cooked. If ground into powder, the temperature may not reach the level of thorough cooking.
Of course, other miscellaneous grains can also be ground into powder to eat, but now there is an artifact on the market called a wall-breaking cooking machine, which can throw raw miscellaneous grains (except beans, which must be cooked) in, add water and directly make rice paste. You can drink it directly after a few minutes, adding sugar according to your personal taste, and it is more nutritious because it is broken. You can refer to it Our family also does this. Handwritten typing, hope to adopt!
Question 9: How to cook delicious cornmeal porridge with miscellaneous grains: add water to cornmeal to make it paste, boil the water in the pot and pour in cornmeal batter. Stir while pouring, and cook the porridge for a while after boiling. You can add some jujube paste to the porridge, and the baby likes it better.
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.
In addition, you can make your own black rice porridge, rice porridge (millet and rice are cooked together), millet mung bean porridge, millet brown sugar porridge, millet yam porridge, sweet potato porridge porridge and pumpkin porridge.
Second, miscellaneous grains snacks:
Millet steamed bread: Mix 100g millet flour and 100g soybean flour, add an egg or 20g milk powder, add water and stir evenly to make steamed bread, and steam in a steamer for 20 minutes. Corn cake: Mix 150g flour and 250g corn flour into a cake, put jujube paste or red bean paste in the middle, and steam in a steamer for 20 minutes.
In addition, you can also make corn tortillas, popcorn, buckwheat cakes, buckwheat flour steamed bread, millet pancakes, black rice sweet soup, black rice dumplings and so on.
Third, miscellaneous grains into the dish:
Corn and shredded fish
Ingredients: net yellow croaker 150g, millet 100g, egg white 1.
Ingredients: refined oil, salt, fresh soup, starch.
Production process:
1. Peel the yellow croaker, remove the thorns, cut it into filaments the thickness of soybean sprouts, rinse it with clear water, beat the salt, egg white and starch evenly, and stir it with the shredded fish for later use.
2. When the oil in the wok is heated to 20%, add the fish shreds, fry them, take them out and drain the oil for later use.
3, wash the pot, add a proper amount of fresh soup, add salt to boil, add corn to boil, add fish shreds, thicken raw flour, and pour in cooked oil.
Xiaomi sparerib
Ingredients: lean ribs (500g) and millet (250g).
Ingredients: onion, ginger, carved wine (wine is also acceptable), spiced powder, refined salt, chicken essence, soy sauce and sesame oil.
Production process:
1. First, soak the ribs in blood, squeeze out the water, cut into ribs about 1 inch long, and then add seasonings such as chopped green onion, minced sauce, carved wine, spiced powder, refined salt, chicken essence and soy sauce. , can be added according to your own taste, and mix well with ribs for later use.
2. Dry millet should be soaked in water. Take the pork ribs with good seasoning and wrap them with millet evenly.
4. Steam in a steamer for about 30 minutes.
Four, local coarse cereals food:
Xiaomi:
1, Lujia paste porridge: one of Yuncheng's famous specialties, also known as muddle.
2. Zibo Tea Soup: Soak the millet, take it out, dry it slightly, grind it, add sugar and brew it in boiling water.
3. Manchu Long Hudou: Rice, millet and adzuki beans are used as rice.
Corn:
1, Huaiyin corn sweet potato porridge: put two Jin of corn in a stew pot, put it in 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, and then it is ground into paste with a water mill.
2, Yunnan Baogu Baba: Yunnan is commonly known as corn as Baogu. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year.
Buckwheat:
The local flavor foods of buckwheat include Chengde Fried Bowl Tuo, Qingyang Buckwheat Noodles, Shanxi Bowl Tuo, Tianshui Buckwheat Quack, Yunnan Buckwheat Steamed Bread and so on.
At home, if you have time, you might as well spend some thought and time. If you don't have time, mix miscellaneous grains with flour and rice and cook some different kinds of porridge, which not only retains nutrition, but also tastes delicious. Why not?
Remember to drink plenty of water after eating coarse grains, because the cellulose in coarse grains needs enough water to ensure the normal digestion of gastrointestinal tract. Generally speaking, if you eat twice as much cellulose, you have to drink twice as much water. In addition, because the gastrointestinal function of the elderly is weakened, eating too much coarse grains will lead to abdominal distension and weakened digestion and absorption function, so it is necessary to eat coarse grains in moderation.
Fitness nutrition meals grains fan
Raw materials/seasonings:
Buckwheat, brown rice, barley, oats and coix seed * * * 30g.
Carrot 30g
Sweet potato leaves 10 tablets
Five tender leaves of radish
Tuna pine 30g
Sugar 1 teaspoon
Salt 1 teaspoon
Vinegar 1 teaspoon
Production process:
Wash buckwheat, brown rice, barley, oats and coix seed, soak them in clear water for about 4 hours, and then cook them in an electric cooker for later use.
