Can I eat glutinous rice balls on an empty stomach? What to drink with glutinous rice balls to promote digestion and be healthy

There are many ways to make glutinous rice balls, such as pure glutinous rice flour glutinous rice balls, peanut black sesame glutinous rice balls, pumpkin black sesame glutinous rice balls, mushroom and fresh meat glutinous rice balls, etc. Isn't it tempting? Everyone should avoid eating glutinous rice balls on an empty stomach. Especially in the morning, the gastrointestinal function is the weakest and in a high acid state. The high sugar and high oil content of glutinous rice balls and the sticky glutinous rice skin will increase the burden on the gastrointestinal tract, leading to indigestion or aggravating gastroesophageal reflux, affecting a day's work and life. Don't eat too many glutinous rice balls. For many patients with chronic diseases, glutinous rice balls are not completely inedible, but it is better to taste them lightly.

Contents of this article

1. Can I eat glutinous rice balls on an empty stomach?

2. How to make glutinous rice balls with glutinous rice flour

3. What to eat with glutinous rice balls to promote digestion and be healthy

Can I eat tangyuan on an empty stomach?

Don’t eat glutinous rice balls on an empty stomach. Especially in the morning, when the gastrointestinal function is the weakest and the stomach is in a high acid state, the high sugar and high oil content of glutinous rice balls and the sticky glutinous rice skin will increase the burden on the gastrointestinal tract, leading to indigestion or aggravating gastroesophageal reflux, affecting the work and life of the day. Don’t eat too many glutinous rice balls either.

Under normal circumstances, the human stomach capacity is about 500 ml, and only 50 ml when empty. If a large amount of food is eaten in a short period of time, the smooth muscle of the stomach wall will be suddenly overstretched, the tension will be too great, and the ability of the smooth muscle to retract will be reduced or even lost, causing gastric paralysis and inability to peristalsis, and acute gastric dilatation. Therefore, no matter how tempting the food is, do not overeat, especially for foods that are difficult to digest like dumplings.

Tangyuan is also not suitable for midnight snacks, so as not to increase the digestive burden of the stomach at night. Tangyuan is a high-sugar, high-fat food, and the amount of each serving is preferably 50g-100g. At the same time, after eating tangyuan, you can no longer eat other high-sugar foods, and you should reduce your staple food intake as much as possible. Tangyuan that is not finished in the first meal cannot be fried and then eaten.

For many patients with chronic diseases, it is not that they cannot eat glutinous rice balls at all, but it is better to eat them lightly. Because no matter what the filling is, the skin of traditional glutinous rice balls is basically made of glutinous rice flour, which contains high sugar, fat and calories. Therefore, patients with diabetes, ulcers, gastrointestinal dyspepsia, kidney disease, high fever, high blood pressure, high blood lipids and gout are best not to eat glutinous rice balls to avoid aggravating their conditions. In addition, patients who have just recovered from a long-term illness should not eat glutinous rice balls.

How to make glutinous rice balls

1. Pure glutinous rice flour dumplings

Ingredients: glutinous rice flour, hot water. The ratio is about 2:1.

practice:

1. Put glutinous rice flour in a bowl, add appropriate amount of hot water several times, do not add it all at once. Use chopsticks to stir it into granules, with a little dry powder at the bottom of the bowl.

2. Knead it into a ball with your hands, place it in a bowl and cover it with a lid, otherwise it will dry and crack over time.

3. Take a ball and roll it into strips with your hands. Then put it on the chopping board and rub it into strips with the palms of both hands. Then use a knife to cut it into peanut-sized particles.

4. Roll all the dumplings into a bowl, then put them in a fresh-keeping bag and store them in the freezer. You can take them out and eat them whenever you want without thawing them in advance.

Tips: Add hot water in small amounts at a time, not all at once. Be sure to use hot water to knead the dough, never use cold water, otherwise the dumplings will stick to each other when put together. Stir with chopsticks when kneading the dough with hot water, don't use your hands, it will burn your hands. Put it in the refrigerator for a while and then take it out and shake it to prevent the dumplings from freezing into a ball. It doesn't matter if you forget to freeze it into a ball, just take it out and shake it and it will fall apart. If you think it's troublesome to roll the dumplings, you can put the cut dough on the chopping board and gently rub it in circles on the chopping board. That will be more efficient, but it won't be as round as the one rolled by hand.

