Rice is a staple food for Chinese families. People generally like to eat fresh rice because it has a clear, mellow rice flavor. In fact, if you want to eat fresh and fragrant rice, you don't have to use new rice. You can use tea to cook and you can get meals that are good in color, smell, and taste. The most amazing thing is that tea cooking also has the benefits of deterring, cleansing, detoxifying, and preventing diseases. According to nutritionists, eating boiled rice can prevent and treat four diseases.
Tea polyphenols are the main substances in tea, accounting for about 70% to 80% of the water extracts. Scientific experiments show that tea polyphenols can enhance the microvascular resilience and prevent microvascular wall rupture and bleeding. Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases.
In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely present in foods. They can easily produce carcinogenicity at 37°C and moderate acidity. Nitramine, and tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of prevention and treatment of digestive tract tumors. The tannins in tea water can effectively prevent stroke.
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 method of cooking tea is very simple. First tea 1 ~ 3 grams, with 500 ~ 1000 grams of boiling water soak 4 ~ 9 minutes, take a small piece of clean gauze, the tea filtered to the residue after use, overnight tea should not be used; then the rice into the pot, Wash, then pour the tea into the rice cooker, make it about 3 cm above the rice, cook it and serve.