(9) red bean porridge nutrition
people often ask me: snow heart , now that you are professionals, feeding three meals a day are now? I listened to this, feel that stress is not small. Since both people food is not good to do - want to do many of the leftovers, so make sure that varieties less monotonous and inadequate nutrition. How to solve this problem?
an obvious way to do this is in a food which General of the raw materials as much as possible. Such a move will not increase the total amount, but also be able to increase the varieties, to ensure balanced nutrition.
rice has become so vivid, and dietary diversification are to solve one of the key questions. Add rice production at a variety of raw materials, such as millet,薏米, beans and so on, of course, is a good idea, but because cooking cooked at different times, with a total want add in batches to keep the finished product taste better, slightly Troublesome . If you add vegetables, mushrooms and meat, but also increase oil and salt, will inevitably improve rice calories.
porridge is different, it need not maintain the shape, do not need to add You Yan. The production of mung bean porridge lilies, red beans jujuba porridge, sweet potato porridge, oatmeal, fruit porridge, like eight-treasure porridge porridge color food, both to meet the food sense, but also can easily enjoy Happiness Cereal grains, increasing the nutrient supply, can also simultaneously prevention of excessive eating, enabling it to keep slim!
, however, put beans and rice煮粥together and cooked up is not the same as the speed of cooking time but also extended. If pressure cooker cook, beans boiled Although flowering, but always felt that not enough texture on the ideal.
act out on the 1st, at a roadside shop porridge meal, want a red bean porridge. The 4 yuan a bowl of porridge, of course, let me heartache, but the red beans粒粒integrity, taste of soft sand, let me more are unforgettable. So seriously pondering: To achieve such a realm, which has what kind of secret trick tips?
inquiries that red bean seed coat structure of dense and difficult to water. If you put red beans soak in water, the previous four hours, the red beans almost should not absorbent. Want to more than eight hours in order to see signs of volume expansion. Sobering like me suddenly understand the mysteries of cooking red bean porridge - want ahead of time long enough to put beans soaking time for beans to fully absorbent, soft inside, and then slide into rice and other ingredients, you can complete煮出beans The soft texture of the red bean porridge. This technique, of course, can also be used on other beans.
However, in the hot summer, if the beans泡上day, on the possible corruption变味. Test proved that the beans in the refrigerator after 24 hours immersion再煮, is a perfect decision-making, both for the convenience of, well cooked, boiled taste also satisfactory.
Another problem is that at which porridge Add beans, inevitably affects the viscosity of porridge, and porridge thick enough will always exceptionally delicious. To solve this problem, I did not use traditional methods add alkali (as would destroy valuable vitamins), but in lieu of part of glutinous rice to add. Finally, if still not satisfied, on an appropriate mix Add water starch. This boiled porridge, beans and other materials evenly suspended in the porridge, the only good-looking also tastes better.
porridge color for example, are either white, light green or light yellow or even reddish brown or purple brown. Eight-treasure porridge with red beans as the base material, together with the dates can be perfect solution to the color problem. Boiled porridge crimson color, you can cover a variety of raw materials in different colors, at the same time have a strong aroma distributed.
- this bowl from glutinous rice, red beans, kidney beans, jujube, peanuts, pine nut, Lycium barbarum and the eight-treasure porridge boiled longans, which is how to taste and health ah!
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