Here's the thing, my girlfriend, a lazy patient with advanced cancer who is so lazy that she has to buy disposable chopsticks at home, has suddenly begun to boil millet porridge frequently at home recently.
After many times to explore the small editor to understand the inside story, it turned out that this goods a few days ago brushed a "weight loss to eat more coarse grains" article.
Knowing the truth, I almost laughed!
Come on! Although millet is a coarse grain, although millet is really low in calories, but!! Big sister you cook it so thin, people's "coarse grain attributes" have been boiled by you!
But if you think about it, you can't blame her. After all, the people of the whole country eat millet, and they are inseparable from millet porridge
。
If you just want to drink porridge, it's fine, but if you want to eat it as a whole grain, you're wrong!
Millet is called coarse grain because the processing is relatively rough, and nutrients such as cellulose are also retained more.
But in addition to grinding, cooking is also one of the processing processes of grain processing.
When millet is boiled for a long time, the "gelatinization" of the starch inside will increase with the increase of cooking time, the difficulty of human absorption will become lower and lower, the glycemic index will gradually become higher, and it will be as tolerant as refined grains! easy! change! fat!!
So how to eat millet? Of course, I ate it with Old Zhan!
Today James brought you a North African millet, with the North African special food couscous method to cook millet, will definitely bring you a surprise Oh!
Couscous, a specialty food popular in Morocco and Tunisia in North Africa, as well as Sardinia and Sicily in southern Italy.
In terms of ingredients, the couscous, known as "North African millet" (also known as "Arabian millet"), is not actually a certain variety of millet, but a millet made from a mixture of semolina and couscous unique to North Africa.
This yellow and shiny millet grain is suitable for hot and cold. You can add sauce and mix it with various meats to make rice bowls, or you can mix vegetables as a salad.
Today, James uses the golden millet of the mall to bring you a more low-fat and healthy salad version of North African millet
Different from the general practice, James first stir-fried the millet in a pot to make the aroma, and then added water to boil a small amount of water many times, so that the boiled millet has a loose texture, a unique taste, and retains the coarse grain properties of millet!
Most importantly, this texture of millet is water-absorbent, and each grain can fully absorb the sauce, absorb the essence of various ingredients, and eat more fragrant!
Eat it with vegetables, and weight loss is not a matter of minutes
Poke the video get the same delicious bar
James' gluttony station
North African millet
Applets
Boil water pot Pan
Millet 500g lemon 1 basil to taste
1 coriander 1 small pepper 1 green pepper
Small tomatoes to taste Turmeric powder Cumin powder to taste
[1] Cut the ingredients
Finely chop parsley, finely chop pepper, finely chop green pepper, finely chop basil, chop lettuce, slice small tomatoes and set aside.
[2] Stir in salad
Put the chopped lettuce and tomatoes in a bowl, sprinkle in a suitable amount of chopped coriander, chili pepper, basil, etc., then pour in olive oil, salt, black pepper, grab and mix well and set aside.
【3】Cooking millet
Do not put oil in the pot, directly put in the millet dry fry, stir-fry the aroma and add boiling water to the pot several times, let the millet cook slowly, and add an appropriate amount of turmeric powder, cumin powder, white pepper and salt in the process.
[4] Serving
1. When the millet is cooked, the water in the pot is boiled dry, and then put in the chopped coriander, chili pepper, basil, add olive oil and salt, stir well, and finally squeeze in half a lemon juice;
2. Take a plate, put the millet on one side of the plate, and put the lettuce on the other side
Usually eat millet is sweet glutinous millet porridge or millet fish, this is the first time to eat this loose millet! The taste of this North African millet is very loose, the grains are clear when eaten, the aroma of oil is very full when chewed, and it is particularly refreshing to eat together with lettuce! Friends who have not tried it can really try this way of eating, and it will definitely surprise you
▼
North African millet: "I look like this!" ”
...........................................