What is big porridge? How do you cook porridge?

What is Ballast Porridge? The big ballast porridge is in the northeast region.

A kind of porridge that is often made, I will give you the origin below.

The historical origin of the big porridge.

At present, the people of Northeast China generally regard rice as their primary staple food, but this is only a very short phenomenon in the past 30 years, and it is the product of the improvement of the level of agricultural productivity and the abundance of materials.

Before the 90s, the yield of rice in Northeast China was still very low, and the vast northern regions, including Northeast China.

All of them have long been fed with relatively high yields of corn. Corn in the Northeast dialect.

It is known as "bud rice", and the people of Northeast China have a deep affection for bud rice in history.

How low was the yield of rice in Northeast China in the past? For example, the local agricultural conditions are not very good, the climate is arid, the land salinity is high, there is more loess and less black soil, which is not suitable for farming. My father's village is in the Songnen Plain.

In the rare rice producing areas, even if it was rice in that era, rice had to be eaten sparingly, and it was unaffordable to eat rice every day on weekdays, and the daily staple food still had to eat bud rice noodles.

Steamed buns and rice can only be made into porridge to drink.

At that time, the porridge made with bud rice was not the mushy and sticky corn porridge in the breakfast shop now, but the big ballast.

Gruel. The so-called large ballast, in layman's terms, is that the bud rice grains are not fully ground and there are still large grains. Some people may ask, why not chop the bud rice grains into thin noodles?

One is that the grinding technology at that time was not in place, and another very important reason is that large grains of grain are not easy to digest quickly.

After entering the modern society, people's living standards have improved, rice and fine noodles have become the mainstream, and large rice porridge has been neglected for a period of time. In the rise of the five-grain health craze, the big porridge once again jumped to the elegant hall of health care porridge and put it on the dining table of various farmhouse restaurants in Northeast China.

Although it is an ordinary porridge, it never gets tired of eating it, even the people of the Northeast who have been out for many years still do not forget this bite!

The materials are simple, and the method is very simple. The large ballast porridge consists of rice beans and corn residue.

Flower cowpeas are boiled and do not require additional accessories.

Before boiling, you need to soak it in water for about 2 hours, and after soaking, the boiled porridge will add more flavor.

Ballast porridge and general red bean porridge and mung bean porridge.

Eight treasure porridge is different, in addition to the taste and texture, even the appearance and boiling method are also different.

Ballast porridge, without adding flavor and ingredients, boiled well, can be eaten directly.

At first taste, you will feel a rich aroma that opens your taste buds, and this fragrant flavor blends with the original aroma of corn and beans.

Ballast porridge is actually corn porridge, and in the north, corn is an indispensable food in winter, and corn is in storage. Corn kernels are beaten into grains about the size of millet, called corn ballast, and then used to cook porridge, which is called large rice porridge.

Ballast porridge is a porridge made of corn kernels, which is very soft and glutinous and delicious, and has a lot of nutrients and vitamins, which can promote digestion and absorption of the stomach and intestines, and is the daily diet of Northeast people.

Use large corn particles to add Northeast rice beans to cook porridge, which is the big ballast porridge. It is the traditional staple food of the Northeast, and it is mainly based on coarse grains, so it is easy to digest.

Inside the big ballast porridge are big ballasts and rice beans. Coarse grain porridge is a porridge made of rice beans as the main material and edible alkaline noodles as ingredients, which belongs to home-cooked porridge. This dish is made by soaking and simmering the ingredients.

Wash the ballast and peanuts first, soak them for a few hours, soak up enough water, and then put them in a pot and boil. Then turn to low heat and cook until it sticks. When cooking, put alkaline noodles, although it can make the porridge softer, but it will destroy the vitamins, each has its own advantages and disadvantages, use it with caution.

Precautions: To boil porridge with small ballast, you only need to cool the pot under water, and after boiling, reduce the heat and cook it slightly. If you use a pressure cooker, just follow the time of stewed rice, but add enough water, because it is porridge, not rice.

After soaking the ballast, you can also use a pressure cooker to cook porridge. Since corn is a coarse grain with low sugar content, it is very suitable for diabetics, so the elderly and children should eat less to avoid indigestion caused by poor chewing.

The above content reference: Encyclopedia - Coarse Grain Porridge.

Preparation materials: 50g corn kernels, 40g soybeans, appropriate amount of water.

