In the vastness of life, we survive by consuming grains. However, these common grains that we see and eat daily are not ordinary; with the right cooking methods, they can exert health benefits and nourish your vital organs!
Research indicates that grains can nourish the five internal organs. As early as ancient times, there was a saying, “One grain nourishes one organ.” The five grains include millet, rice, wheat, soybeans, and sorghum. Among them, millet nourishes the spleen, and soybeans nourish the kidneys, etc. TCM believes that grains not only fill the stomach but are also excellent ingredients for dietary therapy for the five internal organs.
Soybeans Nourish the Kidneys
Black soybeans, known as the “grain of the kidneys,” are believed in TCM to have the effects of nourishing the kidneys, strengthening the body, detoxifying, and moisturizing the skin, making them beneficial for kidney deficiency and edema.
Preparation: Soak and blend into soy milk, or cook black soybean porridge, consuming it once in the morning and once in the evening.
Rice Nourishes the Lungs
Rice, including white rice and purple rice, has excellent effects in nourishing yin and moistening the lungs when symptoms of lung heat and cough occur.
Preparation: Simmer rice porridge over low heat until the rice soup is thick; drink only the rice soup without the grains, and it can be consumed at any time.
Millet Nourishes the Spleen
Millet is considered the top grain, and regular consumption can strengthen the spleen and benefit the stomach. For those with spleen deficiency and weakness, millet is an excellent tonic that can replenish energy and promote longevity.
Preparation: Cook a pot of millet porridge, skim off the essence (rice oil) from the top layer with a spoon, and drink it on an empty stomach for excellent effects on nourishing the spleen and stomach, which can be consumed morning and evening.
Wheat Nourishes the Heart
Wheat is known as the “noble grain.” TCM believes it can nourish the heart, calm the spirit, and alleviate irritability and dryness. It has dietary therapeutic effects on alleviating symptoms of menopause, spontaneous sweating, and irritability in women.
Preparation: Use whole wheat with the husk to make porridge, or buy some floating wheat from a herbal shop to brew water, consuming it three times a day.
Sorghum Nourishes the Liver
Sorghum and soybeans are both considered miscellaneous grains, but sorghum is an indispensable supporting role among the five grains. Sorghum has the effects of nourishing the liver, benefiting the stomach, and stopping diarrhea, especially beneficial for those with chronic diarrhea, showing good effects after prolonged consumption.
Preparation: Grind sorghum into flour, then stir-fry it, and mix it with hot water to form a thin paste, consuming it before breakfast and dinner.
These grains not only serve as food but also provide health benefits. Let’s give them a try!
Recommended Recipes
Tomato Sauce Yellow Soybeans
– Ingredients –100g yellow soybeans, 2 tomatoes3 tablespoons tomato ketchup, a pinch of salt– Preparation –1. Cut the peeled tomatoes into large pieces, place them in a blender, and blend into tomato sauce;2. Add the soaked yellow soybeans to the pot; Add the blended tomato sauce;3. Add an appropriate amount of tomato ketchup; Add a pinch of salt according to personal taste;4. Mix thoroughly;5. Cover the pot and place it in the microwave, heating on medium-high for 20 minutes until the sauce thickens.Bean Pulp Steamed Buns– Ingredients –Corn flour, all-purpose flourYellow soybeans, red bean pulp– Preparation –1. Add corn flour and rice to the bean pulp, kneading while adding water until it can be formed into a ball, not too dry, and let it rest for 15 minutes.2. Divide the kneaded dough into equal small balls, insert your right hand into the dough while rotating to shape it into small buns. Steam for 15 minutes.3. Serve the buns with fermented tofu, it’s the best!
