The practice and eating of buckwheat porridge, how to make buckwheat rice and how to eat it

Buckwheat porridge. Ingredients: Prepare about 50 grams of buckwheat and about 20 grams of rice.

Method: Wash the buckwheat, soak it for 3 hours, and wash the rice. Put the pot on the fire, pour an appropriate amount of water to boil, put buckwheat and rice to boil over high heat, and change to low heat to boil into porridge.

Buckwheat is good for lowering blood sugar, it is suitable for diabetics, and it is rich in various minerals and is also good for children's growth.

Features: Buckwheat porridge is nutritious and fragrant, which can not only supplement calcium, but also supplement a large amount of dietary fiber.

Buckwheat nutritious porridge.

Ingredients: Prepare half a catty of brown rice, 80 grams of buckwheat, 60 grams of edamame kernels, and salt to taste.

Method: Wash the edamame kernels, brown rice and buckwheat, and soak them in water for about half an hour. Boil the washed brown rice and buckwheat into porridge with fresh soup, cook the edamame kernels in another pot, put in the edamame kernels after the porridge is boiled, and add salt to adjust the taste.

Efficacy: This porridge is very helpful for improving the health of the spleen and stomach, and can supplement many nutrients needed by the human body.

Buckwheat diet recipe.

1. Treatment of colicic sha (dry cholera) pain. A pinch of soba noodles, stir-fried yellow, and cooked in water.

2. Treatment of acne ulcers, pus, and pain. Buckwheat, grinding fine noodles, acne breaks, this is applied to it, there is a significant curative effect.

3. Treatment of chronic diarrhea, gastrointestinal stagnation, and dysentery: cooking, adjusting the sugar water, and eating 4 times in a row.

Hello. Boil porridge.

To eat buckwheat rice, you can add rice, millet, mung beans, barley, etc. to the pot and cook until the rice grains are ripe, or you can add 3 5 red dates, the taste is better.

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Cook rice. Soak the buckwheat rice for about 10 minutes before cooking, so that the buckwheat rice will be slightly soft, not too hard to eat, and the taste will be better.

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Vegetable porridge. Ingredients: fresh shiitake mushrooms (2), buckwheat rice (80 grams), red rice (100 grams) Seasoning:

Oil (1 tablespoon), salt (1 tablespoon) 1 Fresh shiitake mushrooms, wash the stems and cut into thin strips; Wash the red rice and buckwheat rice and set aside. 2 Pour 6 bowls of water into the pot, add the red rice and buckwheat rice and stir well. 3 Bring to a boil over high heat, then remove the lid and simmer over low heat for 45 minutes.

4 Stir the bottom of the pot with a spoon from time to time to prevent the rice grains from sticking to the pan and burning. 5 Add shredded shiitake mushrooms and mix well, pour in 1 tablespoon of oil, add an appropriate amount of boiling water to dilute the porridge base. 6 Cook over low heat for 10 minutes, add 1 tablespoon of salt to taste, and then remove from the pan.

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Buckwheat jelly. 1. Mix the buckwheat flour with warm water to make a thin paste;

2. Put an appropriate amount of cold water in the pot, bring to a boil over medium heat, slowly pour the paste into the pot of boiling water, and stir with a spoon (non-stick pan) while pouring until cooked;

3. Put it in a bowl or basin for cooling;

4. After cooling, pour out, cut into strips or small pieces, and then serve with vinegar, oil and other condiments.

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Buckwheat rice can be made into red bean multigrain porridge.

Ingredients: 50 grams of red beans, 20 grams of brown rice, 30 grams of oat rice, 30 grams of buckwheat rice.

Excipients: 40 grams of brown sugar.

The steps are as follows: 1. Wash red beans, brown rice, oat rice, and buckwheat rice twice with water and soak them for 1 hour.

2. Put an appropriate amount of water in the casserole, bring to a boil over high heat, turn to low heat, put the washed rice and red beans into the pot, and stir well.

3. After the porridge boils, turn to the lowest heat, cover and simmer slowly for 1 to 2 hours.

4. Put the brown sugar in the pot, turn on low heat and cook for another 30 minutes.

5. Put it out of the pot and put it on a plate, and the red bean multigrain porridge can be made.

Ingredients: tartary buckwheat rice, rice (millet), oat rice.

Steps:1Tartary buckwheat rice and rice (millet) are washed at a ratio of 1:4 and poured into the pot;

2.Add an appropriate amount of oat rice and put it in a pot;

3.Add water to the usual height when cooking porridge;

4.Boil water until boiling, turn to low heat and boil for about 30 minutes, then serve;

5.The oatmeal tartary buckwheat rice porridge is complete!

Tartary buckwheat rice is rich in a variety of vitamins and minerals, crude fiber, moistens the intestines, laxatives and eliminates fire, and is a good coarse grain product. Tartary buckwheat can be used as a stand-alone rice and porridge, or mixed with rice and other grains. The smell is fragrant, the color is yellow-green, soft and delicious.

