Eat a 'Natural Slimming Food' for Breakfast Every Day, Have a Purgative Every Other Day, and Cleanse the Oils
A good figure is the pursuit of every woman. With the passing of spring and summer, spring goes and summer comes. Summer is just around the corner, and it's soon time to show off our good figures. Spring is almost over, so how have everyone's fats melted away? And after a winter of overeating, many people must have experienced digestive problems. Eat a 'natural slimming food' for breakfast every day, have a purgative every other day, and cleanse the oils. Today, I'd like to recommend a main dish that not only helps with stomach digestion and absorption but also helps to eliminate fat and assists in weight loss. This is 'Rice and Peas with Buckwheat' – if you persist in eating it for breakfast every day, you won't worry about gaining weight, and your body will become healthier and your figure will become better. Why not try it out!
Rice and Peas with Buckwheat
By Jicheng Jie 3511912325
Ingredients:
Buckwheat rice 200g, White peas 50g
Cooking steps:
1.Rice and Peas.
2. Soak buckwheat rice and white peas for about 5 hours.
3. Pour the rice and peas into the rice cooker.
4. Press the button to cook.
5. It takes about 1 hour for the rice to cook.
6. It's really delicious and soft.
Cooking tips:
Cooking tips: 1. High-quality buckwheat grains are neat and shiny, dry without insects, without sand grains, and very little broken rice. The aroma is fresh. Poor-quality buckwheat has a dark color, a lot of broken rice, and is damp and moldy, which should not be purchased. 2. Buckwheat originated in Africa and is one of the oldest grains. It was brought to Egypt and India around 2000 BC and then cultivated in China. It is now mainly produced in the United States, Argentina, Mexico, Sudan, Nigeria, India, and China. Most of it is produced in Northeast China. Buckwheat can be steamed, boiled, milled into flour, and used to make flatbreads. 3. Buckwheat stalks can be used to make sugar; brushes can be made from buckwheat ears to make brooms or dustpans; and there are regular, sweet, and sticky ones. Cooking tips: 1. High-quality buckwheat grains are neat and shiny, dry without insects, without sand grains, and very little broken rice. The aroma is fresh. Poor-quality buckwheat has a dark color, a lot of broken rice, and is damp and moldy, which should not be purchased. 2. Buckwheat originated in Africa and is one of the oldest grains. It was brought to Egypt and India around 2000 BC and then cultivated in China. It is now mainly produced in the United States, Argentina, Mexico, Sudan, Nigeria, India, and China. Most of it is produced in Northeast China. Buckwheat can be steamed, boiled, milled into flour, and used to make flatbreads. 3. Buckwheat stalks can be used to make sugar; brushes can be made from buckwheat ears to make brooms or dustpans; and there are regular, sweet, and sticky ones.
Do you have any other slimming food recommendations?
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