Seven skills of coarse grain and fine grain matching
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Last Update: 2014-02-21
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Source: Internet
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Author: User
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"Coarse grain" doesn't taste as smooth as "fine grain", which has the disadvantages of poor sense and absorption However, if we make coarse grains reasonably, such as making porridge with coarse grains or eating with fine grains, we will not only absorb better nutrition, but also taste better, so that nutrition and delicious food can be shared together Millet: millet cooking tastes bad, but porridge tastes good Can be added dates, longan, etc., taste better, there is a certain role in nourishing stomach and blood Black rice: black rice is hard and rough It's not suitable for cooking It's better to cook porridge Sorghum or black rice cooks porridge together with northeast rice in the proportion of 1:10, or black rice cooks soup together with chicken, fish, etc the taste is more novel Brown rice: if you want the brown rice to be delicious, you'd better soak it for two hours first Brown rice or red rice can be cooked alone, or mixed with white rice, or boiled with porridge Take a proper amount of millet and boil for about 30 minutes, and then boil it together with rice into two rice porridge The taste is good Corn: fresh corn can be cooked in a pressure cooker for dinner or extra meal Change choice: can often choose some local flavor of coarse food, so that the taste is diverse There are many kinds of corn products in different places, such as popcorn, corn cake, corn bread, corn dumpling, bun, pie, cornflake, etc Buckwheat: buckwheat cake, that is, the cake made by mixing buckwheat flour with flour; buckwheat noodles, that is, the noodles made by mixing buckwheat flour with flour; buckwheat flour steamed bread, that is, the steamed bread made by mixing buckwheat flour with flour Laba porridge: common ingredients are pearl rice, job's tears, wheat kernel, black rice, some still put white fruits, lilies, lotus seeds, osmanthus, mung beans, flower beans, etc., and then with preserves Shigu congee: ingredients include brown rice, black glutinous rice, millet, wheat, buckwheat, Gorgon, oats, lotus seeds, oats and red job's tears It usually takes two hours to cook in a casserole.
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