In the world, we survive by consuming grains. However, these grains that we see and eat daily are not ordinary; with the appropriate 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 to nourish the five internal organs.
Soybeans Nourish the Kidneys
The black soybean is known as the “grain of the kidneys.” TCM believes it has the effects of kidney tonification, detoxification, and skin moisturizing, and is 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 evening.
Rice Nourishes the Lungs
Rice, including both white rice and purple rice, has excellent nourishing properties for the lungs, especially when symptoms of lung heat and cough appear.
Preparation: Simmer rice porridge over low heat until the rice soup thickens, consuming only the soup without the rice grains, and can be taken at any time.
Millet Nourishes the Spleen
Millet is considered the top of the five grains and is excellent for strengthening the spleen and benefiting the stomach. For those with spleen deficiency and weakness, millet is a superior tonic that can boost energy and prolong life.
Preparation: Cook a pot of millet porridge, skim off the essence (rice oil) from the top with a spoon, and consume it on an empty stomach for excellent spleen and stomach nourishing effects, suitable for morning and evening consumption.
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 is beneficial for 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, yet they are indispensable supporting roles among the five grains. Sorghum has the effects of nourishing the liver and stomach, and can help stop diarrhea, especially beneficial for those with chronic diarrhea after prolonged consumption.
Preparation: Process sorghum into flour, then stir-fry it, and mix 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 Soybeans
– Ingredients – 100g soybeans, 2 tomatoes, 3 tablespoons tomato sauce, a pinch of salt– Preparation –1. Peel and chop the tomatoes, place them in a blender to make tomato sauce;2. Add soaked soybeans to a pot; Add the prepared tomato sauce;3. Add an appropriate amount of tomato sauce; Add a pinch of salt according to personal taste;4. Mix well;5. Cover the pot and heat in the microwave on medium-high for 20 minutes until the sauce thickens.
Bean Curd Buns– Ingredients – Corn flour, wheat flour, soybean and red bean residue– Preparation –1. Mix bean residue with corn flour and rice, adding water gradually to form a dough that can be shaped, let it rest for 15 minutes;2. Shape the dough into small balls, then form into small buns while rotating;3. Steam the buns for 15 minutes, best served with fermented tofu!
Pumpkin Rice Porridge
– Ingredients – 250g pumpkin, 25g rice– Preparation –1. Wash the rice, peel and chop the pumpkin;2. Boil 800ml of water, add the rice;3. Once boiling, reduce to low heat and simmer until soft;4. Stir occasionally, then add pumpkin and simmer until soft.
Whole Grain Rice– Ingredients – Rice, oat rice, sorghum rice, purple sweet potato, pumpkin– Preparation –1. Peel and wash the pumpkin and purple sweet potato;2. Cut the cleaned sweet potato and pumpkin into large pieces;3. Mix rice, oat rice, and sorghum rice, rinse 2-3 times;4. Add the rinsed rice to a rice cooker with the cut pumpkin, purple sweet potato, and appropriate amount of water, soak for 10-15 minutes;5. After 10-15 minutes, turn on the rice cooker, select the rice cooking function, and start cooking;6. After about half an hour, when the rice cooker indicates it is in warming mode, turn off the power and wait 3-5 minutes before opening the lid to reveal healthy and delicious whole grain rice.
Multi-Grain Nut Pineapple Rice
– Ingredients – Half a pineapple, 30g coix seed, 15g barley rice, 15g wheat rice, 30g sorghum rice, 10g glutinous rice, 30g millet, 10g buckwheat, 10g brown rice, 30g japonica rice– Preparation –1. Soak coix seed in water for 3-4 hours;2. Place all ingredients in a rice cooker, and it will be ready in about 50 minutes;3. While cooking, prepare the pineapple by cutting it in half and scooping out the inside;4. Once the grain rice is ready, let it cool;5. Take some of the rice, mix in nuts, and stir well;6. Finally, fill the pineapple with the mixture and enjoy with family.
Dried Tangerine Peel Millet Porridge
– Ingredients – 150g millet, 1 slice dried tangerine peel, 3 red dates, 3 slices ginger, appropriate salt– Preparation –1. Wash and slice the red dates; add them with millet and dried tangerine peel into the rice cooker;2. Add an appropriate amount of water;3. Cover and select the porridge function, setting the time for 45-60 minutes;4. Once cooked, add salt and stir well.
Curry Millet Rice
– Ingredients – 100g millet, half a block of curry, 15g raisins, 1 sprig of cilantro, green peas, red bell pepper, olive oil, black pepper, and salt to taste– Preparation –1. Rinse the millet;2. In a pot, combine millet, raisins, and olive oil, adding water;3. Add half a block of curry, bring to a boil, then turn off the heat and let it sit covered for 15 minutes;4. Once done, mix and let cool;5. Prepare cooked green peas, cut red bell pepper into small pieces, and chop cilantro;6. Combine all ingredients in a container;7. Add nuts, salt, and black pepper, and mix well.
Purple Sweet Potato Multi-Grain Steamed Buns
– Ingredients – 150g purple sweet potato, 250g all-purpose flour, 3g red rice, 3g barley, 3g wheat, 3g oat, 3g millet, 3g buckwheat, 3g sorghum, 3g qingke, 3g cornmeal– Preparation –1. Take a small handful of each grain, wash, and place in a soy milk machine, adding peeled and diced purple sweet potato;2. Add 1000ml of purified water to the soy milk machine;3. Press the “coarse grain porridge” function key;4. Once the soy milk machine is done, you will have a smooth purple sweet potato multi-grain paste;5. Take 175g of the paste, measure 250g of all-purpose flour, 3g of yeast, and 25g of sugar;6. Mix all ingredients into a smooth dough, cover with a damp cloth to ferment;7. Let the dough ferment at room temperature for 30 minutes;8. Roll the fermented dough into a 5mm thick sheet, then roll it into a cylinder;9. Cut the dough into pieces and place in a steamer, letting it rest for 20 minutes;10. Steam the rested dough over high heat for 12-15 minutes, then turn off the heat and wait 5 minutes before opening the lid.
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