2. Peanut and black sesame dumplings

Ingredients: 250g glutinous rice flour, 190g boiling water, 130g cooked black sesame seeds, 35g cooked peanuts, 45g powdered sugar, 30g butter (or lard), 35g lard.

practice:

1. Put the cooked black sesame seeds into a food processor and use a powder cup to grind them into a uniform powder. Melt the butter over water.

2. Put the cooked peanuts into a plastic bag and crush them with a rolling pin.

3. Put black sesame powder, powdered sugar, lard and melted butter into a glass bowl and mix well with a spatula.

4. Add chopped peanuts, mix well and form a dough.

5. After the filling is formed into a ball, divide it into pieces of about 10g each, place them on a baking tray, and refrigerate or freeze them.

6. Pour 190g of boiling water directly into 250g of glutinous rice flour, stir with chopsticks until it becomes floc-like, then knead it with your hands until the dough is smooth.

7. Roll the kneaded dough into long strips, divide them into pieces of about 17g each, and then roll them into balls.

8. Gently press the dough into a small bowl shape. Wrap one portion of the filling with one portion of the dough, seal the opening, and roll it into a ball in your hands.

3. Pumpkin and black sesame dumplings

Ingredients: 100g glutinous rice flour, about 110g pumpkin puree, 50g black sesame powder, 35g granulated sugar, and 35g lard.

practice:

1. Mix black sesame powder and granulated sugar evenly, then add melted lard and mix evenly. Put it in the refrigerator and refrigerate until it is slightly hard. Take it out and pinch it into 10 equal balls. Set aside for later use.

2. Add pumpkin puree to glutinous rice flour and knead it into a uniform dough with your hands.

3. Pinch out a small piece of dough (about 15g) from the kneaded glutinous rice ball and flatten it. Boil a pot of water and cook the flattened glutinous rice ball.

4. Remove from the water and rub it evenly with the original glutinous rice dough to make a non-sticky glutinous rice dough. If it is too sticky during kneading, add some dry glutinous rice flour.

5. Roll the dough into strips, divide it into 10 equal parts, roll them into balls, and then lightly press out a groove. Put the previously divided fillings in, slowly wrap the fillings with the glutinous rice ball, then pinch the opening and rub it into a round shape in the palm of your hand.

4. Mushroom and Meat Glutinous Rice Balls

Ingredients: 250g glutinous rice flour, 250g fresh meat filling, 120g hot water, 250g pork belly, 3 fresh mushrooms, 1 scallion, 1 egg, 1g green pepper powder, 1g grass fruit powder (optional), 1g aniseed powder, 1g ginger powder, 2g salt, 5g cooking wine, 1g chicken stock.

practice:

1. Chop all the ingredients for the meat filling into small pieces, put them in a bowl, beat in eggs, add various seasonings, and stir in one direction with chopsticks for 3 minutes.

2. Put on disposable gloves, shape the minced meat into meatballs the size of longans, place them on a flat plate, and freeze them in the refrigerator for 1 hour until they are slightly harder.

3. Put the glutinous rice flour in a bowl, pour in hot water, stir it into flocs with chopsticks, and knead it into dough with your hands.

4. Sprinkle glutinous rice flour on the chopping board, put the dough on it, roll it into strips, and cut it into small pieces of about 10 grams each.

5. Flatten the small dough, wrap it with glutinous rice ball stuffing, seal the top, and then roll it into a ball in the palm of your hand.

What to eat with glutinous rice balls to promote digestion and be healthy

1. Do not eat with greasy food. Greasy food and glutinous rice balls will only cause greater burden on the stomach and intestines, making stomach discomfort more likely. Therefore, when eating glutinous rice balls, not only should the staple food be reduced, but the structure of the meal should also be adjusted appropriately.

2. You can pair it with some crude fiber foods that promote digestion, such as apples, celery, hawthorn, raw radish, etc.: crude fiber will promote gastrointestinal motility, reduce the possibility of stomach discomfort caused by eating Yuanxiao, and is also beneficial to the digestion and absorption of fat after eating Tangyuan.