Having a healthy stomach is crucial for our overall health because no matter how nutritious the food we eat is, it needs to be absorbed to nourish our body. A good stomach is cultivated through proper care, and Traditional Chinese Medicine recommends this "Five-Grain Stomach-Nourishing Congee". Let's learn how to make it together!
【Name】
Five-Grain Stomach-Nourishing Congee
【Ingredients】
Black fragrant rice, glutinous millet, red peanuts, oats, black beans, red beans, mung beans, black sesame seeds, coix seed, lima beans, buckwheat
【Preparation】
1. Prepare the five grains, excluding sesame seeds, in a 1:1 ratio.
2. Wash the ingredients and soak them for 10 minutes. If using pre-washed ingredients, skip this step.
3. Pour the ingredients into a pressure cooker and add an appropriate amount of water (in a 5:1 ratio).
4. Select the "congee" function and cook for about 30 minutes (time may vary depending on the pressure cooker).
5. Once the congee is cooked, it will automatically switch to the warm mode. Open the lid, add white sugar, and stir well. If you prefer the original taste, you can omit the sugar.
Now it's time to enjoy!
【Should oil be added when cooking congee】
Yes, add a little vegetable oil about 10 minutes after reducing the heat. You will notice that the congee not only has a vibrant color but also a smooth texture when eaten.
【Tips for cooking congee】
Throughout the cooking process, keep the pot covered to prevent water-soluble vitamins and certain nutrients from evaporating. This also helps reduce the cooking time and improves the taste of the congee.
Start by boiling the congee over high heat and then reduce the heat to low. To achieve a thick consistency, it is important to dissolve the starch from the rice into the broth. To do this, the friction between the rice grains, pot walls, and water should be increased. Therefore, it is necessary to add the rice to boiling water to maintain a constant boil. Don't underestimate the importance of adjusting the heat; it determines the aroma of the congee.
If you're short on time, you can skip soaking the grains beforehand. I often come home from work and start cooking without soaking, and the taste and texture are not significantly affected.
In addition to the mentioned grains, you can adjust the ingredients according to your preferences. However, it is recommended to include coix seed, black rice, Chinese yam, brown rice, red beans, red dates, longan, and glutinous rice in your selection.
Glutinous rice must not be omitted. It not only adds stickiness to the congee but also helps soften the rough texture of the other grains, making it easier on the stomach. Sticky rice can be used as a substitute, but it can increase the burden on the stomach and has a higher calorie content. Northeastern rice is a good alternative.
