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. 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. 2. Miscellaneous 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 your own tortillas, popcorn, buckwheat cakes, buckwheat flour steamed bread, millet pancakes, black rice sweet soup, black rice dumplings and so on. 3. Miscellaneous grains into vegetables: shredded corn. 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, wash 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. Main ingredients of millet sparerib: refined sparerib (500g) and millet (250g) Ingredients: onion, ginger, carved wine (wine is 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, five-spice powder, refined salt, chicken essence and soy sauce. You can add it according to your own taste and mix it evenly 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. Fourth, local miscellaneous grains: Xiaomi: 1, Lujia paste porridge: one of Yuncheng's famous foods, also known as confusion. 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 saturated with water due to heat, and then 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. Ingredients/condiments for slimming nutritious meal: buckwheat, brown rice, barley, oats, coix seed * * * 30g carrot, sweet potato leaves 30g, radish leaves 10 slice, tuna pine 5 slices, sugar 30g, salt 1 teaspoon and vinegar 1 teaspoon. Production process: 65438. 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 about 30 grams of miscellaneous grains rice made by 1 method, spread it on the palm of your hand, spread a little tuna floss, add carrots, sweet potato leaves and radish leaves made by method 2, and then shape it into small rice balls. Brown rice, buckwheat, barley, oats and coix seed contain more dietary fiber and vitamins than white rice, but much less starch, which is very suitable for people who want to lose weight. Special reminder: 1. You can combine and match your own existing miscellaneous grains, but for example, black glutinous rice, coix seed, buckwheat, oats, brown rice, red beans, soybeans, white beans, mung beans and black beans, according to the same proportion, soak them in hot water for 2-3 hours first, so that the soaked rice will be more easily absorbed and digested by the human body, and the taste will be soft and rotten. 2. Steamed rice, measured with your fingers, the distance from the water surface to the rice is about the height of the first joint of your index finger. There are many benefits of coarse grains, but it is not suitable for excessive intake, especially for people with poor gastrointestinal digestive function. Ingredients: rice 100g Accessories: barley 30g, wheat 30g, coix seed 20g, oatmeal 20g, seasoning: salt 3g, and proper preparation method: 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. The simple method of preserved eggs and miscellaneous grains porridge is a common dish in gourmet Jie's pastry staple food recipe. Preserved egg miscellaneous grains porridge belongs to taste and cooking, but the best way to make preserved egg miscellaneous grains porridge mainly depends on your own taste and habits, so that you can make this kind of preserved egg miscellaneous grains with your own feelings ~ ~ Cooking and efficacy: boutique staple food recipe recipe process: cooking preserved egg miscellaneous grains material: ingredient: 50 grams of millet, 50g of coix seed, 50g of glutinous rice, 50g of brown rice, 50g of pork (lean meat), 50g of mushrooms, 60g of preserved eggs (duck eggs) Accessories: shrimp skin 1 0g of seasoning: 3g of Chinese onion, 3g of pepper 1 g, 2g of preserved egg miscellaneous grains porridge:1. 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. Foods such as millet: millet should not be eaten with almonds. Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar. Try it quickly and make a preserved egg porridge that belongs to you. Grains contain more fiber, which is easier to be digested and absorbed by the human body after being soaked in water and cooked. It is best to use filtered tap water to soak beans. The water soaked in beans contains chemicals, so it is best to pour it out. Like black glutinous rice, Redmi and other cereals, nutrients will be dissolved in water when soaked, so wash the rice and soak it in water, and the soaked water can be directly boiled. In addition, soaking in water can activate the nutrients in whole grains, reduce cooking time and taste better. The soaking time depends on different kinds. In order to avoid breeding bacteria