Brown rice and mung bean porridge: Invigorating Spleen and stomach, cooling and relieving summer heat, reducing weight and fat(cao mi lv dou zhou jian pi yang wei qing liang jie shu jian fei qu zhi )

Brown rice and mung bean porridge: Invigorating Spleen and stomach, cooling and relieving summer heat, reducing weight and fat

Introduction:

"Because I'm losing weight now, I try to eat low-fat and digestible food. This brown rice and mung bean porridge is very suitable for me. Now my dinner is basically porridge, changing the pattern to do, and then with a plate of fresh vegetables, staple food to eat less. Although not much to eat, but often feel very comfortable, sleep at night also improved, more stable. Brown rice is a kind of whole grain rice obtained after rice husk is removed. It still retains some outer layer tissue after husk removal, so it tastes coarser, has compact texture, and takes time to cook. But compared with ordinary refined white rice, it is richer in vitamins, minerals and dietary fiber. Vitamin B and vitamin E in rice bran and germ of brown rice can improve human immune function, promote blood circulation, help people eliminate depression and irritability, and make people full of vitality. In addition, potassium, magnesium, zinc, iron, manganese and other trace elements in brown rice are conducive to the prevention of cardiovascular disease and anemia. It also retains a large amount of dietary fiber, which can promote the proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, soften feces, prevent constipation and colon cancer; dietary fiber can also combine with cholesterol in bile, promote the discharge of cholesterol, so as to help patients with hyperlipidemia reduce blood lipid. Eating brown rice is especially beneficial for diabetics and obese people. Because the carbohydrates in brown rice are wrapped by coarse fibrous tissue, the digestion and absorption speed of human body is slow, so it can control blood sugar well; trace elements such as zinc, chromium, manganese and vanadium in brown rice are helpful to improve insulin sensitivity, which is very helpful for people with impaired glucose tolerance. Mung bean is also called green bean. The protein content of mung bean is almost three times that of Japonica rice. There are more inorganic salts such as vitamins, calcium, phosphorus and iron than japonica rice. In the hot summer, mung bean soup is the most popular summer drink for common people. Mung bean is sweet and cool in nature and has the function of clearing heat and detoxifying. Mung bean soup can clear heat, replenish qi, quench thirst and diuresis, not only can supplement water, but also can supplement inorganic salt in time, which is of great significance to maintain the water electrolyte balance. Mung bean also has detoxification effect. In case of organophosphorus pesticide poisoning, lead poisoning, alcoholism (drunkenness) or taking the wrong medicine, regular consumption of mung bean can supplement nutrition and enhance physical strength. "

Production steps:

Step 1: the main material is ready.

Step 2: the main material is ready. Wash these materials out.

Step 3: put it into the pressure cooker.

Step 4: add enough water at a time.

Step 5: put the pressure cooker on the stove and bring it to a boil.

Step 6: cover with steam and turn to low heat for 30 minutes.

Materials required:

Brown rice: 100g

Mung bean: 50g

Rice: 50g

Water: 1500 g

Note: 1, brown rice with pressure cooker to cook more easily soft, with other pots to soak in advance. 2. The amount of water can be adjusted according to your preference for thin and thick water. 3. Cooked porridge can also be added sugar.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Cao Mi Lv Dou Zhou Jian Pi Yang Wei Qing Liang Jie Shu Jian Fei Qu Zhi