How to make casserole taro brown rice porridge

I wonder if you know how to make casserole taro brown rice porridge? If you don't know how to make it, please read the following content prepared by the editor.

How to make casserole taro brown rice porridge

Ingredients: Taro, brown rice

Steps for making casserole taro brown rice porridge

1. Peel the taro and cut it into pieces. Wash the rice, brown rice and oatmeal and put them into a casserole. Add enough water to the casserole, bring to a boil and cook over low heat for 40 minutes before serving.

Taro is sweet and spicy, neutral in nature, slightly toxic, and enters the intestine and stomach meridians;

It has the effects of nourishing the stomach, widening the intestines, relieving constipation, detoxifying, nourishing the liver and kidneys, reducing swelling and relieving pain, nourishing the stomach and spleen, dispersing nodules, regulating the middle qi, resolving phlegm, and replenishing essence and marrow.

It is mainly used to treat lumps, phlegm nodules, scrofula, constipation and other diseases. Its rich nutritional value can enhance the body's immune function and can be used as a common medicinal diet staple for the prevention and treatment of cancer. It has an auxiliary therapeutic effect in cancer surgery or postoperative radiotherapy, chemotherapy and its recovery process;

Precautions for making casserole taro brown rice porridge

In order to make the brown rice soft after cooking, many families often need to soak the brown rice for about 8 hours. Some families even soak the brown rice for 12 hours. During such a long soaking process, a large part of the vitamins and minerals rich in the brown rice will be dissolved in the soaked rice soup. In addition, some families know the production process of brown rice and know that brown rice has not been deeply processed, so they are very careful and hard when washing, which will also cause most of the nutrients to be lost. Yang Qinbing told reporters that the vitamin B1 contained in brown rice will be lost by 30% to 60% during the washing and soaking process, vitamin B2 will be lost by 20% to 25%, and minerals will be lost by about 75%. Therefore, Yang Qinbing warned readers that when making brown rice, they should pay attention to carefully selecting the brown rice before putting it into the water, and clean the impurities such as rice husks that have not been removed. After a simple rinse, it is steamed and cooked. It is best not to soak it, so as to ensure that the nutrients are not lost as much as possible.

The nutritional content of brown rice is much higher than that of polished rice, which is especially helpful for the health of obese people, constipated people and people with diabetes. Therefore, eating some brown rice properly is not only nutritious, but also good for health, but you must pay attention to maintaining the nutrition during the cooking process. Some families do not know how to mix the ratio of brown rice and polished rice when cooking brown rice. Yang Qinbing introduced that you only need to adjust the ratio according to your personal taste, and you can also put a few red dates in the cooking process to make it taste better.