in summer, you can soak in the refrigerator. The biggest feature of steamed brown rice's "scraped" fat brown rice is that it contains germ, in which the content of vitamins and cellulose is high. Eating it often can reduce fat and cholesterol. Brown rice also contains a lot of zinc, which can improve rough skin. Brown rice, as the name implies, is brown rice, and most of the rice grains are covered with rice skin. Brown rice is generally available in supermarkets, and fragrant brown or light brown brown brown rice is the best. Before steaming brown rice, soak it for about 30 minutes, and then cook it like normal rice porridge. Steamed brown rice can stimulate the secretion of gastric juice and contribute to the digestion and absorption of nutrients. But diabetes is best not to drink this kind of brown rice porridge directly. Usually drinking rice porridge directly may lead to a sudden increase in blood sugar. Sorghum is suitable for snacks. Sorghum rice porridge is a bit rough, but it is much more delicate and nutritious when ground into flour for snacks. Sorghum rice is the most suitable snack called sorghum cake, which is to grind sorghum rice into powder, add baking powder, sugar, eggs and appropriate amount of water to make it thick, knead it into dough, steam it flat, fry it in an oil pan and sprinkle sesame seeds. Sorghum cake is not easy to digest for some people with slightly poor gastrointestinal function. You can try to make some sorghum soup, for example, adding a little sorghum when making tremella soup or corn soup can add some rich flavor to the original nutritious soup. Coix seed soup is the most nourishing. Coix seed is more like rice and kernel, so there are many places called Coix seed. Now more people like to eat coix seed, because the unique living environment of coix seed makes it less harmful, and it likes to grow in wet places. In many places, barley is grown in mountains or rivers. Many people like to eat full-bodied coix seed, which tastes fresh and glutinous, but few people know that coix seed has many functions. Chinese medicine believes that coix seed has the functions of strengthening bones and muscles, strengthening spleen and stomach, eliminating edema, removing rheumatism and clearing lung heat. Coix seed is a very good tonic for women. A large amount of vitamin B 1 can make the skin smooth and fair, and it can also play an anti-uterine cancer role. Coix seed is slightly cold and should not be cooked in porridge or eaten alone. It is very suitable to make soup with some foods that can be warmed up. You can stew chicken legs, tomatoes and barley together, which is not only easy to digest, but also has a very good nourishing effect. Coix seed is not easy to digest, so try not to eat more, especially for the elderly, children and people with stomach cold and gastritis. When you eat coix seed, you must eat it in moderation, not too much. Eating buckwheat noodles for a long time is a kind of gray-black flour. Although it is ugly, it has high nutritional value. There are various ways to eat buckwheat noodles, but people are most used to making noodles with it. The protein of buckwheat is higher than that of rice and flour, especially for growing children, which is more suitable for them to eat some buckwheat noodles. Among them, lysine and arginine will surprise parents with their children's growth speed and intelligence, but parents should also pay attention to something when making soba noodles for their children. It is best to mix buckwheat noodles with minced meat and cucumber. Buckwheat noodles are cold and easy to hurt the stomach, so they must be soaked for a long time until they become soft, taste better and are easier to digest. Cucumber can make buckwheat noodles less greasy, and minced meat is best with minced mutton, which warms the stomach and goes well with buckwheat. The most suitable people to eat buckwheat are the elderly and children, and occasionally eat buckwheat noodles, which can be used by the elderly to lower blood fat and blood pressure. Buckwheat is essential for children to grow up. Although buckwheat noodles are delicious, they are not suitable for breakfast and dinner, which is easy to damage the stomach or difficult to digest. You shouldn't eat too much at once. Glutinous rice is best for making mash. Glutinous rice can be used to cook porridge or wrap jiaozi, but the healthiest and most magical way is to make mash wine. Glutinous rice can help digestion and soothe the nerves, and can relieve