Tea and rice are all traditional Chinese crops. Perhaps you did not think that putting these two things together is actually a natural disease prevention product. In recent years, some of the diseases that we see a lot can be wiped out by them.
Four wonderful uses for tea cooking
Tea Cooking Function 1: Preventing Cardiovascular Disease
If you want to eat rice that is fragrant and delicious, you can use tea to cook and you can get meals that are delicious in color, smell, and taste. Tea cooking also has the benefits of deterring, cleansing, detoxifying, and preventing diseases. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases.
Tea cooking function II: prevention and treatment of digestive tract tumors
In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors.
Tea Cooking Function 3: Preventing Stroke
Tannins in tea can effectively prevent stroke.
Tea cooking function four: prevention and treatment of dental caries
In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, it can enhance the toughness and acid resistance of the teeth and prevent dental caries from occurring.
The most healthy method of cooking
The best way to make rice is to boil the water and then put it in. This will allow the rice to absorb moisture while being heated. The protein will coagulate with heat, making the rice grain intact. Some of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Also during the boiling of water, partially condensed proteins can protect vitamin B1 from large amounts of water. With steaming after adding rice, the steam is reduced and the steam is reduced. By doing so, the amount of vitamin B1 stored is 30% higher than that of rice boiled with cold water, and the cooked rice tastes better.
Add a few drops of salad dressing to the cooking water to make rice grains crystal clear. Dropping a few drops of lemon juice will make the rice grains soft. To cook a pot of fluffy rice, sprinkle a little salt in the pan. Add a little vinegar when cooking to prevent the rice from turning. When leaving hot meals, adding a small amount of salt in the steamer can remove the odor of leftovers.
How to cook tea?
The method of cooking tea is very simple. First tea 1g to 3g, soaked with 500g to 1000g of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, the tea filtered to residue after stand-by (overnight tea should not be used); the rice into In the pot, wash, then pour the tea into the rice pot, make it about 3 cm higher than the rice noodles, cook it and eat it.
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