Oats, alias naked oats, are mainly produced in Inner Mongolia, Hebei, Jilin, Shanxi, Shaanxi, Qinghai, Gansu and other places in China. They are mainly planted in Inner Mongolia, and are recognized as one of the grains with high nutritional value in the world. Their nutritional value ranks first among cereals, with the highest protein content and 8 amino acids necessary for human body. In addition, compared with other cereals, oats have high fat content. And 80% of them are in the form of unsaturated fatty acids, monounsaturated fatty acids, linoleic acid and linolenic acid. The most important thing is that oat has both soluble and insoluble dietary fibers, so it is also known as the "aristocrat" in the natural dietary fiber family and is often regarded as health food.

The practice of oatmeal is mostly brewed with hot milk. In fact, it can also be used to make oatmeal, soybean, black sesame porridge, oatmeal and steamed bread.

Ingredients for oatmeal, soybean and black sesame porridge: 80g of soybean, 30g of cooked black sesame, 5 red dates, oatmeal100g.

Description: First of all, in order to save cooking time, it is best to choose instant pure oatmeal for oats; Buy fresh black sesame seeds, buy more at a time, wash and dry them, fry them, seal them in the refrigerator and take them as you eat, which is safer, more convenient and more secure. Red dates and soybeans are also best selected in that year;

02 production process

1, the first thing to do is to soak the soybeans in advance. In order to save time, if you drink them in the morning, it is best to wash and soak them the night before.

Soaked soybeans, cooked black sesame seeds, red dates and oats

2. Remove the jujube core from the jujube, cut the pulp into small pieces, put it in high-speed blender with the soaked soybeans, add 800 ml of clear water, and press the "fragrant soybean milk key" to make delicate soybean and jujube soybean milk.

Beating soybean and jujube

3. In the process of beating soybean, red date and soybean milk, the cooked black sesame seeds are ground into powder with a grinder. If there is no grinder, it can be crushed with a rolling pin. Sesame chips taste more fragrant than whole black sesame seeds and are more easily absorbed by the body.

Broken cooked black sesame seeds

4. Pour the beaten soybean and red jujube soybean milk into a clean boiling pot, then pour the oatmeal into it and boil it. Because the oatmeal is instant, turn off the heat after boiling and simmer for another three minutes.

Pour the soybean and jujube paste into oatmeal.

5. Pour the cooked oat and jujube soybean milk into a clean bowl, sprinkle with a spoonful of cooked black sesame seeds, and decorate with a few medlars, and a bowl of delicious nutrition porridge will be ready. When it is dried until it is not scalded, you can enjoy it beautifully. It's really delicious.

It is not difficult to do this. Interested friends can collect it and make it for themselves and their families when they have time. Do every meal with your heart and love your family with your actions.

Finally, sprinkle a spoonful of cooked black sesame seeds

03 tips:

It is best to buy fresh black sesame seeds, which have good taste, strong taste and guaranteed quality. It is best to soak soybeans in advance before beating, so that soybean protein is more easily absorbed and utilized by the body. Oatmeal Buy instant pure oatmeal, which can save cooking time. Soybean black sesame porridge

Ingredients: 200g of wheat flour, 50g of oatmeal, 50g of milk150g, 3g of yeast powder.

It is best to choose pure oatmeal without additives for steaming steamed bread, so that its taste is purer and the steamed bread made is rich in wheat flavor. In order to make the steamed bread more nutritious and fragrant with milk, I also added pure milk.

Production process:

1, the granules of pure cereal are relatively complete. If it is directly mixed with flour, it will affect the taste. I put it in a cooking machine and add milk to make a fine milk oatmeal paste. I don't recommend adding water to make a paste, because there is too much water, so more flour and flour need to be added.

2. Pour the beaten milk oat paste into the flour bowl prepared in advance.

3, knead into dough, if you feel dry during the period, you can add some water. Cover the kneaded dough with plastic wrap and put it in a warm place for fermentation.

4. Knead the fermented dough into long strips, then knead it into dough with uniform size, and knead each dough into the shape of steamed bread. If you want steamed bread to taste chewy, you can knead it for a while and keep kneading the flour. The steamed bread made by this method is also called flour-kneading steamed bread.

5. Put the steamed bread embryo into a steamer coated with thin oil or covered with cage cloth in advance, leaving a certain gap in the middle, waiting for the second fermentation. After fermentation, the steamed bread embryos are chubby and light to pick up. At this time, heating is started. After boiling, steam for fifteen minutes to turn off the heat, and then stew for three minutes to open the lid.

A pot of delicious steamed bread with strong wheat and milk flavor is ready, and the more you chew it, the more fragrant it becomes. Interested friends can collect it and try to do it for their families when you have time.