symptoms of fatigue and dizziness. These effects of glutinous rice are more prominent after being made into mash, and it is more convenient to eat and is not limited by dosage. We can mix glutinous rice, coix seed, lotus seed powder, yam powder, Gordon Euryale seed powder, Poria cocos powder and distiller's yeast in a proper amount, put the evenly mixed raw materials into a porcelain-lined basin, add a proper amount of water, steam them in a steamer for 1 hour, take them out for cooling, mix them with distiller's yeast, and put the basin in an environment of about 25℃ for about 36 to 48 hours. If you like sweets, you can add some rock sugar. Fermented wine can be taken at noon and evening, which not only helps digestion, but also calms the nerves and makes the stomach feel very comfortable. In addition, coix seed tonifies spleen and diuresis, lotus seed and yam tonify spleen and kidney, poria cocos tonifies qi, and all kinds of raw materials are matched to tonify deficiency and strengthen body. Laozhao wine is really the most nutritious and healthy match. Corn and pea soup 1. Cleaning corn kernels, steaming 1 hr, and taking 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. Boil spiced peas, wash them, put them in a pot, and add pepper, aniseed, refined salt, pepper, ginger, monosodium glutamate, etc. , cooked and served. Crispy pea 1. Wash the tender peas, drain the water, fry them in a 60% hot oil pan, and take them out for later use; 2. Put the pine nuts in the oil pan and fry until crisp; 3. Seed and pedicel the sweet red pepper and cut it into rice grains; 4. Put 50g vegetable oil on the fire and heat it to 50%. Stir-fry peas, pine nuts and sweet red pepper rice for a few times, add salt, monosodium glutamate, drizzle red oil and pepper oil, and serve. Double Ninth Festival-Miscellaneous rice balls (introductory) Miscellaneous rice balls ~ Materials: buckwheat, glutinous rice, brown rice, black rice, glutinous rice, coix seed, red beans and red dates. Practice: 1) Wash all the rice and soak it for 3 ~ 4 hours. 2) Boil the soaked rice and water in a pot (coarse grains are harder to cook than white rice, so it takes 5 minutes after boiling. 3) Knead the steamed miscellaneous grains rice into a rice ball with red dates on it ~ PS: The cooked rice will generally paste the pot, otherwise it will not be cooked well, so it should be steamed in a steamer before the water in the pot is dry, so that the cooked rice will be delicious and will not be wasted (I don't like to use electric cookers, so I adopted a more troublesome method ...). Eating more coarse grains and less exquisite pasta is good for the health of the elderly. You can make some coarse grain rice balls for your elders at home on the Double Ninth Festival. Return to a pure and natural life. Sanded corn material: corn kernels 1 bowl of mung beans 200g pickled mushrooms 2 20g diced carrots 40g seasoning: salt 1/2 teaspoons broth 2 tablespoons sugar 1/3 tablespoons starch water 1/3 tablespoons sesame oil 1 teaspoon making method: 65438. 2. Add 2 bowls of oil to the pot and heat to medium temperature. Pull all the materials out of the pot and pick them up. 3. Leave 1 tbsp oil in the pot, pour in the materials and seasonings, stir-fry evenly, add starch water to thicken, pour in sesame oil, and serve. Note: thicken vegetables with a little starch water to dry (the viscosity is not suitable). Adding pine nuts to make vegetables is pine nut corn. At home, you don't need to blanch and pull oil first, just put all the ingredients and seasonings into the pot and mix them evenly. Egg and corn soup materials: canned corn 160g, 2 eggs, canned mushrooms 40g, starch 5g, milk 100g, clean mushrooms and cooking wine 20g, fresh peas 20g, refined salt 4g, onion ginger1g. Production method: 1. Soak fresh peas in hot alkaline water, then take them out and put them in cold water for cooling; 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. Milk-flavored tortilla material: 2 egg yolks, flour 100g, 2 fresh corn, 40g cream (softened at room temperature), and appropriate amount of water, salt or sugar (salty and sweet). Production method: mix all the materials together and mix them evenly into a paste. It can be fried in a pot or baked in an oven. If it is in the oven, the plates should be covered with tin foil or buttered. If there is not enough water in the corn, add some water to make it paste. Pour the batter into the baking tray and put some butter on it.

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