Why is the cooked barley porridge black?

Probably mush.

How to cook barley porridge.

1. Wash the barley and mung beans and soak them in water for 3 to 5 hours for later use. My experience is to soak barley and mung beans before going to bed at night, and then put it in the rice cooker to cook porridge directly after getting up in the morning. This has several advantages, one is that the porridge is relatively soft and easy to digest, the second is that the cooking time of the porridge is greatly shortened, saving energy, and the third is convenient to apply.

2. Put the soaked barley and mung beans into the rice cooker, add water, in principle, the water for cooking porridge should be slightly more, at least one-third of the capacity of the rice cooker is better.

3. Cover the pot, turn on the rice cooker, and cook for about 10 minutes. At this point, turn the rice cooker to keep warm, and you can stir the bottom of the pot with a spoon to see if the barley and mung beans are cooked through. If it is cooked and fluffy, turn off the power of the rice cooker.

Fourth, add an appropriate amount of sugar, stir evenly to taste, and the barley porridge is ready.

5. Take out the cooked barley porridge, you can eat it as a morning meal, one bowl a day. You can also use it as a side meal and eat it as you go.

Precautions: It is best not to add rice when cooking barley porridge, as this may destroy many of the medicinal effects of barley.

Soak the barley in boiling water, wash it several times repeatedly, it is best to add pumpkin, pumpkin and barley can be used to remove the peculiar smell of barley, and slowly cook it with japonica rice, fragrant and sweet.

You have to first burn the barley rice until it is rotten, and then cook it with the stem rice, when cooking, wait until it is burned through, it is best to add a little starch to it, increase its viscosity, in the whole process of burning, it is best to stir it with a spoon from time to time, so as not to stick to the pot

Black rice porridge boiled out is its original color, very strong black purple, black rice fading is a normal phenomenon, not necessarily dyed, because the appearance of black rice is relatively coarse, and the heart of the rice is white, its black surface contains anthocyanins, it will decompose after encountering water, you can usually look at the appearance to distinguish the true and false when buying black rice, the surface of the black rice is shiny, and the size of the rice grains is uniform, the broken rice is very small, and there will be no insects and quality, the quality of the black rice has no luster, The size is uneven, and there are many broken rice, and when you buy black rice, you can also remove the surface layer of it to see if the rice heart is white, if it is not white, then the rice is fake.

If it is a single porridge cooked from black rice, the color is black and black, but it is very nutritious and beneficial to the body.

The porridge boiled with black rice is light black, not very black, but it should not be eaten loudly.

Black rice porridge is a porridge made of black rice, black beans, peanuts, etc., which has the effect of nourishing qi and nourishing blood, and ensuring production and fetal care. For pregnant women, eating this porridge is beneficial to the health of pregnant women and fetuses, especially for the brain development of the fetus.

Real black rice porridge is black, and this is helpful for the lack of melanin in the body, especially for hair, which has the effect of promoting gray hair to black hair.

What color is the real black rice porridge boiled, let me tell you, the real black rice porridge is not black, nor red, it is black and red.

Black: When you cook porridge, the water will turn black.

If there is less rice and more water, it will be purple-black, and if there is more rice, the boiled water will be black. Add gastrodia when cooking porridge.

White fungus, lilies, rock sugar, etc., are like elixir and jade liquid, which can be used as a hospitality meal. Dizzy.

Dizziness, anemia.

The patient eats frequently and his symptoms are significantly reduced.

Black rice is a kind of rice that is used both for medicine and food, and belongs to the glutinous rice category. Black rice is a characteristic variety formed by long-term cultivation of grasses. Black rice is black or black-brown, rich in nutrition, high food and medicinal value, in addition to cooking porridge can also make a variety of nutritious food and wine, known as "black pearl."

and the reputation of "the king of rice in the world". The most representative black rice in Yangxian County, Shaanxi Province, has "medicinal rice" and "tribute rice" since ancient times.

Shou Mi" reputation.

When the black rice is boiled in porridge, the water will turn black, because the rice is black, and when the water is boiled, the melanin in the rice will recover.

When the black rice is boiled, the water turns black, and the color of the black rice dissolves into the water, which is not harmful to the human body.

It will turn black, so when cooking porridge, put a little less black rice, the color will not be so dark, and the taste will be good.

If you put more black rice, then the water is likely to turn black and purple instead of absolutely black.

Does black rice porridge get very dark when the water is boiled? Black rice porridge will become very dark when cooked, because is it black rice? So it's going to get dark, Zhou.

When the black rice porridge is cooked, it will be purple and black in color when it grows.

The blackening of barley may be due to mildew. If it's moldy, it's not edible. Eating it will be dangerous to the body, so it is recommended to throw it away.

If it is a barley in the middle of the groove, it will be black, which is normal, and it is not normal if there is no black. It is not moldy and selects barley with shiny, full particles, slightly sweet smell, natural rice fragrance, and white or yellowish-white color.

Barley:

Barley (scientific name: Coix chinensis tod.).Also called:

Coix seed, coix seed, and six millet seeds are the seed kernels of the gramineous plant Coix. Its nature is cool, sweet and light, and it enters the spleen, lungs and kidney meridians, and has the effects of diluting water, strengthening the spleen, removing paralysis, clearing heat and draining pus.

