Corn stubble porridge

How much do you know about corn stubble porridge? Let me summarize it for you below.

Corn stubble porridge

Ingredients: a small bowl of corn bran, some soybeans

How to make corn stubble porridge

1. Pick out the rice and soybeans (remove sand, soil, and other inedible impurities).

2. Rinse them with water.

3. Put it in the rice cooker and add a certain amount of water, about five times the amount of rice.

4. Turn on the fire and boil the pot for five minutes, then turn off the heat. Cover the pot and wait until it cools down, then turn on the fire and boil it for ten minutes on low heat. Turn off the heat and cover the pot to simmer.

5. When it is cool again, turn on the fire and bring it to a boil, then simmer on low heat. Stir it several times in the middle to avoid burning the bottom of the pot. Wait until the rice grains are soft and the rice soup is sticky.

6. If you start making it the night before and eat it the next day, you can leave it overnight after step 4.

7. The soybeans you bring from home are freshly harvested and can be cooked together with the grits. Otherwise, they should be cooked in advance because the soybeans are not as easy to cook as the grits.

Eating more corn is good for "rich diseases" such as high blood pressure, hyperlipidemia, and obesity. Some people say that eating corn and papaya together is good for chronic nephritis, coronary heart disease, and diabetes, because corn is rich in cellulose and can stimulate intestinal peristalsis. Papaya also has the effect of cleaning the gastrointestinal tract, and eating it regularly can prevent high blood pressure.

Southerners love to eat rice. From a health perspective, eating rice alone is not scientific. It is recommended to add some grains, especially corn, as an important food for maintaining health, and try to eat fresh corn. When eating corn, you should chew it well to help digestion. People with diarrhea, stomach bloating, and gastrointestinal dysfunction should not eat too much at one time.

Life Tips

Corn is easily contaminated by Aspergillus flavus, which produces aflatoxin, a strong carcinogen, so corn should be stored in a dry, ventilated place. Moldy or spoiled corn should not be eaten.

A study by the German Nutrition and Health Association shows that among all staple foods, corn has the highest nutritional value and health benefits.

May protect against heart disease and cancer

In this one-year study, experts compared various indicators of nutritional value and health benefits of corn, rice, flour and other staple foods. The results showed that the vitamin content in corn is very high, 5-10 times that of rice and flour.

At the same time, experts are also surprised by the large amount of nutritional and health substances contained in corn. In addition to carbohydrates, protein, fat, and carotene, corn also contains riboflavin, vitamins and other nutrients. These substances are very beneficial for preventing diseases such as heart disease and cancer.