“提神醒腦咖啡粥”引熱議，網(wǎng)友：這是什么雷霆搭配……

近日，一家早餐店推出的“提神醒腦咖啡粥”火上熱搜，引發(fā)網(wǎng)友熱議。

據(jù)相關(guān)報(bào)道，該款產(chǎn)品采用速溶咖啡+米+牛奶+糖熬制而成。

A breakfast shop's latest creation — "Refreshing Coffee Congee" — has stormed Chinese social media, sparking heated debate among netizens.

The unusual dish is reportedly made by cooking instant coffee with rice, milk, and sugar.

不少網(wǎng)友看后紛紛表示：這種雷霆搭配，想想就很“歹毒”！

也有網(wǎng)友指出：這一碗下去，早飯也吃了，人也清醒了，主打一個(gè)高效。

當(dāng)然，對(duì)于這種新穎搭配，大部分網(wǎng)友還是主打一個(gè)拒絕！

甚至，有細(xì)心的網(wǎng)友發(fā)現(xiàn)：咖啡配粥固然奇怪，但菜單上“蘆薈松子粥”“香蕉葡萄粥”也并不正常。

Despite a few defenders, the majority of netizens firmly rejected the novelty. Some keen-eyed observers even pointed out that while coffee with congee is strange, the shop's other offerings — like "aloe and pine nut congee" or "banana and grape congee" — are hardly normal.

其實(shí)，關(guān)于咖啡本土化，也不是一天了。

既然白粥咖啡有了，皮蛋瘦肉粥咖啡，還會(huì)遠(yuǎn)嗎？

圖源：小紅書@小夫同學(xué)

再比如，之前北京一家咖啡店還推出過“豆汁兒拿鐵”。溜著邊喝一口，再配上焦圈，哎呦喂這叫一個(gè)地道！

圖源：小紅書@???

當(dāng)然，網(wǎng)友們的思路一旦打開，米+水+牛奶+美式=米乳拿鐵！換個(gè)名字是不是就好接受了許多？

如此“奇妙的搭配”，你能接受嗎？

粥，作為很多家庭常吃的主食之一，無(wú)論是煮粥，還是喝粥，其實(shí)都大有講究！

以下兩個(gè)日常小習(xí)慣，可以幫你正確煮粥，健康喝粥！

① 縮短煮粥時(shí)長(zhǎng)

很多人日常煮粥，都有一個(gè)固有的認(rèn)知和習(xí)慣：煮粥一定要小火慢熬，熬得黏黏稠稠、入口即化，覺得這樣才養(yǎng)胃、才好喝。

事實(shí)是，米粒長(zhǎng)時(shí)間高溫久煮，會(huì)加速淀粉糊化，其顆粒結(jié)構(gòu)也會(huì)變得細(xì)碎。進(jìn)入腸胃后，消化吸收速度會(huì)加快，容易導(dǎo)致餐后血糖快速升高。

Many believe that congee must be simmered low and slow until it becomes thick and velvety — comforting and easy on the stomach. In reality, prolonged high heat breaks down rice grains and accelerates starch gelatinization. This makes the congee digest and absorb quickly, leading to a sharp rise in post-meal blood sugar.

對(duì)于血糖調(diào)節(jié)能力下降的人群（如糖尿病、糖前期、胰島素抵抗），久煮的白米粥并不友好。

For people with reduced glucose regulation — such as those with diabetes, prediabetes, or insulin resistance — long-cooked white rice congee is not a good choice.

正確做法：

煮粥不用久熬，米粒微微開花、保留部分顆粒感時(shí)即可關(guān)火。這樣淀粉糊化程度略低，消化吸收相對(duì)平緩，對(duì)血糖更友好。

Better approach: Stop cooking when the rice grains are just beginning to burst but still retain some texture. This lowers the degree of gelatinization, resulting in a gentler blood sugar response.

注：對(duì)于胃潰瘍、胃動(dòng)力差、消化功能極弱或術(shù)后恢復(fù)期的人，軟爛黏稠的粥反而更能減少胃的負(fù)擔(dān)，但這類人群如果同時(shí)需要控血糖，應(yīng)優(yōu)先選擇雜糧粥（如燕麥、小米、糙米、豆類混合），煮軟爛同樣可以降低升糖速度。

② 不要空腹喝粥

很多人日常喝粥，喜歡單獨(dú)盛一碗白粥，簡(jiǎn)單配點(diǎn)小咸菜直接下肚，覺得省時(shí)又省心。

然而，白粥單獨(dú)空腹喝，沒有膳食纖維和蛋白質(zhì)的兜底，不利于餐后血糖的穩(wěn)定。此外，大多數(shù)咸菜鈉含量較高，長(zhǎng)期食用也不利于血壓健康。

A common habit is to have a bowl of plain congee with a few pickles for a quick, simple meal. However, eating congee alone — without dietary fiber or protein — is unfavorable for stabilizing post-meal blood sugar. Moreover, most pickles are high in sodium, and long-term consumption may harm blood pressure.

正確做法：

喝粥前，先吃蔬菜、再搭配蛋類或豆制品，最后小口慢慢喝粥，這樣既能增加飽腹感又有助于平穩(wěn)血糖。

Better approach: Before touching your congee, eat some vegetables first, then pair with eggs or soy products. Finally, sip the congee slowly. This sequence increases satiety and helps keep blood sugar levels steady.

掌握了煮粥、喝粥的實(shí)操方法，有關(guān)中式早餐的相關(guān)英語(yǔ)表達(dá)，也跟著一起了解一下吧！

最后，評(píng)論區(qū)亮出你的日常“快手早餐”吧！

來(lái)源：外研社UNIPUS

跟著China Daily

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