The barley is blackened: most of it turns black;Or a small part (with a small black dot) is blackened.

1) Most of the barley is black, probably because of mildew. If it's moldy, it's not edible. Eating it will be harmful to the body, so it is recommended to buy new barley to eat;

2) A small part of the barley is black (there is a small black spot), that is because one end of the barley is black coffee colored. Good barley is white, the endosperm is black and yellow, the texture is very hard, and it has the fragrance of barley when cooked, and there is no mildew taste.

If the barley is good and has not deteriorated, you can boil porridge and drink, and you can match it with mung beans when boiling porridge.

No, barley water should be boiled with barley and water, and the water in it should be drunk. Barley should be said to be not **, it is a bit like whole grain food, it is coarse grain, compared to rice and those grains, the starch content is less, but coarse grain can not be eaten more, not easy to digest. But let me tell you, barley has anti-cancer effects.

Take it out to dry and then wash it again. It's ready to eat.

Normally, the substances in the red bean are oxidized.

Dietitians said that red beans are rich in iron, potassium, folic acid, etc., which have the functions of diuretic, edema, drainage, blood replenishment, improving blood circulation, and making the complexion ruddy.

Nutritional value of red beans.

Red beans are rich in vitamins B1, B2, protein and a variety of minerals, such as: protein, fat, sugar, vitamin B group, potassium, iron, phosphorus, etc., which have the effects of blood tonic, diuretic, swelling and heart activation. Therefore, regular consumption of red beans can play a role in replenishing blood, promoting blood circulation, strengthening physical strength, and enhancing resistance.

Red beans are not only a delicious food, but also a wonderful medicine for doctors. Traditional Chinese medicine believes that red beans have a sweet, sour, flat, non-toxic smell, and have the effect of dissolving dampness and tonifying the spleen, which is more suitable for people with weak spleen and stomach, and is often used for high blood pressure, atherosclerosis, edema caused by various reasons, heat relief, antipyretic toxin, stomach and other purposes in dietary therapy.

I've also encountered this situation and want to fall down. Later, when the doctor's niece told me that it was okay to drink it, because if you don't believe that you can leave the black soup still for an hour, I found that the black soup poured into the bowl turned dark red. This is because the heat is fierce when cooking, and there is nothing bad except for the fire.

At the same time, at the same time, there are more red beans, it's okay, rest assured to drink.

After the red beans are boiled, they turn black and red, and the barley does not change color.

You put too many red beans so they turned black and could drink.

There are two main reasons:

1. There are too many barley and red beans, resulting in uneven heating when cooking;

2. Barley and red beans have gone bad.

For the above two reasons, it is best not to drink it anymore, and you can deal with it like this when you do it in the future:

30 grams of barley, 15 grams of red beans (2:1 rice beans).

1.Wash and soak the barley for 20 minutes.

2.Put all the ingredients into the pot, add water and bring to a boil over high heat, change to low heat and cook until the barley is cooked3Add rock sugar.

Function: Red beans can nourish qi and blood, dilute water and reduce swelling; Barley seeds can strengthen the spleen and water, clear heat and drain pus, and remove small acne drops. Of course, this kind of porridge helps to nourish the skin.

Hello dear! I'm happy to answer for you! Black rice porridge undergoes a chemical reaction when boiling, and because the black rice is rich in anthocyanins, this substance will appear purple in an acidic environment.

Therefore, if you want to boil purple black rice porridge, you can take the following steps: 1. Soak the black rice in advance. Soaking the black rice for 2-3 hours in advance helps speed up the cooking time and release the anthocyanins.

2. Increase acidity. When cooking black rice porridge, you can add some acidic substances, such as yogurt, lemon juice or vinegar, etc., which can reduce the pH value of the porridge and help the anthocyanins to come into play. 3. Cook for a long time.

When cooking black rice porridge, you need to pay attention to the heat and time, and let the black rice cook until it is ripe, which is conducive to the release of anthocyanins. In short, if you want to boil purple black rice porridge, you need to master the time and heat of cooking porridge, and add acidic substances to help anthocyanins come into play.

There are two possible reasons:

1. It is the natural reason of rice, which is not dried when it is sunburned, which leads to changes in the structure of the ulnar part of the rice, pigmentation, and blackening when cooking.

2. It is a man-made reason, some unscrupulous manufacturers, buy moldy rice, in order to obtain violence, old moldy rice and white buried ash, spices, post-processing, special polishing machine polishing, when the latest rice **, such rice from the appearance, brighter than the general rice, but also more fragrant, when eating will be exposed.

Cooking skills: Press the rice cooking switch, do not pull out the power when jumping to keep warm, do not open the lid, and let the heat preservation state simmer for another 10 minutes, so that the cooked rice is the most delicious, and it is fragrant, non-sticky, and it will not be sticky.

The scale tells us how much water we put in a few cups of rice. If it's 2 cups of rice and water, add it to the 2 position, and so on. In this way, the rice softness changes very little.

On the one hand, it is the reason for rice, on the other hand, it is the reason for water, if the rice cooker is in the ratio of 1:, it should be just right to eat, I don't know whether it is high or soft.