Rice is the staple food of many people. If you regularly change some tricks, over time, you can unknowingly play the role of preventing disease and rejuvenation, which is extremely beneficial to chronic patients. Every day eating plain white rice, it will make people feel boring, so it may be time to try some fresh tricks, but also can achieve the purpose of changing the mood. Add a few drops of salad dressing to the cooking water to make rice grains crystal clear. Dropping a few drops of lemon juice will make the rice grains soft. To cook a pot of fluffy rice, sprinkle a little salt in the pan. Add a little vinegar when cooking to prevent the rice from turning. When leaving hot meals, adding a small amount of salt in the steamer can remove the odor of leftovers.
If you want to eat fresh and fragrant rice, you don't have to use new rice. You can use tea to cook and you can get meals that are delicious in color, smell, and taste. Tea cooking also has the benefits of deterring, cleansing, detoxifying, and preventing diseases. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases. In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors. Tannins in tea can effectively prevent stroke. In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, it can enhance the toughness and acid resistance of the teeth and prevent dental caries from occurring. The method of cooking tea is very simple. First tea 1g to 3g, soaked with 500g to 1000g of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, the tea filtered to residue after stand-by (overnight tea should not be used); the rice into In the pot, wash, then pour the tea into the rice pot, make it about 3 cm higher than the rice noodles, cook it and eat it.
Try to eat as much as possible white rice, their blood sugar reaction is too high, are very unfavorable to control blood sugar and blood lipids. Only eating enough fiber can effectively reduce the rate of digestion of rice. At the same time, cholesterol and fat can be adsorbed in the intestine to reduce postprandial blood glucose and lipids. This also allows people to eat slower and eat less, which is conducive to weight control. In fact, the majority of chronic patients are overweight types of fat, and weight control is the top priority for dietary adjustment measures. Some rice with particularly high nutritional and health value, such as brown rice, black rice, and germ rice, are healthy, but eat 100% brown rice every day and feel uncomfortable on the palate. Therefore, when cooking rice, some coarse grains and rice may work together, and the taste will be better and more acceptable. It's best to put the whole grains in water for a night so that you can cook with rice at the same time.
When cooking rice or porridge, it is best not to use a single rice, but add whole grains, beans, nuts, etc. to cook together. For example, red bean rice, peanut oatmeal rice porridge, etc., are very suitable for the chronic patient's rice food. Adding these food materials, on the one hand, increases the B vitamins and minerals, and on the other hand can also play a complementary role in protein nutrition, and can ensure sufficient nutrient supply while reducing animal foods. More importantly, doing so can effectively reduce the blood glucose response and control blood lipid levels. Among them, the combination of beans and rice is the most ideal, because beans are rich in dietary fiber, and the starch digestion rate is very slow, which is most effective in preventing chronic diseases.
The vitamin content of white rice is very low. If you choose colored rice and use rice with other foods to make the rice colorful, you can greatly improve its nutritional value. For example, adding green peas, orange-red carrots, and yellow corn kernels during cooking can not only be beautiful, but also provide vitamin and carotenoid antioxidants that are particularly beneficial in preventing eye aging. For example, the choice of purple rice, black rice, red rice and white rice can also provide a large number of anthocyanin antioxidants to help prevent cardiovascular diseases. There are times when doing things and saving energy does not necessarily result in good results. This is the case with cold water cooking. After immersing in cold water, rice will swell and swell, causing most of the nutrients in the aleurone layer to dissolve in water. As the water temperature rises and the water evaporates, vitamin B1 dissolved in the water will partially escape, and it will meet in the alkaline water. Heat is destroyed. In addition, some urban residents’ drinking water must be treated with clarifiers and bleach in the purification process. Although they are harmless to the human body and they can kill bacteria in the water, they can also directly destroy and decompose vitamin B1, which leads to rice. The loss of nutrients. The best way to make rice is to boil the water and then put it in. This will allow the rice to absorb moisture while being heated. The protein will coagulate with heat, making the rice grain intact. Some of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Also during the boiling of water, partially condensed proteins can protect vitamin B1 from large amounts of water. With steaming after adding rice, the steam is reduced and the steam is reduced. By doing so, the amount of vitamin B1 stored is 30% higher than that of rice boiled with cold water, and the cooked rice tastes better.
Vinegar steamed rice method: Cooked rice should not be put for a long time, especially in summer, rice is very easy to change. If steamed rice is used, put some vinegar in a ratio of 1.5 kg of rice plus 2-3 ml of vinegar to make the rice easy to store and prevent squatting, and the steamed rice is not sour. On the contrary, rice is more concentrated. Steamed Rice with Salt Method: This method is limited to use when the remaining rice is steamed again. Can not eat the rest of the rice to eat again when you need to re-steam it, re-steamed rice always has a smell, not as good as the new steamed. If you put a small amount of salt water when steaming leftovers, you can remove the rice smell. (with laughter)
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