What is delicious and nutritious in sorghum soup

Eat regular grains to keep healthy--- sorghum rice and red bean porridge.

Drinking porridge can prolong life, and whole grains are boiled into porridge, which contains richer nutrients and dietary fiber, which is the best way to maintain health.

Nowadays, more and more people advocate food supplementation and health, and more and more people are beginning to fall in love with cereals. Coarse grains are particularly rich in trace elements and vitamins, and eating coarse grains at least three times a week is beneficial to human health.

We are white noodles, rice, mountain delicacies, seafood, big meat, big fish every day, clean up your stomach in a timely manner, eat some coarse grains can make your stomach healthier, appetite stronger.

Nowadays, there are many kinds of refined and packaged sorghum rice in supermarkets, as well as whole wheat flour with bran, and rough processed brown rice, which has become a healthy and nutritious organic food.

For example, the sorghum rice used in today's porridge, since I can remember, I know that in the countryside, this thing is used to feed livestock, who will eat this. Haha......

Recently, I often cook some multigrain porridge, different grains are combined, and the boil is thick, and I use such a pot of porridge when I am at home. The main thing is in favor of **.

Sorghum rice and red bean porridge.

Ingredients: sorghum rice, red beans, glutinous rice, and purple rice.

Preparation of sorghum rice and red bean porridge.

Wash all the desired grains and put them in the pressure cooker for one hour.

2 Sorghum rice needs to be boiled for a longer time to make it crispy and flower, so it is more convenient to cook it in a pressure cooker.

Goji berries, oats, jujubes, my mom often does this.

Sorghum riceIt is suitable for cooking porridge with kidney beans.

Ingredients: 1 bowl of sorghum rice.

Excipients: 1/2 bowl of kidney beans.

Method: 1. Prepare the ingredients, 1 bowl of sorghum rice, half a bowl of kidney beans.

2. Wash the sorghum rice, you can wash it several times, and the color on it will slowly fade.

3. Put the cleaned sorghum rice and kidney beans into the inner bowl of the rice cooker.

4. Add an appropriate amount of water, which is better than boiling large ballast.

Low water consumption. <>

5. Put the inner bowl of the rice cooker into the body of the rice cooker.

6. Connect the power supply of Tongsong, select the porridge cooking function, start the switch, and the water boiling time is 50 minutes.

7. When the time is up, open the lid of the pot, and the porridge will be cooked.

8. Done. <>

Method 1: Sorghum flour fish.

Prepare the ingredients as follows: 450 grams of sorghum flour, appropriate amount of boiling water.

The specific method is as follows: and make sorghum flour must use boiling water, the ratio of general sorghum flour and boiling water is 1:1, sorghum flour is placed in the basin, pour a only nuclear balance of some boiling water poured on the sorghum flour, use chopsticks to quickly stir the boiling water and sorghum flour evenly, form a gnocchi with a large amount of dry powder, and then pour some boiling water on the dry powder, quickly stir the boiling water and sorghum flour with chopsticks to form a lump without dry powder, hot hands with boiling water and good dough, so, put a fresh-keeping bag or disposable gloves on your hands, knead the gnocchi by hand through the fresh-keeping bag, knead the gnocchi into a smooth and delicate dough with a smooth surface, and cover the surface of the dough with a clean kitchen clothSet aside for 20 minutes.

Then knead a small piece of good dough by hand, put it on the board, knead the dough fingers several times with your hand to form a smooth surface dough, knead the dough into a slender strip dough as thick as a thumb with the palm of your hand, pull out a thumbnail-sized dough from the slender dough with your hand, put the dough on the board, press the palm of your hand on the dough, and the palm of your hand and the dough are inclined to an angle of about 30 degrees, gently roll the dough with the back palm of your hand to knead the dough, and the dough is kneaded into one end thick and one end thin, shaped like " "Small fish", this is the origin of the name "Rubbing Fish"!

Method 2: Sorghum flour steamed buns.

Prepare the ingredients as follows: 70 grams of sorghum flour, 10 grams of salad oil, 6 grams of yeast, and 2 grams of Yuanzhen sugar.

