Chinese Food
Oats, rice and pumpkin congee - two things to keep your stomach healthy and lose weight
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In spring, the metabolism of human body is strengthened and the gastric juice is increased. It is easy to cause excessive gastric acid secretion and the climate will be relatively humid after Qingming Festival. Occasionally, the temperature will drop sharply. If we are careless in our diet during this period, it is easy to cause peptic ulcer or relapse of disease. Here, I would like to remind the sisters who are dieting and losing weight - there is nothing wrong with starting to lose weight in spring But don't eat anything at all. This will cause excessive gastric acid. Peptic ulcer is a common disease of the digestive system - it occurs in the gastroduodenal part. Pectin in pumpkin also protects gastric mucous membrane from the stimulation of rough food. It helps to heal ulcer. It is suitable for gastric disease patients. Pumpkin contains ingredients that can promote bile secretion. It strengthens gastrointestinal peristalsis. It helps food digest oat rice, which contains rich beta glucan which can reduce human cholesterol. It regulates blood sugar, blood fat, softens blood vessels, reduces the incidence rate of cardiovascular and cerebrovascular diseases, and often takes oat rice for sugar. Uropathy
Cooking ingredients
Cooking Steps
Step1:Wash oats and rice, soak in water for at least 30 minutes. Peel pumpkin and cut into piece
Step2:In the casserole, add the soaked oatmeal and then add some water (slightly more than the water used for porridge cooking
Step3:Boil over high heat, cover and turn to low heat for more than 30 minute
Step4:When the rice is cooked soft, add the pumpkin and cook for another 10 to 15 minutes
Cooking tips:1. This bowl of oatmeal, rice and pumpkin porridge can be used for breakfast or dinner. Take it 100-150g at a time every day. 2. Oatmeal rice is relatively hard compared with milled rice, so it must be soaked as much as possible before cooking. There are skills in making delicious dishes.
