Five grains for nourishment: Unlocking the "cold treatment" philosophy in thousands of years of dietary wisdom
In the places with Hakka enclosed houses in Jiangxi and Gannan, an ancient wisdom still remains. The grandmothers spread the freshly steamed rice in wooden barrels until it cools down, then rinsed it repeatedly with mountain spring water to make "immortal jelly" with every grain clearly visible. This seemingly simple processing method actually fits the hidden secret of modern nutrition - facing cooked rice.
2℃～4℃
There was a "surprise change" in the well. The originally warm and moist starch was quietly undergoing aging and regeneration, and then turned into resistant starch that the human body cannot easily digest.
This is what Hakka people in southern Gansu have passed down from generation to generation.
“Eating cold food in summer”
Among the secrets of maintaining good health is a common bowl of rice. Under the magic of temperature, it not only has the function of filling the stomach, but also has the property of not easily gaining weight, making it a wise choice.
Along the Yangtze River waterway to Wuhan, Hubei, the breakfast here is delicious.
Stir-fried shredded beans from “leftover rice”
It is absolutely unique in the world.
The clever women of Huangpi grind rice and mung beans, spread them into pancakes, cut them into shreds and dry them in the sun.
Before eating, stir-fry the overnight cold rice with it. The aroma of rice and beans stir up with each other in the high temperature. However, the resistant starch that is quietly transformed in it adds a layer of mildness to this early delicacy that is full of carbohydrates.
Local residents in Wuhan understand the reason deeply. It is not that they do not eat staple food at all, but they know how to make appropriate use of the gift of precious time, so that the staple food can maintain both protein and protein during the "aging" process.
B vitamins
It contains essence and reduces the absorption of calories. The feeling of fullness can fully support the entire morning's dock work.
The focus shifts to the plains in Guanzhong, Shaanxi, where the folks here have a persistent love for steamed buns. However, in Qishan, Baoji, there is a way of eating called...
“Chilled Saozi Roujiamo”
.
During the twelfth lunar month, the steamed buns are placed in a natural "refrigerator" to freeze. When eating, they are baked over high heat to achieve the effect of being crispy on the outside and soft on the inside.
This seemingly ordinary white steamed bun has also completed the transformation of starch in a low-temperature environment.
Put a spoonful in the steamed bun, and you will see the shiny, sour and rich Qishan Saozi meat. The satisfaction brought by the carbohydrates and the plumpness of the meat blend together in your mouth. Moreover, the starch present in the steamed bun that is not easily absorbed skillfully achieves a balance of overall calories.
Isn't this the ancient model of "how to eat staple food to lose weight"?
It tells us that we should treat grains with reverence and know how to get along with them.
Lao Yaojie and Lao Xianghuang in the Chaoshan area of Guangdong are the culmination of another kind of "time change". At the same time, there is also such wisdom in the category of staple food. It is popular among people in Chaoshan area.
"Mi"
, not just plain porridge.
After being "dried" overnight, the rice grains are clear, the rice soup is clear, and the mouth is smooth.
Local elders often say that such "cold rice" makes people angry.
Observed from a scientific perspective, it is precisely the "aging" process at low temperatures that causes part of the starch to transform into a "stubborn" state and become less easily broken down into sugar.
This is much smarter than simply replacing staple foods with vegetables. You must know that if there is a lack of carbohydrates in the diet for a long time, then people will easily feel tired and weak. As Chinese medicine says, sallow skin and thin skin are mostly caused by insufficient qi and blood, and the source of qi and blood is precisely these ordinary-looking grains.
On weekdays, I hear what are called "new ideas" saying that they want to abandon their staple food. But in Dali, Yunnan, the Bai compatriots.
Three courses of tea
Speaking of Rufan, it is indeed famous. However, they will never forget that it is a pot of rice cooked with snow water from Cangshan Mountain.
They understand well that the body is the capital of revolution, and capital needs grain to replenish it.
In the farmhouses on the black soil of the Northeast, there is always a pot next to the big stew in winter.
“Fan Gaba”
It is the aged starch in a slightly burnt state at the bottom of the pot. It makes a crunching sound when children chew it. It not only satisfies the craving but also resists hunger, and does not easily lead to weight gain.
These folk wisdoms widely circulated in the north and south of the Yangtze River all tell the same truth: there is no sin in staple food, the key is "how to eat it."
Even for those who need to carefully manage their blood sugar, the one in Nanjing, Jiangsu
“Wu rice”
It also provides ideas.
The glutinous rice soaked in Nanzhu leaf juice has a dark color and fragrant aroma after steaming.
It not only changes the properties of starch during the production process, but also adds the fragrance of herbs.
Paired with a small plate of potherb mustard and a few slices of dried fragrant seeds, it is a delicious dish that not only stabilizes blood sugar but also satisfies the taste.
This is far more scientific than completely “sweeping out” staple foods.
Nutritionists have repeatedly emphasized that a daily intake of more than 300 grams of staple food is the bottom line for maintaining normal human body functions. If a large amount of meat and fish is used to replace staple food, it will easily lead to obesity.
The "immortal jelly" from southern Gansu, the "dry rice" from Chaoshan, and the "iced steamed bun" from Qishan, including the "black rice" from Nanjing. Each of these regionally based food cultures reminds us:
You still have to eat staple food
, but you have to eat smartly and culturally.
Put the cooked rice noodles in the refrigerator to make them undergo a brilliant transformation at low temperatures, becoming the kind of "diet food" that can warm the spleen and stomach, replenish qi and blood, and not cause any burden.
This is not only a practical move carried out by modern nutrition, but also the most outstanding expression of the inheritance of Chinese food culture of "eating according to time and displaying skills according to the ingredients".
Remember, what nourishes us is never abandonment, but the wisdom of knowing how to live in harmony with it.
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