Long-term consumption can prevent and treat hyperglycemia, hypertension and hyperlipidemia. Improve immunity and enhance physical fitness.

If you are high, you will eat high bitter buckwheat rice.

Tartary buckwheat rice porridge

Material:50 grams of bitter buckwheat, 100 grams of pearl rice, and an appropriate amount of chickpeas.

Method:

1. Wash the bitter buckwheat and remove the sand.

2. Pearl rice, that is, Northeast rice, is also washed.

3. Mix two kinds of rice, add an appropriate amount of water and washed chickpeas.

4. Put the water in the pressure boil for 15 minutes.

5. It takes 30 minutes for ordinary sand picks.

Nutritional value:

1. Prevent fire.

Bitter buckwheat rice is a slightly bitter taste, and the nature of cold ingredients, people use it after the heat and detoxification, can also clear heat and reduce fire, it can prevent a variety of symptoms of fire, in daily life, buckwheat rice is especially suitable for those who have a hot constitution and often appear sores on the tongue to take.

2. Prevent the three highs.

People eat more tartary buckwheat rice can also prevent the appearance of three highs, because tartary buckwheat rice is rich in rutin and a variety of vitamins and minerals, these nutrients can purify the blood after being absorbed by the human body, can also improve human cardiovascular function, can improve the permeability of blood vessels and can speed up blood circulation, it can make human blood pressure, blood lipids, blood sugar maintain a normal and stable state, can prevent the human body from inducing other diseases due to the three highs.

3. Anti-aging.

People eat more tartary buckwheat rice can absorb rich rutin and mulberry pigment and a variety of vitamins that are beneficial to the human body, these substances can not only maintain the metabolism of the human body, but also remove free radicals in the human body, and can prevent the production of lipid peroxide in the body, it can keep the human body young and healthy and slow down the aging rate of the human body, and can also improve the anti-aging ability of the human body.

Preparation of tartary buckwheat pumpkin millet porridge:

Spare ingredients: 20 grams of tartary buckwheat rice, 50 grams of millet, 1 pumpkin, appropriate amount of water;

Production process: In the first step, prepare a little tartary buckwheat, wash it in advance, rinse the millet with water, filter the washed tartary buckwheat and millet, put it in the boiling pot, and add enough water at one time;

The second step is to start cooking porridge with cold water, after the pot is boiling, stir with a spoon, turn to low heat and continue to cook, in this process, peel off the pumpkin piece by piece, wash it, and cut it into slightly thinner slices;

The third step is to take a pot and add water, put in the cut pumpkin slices through the water, steam for 15 minutes, steam them and put them out, and press them into a puree with a spoon, not too delicate, a little grainy is better;

Fourth, after the millet tartary buckwheat porridge has been boiled for about 20 minutes, you can see that the porridge has become viscous, at this time, put the pumpkin puree into the pot, stir, and continue to cook for about 10 minutes;

The fifth step is to make the millet and pumpkin puree fully blend, add some rock sugar according to personal taste, cook until the rock sugar melts, turn off the heat, add the lid and simmer for a while, and then you can get out of the pot.

Summary: Millet pumpkin porridge is what my family often does, and adding a little tartary buckwheat can enhance the overall taste and value, especially when the weather turns cold, get up in the morning and drink a bowl of hot porridge, the whole body can be warm, tartary buckwheat is known as the "king of grains", it can be seen that its value is quite rich, and tartary buckwheat is also very warm and nourishing, more suitable for this dry season, a bowl of tartary buckwheat millet porridge every morning, so that the family can spend this autumn comfortably, tartary buckwheat millet porridge is very simple, The addition of pumpkin makes the color more beautiful, and the overall nutrition will also be improved.

Cooking Tips:

1. Millet and tartary buckwheat do not need to be washed too much, simply rinse with water, because their surface contains nutrients, if you scrub them by hand, it is easy to wash away the nutrients, so you need to pay attention to this, and both of them are relatively easy to cook, so there is no need to soak;

2. When cooking porridge, remember to use cold water in a pot, do not use boiling water directly, otherwise the nutrition will be lost, the water for cooking porridge should be added at one time, and no additional water should be added halfway, do not stir too much, stir every few minutes, so that the porridge will be more fragrant;

3. Steaming pumpkin while cooking porridge, so that it will not waste time, cooking porridge with pumpkin puree will be more delicate, if you like to eat pumpkin alone, you can cut it into pieces, and cook it in the pot together with millet, after the porridge is cooked, turn off the heat and simmer for a while, the taste will be better.

Tartary buckwheat rice is made of tartary buckwheat, which has the same nutrients as tartary buckwheat, and has very high nutritional value and value, and the benefits of eating more tartary buckwheat are naturally not a problem. The same tartary buckwheat rice also has the same body of tartary buckwheat that eats more tartary buckwheat, so how to eat tartary buckwheat rice to play a leading role?

Tartary buckwheat rice is generally used to make and cook porridge in life, but how to make it! Read on.

