Brain-boosting porridge

Brain-boosting porridge

Ingredients for brain-boosting porridge

Main ingredients: 100g polished rice, 25g walnut, 10g dried lily, 20g black sesame

How to make brain-boosting porridge

1. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

2. Soak wolfberries in warm water until soft, drain and set aside;

3. Wash and peel the yam, grind it into a paste, put it in a bowl, add flour and mix well to make a dough, put it into boiling water and cook until it floats, remove and set aside;

4. Add about 500 ml of cold water to the pot, put the rice in, boil it over high heat, then turn to low heat and cook it into porridge;

5. Add wolfberry, cooked yam balls and rock sugar into the porridge, cook for a while, and then serve.

Life Tips

Porridge is a nutritious and healthy food. It takes a lot of time to cook it slowly at room temperature. The elderly say that cooking porridge in a pressure cooker will lose nutrients. Which cooking method has higher nutritional value and retains more health-promoting ingredients?

There are three major differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases accordingly, to approximately 108-120°C; second, due to the high pressure, the cooking speed is fast and the cooking time is shortened by 2/3; third, it is airtight. After exhausting, it is no longer in contact with the outside air and is in a certain vacuum state.

These three characteristics give high-pressure cooking certain advantages in preserving nutrients.

Let's look at food again. There are many kinds of nutrients in food, and their "tempers" are different. The minerals, dietary fiber and protein mainly contained in grains and beans used to cook porridge are not afraid of cooking. The loss of antioxidant components such as B vitamins and flavonoids increases due to the increase in temperature, but at the same time it decreases due to the shortening of cooking time, so the overall loss is similar. If we also take into account that the pressure cooker has less exposure to oxygen and less oxidation in a closed state, it is very beneficial for retaining antioxidant components.

If you want to get more of the disease prevention and fitness benefits of multi-grain porridge, it is best to cook it in a pressure cooker. It is convenient and delicious; it does not increase the loss of nutrients and can better retain antioxidant ingredients. Currently, there are electric pressure cookers. Add various ingredients and water, press a button, and you can wash and cut vegetables. When the dishes are served, a pot of fragrant multi-grain porridge is also ready. Dinner life will become more comfortable and healthier.