Spring has always been wet, spring rain often feels lack of energy, in fact, this is not only the reason for the rain, it may be your body's moisture in the "strange"!
Why is moisture heavy in spring? This is very understandable because the spring climate is humid and cold, moisture is easily infiltrated, and the spring weather changes quickly. When moisture is deposited in the body, it is easy to cause discomfort, such as loose stools, lack of shape, skin rash, and chest tightness when slightly heavy. The problems of fatigue, tiredness, sore throat, and so on are all signs of heavy humidity.
What can you eat in the spring to help you stay wet?
Here I would like to recommend a good food - glutinous rice. Glutinous rice is rich in nutrients and is a food with high nutritional value. Therefore, it is called the "king of the world's grass plants," and in Europe, glutinous rice is called "the health of life." In Japan, glutinous rice It is called anti-cancer food, so even if the language is different, the place is different, but the high nutrition and high efficiency of glutinous rice are recognized by most people. In Chinese medicine, glutinous rice is sweet, light, cool, kidney, lung, and spleen. There is a substance in glutinous rice called glutinous rice alcohol, glutinous rice alcohol to make glutinous rice have spleen dampness, diarrhea swelling, water diuresis, heat detoxification and other effects, for wet and edema patients also have a certain role.
In addition to dehydration, glutinous rice has the functions of delaying aging, improving immunity, dilating blood vessels, reducing inflammation and blood sugar, and removing freckle. It is one of the ideal health foods in the spring.
The effect of glutinous rice is so much. How do you eat it?
1. Sticky rice water
Raw glutinous rice is washed, soaked for about three hours, add water and slowly stew for about one and a half hours, cook the boiled water until milky white, turn off the heat, and serve.
2. Red bean glutinous rice flour
Wash the red beans and glutinous rice (approximate ratio of 1:1) to dry, dry the red beans and glutinous rice in a baking sheet, lay it in the oven, and heat it in the middle layer for about 80 minutes at 130°C. The silicone can be taken out in the middle. Scoop the shovel a few times to make the heat even. The baked red beans and glutinous rice were ground into a powder using a food processor and placed in a sealed jar. When you eat it, you can drink it directly by flushing it. You can also buy commercially available glutinous rice red bean powder. Both glutinous rice and red beans can remove edema and help dehumidify the skin in spring.
3. Rice porridge
When porridge is brewed, add glutinous rice soaked in advance and cook it together.
4. Sticky rice melon soup
Soak glutinous rice in advance for more than 40 minutes, boiled together with melon and pork ribs for about an hour, add salt, and serve immediately after seasoning.
5. Fried rice
The fried glutinous rice is washed and dried, and the glutinous rice is fried with a slow fire and oil-free until it is slightly yellow. When it pops up, it is taken out, let cool, slightly burning spots, and slightly fragrant. When you eat, take the right amount of fried glutinous rice and cover it with boiling water. After about 15 minutes, you can eat it directly.
6. White rice Tremella
Wash the glutinous rice and white fungus separately and soak, soak the good glutinous rice and white fungus into the pot and cook for half an hour to about an hour, and then put it into a boil for a minute. Finally, put the rock sugar in a heat and serve.
Cooking tips: glutinous rice needs to be soaked because glutinous rice is not well cooked, soaking it early allows it to fully absorb water, after absorbing the water and cook it with other rice is very easy to mature.
Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.
Corn is also a good choice for consumption during weight loss because of its high available energy. The metabolic energy of corn is 14.06 MJ/kg, with the highest being 15.06 MJ/kg, the highest of the cereal feeds. This is mainly due to the fact that there is very little crude fibre in corn, only 2%, while the nitrogen-free leachate is up to 72% and the digestibility is up to 90%; on the one hand, corn has a high crude fat content, between 3.5% and 4.5%.
So how do you cook a sweet corn?
1. Leave the leaves
If you strip the leaves off, the corn will lose nutrients and flavor when it cooks, so it's best to leave two thin leaves to make it easier to cook and have a nice aroma.
2. Soak
Soak the corn in cold water for 20 to 30 minutes before boiling, then boil it on high heat to give it a bit more chew.
3. Add salt
When the water is boiling, add a little salt to amplify the sweetness of the corn.
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