Cooking method of sorghum flour steamed bread;
1 and sorghum rice are put into the grinder for four times, and each grinding time is about 2 minutes. Crushed sorghum flour is slightly yellow, but lighter than corn flour.
2. The residual bean dregs from making soybean milk, that is, the amount of a cup of dried bean curd brought by the soybean milk machine.
3. Mix sorghum powder and bean dregs, add yeast and appropriate amount of water, cover with plastic wrap and ferment.
4. In summer, put the pot in a big steamer with hot water and ferment for more than 40 minutes.
5. Knead the noodles in the basin, divide them into several small doughs and poke them in the middle to make steamed bread.
6. Steamed steamed buns should be awakened for 20 minutes, and the medium-high fire should be turned off for 20 minutes.
7. Steamed steamed bread is good, and it is delicious to eat coarse grain steamed bread occasionally.
Sorghum has the functions of warming the middle warmer, strengthening the spleen, consolidating the stomach and intestines, and stopping vomiting and diarrhea.
1, Jianpi: It is suitable for abdominal distension, loose stool, loss of appetite, weakness of limbs, etc. caused by spleen weakness and poor transport.
2, and stomach: neutralize stomach acid and relieve stomach pain.
3, diarrhea: suitable for patients with diarrhea due to spleen deficiency, the symptoms are: prolonged diarrhea, sallow complexion, loss of appetite, thin stool, food is not easy to digest.
Home cooking recipes suitable for bento people
Home cooking recipes suitable for bento people
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