2. Wash and cut carrots into slender strips, and marinate them with sugar, salt and vinegar until they become soft; Blanch sweet potato leaves and radish tender leaves with 1/2 teaspoons of salt in boiling water, then immediately pick them up, soak them in cold water for 1 ~ 2 minutes, and then pick them up and squeeze them dry for later use.
3. Take coarse cereals by 1 >>
Question 10: What kind of coarse porridge is delicious and nutritious? Coarse grain millet carrot millet porridge: formula: 50 grams of carrot and 50 grams of millet. Efficacy: invigorating spleen and appetizing, tonifying deficiency and improving eyesight. Usage: 65438+ 0 times a day for 2 weeks. Method: Wash and shred carrots, and cook porridge with millet. Coarse grains, whole wheat, rice, sweet wheat, lotus lily porridge: raw materials: japonica rice, whole wheat rice, roasted licorice, lily, jujube, lotus seeds: roasted licorice can be bought in pharmacies, just boil it for 20 minutes before use. Both dried and fresh lilies are acceptable. Remove the lotus seed core. Soak whole wheat in boiling water for 20 minutes before cooking porridge. When cooking porridge, add enough water at one time. Don't add water halfway. Big fire first, then small fire. You can add different ingredients according to your personal taste. First put the lily into the pot, then add the jujube and lotus seeds. Ganmai lotus lily porridge is a good health porridge. Efficacy: nourishing the heart and strengthening the spleen, clearing away heat and relieving annoyance, and calming the nerves. Coarse grain barley porridge barley porridge: raw materials: 50 grams of barley, 25 grams of mung beans, fresh lily 100 grams, and appropriate amount of sugar. Methods: Break the lily into petals, tear off the inner membrane, gently pinch it with salt, and wash it to remove bitterness. Add water to mung beans and rice kernels until 50% crisp, then add lily, and simmer on low heat until porridge is crisp. You can eat it with sugar. Features The porridge has the effects of clearing away heat and toxic materials, quenching thirst and diuresis, clearing away heat and fire, and eliminating eczema and acne. Milk barley porridge: soak glutinous rice, barley and medlar barley for 40 minutes. beauty beauty, barley is not suitable for pregnant women. Glutinous rice noodle soup: main ingredients: glutinous rice noodle soup accessories: cooked red beans, tremella, lotus seeds, medlar seasoning: rock sugar. Cooking method: let go of water, add tremella, lotus seeds and red beans, stir evenly and cook for 10 minute, then add dough made of glutinous rice and cook for 3-5 minutes. Miscellaneous cereal porridge technology: cooking taste: fragrant material: rice 100g, auxiliary materials: barley 30g, wheat 30g, coix seed 20g, oatmeal 20g, seasoning: salt 3g, and the production technology is 1. Rinse all the prepared materials (white rice, barley, wheat, coix seed and oatmeal) 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. Nutritional analysis
Rice: Rice has high nutritional efficacy and is a basic food for supplementing nutrition; Rice can provide rich B vitamins; Rice has the effects of invigorating the middle energizer, strengthening the spleen, nourishing the stomach, nourishing essence, strengthening the heart, harmonizing the five internal organs, dredging blood vessels, improving hearing and eyesight, relieving vexation, quenching thirst and stopping diarrhea. Highland barley: Highland barley has the functions of benefiting qi, widening middle energizer, promoting digestion and restoring milk, which is helpful for digestion, harmonizing stomach and quenching thirst, quenching thirst and removing heat. Wheat: Wheat has the effects of nourishing heart and kidney, clearing away heat and quenching thirst, and is mainly used to treat impatience, heat annoyance, thirst quenching, swelling reduction, traumatic bleeding and scald. Coix seed: Coix seed is rich in carbohydrates, mainly composed of starch and sugar, and also contains nutrients such as fat, protein, coix seed ester, leucine, arginine and vitamin B 1. Coix seed can inhibit the proliferation of pain cells and can be eaten by people with various malignant tumors. It can also promote metabolism and reduce the burden on the stomach; It is also beneficial to the effects of water infiltration, spleen strengthening, arthralgia removal, heat clearing and pus discharge. Oat: Oat can be used as a common food crop with high nutritional value, which has the functions of preventing cardiovascular and cerebrovascular diseases, lowering blood sugar, losing weight, improving blood circulation, promoting wound healing and preventing anemia. Oats are rich in linoleic acid, which plays an auxiliary role in fatty liver, diabetes complicated with edema and constipation, and is also of great benefit to the elderly to enhance physical strength and prolong life.