“提神醒脑咖啡粥”引热议，网友：这是什么雷霆搭配……|congee|咖啡粥|拿铁|提神醒脑|牛奶|白粥|空腹

近日，一家早餐店推出的“提神醒脑咖啡粥”火上热搜，引发网友热议。

据相关报道，该款产品采用速溶咖啡+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.

不少网友看后纷纷表示：这种雷霆搭配，想想就很“歹毒”！

也有网友指出：这一碗下去，早饭也吃了，人也清醒了，主打一个高效。

当然，对于这种新颖搭配，大部分网友还是主打一个拒绝！

甚至，有细心的网友发现：咖啡配粥固然奇怪，但菜单上“芦荟松子粥”“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.

其实，关于咖啡本土化，也不是一天了。

既然白粥咖啡有了，皮蛋瘦肉粥咖啡，还会远吗？

图源：小红书@小夫同学

再比如，之前北京一家咖啡店还推出过“豆汁儿拿铁”。溜着边喝一口，再配上焦圈，哎呦喂这叫一个地道！

图源：小红书@하징징

当然，网友们的思路一旦打开，米+水+牛奶+美式=米乳拿铁！换个名字是不是就好接受了许多？

如此“奇妙的搭配”，你能接受吗？

粥，作为很多家庭常吃的主食之一，无论是煮粥，还是喝粥，其实都大有讲究！

以下两个日常小习惯，可以帮你正确煮粥，健康喝粥！

① 缩短煮粥时长

很多人日常煮粥，都有一个固有的认知和习惯：煮粥一定要小火慢熬，熬得黏黏稠稠、入口即化，觉得这样才养胃、才好喝。

事实是，米粒长时间高温久煮，会加速淀粉糊化，其颗粒结构也会变得细碎。进入肠胃后，消化吸收速度会加快，容易导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.

对于血糖调节能力下降的人群（如糖尿病、糖前期、胰岛素抵抗），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.

正确做法：

煮粥不用久熬，米粒微微开花、保留部分颗粒感时即可关火。这样淀粉糊化程度略低，消化吸收相对平缓，对血糖更友好。

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：对于胃溃疡、胃动力差、消化功能极弱或术后恢复期的人，软烂黏稠的粥反而更能减少胃的负担，但这类人群如果同时需要控血糖，应优先选择杂粮粥（如燕麦、小米、糙米、豆类混合），煮软烂同样可以降低升糖速度。

② 不要空腹喝粥

很多人日常喝粥，喜欢单独盛一碗白粥，简单配点小咸菜直接下肚，觉得省时又省心。

然而，白粥单独空腹喝，没有膳食纤维和蛋白质的兜底，不利于餐后血糖的稳定。此外，大多数咸菜钠含量较高，长期食用也不利于血压健康。

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.

正确做法：

喝粥前，先吃蔬菜、再搭配蛋类或豆制品，最后小口慢慢喝粥，这样既能增加饱腹感又有助于平稳血糖。

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.