Millet is rich in nutrients and people use it as a good product to support the elderly, nurture children, and nourish the body. Millet can be simmered in porridge alone or in combination with other ingredients to cook nutritious porridge, Yidantian, tonic deficiency, open stomach. It can be said that millet porridge is a good helper of health care. Today Xiaobian will introduce you to the effect of millet porridge, and recommend the practice of several millet porridge. Let's take a look.

1. Maternal Deficiency: Many women in northern China have a tradition of using millet and brown sugar to rejuvenate their bodies after birth. Millet porridge is rich in nutritive value, and it has the reputation of "Reference to soup". Because the same weight of millet contains twice as much iron as rice, vitamin B1 is 1.5-3.5 times higher than rice and 2-fold higher in dimension B2. Because of its high iron content, it has great effect on maternal and postpartum nourishing yin. .

2, spleen and stomach: millet is rich in vitamin B1, B2, etc., with spleen and stomach to prevent indigestion and oral sores function.

3. Anti-aging: The selenium content of millet porridge is also very high and should be eaten regularly. Selenium is an important antioxidant and has significant anti-aging effects.

4, treatment of insomnia: Chinese medicine believes that millet is slightly cold, sweet, with spleen, and stomach, sleep effect. In addition, millet is rich in starch, eating can make people feel full of food and clothing, can promote the secretion of pancreatin, thereby increasing the amount of tryptophan into the brain. Millet porridge every night to drink, not only to sleep fast, sleep well, and the next morning looking ruddy, energetic.

Millet porridge practice:

Lily millet porridge

Ingredients: dried lily (50 grams), dried white fungus (1 flower, 20 grams), jujube (6 grains), peanut (30 grains), millet (1 cup), clear water (15 bowls), crystal sugar (just enough.)

practice:

1. Dry lily, red dates, and peanuts are washed with clear water, hair, and peanuts are removed. The millet is rinsed and soaked in clean water for 30 minutes.

2, Tremella with clear water bubble hair, plucked into small flowers, rinse to impurities, drain water reserve.

3. Put millet, white fungus and peanuts into the pot and inject into 10 bowls of water and mix well.

4, cover the fire and boil, change the small fire slowly cook for 40 minutes, during the continuous stirring, avoid millet stick pan.

5, cook until the millet porridge becomes thick, inject 3 bowls of boiling water and mix well to dilute the millet porridge, and constantly stir to avoid millet stick pan.

6, will be jujube, lily and rock sugar into the millet porridge, inject a bowl of boiling water to dilute the porridge bottom, continue to cook for 30 minutes with low heat, you can pan.

Peanut millet porridge

Materials: 50 grams of millet, 50 grams of peanuts, 30 grams of red beans, osmanthus sugar, rock sugar and the amount.

practice:

1. Soak millet, peanuts, and red beans in clean water for 4 hours, then wash them clean and use them.

2, the amount of water poured into the pot, add peanuts, red beans, boil, then use low heat and cook for 30 minutes.

3, into the millet, cook until rice rotten, peanuts, red beans, soft, then add rock sugar, osmanthus sugar can be.

Brown sugar millet porridge

Materials: 150 grams of millet, 5-10 pieces of red dates, a little broken peanuts, a little melon seeds, brown sugar, 10 grams.

practice:

1. Prepare materials: millet, red dates, brown sugar and nuts. Nuts can be placed in whole grains, or they can be chopped and added.

2, Xiaomi panning clean, into the soup pot soaked with water for about 30 minutes, washed red dates, go nuclear, red dates minced meat spare.

3, take soup pot, into the appropriate amount of water, boiled into the millet, turn a small fire and slowly boil, when the millet grains into the red dates broken, stir and continue to cook until the soft red dates into the meat Brown sugar, ground peanuts, and cook for a few minutes to turn off the heat.

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