Steamed brown rice with red dates

material

25g lean meat, 20 red dates, 40 brown rice, 30 celery, broth 1 cup, a little salt.

working methods

1. Chop minced meat into mud, mix with white powder and soy sauce and marinate for about 30 minutes until it tastes good. Blanch with boiling water, then remove and drain for later use.

2. Wash the red dates and mash them by hand; After washing brown rice, soak it in cold water for about 1 hour; After removing leaves and roots from celery, wash and cut beads for later use.

3. Take a soup pot, add broth, 1 bowl of clear water, 1 method of minced meat, 2 methods of red dates and brown rice, boil over medium heat, then add a little salt and continue to cook for about 30 minutes. Add celery beads and continue to cook for about 1 min before taking out.

Brown rice risotto

material

90g of brown rice, carrot 1 5g, cauliflower15g, broccoli15g, appropriate amount of Agaricus blazei, 200cc of water, corn flour1spoon, water 10cc, and salt/kloc-0.

working methods

1. Put the brown rice into the bowl and pour it upside down on the plate for later use.

2. Wash carrots, cauliflower and broccoli and cut them into small pieces. Wash the fungus and mushrooms, blanch them all with salted water, and then drain them for later use.

3. seasoning a is made into corn flour water for later use.

4. Take a pot, pour 200cc of water to boil, then add the materials and seasoning B of Method 2 and stir well, then slowly pour the corn flour, then pick it up and pour it on Method 1.

Brown rice vegetable roll

material

60 grams of brown rice, apple 1 piece, 4 lettuce leaves, alfalfa sprouts, bean sprouts, shredded Chinese cabbage, shredded carrots, 2 buckwheat spring rolls and mayonnaise.

working methods

1. Wash apples, remove seeds and shred for later use; Wash lettuce leaves, alfalfa sprouts and bean sprouts, and drain them for later use.

2. Buckwheat Spring Roll. Second, spread a lettuce leaf with the method of 1 and squeeze in a little mayonnaise sauce for later use.

3. Spread shredded apples, alfalfa sprouts, bean sprouts, shredded cabbage and shredded carrots in sequence according to method 1 in method 2, then fold and overlap the two sides of buckwheat spring rolls, roll them into a cone, and sprinkle with a little brown rice.

Second, the precautions for eating brown rice

1: Because brown rice retains the outer protective tissues (peel, seed coat and nucellus protective layer), its pesticide content will be much higher than that of polished rice, even hundreds of times, so that the so-called organic brown rice appears in the workshop, and it is emphasized that pesticides should not be used in the planting process.

2. There are many chelating compounds with strong phytic acid in pericarp tissue. Phytic acid combines with minerals to form phytate, which will hinder the absorption of minerals.

3. The seed coat contains a lot of wax fat and pigment, which is harmful to human health.

4. The "uncertainty" contained in the hulls of brown rice and other cereals (unrefined and whitened cereals) is not conducive to the absorption of calcium and iron. Because there is too much phosphorus, the absorption of calcium is particularly difficult. Therefore, when you eat brown rice instead, you must double your intake of calcium and iron.

A consumer food safety survey conducted by American Consumers Union found that the arsenic content of some brands of brown rice exceeded that of polished rice. Arsenic can reduce the function of human repair system, so when cells are damaged, DNA can not be restored to its original state and it is easy to become cancerous. Precautions: Wash brown rice with clear water before cooking, and the ratio of water to rice should be at least 6: 1. If you have the habit of eating out, you can only eat 2 servings of rice (or other food made of rice) in restaurants every week.

3. What are the effects and functions of brown rice?

Modern nutrition research has found that vitamin B and vitamin E in rice bran and brown rice germ can improve human immune function, promote blood circulation, help people eliminate depression and irritability, and make people full of vitality. In addition, trace elements such as potassium, magnesium, zinc, iron and manganese in brown rice are beneficial to prevent cardiovascular diseases and anemia. It also retains a large amount of dietary fiber, which can promote the proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, soften feces, and prevent constipation and intestinal cancer; Dietary fiber can also combine with cholesterol in bile to promote the discharge of cholesterol, thus helping patients with hyperlipidemia to lower their blood lipids.

Eating brown rice is especially beneficial to diabetics and obese people. Because the carbohydrate in it is wrapped by crude fiber tissue, the digestion and absorption speed of human body is slow, so it can control blood sugar well; At the same time, trace elements such as zinc, chromium, manganese and vanadium in brown rice are beneficial to improve the sensitivity of insulin and help people with impaired glucose tolerance. Japanese research has proved that the blood sugar coefficient of brown rice is much lower than that of white rice, and eating the same amount has a better satiety, which is conducive to controlling food intake and thus helping obese people lose weight.

1: Brown rice has a good effect on obesity and gastrointestinal dysfunction, and can effectively regulate metabolic and endocrine abnormalities in the body;

2. Brown rice can treat anemia;

3. Brown rice can treat constipation and purify blood, so it has the function of strengthening the body;

4. Vitamin E rich in germ can promote blood circulation and effectively maintain systemic function;

5. Brown rice can normalize cell function and maintain endocrine balance;

6. Brown rice has the function of connecting and decomposing radioactive substances such as pesticides, thus effectively preventing the human body from absorbing harmful substances and achieving the function of preventing cancer.

4. Introduction of brown rice

Brown rice is the caryopsis of rice after rice husk is removed from the outer protective layer. The rice grains with complete inner protective layer (pericarp, seed coat and nucellar layer) have rough taste and dense texture because of more crude fiber and bran wax in the inner protective layer, which requires time to cook, but its slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food.