1. Prepare the ballast and kidney beans.

2. Wash the ballast and kidney beans, and then soak them in water to fully absorb water and expand.

3. Put the soaked ballast and kidney beans into the pot.

4. Add an appropriate amount of water.

5. Bring the fire to a boil and simmer slowly over low heat until soft.

6. Remove from the pot and serve in a bowl.

The correct way is to wash the rice beans and put them in the refrigerator for a night, and the next morning, boil them with boiling water, because the frozen corn ballasts and rice beans, from the freezing to the high temperature, will explode in an instant, and after the explosion, he is easy to cook, you can try it.

Cooking rice porridge is the same as boiling rice porridge, hot water in the pot, boiling over medium heat, but not very cooked, to cook a little longer than rice porridge, after cooking, turn off the fire, open the lid, dry for 20 minutes, the porridge will thicken, very delicious, but don't drink too much at a time, or the stomach will be uncomfortable dripping

There are general grain and oil stores, supermarkets also have them, and the hawthorn is very large, bigger than a grain of rice.

The smaller one is the hawthorn.

Hello, tips for cooking porridge: 1. Preparation materials: large-grain corn ballast, small-grain sticky corn ballast, Northeast rice beans; 2. Soak the large corn ballast in cold water for 8 hours, and soak other materials for 20 minutes; 3. Wash all the ingredients and pots; 4. Boil the large corn ballast with warm water first, then pour in the rice beans, cook for 15 minutes, and then pour in the small sticky corn ballast to continue boiling; 5. After boiling for 1 hour, add white sugar or rock sugar and cook for another minute.

Ingredients: kidney beans, large ballast.

2. Kidney beans are the same as ballast, soak them in advance after washing, and fully soak kidney beans, which are easy to digest.

3. Put the soaked kidney beans and ballast into the pressure cooker and add it, about two fingers height (you can add a little alkaline noodles to cook porridge for good taste, don't like to ignore).

4. Cover the pressure cooker lid and air valve, and when the fire burns off the steam, change the low heat for 20 minutes.

5. Finally, don't open the lid immediately after the fire, it will be softer and rotten after simmering for a while, just eat it directly into the bowl.

You can put a little baking soda.

Ingredients: 450g corn ballast.

Excipients: 100g of rice beans, appropriate amount of baking soda.

The practice of large porridge.

1. Put the corn ballast in a container.

2. Wash with water several times, then soak in water for half an hour.

3. Put the rice beans in a container.

4. Use water several times, then soak it in water for later use.

5. Put water on the rice cooker, put the corn ballast in it, put in a little baking soda, cover the pot and boil for 5 minutes, then unplug the power supply, simmer for 10 minutes, and put in the rice beans.

6. Cover the pot with a lid and give electricity, boil for 5 minutes, then unplug the power and stuff for another 10 minutes, and do the same once.

7. Finished product. <>

Soak corn ballast in cool water for 8 hours.

Flower kidney beans washed.

Waxy corn ballast washed.

Corn ballast, pot under warm water, turn to low heat after boiling on high heat.

Cook until the corn ballast grains are soft, then add the flower kidney beans.

Cook the kidney beans until they begin to swell, mix them with cold water to cook the beans quickly.

After boiling the corn ballast and flower kidney beans for 15 minutes, put the glutinous corn ballast, continue to cover the pot over low heat and continue to simmer for 1-2 hours.

The beans are ripe, and the porridge is soft and glutinous and fragrant, and it can be eaten.

Preparation of corn grits porridge:

1.Wash the corn grits and soak for 6 hours.

2.Cool a pot under water, adding enough water at a time.

3.Add a little alkaline noodles to cook porridge faster, and the nutrients in corn are easier to dissociate in an alkaline environment and be absorbed by the human body.

4.Bring the fire to a boil and simmer for 30 minutes, like this, the water and corn ballast will dissolve evenly.

The corn in corn porridge has the following effects:

1.Strengthen the spleen and stomach: sweet and flat in nature, return to the stomach and bladder meridians, and have the effect of strengthening the spleen and stomach, diluting water and dampness.

2.Anti-aging: Corn contains vitamins A, E and glutamate, which have been proven to have anti-aging effects in animal experiments.

3.Prevents arteriosclerosis: The cellulose contained in corn promotes cholesterol metabolism and accelerates the excretion of intestinal toxins. The corn oil extracted from corn germ contains a large amount of unsaturated fatty acids, of which linoleic acid accounts for 60%, which can remove harmful cholesterol in the blood and prevent arteriosclerosis.

4.Anti-cancer: Corn is not only rich in vitamins and glutathione, but also contains more than 5 times more carotene than soybeans, which is also beneficial to inhibit carcinogens.

5.Skin care efficacy: Corn contains lysine and trace element selenium, which has antioxidant effects, and corn is also rich in vitamins B1, B2, B6 and vitamin C, which are effective in maintaining ** delicate and anti-wrinkles.