Milk and pasta

Milk is not only a nutritional supplement for various foods, but also a perfect match for pasta that needs good elasticity and toughness. Whether making steamed bread, bread, steamed buns, jiaozi or noodles, you can use milk instead of white water to make noodles, or directly add milk powder. Due to the function of milk protein, the strength of dough is strengthened, the noodles made are not easy to break, the steamed bread is elastic, the jiaozi is not broken, and the bread is more fluffy. In fermented flour food, a large number of B vitamins and amino acids in milk can also provide sufficient nutrition for yeast, so the fermentation effect is better, the dough expands and the aroma is rich.

It should be noted that if milk is added to make soft cakes such as pancakes, it is necessary to pay attention to the best use of "whole wheat flour" or add some raw materials such as rice porridge and corn flour that are not too thick. This is because the high gluten brought by milk will affect the taste of soft cakes.

Making pasta with milk or milk powder can not only easily supplement a lot of calcium, but also delay the absorption speed of milk and avoid the trouble of lactose intolerance, so that people who can't drink milk on weekdays can also get the nutritional benefits of milk, and the whole family can share nutritious food.

Milk and fruit

The theory that milk and fruit can't be eaten together is actually a misunderstanding. Organic acids contained in fruits will precipitate milk, but they will not prevent the human body from absorbing nutrients in milk. Because the acidity of human stomach is very strong, far exceeding the acidity of fruit, milk will naturally form clots after entering the stomach. Because adults can digest solid foods such as beef jerky, soft milk clots are even more important.

As long as the astringency and sour taste of fruits and vegetables are not heavy, milk can be mixed with various fruit juices and vegetable juices for drinking. The appearance of turbidity does not affect the nutritional value. Yogurt is suitable for eating with all kinds of sweet fruit pieces, including fresh fruit pieces and canned fruit. Cut kiwi fruit, yellow peach and strawberry into pieces and mix with yogurt. It is a fresh and beautiful healthy dessert.

Milk and breakfast cereal

According to western custom, cereal soaked in milk is often eaten for breakfast. In fact, the milk factor is taken into account in the design of cereal chips. The content of protein in cereals is low, and the content of lysine, an important essential amino acid, is insufficient. Combining with milk can not only increase the supply of protein, but also make up for the lack of amino acid balance in cereals with the extremely rich lysine in milk, thus improving the nutritional value of cereals.

Similarly, milk can also be used to make sesame paste, fried noodles, popcorn, corn porridge and rice porridge. Just pay attention, when cooking porridge with milk, it is best to stir the milk evenly after the porridge is cooked, and cook for another minute or two to avoid the loss of nutrients in the milk on the pot wall during long-term cooking.