Cooking porridge with coarse cereals is one of the traditional health preserving methods in our country. People often say that drinking porridge is good, smooth and nourishing the stomach.
In fact, if porridge is cooked properly, it can really reduce the burden on intestines and stomach to a certain extent. If the materials are used properly, nutrition can also be taken into account.
Teacher Fan Zhihong has some experience in cooking porridge. Let’s listen to her.
Grain and coarse cereals are the staple food of the Chinese people.
The Chinese often say that [grain is the nourishment].
In addition to the most common rice (rice) and wheat (flour), this grain also includes millet (millet), large yellow rice (millet), barley, naked oats, buckwheat, corn, etc.
In addition to grain, there are coarse cereals.
For example, various beans: red bean, mung bean, kidney bean, lentil, chickpea; All kinds of potatoes: potatoes, sweet potatoes, yams, taro; There are also lotus seeds, gordon euryale seeds, coix seed, etc. The starch content of these ingredients is not low, and they can also be used to fill the stomach.
The coarse cereals mentioned above are the common [staple food] of the Chinese people.
Grains and coarse cereals have received renewed attention.
In the past, the output of various food materials was relatively low, and there was no machine to produce refined rice and fine flour. Most people could only eat natural grains. It is the norm of life to mix all kinds of coarse grains.
Later, refined rice and white flour became cheap and easily available, and coarse cereals became supporting roles. Only when you think hard can you taste a meal.
Gradually, people discovered the benefits of coarse grains and they were re-valued.
Disadvantages such as bad taste and laborious cooking no longer exist due to the improvement of cooking tools.
Soak beans and wheat grains one night in advance and then put them in a pressure cooker. How coarse the ingredients can be cooked until they are soft and rotten, and there is also an intoxicating strong aroma. At this time, the rustling taste of beans and the [chewing head] of gordon euryale seeds become a great enjoyment.
This kind of porridge is not only smooth to mouth, but also helps to reduce the workload of the stomach and improve the digestion and absorption efficiency.
Drinking the right porridge can really nourish the stomach.
After a big meal, someone will drink one or two porridge. When you have diarrhea due to intestinal infection, or when you have undergone surgery and are hospitalized, the doctor will also suggest drinking porridge first.
At this time, as long as the ingredients are selected wisely, the effect of nourishing the stomach can be achieved.
1. Stomach blockage flatulence, use less beans
Because some beans are not easy to digest and are easy to produce gas. Therefore, if the body is weak, dyspepsia, stomach blockage, flatulence and other conditions, the porridge should contain less or no soybeans, black beans, mung beans and other ingredients.
Kidney beans, red beans and chickpeas can be used, but the proportion should not exceed one third.
Before cooking porridge, it is best to soak in water for more than 8 hours, which will make it softer and more delicious.
2. Intestinal sensitivity, add some viscous coarse cereals
Intestinal tract is sensitive, eating cold food will lead to diarrhea, so some glutinous rice, large yellow rice, sorghum, yam, lotus seeds, etc. can be added to porridge. After cooking, they are sticky, warm and glutinous, which is much less irritating to intestines and stomach.
3. If digestion is not good, beat the ingredients into paste.
The mouth of the tooth is not good, the stomach motility is insufficient, and sometimes even the whole grain that has not been chewed can be seen in the stool? Then simply beat the ingredients into paste.
It can be broken by a beater after cooking porridge, or it can be pasted directly by a soybean milk machine.
It should be remembered that the coarse cereal paste must be thick enough, otherwise the nutrients are too thin and malnutrition will lead to worse digestion.
The soya-bean milk machine is only suitable for making relatively thin coarse cereal paste, which is too thick and sticky and easy to paste the bottom. Therefore, the paste produced by the soya-bean milk machine can be used as breakfast, but it is not recommended to replace the main meal.
Two types of friends are specially reminded here.
For friends with diabetes, don’t use this method of cooking porridge and beating paste. The easier it is to digest the staple food, the faster the blood sugar will rise after meals.
Friends who are prone to acid regurgitation and heartburn are not recommended to eat too much liquid food. Drinking porridge will aggravate gastroesophageal reflux.
4. Skillful use of ingredients, nutritious and delicious
After the digestion ability is improved and diarrhea and flatulence are not easy, you can try to introduce new ingredients one by one, such as raw oatmeal, black rice, lily, gordon euryale seed, medlar, raisin, jujube meat, pumpkin diced, sweet potato pieces, etc.
For some difficult-to-digest barley grains, oat grains and wheat grains, if you feel uncomfortable after eating them, remember not to put this ingredient first next time.
Emphasize! Nourishing the stomach cannot rely solely on drinking porridge.
Excessive mental stress, insufficient rest and emotional depression will affect gastrointestinal function.
Long-term diet, weight loss and malnutrition will also cause digestion and absorption disorders.
Irregular diet and overeating are more likely to lead to gastrointestinal diseases.
There are also some drugs that may affect digestive function.
Only by clarifying the reasons can the gastrointestinal function be truly improved and the gastrointestinal function be well nourished.
In addition, even if the ingredients in porridge are rich, drinking porridge all the time will easily lead to unbalanced nutrition.
Remember to eat fish, eggs, milk, vegetables and fruits normally to ensure the supply of protein, vitamins, iron, zinc, calcium and other nutrients, which are also important material basis for gastrointestinal maintenance and repair.
A bowl of delicious porridge can reduce gastrointestinal burden and help digestion.
However, the so-called “nourishing the stomach” still requires comprehensive diet, exercise, good work and rest and other aspects to work together.
I hope Teacher Fan’s article can let everyone know how to drink porridge healthily, and more importantly, it can arouse readers’ awareness of healthy life.