Eat well for breakfast, eat well for lunch, and eat little for dinner. This is less, the less you have knowledge. This is less than just the amount, but also less calories, less fat, and less sweet and salty taste. This is good for your health and will not be hungry. On this night when there is no food at all, I still have to eat well.
In order to keep my life regular, I now make porridge first every morning when I get up. This porridge is a bit particular. Besides, no one likes to drink the same porridge every day. It's so boring every day. There are more than a dozen kinds of small grains in the home of gluttons: millet, mung beans, soybeans, black beans, red beans, flower beans, buckwheat rice, oat rice, sorghum rice, brown rice, black rice, red indica rice, glutinous rice, red lotus seeds, corn grits... Wait a minute, there are also lily, white fungus, red dates, coix seed, almond, peanuts, cashew nuts... Hehe, are there many delicious things in my house? Speaking of which, I cooked red bean, brown rice and red indica rice porridge this morning. These three ingredients are the kind that comes out of water. There is no such thing as rice and millet that comes out of it as sticky and oily. In fact, it tastes quite refreshing, especially with the kimchi and pickles I just made a few days ago. It's very refreshing!
Red indica rice porridge
Recipe Recommendations
- red bean 30 grams
- brown rice 30 grams
Steps for Red indica rice porridge
1
30 grams of red beans. (Red beans, red beans)
2
40 grams of red indica rice. This rice feels very clear when boiled, not the kind of sticky rice that makes porridge. 30 grams of brown rice. There is only so little left, about 30 grams. I didn't shoot films before, but there were other things that I could make up shots, but I couldn't help it. I went to the vegetable market and supermarket, but there were no sales! Sweat.
3
Purple sand stew pot. Wash and dry red beans, red indica rice, and black glutinous rice, and place them in a purple sand saucepan.
4
Boil about 800ml of boiling water and wash it into the purple sand stew with rice beans. This is what the instructions teach. You must expect the purple sand saucepan to heat up by itself and take a long time to open. Therefore, the instructions suggest using boiled water.
5
For the timer of the purple sand saucepan, you can choose automatic transmission. Three hours later, the power was unplugged and the porridge was ready. In summer, I am afraid of the heat. I cook it in the morning and leave it to cool naturally at night. This is how the gluttons like to drink it most. Because gluttons can't eat what's in the refrigerator.
6
The cooked porridge. It is clear and luxuriant. Drinking a bowl in summer will give you a refreshing and comfortable feeling.
7
Served with certain delicious side dishes, this is a "spicy and crispy bamboo shoot", delicious and crispy. Fortunately it is expensive.
8
Open the bag and pour it out, mamma Mia! Just a little bit... I'm so dizzy! One piece and eighty one bag.
9
Our own pickles and cucumbers are still affordable! Eat more pickles and cucumbers. The expensive vegetables will be wiped out in two bites of porridge.
10
These days, I can't even afford pickles... Fortunately, the glutton knows how to make some pickles or something to eat.Red indica rice porridge Make Tips
Long-grain rice: Rice made from indica non-waxy rice. Rice grains are generally oblong or slender. Rice is light in quality, has little viscosity, has more broken rice, has great swelling, has a high rice yield, and the steamed rice is fluffy. Brown rice: It is a type of rice produced after rice is processed. The Japanese call brown rice black rice. After peeling, some outer tissues such as cortex, aleurone layer and germ remain. The above-mentioned outer tissue is rich in nutrients and is richer in vitamins, minerals and dietary fiber than white rice, so brown rice has always been regarded as a healthy food. Brown rice can also be made into rice slices and is usually eaten with milk for breakfast. Red beans: Also known as red beans, and red beans. English name: Redadzukibean. Red beans are rich in starch, so they are also called "rice beans". Red beans contain a variety of nutrients. Every 100 grams of red beans contain 21.7 grams of protein, 0.8 grams of fat, 60.7 grams of carbohydrates, 76 mg of calcium, 386 mg of phosphorus, 4.5 mg of iron, 0.43 mg of thiamine, 0.16 mg of riboflavin, and 2.1 mg of niacin. Red aduki beans have a high lysine content in protein and should be mixed with cereals to form bean rice or bean porridge. They are generally made into bean paste or used as raw materials for cakes. Li Shizhen called red beans the "valley of the heart" and their functions are to "generate body fluid, promote urine, eliminate bloating, eliminate swelling, and vomit" and treat "diarrhea, relieve hangover, eliminate cold, heat, pain and swelling, expel pus and disperse blood, and smooth milk..."