Rice Pumpkin Porridge
– Ingredients –250g pumpkin, 25g rice– Preparation –1. Wash the rice, peel and cut the pumpkin into pieces, and set aside;2. Add 800ml of water to a pot and bring to a boil, then add the rice;3. Once boiling again, reduce to low heat and simmer until soft;4. Stir every few minutes. Add the pumpkin and simmer until soft before serving.Mixed Grain Rice– Ingredients –Rice, oat riceSorghum rice, purple sweet potato, pumpkin– Preparation –1. Peel and wash the pumpkin and purple sweet potato;2. Cut the cleaned purple sweet potato and pumpkin into large pieces;3. Mix the rice, oat rice, and sorghum rice together and rinse 2-3 times with clean water;4. Pour the rinsed rice, oat rice, and sorghum rice into a rice cooker, add the cut pumpkin, purple sweet potato, and an appropriate amount of clean water, and soak for 10-15 minutes;5. After 10-15 minutes, turn on the rice cooker, select the rice cooking function, and press start to begin cooking;6. After about half an hour, when the rice cooker indicates it is in keep warm mode, turn off the power and wait 3-5 minutes before opening the lid to reveal healthy and delicious mixed grain rice.
Multi-Grain Nut Pineapple Rice
– Ingredients –Half a pineapple, 30g job’s tears15g barley rice, 15g wheat rice30g sorghum rice, 10g glutinous rice30g millet, 10g buckwheat10g brown rice, 30g japonica rice– Preparation –1. Soak job’s tears in water for 3-4 hours;2. Place the ingredients in a rice cooker, and it will be ready in about 50 minutes;3. While the rice is cooking, prepare the pineapple by cutting it in half and scooping out the insides;4. At this time, the grain rice will also be ready, let it cool;5. Take some of the rice, mix it with nuts, and stir well;6. Finally, fill the pineapple with the mixture, and enjoy it with your family.
Chenpi Millet Porridge
– Ingredients –150g millet, 1 slice of dried tangerine peel3 red dates, 3 slices of ginger, appropriate amount of salt– Preparation –1. Wash and slice the red dates; place them in the rice cooker with millet and dried tangerine peel;2. Add an appropriate amount of clean water;3. Cover the lid, select the porridge function, and set the time for 45-60 minutes;4. Once the porridge is done, add an appropriate amount of salt and stir well.
Curry Millet Rice
– Ingredients –100g millet, half a block of curry15g raisins, 1 sprig of cilantroGreen peas, red bell pepper, olive oilBlack pepper, salt to taste– Preparation –1. Rinse the millet thoroughly;2. In a pot, combine millet, raisins, and olive oil, adding clean water;3. Add half a block of curry, bring the water to a boil, then turn off the heat, cover, and let it sit for 15 minutes;4. Once done, take it out, mix well, and let it cool;5. Prepare cooked green peas, cut the red bell pepper into small pieces, and chop the cilantro;6. Combine all ingredients in a container;7. Add nuts, salt, and black pepper, and mix well.
Purple Sweet Potato Mixed Grain Steamed Buns
– Ingredients –150g purple sweet potato, 250g all-purpose flour3g red rice, 3g barley,3g wheat3g oat rice, 3g millet, 3g buckwheat3g sorghum, 3g qingke rice, 3g corn flour– Preparation –1. Take a small handful of each grain, wash them, and place them in a soy milk machine; peel and dice the purple sweet potato and add it to the machine;2. Add 1000ml of purified water to the soy milk machine;3. Press the “coarse grain porridge” function key on the soy milk machine;4. Once the soy milk machine is done, you will have a smooth purple sweet potato mixed grain paste;5. Take 175g of the purple sweet potato mixed grain paste, measure 250g of all-purpose flour, 3g of yeast, and 25g of sugar;6. Mix all ingredients into a smooth purple sweet potato mixed grain dough, cover with a damp cloth to ferment;7. Let the purple sweet potato mixed grain dough ferment at room temperature for 30 minutes;8. Roll the fermented dough into a 5mm thick sheet, then roll it up into a cylindrical shape;9. Cut the dough into pieces and place them in a steamer, letting them rest for 20 minutes;10. Steam the rested dough in a steamer over high heat for 12-15 minutes, then turn off the heat and wait 5 minutes before opening the lid.
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