What goes best with fried corn?

coarse grains: corn, millet, Redmi, black rice, purple rice, sorghum, barley, oats, buckwheat/wheat bran, etc. Miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas, etc. Tubers: sweet potato, yam, potato, etc. [Edit this paragraph] Coarse grains are rich in insoluble cellulose, which is conducive to ensuring the normal operation of the digestive system. It works with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because overeating coarse grains also has disadvantages. [Edit this paragraph] Take people aged 25 to 35 as an example. If you eat too much "coarse food", it will affect the absorption of protein, inorganic salts and some trace elements by human body functions, and even affect the reproductive capacity of human body. 1. If you eat too much coarse grains, it will affect digestion. Excessive cellulose can lead to acute symptoms such as intestinal obstruction and dehydration. 2. Eating coarse grains for a long time will also affect absorption and make the human body lack many basic nutrients. The so-called "delicious face" is a typical manifestation of malnutrition caused by eating too much cellulose. 3. For those "special" people who need a lot of nutrients, the harm caused by overeating coarse grains is the most obvious, including pregnant and lactating women and teenagers who are growing up. 4. Cellulose can also interfere with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotics. [Edit this paragraph] 1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs to be backed by sufficient water to ensure the normal work of the intestines. Generally, if you eat twice as much cellulose, you should drink twice as much water. 2. Eating coarse grains step by step suddenly increases or decreases the consumption of coarse grains, which will cause intestinal reaction. For people who are usually meat-oriented, in order to help the intestines adapt and increase the consumption of coarse grains, they should be gradual and not rushed. 3. Eat coarse grains with meat dishes. When we make food every day, we should not only take into account our tastes and hobbies, but also consider the combination of meat and vegetables and balance our diet. The daily intake of coarse grains should be 3 ~ 6 grams, but it should also be adjusted according to personal conditions. [Edit this paragraph] There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid coarseness and strive for perfection. In addition, coarse grains with poor taste remind many people of the poor and even hungry times and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains. How to pay attention to cooking methods, improve the taste of coarse grains, and make delicious coarse grains, so as to have nutrition and health care, without mistreating appetite? There are three basic principles: one is to eat with flour and rice; The second is the intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat. [Edit this paragraph] Match flour and rice with 12 meters of porridge, and put millet and rice together to cook porridge. 2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, and the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed rice, barley seed and black rice were added, and some of them also put ginkgo, lily, lotus seeds, longan, mung beans and flower beans, and then candied food was added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge. ⑤ Millet flour steamed bread. Fine coarse grains: 1. Millet pancakes: 2. Millet steamed buns. Millet flour and soybean flour can be made into delicious steamed buns with a small amount of eggs or milk powder. (3) Millet yam porridge, which is made by mixing millet flour and yam flour, boiling and adding sugar. Local flavor food ① Lujia paste porridge, one of Yuncheng's famous specialties, is also called confusion. (2) Zibo tea soup, soak the millet, take it out, air it a little, grind it fine, add sugar, and make it with boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy. ⑤ Qufu jujube pancake. 6. Manchu Long Hudou, with rice, millet, adzuki bean and Jiong's rice. [Edit this paragraph] With flour and rice ① Corn cake, flour and corn flour can be steamed into a cake. (2) corn tortillas, mixed with appropriate amount of soybean flour to form corn bread. ③ Corn steamed bread, mixed with flour to make steamed bread. Coarse grain fine work ① Corn grits porridge, corn kernels are difficult to cook, and can be cooked into paste with "corn grits". (2) corn porridge, (3) popcorn, (4) boiled fresh corn, (5) corn flour, jiaozi, steamed stuffed buns and pies, and local flavor food (1) corn cake, which is made of fresh corn kernels and jam. (2) Huaiyin corn sweet potato porridge, with two jins of corn in a simmer pot, put into the water that overflows the corn head, put into the pot, use the residual fire after cooking to surround it, and soak it in about three or four hours. The corn is in a full state due to heat absorption, and then it is ground into a paste with a water mill. ③ Filter pulp salty porridge. ④ Bagu Baba in Yunnan, commonly known as corn in Yunnan. Bagu Baba is a flavor snack made of fresh and tender corn in the mature season of corn every year. How to eat buckwheat is matched with flour and rice ① Buckwheat cake, and buckwheat flour and flour are mixed into cakes. 2 buckwheat noodles, buckwheat noodles mixed with flour to make noodles. 3 buckwheat flour steamed bread, buckwheat flour mixed with flour to make steamed bread. ④