1. Cooking: Step: Cleaning. When cleaning rice, you can wash it with water, and the yellow-green color of the washed rice is normal tartary buckwheat beige, and try not to clean it more to reduce the loss of nutrients from tartary buckwheat.

Step 2: Mix in the appropriate proportions. After washing, the tartary buckwheat rice and rice (millet or corn) are mixed in a ratio of 1:3, whether it is dry rice or porridge, its color is light yellow, fragrant and delicious. Good color, flavor and taste.

2. Cooking porridge: raw materials: bitter buckwheat rice, sweet lily, red lotus seeds, red beans, etc.

1.Wash the tartary buckwheat rice, red beans, sweet lily, and red lotus seeds.

2.Boil the pot under water, put the red beans and boil, put the red lotus seeds, **put the tartary buckwheat rice, it will change color normally after being put in, don't panic.

3.After boiling, turn the heat to low, wait for 15 minutes to cook, then add the sweet lily, and cook for another 15 minutes to turn off the heat.

This tartary buckwheat porridge has the characteristics of nourishing qi and health, regulating beauty, prolonging life, etc., especially suitable for the elderly, frail people, middle-aged women, sub-healthy people, etc.

Tartary buckwheat is a very common crop, but it has a very high health value, we often say health, in fact, we can take in the nutrients we need from a lot of food, a good diet can make our body more healthy, tartary buckwheat is a good choice, and then we will give you a detailed introduction to the eating method of tartary buckwheat.

The way to eat tartary buckwheat rice is very simple, just mix it in rice and cook it together, which can be made into rice or porridge. It has weak viscosity and high amylose content, making it ideal for cooking with Tohoku rice and Japanese rice. After washing the rice, sprinkle a little tartary buckwheat rice (the specific proportion is determined by personal taste), stir well, put more than 2 cm of water on the rice surface, soak for 10 20 minutes before powering, simmer the rice, and simmer for another 5 10 minutes after the heating button trips.

When you turn on the rice cooker, you will smell a light fragrance coming to your nose, and the rice will take on a light yellow and green color.

Tartary buckwheat cake: an appropriate amount of tartary buckwheat flour, add 2-3 eggs and an appropriate amount of sugar, add water in batches and mix into a thick paste, heat the pan, coat it with oil, pour in an appropriate amount of batter, and make the batter evenly spread all over the bottom of the pot, and it can be out of the pot after a few minutes.

Tartary buckwheat cake: Add tartary buckwheat powder to water to make a paste, then pour yeast and sugar into the mixture, and let it ferment naturally. The fermented buckwheat batter is poured into a small container and steamed in a steamer to become a sweet, soft and delicious tartary buckwheat cake.

Tartary buckwheat mille-feuille: an appropriate amount of tartary buckwheat flour, add water and mix into a thick paste (you can also add a little egg and sugar), heat and oil the flat pan, pour in an appropriate amount of batter, and make the batter evenly spread in the pot, a little, turn over the dough, then pour a thin layer of batter on it, and then turn over and add a thin layer of batter after the lower part is cooked, so that the soft layer of mille-feuille cake can be obtained many times.

Buckwheat Baba: Take a few buckwheat flour, add an appropriate amount of water and form a dough, roll the dough into a flat circle, and steam it in the basket. This is a kind of tartary buckwheat food most commonly eaten by the Yi people of Liangshan.

The above content is an introduction to the eating method of tartary buckwheat rice, tartary buckwheat is very simple to eat, as long as you insist on eating for a period of time, there will be obvious effects, tartary buckwheat has great benefits for our body, and it is cheap, it is a high-quality and inexpensive health food, especially for the elderly, there are many benefits.

1. Wash and drain the mustard rice, sliced the chicken thighs, cut the potatoes into small pieces, and slice the carrots.

2. Pour an appropriate amount of water into the pot, add mustard and cook for 20 minutes, remove and drain.

3. Pour all the seasonings (4 cups of broth, 10 grams of soy sauce, 2 grams of salt) into a pot and bring to a boil.

4. Add mustard rice, chicken thigh slices, potatoes, carrots and lentils and cook for 20 minutes.

5. Serve until all the ingredients are soft and add condiments according to personal preference.

The efficacy of buckwheat porridge.

1. Protect blood vessels: Buckwheat is rich in vitamin P, which can enhance the elasticity, toughness and compactness of blood vessels, and protect blood vessels.

2. Reduce blood lipids: buckwheat can promote cell proliferation, reduce blood lipids and cholesterol, soften blood vessels, protect eyesight, and prevent cardiovascular and cerebrovascular hemorrhage.

3. Promote metabolism: Buckwheat is rich in niacin, which can enhance detoxification ability and promote metabolism.

4. Anti-diabetes: buckwheat can enhance the activity of insulin, accelerate sugar metabolism, and promote the synthesis of fat and protein.

5. Inhibition of thrombosis: Buckwheat can inhibit the formation of blood clots and has antithrombotic effects.

6. Cough and asthma: Buckwheat has the effects of antibacterial, anti-inflammatory, cough suppressant, asthmatic and expectorant.