The specific method is as follows: all the ingredients are put into the mixing bucket and add water, after the flour is formed into a dough, then add a little oil to continue to knead until smooth, and then ferment twice as large as set aside, the fermented dough is kneaded evenly and smooth, cut into equal portions, each small dough is kneaded to a moment to smooth and round into a steamed bun green billet, put the steamed bun green billet into the steamer, continue to ferment for 15 minutes, and then wrap the lid with a dry cotton cloth and steam it over high heat for 20 minutes, steam it for 2-3 minutes.

Method 3: Sorghum flour cake.

Prepare the ingredients as follows: 200 grams of flour, 100 grams of sorghum flour, 10 jujubes, 1 egg, 150 grams of milk, 3 grams of yeast, 10 grams of sugar, and 10 grams of cooking oil.

The specific method is as follows: the flour, sorghum flour, sugar, eggs, yeast with chopsticks stirred and mixed evenly, the ratio of sorghum flour and white flour is 1:2, sorghum flour is not more, more taste will be rougher, and then slowly add milk and edible oil to stir into flocculent, milk should not be added at one time to add slowly, the amount of milk is not unique, to be adjusted according to the actual situation, and into a slightly softer dough, cover and put in warm and moist to ferment for 40 minutes, jujube washed and cut into small grains for later use, It is very easy to operate with scissors, the good state of dough fermentation is to pull it by hand, you will see that the dough has a lot of honeycomb, which means that the dough has been fermented, take out the exhaust and knead well, decorate the surface with jujube strips for a second proofing for 15 minutes, put it in the steamer and add water, and steam it for 20 minutes on high heat to cut it out of the pot and eat it!

Steps of sorghum flour:Ingredients: 90 grams of red sorghum noodles.

Excipients: 5 ml of sesame oil, 1 gram of salt, 10 grams of shrimp skin, 12 grams of fungus, 20 grams of celery leaves, 60 grams of eggs.

1. Soak the fungus in advance, wash the celery leaves, and prepare shrimp skin, dried noodles and eggs.

2. Add water to the pot and boil the shrimp skin.

After a few minutes, the fungus soaked in advance is put into the pot and boiled.

4. Put the noodles in a pot and cook.

5. Cook until the ingredients are cooked, add salt and turn off the heat.

6. Put the celery leaves into the pot, a few drops of sesame oil, stir evenly and serve, and enjoy with the pre-cooked egg dregs.

7. Done. <>

Sorghum rice has a high nutritional value, and has the effects of invigorating qi, invigorating pain, stopping diarrhea, relieving diarrhea, relieving cough, and reducing fever, and is a standing food for diabetic patients.

How to use sorghum rice from food sources:

1) Cooking porridge: soak the sorghum rice for 2 hours, add an appropriate amount of water to the pot and boil, then change to low heat and boil slowly, and cook until the rice becomes porridge-like and can be eaten.

2) Cook dry rice: add an appropriate amount of water to boil the pot, then turn off the heat and steam for 10 minutes.

3) It can also be mixed with rice at the same time, which can play a role in nutritional complementarity and improve appetite (the viscosity of sorghum rice is not high, and eating it with glutinous rice can make up for its deficiency).

Therapeutic effect: take 100 grams of sorghum rice and fry until fragrant, 60 grams of red dates to remove the core and cook until porridge-like, twice a day, which is beneficial to children's indigestion.

Preparation of sorghum rice and red bean rice.

1.Rinse the adzuki beans.

2.Wash the sorghum rice.

3.Put the adzuki beans in the rice cooker, add water and bring to a boil.

4.When the red beans are cooked until they are eight ripe, add the sorghum rice, add water until there is slightly more water than the water needed to stew the rice, and press the stew on the rice setting.

5.Just jump up the rice cooker.

Steamed rice. In fact, the way to eat sorghum rice is similar to that of rice. So sorghum rice can also be used to steam rice.

When steaming rice with sorghum rice, it is best to mix it with some rice, because steaming rice completely with sorghum rice will have a harder texture. It can also be mixed with some adzuki beans and steamed together, which will have a special fragrance.

