Buckwheat noodles for growing bodies
Buckwheat is a grayish-black flour, but don't let its unassuming appearance fool you; it's highly nutritious. Buckwheat has various ways of being eaten, but the most common method is to make it into noodles. Buckwheat's protein content is higher than that of rice and flour. Especially for children in their growth period, it's suitable to eat some buckwheat noodles. The lysine and arginine in it will surprise parents with their children's speed of growth and intelligence. However, when parents make buckwheat noodles for their children, there are some points worth noting.
The best pairing for buckwheat noodles is to mix them with minced meat and cucumber in a cold salad. Buckwheat is cooling and can easily harm the stomach, so it must be soaked for a long time until soft. This improves the texture and makes it easier to digest. Cucumber makes the buckwheat noodles more refreshing and less rich, while minced lamb is the best choice. Lamb is warm and nourishing to the stomach, making it a great match with buckwheat.
The most suitable people to eat buckwheat are the elderly and children. Occasionally eating buckwheat noodles, the elderly can use it to lower blood lipids and blood pressure. For children in their growth period, buckwheat is indispensable. Although buckwheat noodles are delicious, they are not suitable for breakfast or dinner, as they can easily damage the stomach or be difficult to digest. One should not eat too much at a time; the principle of moderation is best.
Glutinous rice is best for making fermented sweet rice (Jiu Niang)
Glutinous rice can be used to congee or to make tangyuan (sweet rice balls), but the healthiest and most magical way to use it is to make it into fermented sweet rice (Jiu Niang). Glutinous rice can aid digestion and has a sedative effect, able to relieve fatigue and dizziness. These effects of glutinous rice become more prominent after being made into Jiu Niang, and it is also more convenient to eat, with less restriction on the amount consumed.
We can mix glutinous rice, coix seed powder, lotus seed powder, Chinese yam powder, fox nut, Poria cocos powder, and a suitable amount of Jiu Niang starter. Place the mixed ingredients in an enamel basin, add an appropriate amount of water, and steam in a steamer for 1 hour. Take it out, let it cool, mix in the Jiu Niang starter, and place the basin in an environment of about 25°C. After about 36-48 hours, the ingredients will ferment into Jiu Niang. If you like it sweet, you can add some rock sugar. Jiu Niang can be taken at noon and in the evening; it not only aids digestion but also calms the mind and soothes the stomach.
In addition, coix seed strengthens the spleen and promotes urination, lotus seeds and Chinese yam tonify the spleen and benefit the kidneys, and Poria replenishes Qi. The various ingredients complement each other to nourish deficiency and strengthen the body. The resulting Jiu Niang is truly the most nutritious and healthy combination.
Oatmeal eight-treasure rice is good for weight loss
Oats are usually eaten soaked in milk, but occasionally making eight-treasure rice with oats can have a better effect on beautifying the complexion and delaying aging. Oats contain various enzymes that can not only inhibit the formation of age spots but also slow the aging of human cells, making them the best health food for middle-aged and elderly patients with cardiovascular and cerebrovascular diseases.
More importantly, the rich soluble fiber in oats can promote the excretion of bile acids, reduce cholesterol levels in the blood, and reduce the intake of high-fat foods. Because soluble fiber absorbs a lot of water, it creates a strong feeling of fullness, and regular consumption has a particularly good effect on weight loss.
Oatmeal eight-treasure rice is made by soaking oats, black glutinous rice, long glutinous rice, brown rice, white rice, soybeans, black beans, lotus seeds, coix seed, and red beans in water for an hour, and then cooking them until done. Eight-treasure rice has more abundant dietary fiber and carbohydrates, making it suitable to be eaten as a staple food.