Share a low-fat, low-calorie multigrain rice recipe
Autumn and winter climate is dry, a dry cough or dry skin itchy situation at this time, so to dry this step is very critical, my family belongs to the type of rice that is particularly fond of eating rice, but ordinary rice belongs to the refined rice noodles, it is best to eat with mixed grains, so that the dietary structure is more balanced, the following will introduce to you a recently eaten red adzuki bean barley oat rice specific method steps.
Barley, also known as barley, has a high medicinal value, can be seen in many prescriptions, known as the "king of the world's grasses", which accounts for seventeen percent of protein and has a variety of amino acids, glutamate is also beneficial to brain development. "It's as big as a mustard and as white as jade, and it's slippery and full of incense." In the study, it was found that barley polysaccharide has the effect of lowering blood sugar and improving immunity.
Red adzuki bean and barley is an excellent match, red adzuki bean and red bean have a certain difference, it has more medicinal effects, the combination of the two can tonify blood and qi, dispel dampness and stasis. Super nutritious multigrain rice, after desefiable treatment to reduce the burden, eat a bowl is full!
【Dish name】: Red adzuki bean barley oat rice
【Ingredients required】: Water to taste, half a cup of oat rice, 25 grams of red adzuki beans, 1/2 cup of rice, 25 grams of barley.
【Cooking process】:
Step 1: Prepare the ingredients and all the ingredients needed to make red adzuki bean barley oat rice in advance, and prepare the rice and beans according to the amount needed to eat the rice in the end.
Step two, barley and red beans need to be soaked in advance, so four to six hours before making rice, put these two ingredients in a water bowl to soak, I usually prepare the night before the next morning to make.
Step three, barley and red adzuki beans are soaked together with oat rice, rice mixed together, placed under the running water repeatedly rinsed twice, the step of rice panning is still very necessary, can wash away the surface of the attached impurities and dirty things.
Step 4: Connect the power supply of the lifting pot, lift the basket up and then pour all the rice and beans into it. Pour the right amount of water into the pot, about one knuckle above the surface of the rice.
Step 5: Select the button to start the program to make despoiled rice, wait for about thirty minutes to run, and there is no such lifting pot at home with an ordinary rice cooker.
Step 6: Through the glass lid, I can see the automatic lifting and lowering of the basket, which is first cooked and then steamed to achieve the effect of desose.
Step seven, the steamed rice is particularly fragrant, and the grains are full, and the barley and red beans are also very well cooked and eaten.
Step 8: Such a bowl of mixed grain rice is rich in nutrients, much better than eating refined rice noodles every day, even if it is not eaten alone with dishes.
【Cooking Tips】:
Red adzuki beans, barley and oat rice, rice is different, their texture is relatively hard, if the rice is not fully soaked before making only a short thirty minutes of steaming is definitely not OK, this is what we often call "sandwich raw rice", so it must be soaked for more than four hours in advance. If the time is too late, you can replace the cold water with warm water, which can shorten the soaking time.
Ordinary rice cookers do not have the button of despochare rice is normal, other steps are the same as this, but the normal rice cooker to make this kind of mixed grain rice is best to put a little more water.