Boil porridge. Porridge made with sorghum rice tastes and tastes very good, and it is best to mix it with rice. It takes a little longer than other rice.

Make sorghum rice rice.

Sorghum rice rice, which belongs to a characteristic of the Northeast, is to boil the sorghum rice in a pot, and then cool it with cold water, like crossing the water surface, and then eat it with the eggplant sauce with the characteristics of the Northeast. You can also use sorghum rice and eat it with salted fish, which also tastes good. Pay attention to when boiling sorghum rice, it must be boiled and sticky, not as thin as porridge. Full text.

Add rice, cook rice and stir-fry and then fry long beans.

Sorghum and soybeans are both miscellaneous grains, but they are an indispensable supporting role in the five grains, sorghum has the effect of nourishing the liver and stomach, invigorating qi and strengthening the spleen, and stopping diarrhea.

How to eat nourishing. Stir-fry the sorghum noodles, which has the effect of astringency and antidiarrheal, and people with chronic diarrhea can continue to eat for a period of time, which will have a therapeutic effect.

For small children, indigestion can be powdered with sorghum and jujube.

60g sorghum rice, stir-fry until fragrant; 10 jujubes, pitted, fried for coke, ground into fine powder with sorghum rice, add an appropriate amount of sugar, and mix evenly. 6 12g each time. Take with warm water.

This recipe uses sorghum rice and jujube to benefit the spleen and stomach, stop diarrhea, and fry to enhance the effect of astringent intestines. It is mainly used for children with weak stomach and intestines, indigestion, diarrhea or loose stools.

The wheat of the Yellow Emperor's internal grain health regimen nourishes the heart.

Wheat enters the heart, spleen and kidney meridians, and has the functions of nourishing the heart, benefiting the kidneys, removing heat and quenching thirst. Traditional Chinese medicine also believes that it can nourish the heart and calm the nerves, remove annoyance and dryness, and facilitate urination.

How to eat nourishing. Whole wheat porridge with skin on is used to help eliminate irritability; When women have menopausal syndrome and night sweats, you can go to the Chinese medicine store to buy some floating wheat and boil water to take it. Eating whole wheat can also reduce the amount of estrogen in the blood, which can prevent breast cancer.

One of the classic formulas in Chinese medicine is Ganmai jujube soup.

10g of licorice, 10g of wheat, 30g of jujube. Add water to decoction. This recipe originates from the traditional Chinese medicine health "Jin Kui Yaolu". Fangzhong wheat nourishes the heart yin and reassures the mind; licorice and medium-to-slow; Jujube nourishes the central qi and moistens the irritability.

The combination of three medicines is sweet and nourishing, and has the effect of nourishing the heart and soothing the nerves, and relieving the emergency. It is used for excessive thinking, damage to the heart yin, and lack of dirty yin, and the symptoms are trance, often sad and crying, upset in the heart, and restless sleep. It can also be used for people with psychosis, menopausal syndrome, or neurasthenia syndrome differentiation that is due to heart yin deficiency.

Through the above introduction, everyone should have a simple understanding of sorghum rice, a cereal food! Sorghum rice is a nutritious food that has a variety of benefits for the human body, and it is a food that is well worth eating regularly. Of course, when eating sorghum rice, you must pay attention to the correct way to eat it!

There are many ways to make sorghum rice, and it is very nutritious to make, so I recommend a few practices to everyone!

The simplest is the rice that everyone eats regularly, and it's very simple. Prepare the sorghum rice and red beans to be washed, put the washed red beans in the rice cooker, add water to boil, cook until eight ripe, add the sorghum rice, add water until slightly more water than the water needed to stew the rice, and press the switch.

Sorghum rice can also be made into porridge for breakfast! Soak the sorghum rice in cold water for more than 12 hours in advance, wash the red beans and cook them in a pot until they are 8 ripe, then add peanuts, jujubes and other ingredients you want to add, and cook them.

There are five colors of sorghum rice: yellow, red, black, white or off-white, and light brown, which have medicinal value and edible value. China's famous liquors such as Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, etc., all use red sorghum as the main raw material.

