This time I changed the rules, first to say the conclusion: using soy milk (instead of water) to make rice is both delicious and improves nutrition, it is recommended; making tea with tea (instead of water) is not tasty, but also not conducive to nutrition, pure It is too much and opposed.

　　I often add other grains (such as millet and glutinous rice) or mixed beans (such as green beans and red beans) to the rice to diversify the staple food. But to be honest, cooking rice with soy milk was learned from Mr. Fan''s blog a few days ago. The method is very simple. Instead of white water, add home-made soy milk (do not add sugar) to the washed rice. The amount of soy milk is equivalent to or slightly more than that of white water. The color of the rice is unchanged, the taste is slightly hard (unless you add a little more soy milk), the aroma is heavier (related to the fat in the soy milk), and it is delicious (at least not worse than ordinary white rice). The biggest nutritional benefit of soy milk rice is that rice and soybeans (soybean milk) can play a complementary role in protein (for example, the rich lysine in soybeans is just what rice lacks), and the nutritional value is significantly improved. Soy milk rice also has a big advantage, his son usually refuses to drink soy milk, but loves to eat rice. The combination of the two solves the problem that children do not like to drink soy milk.

　　 A few days ago, I saw someone who recommended the use of tea to make rice, and said that it can cure certain diseases. I also tried it once, and the method was simple: add the brewed tea instead of white water to the washed rice (I think-but I haven’t tried it-can I still do this: put a small amount of tea into the rice pot Cook together). The amount of tea is equivalent to white water. To be honest-it may also be related to how I don’t drink tea usually-the taste of tea and rice is not good, and it is lacking. More importantly, cooking tea and rice together has no nutritional benefits, but it is a bit worrying: the polyphenols contained in the tea will interfere with the digestion and absorption of nutrients (such as minerals) in the rice. So, if you just want to get the health benefits of tea, drink a few cups of tea alone. Making tea and rice is superfluous! Harmful and useless.

　　I will insist on eating soy milk rice often. By the way, teacher Fan introduced the use of soybean dregs (residue left over from homemade soy milk, rich in dietary fiber and vitamins, etc.) to make rice, which is also in line with the principle of nutrition. I also tried several times. Because the bean dregs are light and float on the rice, they are not evenly mixed with the rice, so it will affect the taste of the rice-of course, you don’t have to listen to me about the taste. You will know it by trying it a few times.