Tip: Use pressure cooker for coarse rice
It turned out that people with poor living conditions eat coarse rice. Now, with the improvement of people’s health awareness, more and more people realize that the nutritional value of micrometer rice is much higher than that of polished rice, and the audience who use slender rice is getting wider and wider., And even become a staple food for many families in every meal.
However, eating a bit of rice is not as simple as eating it. Yang Qinbing, deputy director of the Nutrition Department of the China-Japan Friendship Hospital, told reporters that there are still a lot of specialties to fully absorb and reduce the nutritional value caused by rice.
The definition of coarse rice has no correction. As the name implies, “fine” of fine rice is the same as coarse “fine”, which refers to rice that has not undergone deep processing. Now, most consumers think that it is pure white polished rice, and the rest of the rice isXiaomi, although there is no scientific basis for this statement, there is nothing wrong with it.
Yang Qinbing told reporters that before, no one institution changed it to an accurate definition of micrometers. Therefore, micrometers cannot be generalized without standards. It should be noted that in cooking time, too coarse micrometers needAdjust the cooking time or use a pressure cooker to avoid affecting the taste or causing bad irritation or damage to the digestive tract.
Avoid excessive panning for cooking. Many families make the slender rice cooked soft.
In the process of making coarse rice, it is often necessary to soak the micrometer rice for about 8 hours, and some families even soak the micrometer rice for 12 hours. In such a long soaking process, the vitamins and minerals in it are also listed.There will be a large part dissolved in the soaked rice soup. In addition, some families know the production process of deep rice and know that the grain rice has not undergone deep processing. Therefore, it is very delicate and hard during panning, which will also lead to large nutrition.Partly lost.
Yang Qinbing told reporters that vitamin B1 contained in coarse rice would lose 30% during the washing and soaking process?
60%, vitamin B2 will lose 20% -25%, minerals will lose about 75%.
Therefore, Yang Qinbing reminds readers to make careful selection of coarse rice before entering the water when making flour rice, pick up impurities such as rice husks that have not been cleaned, and perform cooking after a simple rinse. It is best not to soak.This will ensure that the nutritional components are not lost.
The nutritional content of coarse rice is much higher than that of polished rice, especially for the health of obese, constipated and diabetic people. Therefore, proper consumption of some flour rice is not only nutritious but also good for health, but it must be cooked.Pay attention to maintaining nutrition during the process.
Some families do not know how the ratio of micron rice to polished rice is made when making coarse rice. Yang Qinbing introduced that only the proportion of personal taste should be adjusted, and a few red dates can be added during the cooking process, which tastes better.