It turns out that my grandmother often cooks porridge with sorghum and other coarse grains, which is particularly delicious, it is recommended to cook it in a pressure cooker, it is thick and mushy to boil, nutritious and stomach-nourishing, sorghum is rich in amino acids, good for the human body, I hope it can help you!

Main ingredients: 50 grams of sorghum rice, 20 grams of hawthorn (dry).

Seasoning: Water to taste.

Preparation of hawthorn sorghum rice porridge.

Dry hawthorn washed with water and soaked for 10 minutes.

Sorghum rice, washed and set aside.

Add an appropriate amount of water to the pot and add the soaked dried hawthorn.

Once boiling, add the sorghum rice and start cooking.

Cook on high heat for 15 minutes, then reduce to low heat.

Cook for 20 minutes, and the sorghum rice will be soft until soft.

Sorghum rice is one of the five cereals, its nutritional value is very high, sorghum rice porridge is a more common practice, so what is sorghum rice with porridge?

1. Mix sorghum rice with flower beans to make porridge.

First prepare the ingredients: sorghum rice, flower beans, water. Rinse the flower beans with water and put them in the rice cooker.

Prepare the sorghum rice, wash it with water as well, and put it in the rice cooker. Cover the lid and press the beans button to start cooking the porridge. After the indicator jumps to the insulation, the porridge is cooked, do not open the lid, continue to keep warm and simmer for half an hour to make it more soft and delicious.

Nutritious and delicious sorghum rice and bean porridge is ready.

2. Sorghum rice and black beans are paired with porridge.

First of all, prepare the ingredients: 50 grams of black beans, 150 grams of sorghum rice, 3000 ml of water. Take 50 grams of black beans and 150 grams of sorghum rice.

Participate together, wash and soak together, about 10 hours or more. Add about 3000 ml of water, add 9 jujubes and 2 grams of wolfberries, and you can cook. Once cooked, it's ready to eat.

Sorghum rice can be used with flower beans and black beans to make porridge, and the method is relatively simple, and it can be done by following the steps.

Sorghum rice cakes

Ingredients: 600 grams of sorghum rice, 300 grams of red bean paste, 150 grams of white sugar.

Method】 Wash the sorghum rice, pour in an appropriate amount of water, put it in the cage to steam, and set aside. Take 2 porcelain plates, take half of the sorghum rice and put it in the plate and spread it flat, press it into two or three centimeter thick pieces by hand, and put the remaining sorghum rice into another plate and press it well. Buckle the pressed sorghum rice on the cutting board, smooth it with a knife, and then spread the bean paste filling with a thick and uniform thickness.

Then buckle the other half of the sorghum rice on the bean paste filling, then smooth it with a knife, cut it into diamond-shaped pieces with a knife, put it on a plate, sprinkle with sugar and serve.

Sorghum and red bean rice

Ingredients: 250 grams of sorghum rice, 50 grams of red adzuki beans.

Method】 Wash the red beans and sorghum rice. Put the adzuki beans in the rice cooker, add water and bring to a boil. When the red beans are boiled until they are ripe, add the sorghum rice, add water until there is slightly more water than the water needed to stew the rice, and press the stew setting. Just jump up the rice cooker.

Corn sorghum porridge

Ingredients: 2 handfuls of rice, 1 handful of corn residue, 1 handful of sorghum rice, appropriate amount of water, appropriate amount of sugar.

Method】 Soak corn residue and sorghum rice for 4 hours in advance. Add the rice and rinse well. Pour the washed rice into the inner pot of the electric pressure cooker. Select the porridge button to cook, take it out and eat after exhausting.

Whole grain porridge

Ingredients: 50 grams of red beans, 30 grams of mung beans, 20 grams of millet, 20 grams of rice, 20 grams of kidney beans, 20 grams of sorghum rice, 20 grams of lotus seeds, 20 grams of brown rice, 20 grams of barley, 30 grams of black beans, 50 grams of rock sugar.

Method】 Wash all the beans twice in a pressure cooker to 2000 ml of water, pour the pot into the messy cavity chain with materials, water and rock sugar can be increased according to your own preference. Bring the heat to a boil, turn to medium heat for 25 minutes, and then turn to low heat for 10 minutes.

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