How to make sugarcane and pear porridge

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How to make sugarcane and pear porridge

Sugarcane and pear porridge

50g coix seed, 200g glutinous rice, 240cc sugarcane juice, 1 pear, 1 tablespoon rock sugar

Steps for making sugarcane and pear porridge

1. Wash the coix seeds and glutinous rice separately; soak the coix seeds in water for 7 hours and the glutinous rice in water for 5 hours for later use.

2. Wash the pears, peel and dice them for later use.

3. Put the barley and glutinous rice prepared in step 1 into a pot, add 1000cc of water and cook until done. Then add sugarcane juice and rock sugar and mix well. Finally, add diced pears and cook until soft.

Nutritional analysis of sugarcane and pear porridge

Modern medical research shows that sugarcane is rich in sugar and water. In addition, it also contains various vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism. Sugarcane not only adds sweetness to food, but also provides the nutrients and calories needed by the human body. Sugarcane is a plant of the genus Saccharum in the Poaceae family, native to tropical and subtropical regions. Sugarcane is a plant with high photosynthetic efficiency, with a high light saturation point, a low carbon dioxide compensation point, a low photorespiration rate, and a high photosynthetic intensity. Therefore, sugarcane has a high biological yield and a large profit. Sugarcane is the main raw material for sugar production in my country.

Newly planted sugarcane is propagated by planting sugarcane seedlings. Soon after planting, they take root and grow many tender shoots to form a clump. When harvesting, only the sugarcane stems are harvested, and the roots remain in the soil, which is called perennial roots. The perennial roots will branch and grow stems again in the next year. Therefore, sugarcane is a perennial plant, and it can be harvested up to 7 to 8 times. In China, it is generally harvested 3 times, that is, the perennial roots are dug out and replanted after three years.

1. Selection of high-quality sugarcane: When identifying sugarcane, you should master the principle of "touch, look, and smell". Touching is to check the hardness of the sugarcane; looking is to check whether the pulp of the sugarcane is fresh (fresh sugarcane is hard, the pulp is milky white, and has a fresh fragrance); smelling is to identify whether the sugarcane has an odor. Moldy sugarcane is softer in texture, the pulp is slightly darker and light brown in color, and has no smell or a slight smell of wine trough;

2. Do not eat sugarcane that has been infected and spoiled by fungi, otherwise it will cause poisoning symptoms such as vomiting, convulsions, and coma;

3. People often use 50 grams of sugarcane juice and wine, mixed and taken once in the morning and evening. It has a good effect on treating chronic gastritis and nausea and vomiting.