And it’s all about him
How do you like the fact that in terms of its composition oats close to human milk, which is why our ancestors used oat milk to feed babies? Or, for example, that the ancient Germans prepared compresses and tinctures from oats? After all, oats are the bears’ favorite delicacy, and avid hunters lie in wait for them in ambush precisely “on oats”. Bears know what to eat. You can’t fool an animal!
Oats contain up to. In addition, oats are a real record holder in terms of content. Today, people have fully appreciated not only the nutritional, but also the healing power of oats: it is also used in dietetics and cosmetology. Mongolia and North China are considered the birthplace of oats. And if rice reigns in hot and humid climates, then oats thrive in places with moderate and even cool weather.
The main benefit of oatmeal is its ability to boil down to a jelly state. Oatmeal does not irritate the stomach and intestines, therefore it is indispensable in dietary nutrition for a variety of diseases.
A favorable effect of the diet with oatmeal was noted on patients with diabetes mellitus. For lovers of fast food, food on the go and people with high blood cholesterol levels, oatmeal will help normalize this figure. And one more important information: an enzyme has been found in oat grains that acts like a pancreatic enzyme and helps break down carbohydrates. That is, despite the considerable amount of carbohydrates in the rump itself, they will not affect your waist circumference in any way.
How to cook
And what, there is only gruel-smear? You can do it too, you just need to learn how to cook it deliciously. The famous culinary specialist offers two ways – “” and “”. “Adult” he calls a crumbly porridge made from whole, uncrushed and unwashed oatmeal. And “baby” – any porridge made from crushed or pressed oatmeal (including oatmeal). The thing is that children do not perceive hard, steep, crumbly oatmeal porridge, which adults value precisely for its density (there is something to chew!). Meanwhile, crushed or pressed grain gives a sticky-slimy mass with a less intense taste, which is customarily sweetened.
Oatmealy like hog flakes, must first be boiled in water. If you are cooking porridge for a child, the resulting mass should be passed through a sieve in order to retain the “coarse” residual parts of the oatmeal (for example, the husk). After that, you should add milk and cook the porridge.
The finished dish can be seasoned with spices and natural additives -. Then it is worth adding cream and butter (they are introduced into the ready-made porridge, because the cream cannot stand boiling – it loses its creamy taste).
Pancakes can also be made from oatmeal. Pour a little 500-600 ml of warm milk into a saucepan, dissolve 1 tsp in it. dry yeast (no slide). Combine wheat and oat flour (160-170 g each) in a bowl and add to the milk, stirring constantly. Let the dough rise. Then add 3 yolks, ground with salt and 2 tbsp. l sugar, 30 g melted butter, stir everything well. Whisk 3 egg whites and 100 ml heavy cream separately, mix and gently pour into the dough. Let the dough rise again and bake the pancakes as usual. When serving, you can lay them out in a slide and garnish with bananas and berry jam.
And, of course, oatmeal jelly is a Russian classic. It is prepared from cereals or flakes. Pour the groats with cold water (about 1: 1), put a little yeast or a piece of rye bread, leave to ferment for 12-24 hours, wrapping the dishes with a thick cloth to keep warm. Then the liquid is carefully drained, brought to a boil – the jelly is ready. Hot it is eaten with vegetable oil, cooled down turns into a dense mass. Cold jelly goes well with milk, jam, honey and even fried onions.
, court physician to Emperor Ferdinand I, in the middle of the XNUMXth century, advised the use of oatmeal as cough remedyand also as a remedy for skin diseases. Modern folk medicine recommends a decoction of whole grains as a diuretic, an alcoholic tincture of fresh herbs – for fatigue, insomnia, exhaustion of the nervous system, and even … as a remedy for smoking.