Black Rice, Barley and Mung Bean Porridge

The method of making black rice, barley and mung bean porridge is not much different from that of mung bean porridge. Let's learn some knowledge about this porridge.

Black Rice, Barley and Mung Bean Porridge

Material

1 handful of black rice, 1 handful of mung beans, 1 handful of glutinous rice, 1 handful of coix seeds, 1 handful of rice

How to make black rice, barley and mung bean porridge

1. Wash all the ingredients, add appropriate amount of water, and cook in a pressure cooker.

Tips

1. If you don’t have a pressure cooker, you can soak all the ingredients for a few hours or overnight in advance, and then cook them into porridge in an ordinary container.

2. Eat with pickles or honey. I like honey, it is sweet and sticky, and I can feel the beauty being eaten in every spoonful.

1. Black rice contains protein, fat, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients, and is rich in nutrition;

2. Black rice has multiple physiological functions such as scavenging free radicals, improving iron deficiency anemia, resisting stress response and immune regulation;

3. The brass compounds in black rice can maintain normal osmotic pressure in blood vessels, reduce blood vessel fragility, prevent blood vessel rupture and stop bleeding;

4. Black rice has antibacterial effects, lowers blood pressure, and inhibits the growth of cancer cells;

5. Black rice also has the effects of improving myocardial nutrition and reducing myocardial oxygen consumption.

Black rice, barley and mung bean porridge is suitable for people

1. Suitable for people with gray hair, women suffering from postpartum weakness, people suffering from physical weakness after illness, and people suffering from anemia and kidney deficiency;

2. People with weak digestion after illness should not rush to eat black rice, but can eat some purple rice to recuperate.