Eating litchi like this won't get hot(zhe yang chi li zhi bu shang huo li zhi mi qiao zhou )

Eating litchi like this won't get hot

Introduction:

"Rice buckwheat is a top-quality product of buckwheat. It is a subspecies between tartary buckwheat and sweet buckwheat. The stem, leaf and flower all have the characteristics of tartary buckwheat. After processing, the grain looks like" millet "and is called" rice buckwheat ". It was once distributed in some areas of Yunnan Province, such as Pu'er, Xishuangbanna and Lincang. However, due to various reasons, it almost fell into an endangered situation. By the end of last century, it was only distributed in a small amount in Ximeng Wa Autonomous County, Pu'er City, Yunnan Province. Because of its special nature, it was named "Ximeng rice buckwheat" by some experts. Compared with sweet buckwheat and tartary buckwheat, Ximeng buckwheat has another major feature: it can be cooked and eaten without grinding into powder after threshing. Ximeng buckwheat is known as the "king of five grain kings", which is not only rich in nutrition, but also an important medicinal crop. Rutin and other elements in Ximeng buckwheat have various physiological activities. It can maintain capillary resistance, reduce its permeability and brittleness, promote cell proliferation and prevent blood cell coagulation. It has anti-inflammatory, anti allergic, diuretic, hypolipidemic, cardiotonic and other functions. Long term consumption has a good therapeutic effect on hypertension and diabetes. The taste of buckwheat is slightly bitter and cool, while litchi is warm. It's easy to get angry if you eat too much, so I eat it with buckwheat porridge and litchi. "

Production steps:

Step 1: wash the rice and soak it for more than 2 hours in advance (I soaked it for breakfast all night)

Step 2: wash the buckwheat and set aside.

Step 3: put the rice into the pot and add appropriate amount of water to boil.

Step 4: add buckwheat and cook.

Step 5: add wolfberry and cook.

Step 6: when porridge is about to be cooked, add rock sugar and cook until cooked.

Step 7: wash and peel the litchi, put it on the chopping board and cut it into small cubes.

Step 8: put the cut litchi into the bottom of the bowl, cool the porridge and spoon it into the litchi bowl.

Materials required:

Rice: 50g

Buckwheat: 20g

Litchi: 100g

Wolfberry: moderate

Rock sugar: right amount

Note: porridge slightly cool and then put into litchi can better retain vitamin C in litchi. Litchi is warm and easy to get angry when eating too much. It can be eaten with cold food.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhe Yang Chi Li Zhi Bu Shang Huo Li Zhi Mi Qiao Zhou