The correct practice of red bean glutinous rice water
Red bean glutinous rice water is a health dessert that is very suitable for summer consumption. Southerners like to use it for heat, detoxification and dampness. Drinking glutinous rice and winter melon soup and glutinous rice mung bean soup in summer have quite good health care effects. However, many people think that cooking glutinous rice and red beans are more time-consuming, because the hardness of beans is relatively large, it is not easy to boil, and it is always a bit hard to eat, as if it were a feeling of being born.
In addition to the cooking method, we must also pay attention to the choice of raw materials, and many people choose the wrong time when cooking red bean glutinous rice water. The following small series introduces some mistakes made by everyone when they cook red bean glutinous rice water:
1, red bean is wrong
Red beans in Chinese medicine refer to red beans. From the effect, red beans raise their hearts and red beans are damp. In terms of shape, red beans are round and red beans are slender. In addition to protein, vitamin B, niacin, iron, etc., red bean also contains saponin material. Saponin has a laxative, diuretic, and swelling effect, so it has a good moisturizing effect. Although the same nutrients, the nutrients are close, but the red bean's dampness effect is much weaker, almost negligible.
2, glutinous rice is wrong
Although glutinous rice is good, it is cold, but if it is cooked directly, it will hurt the spleen. The spleen will be responsible for transporting moisture. The spleen will be injured, and the moisture will not evaporate. The more you want to get damp, the more you will get wet. Therefore, before eating, you can first stir the glutinous rice fire, have a damp effect. Raw glutinous rice, slightly cold, human body cold, heavy body, and then eat raw glutinous rice, it will become a wet body, completely counterproductive. Raw glutinous rice, after baking, removes the original cold, the nature is mild, more suitable for consumption.
3, the cooking method is wrong
Chixiaodou and glutinous rice kernels are difficult to boil. It is best to soak them in warm water for two hours before cooking. Otherwise, the nutrients are difficult to come out, there is no time to soak, and it can be more than half an hour.
4, rice plus wrong
This soup is not porridge, don't increase the rice! Because the rice grows in the water, the moisture is thick!
Red beans and glutinous rice are not wet, so the soup is not thick, the soup is very clear, and Chinese medicine just uses this "clear" nature to damp.
Once you add rice, it is equal to adding moisture, the whole becomes porridge, the taste may be better, but for health, all the red beans and glutinous rice of that rice are in vain, and the effect is nothing.
5, "only wet, not spleen," wrong
"Huangdi Neijing" talked about spleen and humidity is a good friend, because "the spleen is transported", the spleen deficiency, the humidity will increase, the humidity will lead to spleen deficiency, to dampen the spleen.
Wetness caused by external wetness can be improved by eating a bowl of red bean barley porridge every day to improve the humidity and moisture in the body caused by rain, back to the south and wet coastal cities. It is caused by the spleen deficiency, and the spleen is responsible for transporting the body's water. If the spleen is imaginary, the water will stay in the body, causing heavy moisture. On the other hand, the spleen is the most afraid of wetness, and the body can not get out of water, which can also cause spleen deficiency. Such a person, eating glutinous rice red bean porridge does not have much effect, because the light is wet, not spleen. It will cause a decrease in diet, stomach cramps, diarrhea, or even nausea and vomiting. The mouth is not thirsty or thirsty, hot drinks, limb drowsiness, or even edema, thick and greasy tongue coating, slow pulse. More common in diseases such as chronic gastroenteritis.
How should I eat maize every day? We need to control the amount of corn, according to the dietary guidelines, the amount of staple food we use in our lives should be controlled at 250 grams to 400 grams, and the ratio of coarse to fine grains is one to three or one to four, which simply means that about 130 grams of corn can be used every day, in addition to the appropriate reduction in the intake of staple food, let's say half a bowl of rice or a steamed bun, so as to avoid excessive calorie intake in our bodies.
It is also important to note that when eating corn, it is advisable to eat the whole cob together to better control our blood sugar. If corn is processed into corn juice or cornmeal food, the nutrients inside are often lost and what remains is basically sugar, which is often higher on the glycemic index and more likely to lead to a rise in blood sugar, for example, the glycemic index of ordinary corn is only 55, but with foods such as cornmeal, the glycemic index often reaches 68, so it is important to eat the right corn.
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