How to detoxify in summer? 7 kinds of coarse grain porridge detoxifies and slimming

Coarse grains are very beneficial to weight loss. Dietary fiber in coarse grains promotes bowel movement, eliminates toxins, prevents abdominal fat accumulation, and can also regulate the absorption of fat and glucose by the intestinal wall, promote fat decomposition, and effectively reduce blood lipids. Since coarse grains have such magical effects, how should we eat coarse grains? The following 7 kinds of coarse grain porridge not only reduce body weight but also beautify your skin. Girls who love to be thin and beautiful, hurry up and eat.

red bean glutinous rice porridge

Ingredients: red beans, coix seed, water, rock sugar

Practice:

1. Red bean and coix rice porridge, prepare equal amounts of red beans and coix rice. After washing, the red beans need to be soaked for about two to three hours, and the coix rice needs to be soaked for one hour.

2. Then you need to cook the red beans first, because it takes a longer time. After boiling, add some cold water. After boiling again, add cold water. This way, the red beans will easily bloom, be easy to cook, and are said to be more fragrant.

3. After the red beans are boiled and blooming, add the coix seed. After boiling over high heat, turn to low heat and cook until it is sticky, and add rock sugar to taste.

polenta

Materials: corn, rice

Practice:

1. Wash appropriate amount of rice, peel off the corn, and wash it.

2. Put the corn and rice in the pan and pour appropriate amount of water.

3. Bring to a boil over high heat and simmer slowly over low heat for about 20 minutes.

oatmeal

Ingredients: oatmeal, red dates, walnuts, dried longan, brown sugar

Practice:

1. Remove the cores of the red dates and wash them with other ingredients, place them in the pan and cook for 2 hours.

2. Add appropriate amount of brown sugar after the oats are cooked.

Millet and pumpkin porridge

Materials: millet, pumpkin

Practice:

1. Peel the pumpkin and cut it into pieces. Wash the millet and soak in water for 20 minutes.

2. Add appropriate amount of water to the pan, add millet and cook for 30 minutes

3. When cooking millet, use a blender to beat the pumpkin into a puree (omit it will work). After 30 minutes, add the pumpkin and cook, and continue to cook for 15 minutes, stirring constantly in the middle to avoid sticking to the pan.

sweet potato porridge

Ingredients: sweet potatoes, glutinous rice, red beans, mung beans, rice beans, corn residue, hollow flour, carrot juice appropriate amount

Practice:

1. Wash all kinds of rice and beans and soak in water for more than two hours. Wash the sweet potatoes, peel them, and cut them into small pieces.

2. Put all the ingredients into a pressure cooker, add water to twice the volume of the ingredients. After boiling over high heat, cook over low heat for another 10 minutes.

yam porridge

Ingredients: brown rice, yam, barley rice

Practice:

1. Soak brown rice and barley for 8 hours after washing. Wash the yam, peel it, and cut it into slices.

2. Pour the water used to soak the rice into the pot together with the rice. Add the yam pieces, bring to a boil over high heat, and then turn to low heat.

3. After making the rice soup thick, turn off the heat. It takes about an hour and a half to turn off the heat.

Broad bean porridge

Ingredients: aged broad beans, japonica rice

Practice:

1. First grind the old broad beans into fine powder for later use.

2. Put the japonica rice into the casserole and add about 800 ml of water. Cook the porridge with slow fire first. When the porridge is ready, sprinkle the broad bean powder into the porridge, stir well and cook for a while.

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