Golden autumn and September are the harvest season. At this time, the fields and mountains are full of fruits and vegetables, which are full of fruits and fragrant. The vegetable farmers are nervously picking vegetables and fruits, preparing to load them into trucks and send them to the market in the city, hoping to sell them at a good price. At this time, the supermarket shelves in the city are filled with a wide variety of fruits and vegetables, welcoming customers who come and go to make purchases.

In the golden autumn of September, various crops in the fields have entered the harvest period. Corn, sorghum, millet and various beans are growing gratifyingly, especially sorghum, which grows in bunches on the tops of long branches. The red fruits are heavy and bend the branches, like a gentleman nodding to us. The protagonist of the food we share today is sorghum, and it is a steamed bun made of sorghum noodles.

Sorghum is full of treasures. The main utilized parts of sorghum are grains, rice bran, stems, etc. The main nutrients in the kernels are: crude fat 3%, crude protein 8-11%, crude fiber 2-3%, and starch 65-70%. The protein content in grains is generally 9~11%, of which about 0.28% lysine, 0.11% methionine, 0.18% cystine, 0.10% tryptophan, 0.37% arginine, 0.24 % histidine, 1.42% leucine, 0.56% isoleucine, 0.48% phenylalanine, 0.30% threonine, 0.58% aminophilia. The content of leucine and acidophilus in sorghum grains is slightly higher than that of corn, while the content of arginine is slightly lower than that of corn. The content of other various amino acids is roughly equal to that of corn. The crude protein content in sorghum bran is about 10%, that in fresh sorghum distiller's grains is 9.3%, and that in fresh sorghum vinegar residue is about 8.5%. The protein content of sorghum stalks and sorghum husks is less, about 3.2% and 2.2% respectively.

Sorghum noodles are a kind of flour made from sorghum. Its nutritional value is relatively high, with about 70% starch and about 15% protein. In addition, because sorghum itself is a miscellaneous grain material, it is said to be very rich in crude fiber. Eating an appropriate amount of sorghum can effectively promote intestinal peristalsis and relieve constipation. From the perspective of traditional Chinese medicine, sorghum has the effects of warming the spleen, strengthening the spleen, astringing the intestines and stopping diarrhea. It can replenish the body and replenish qi, and has a certain effect on alleviating body aches caused by deficiency of qi and blood.

We generally don’t eat sorghum noodles very often, but our family does. The main way to eat it is to steam sorghum noodles with steamed buns. Today I would like to share with you how to raise steamed sorghum noodles in our home:

Ingredients:

200 grams of sorghum noodles, 500 grams of white flour, 4 grams of yeast, 3 grams of sugar

Steps:

The first step: put all the ingredients into a basin, add sugar, dissolve the yeast with warm water, add the yeast water into the dough one by one, mix it into cotton wool first, and then knead it into Smooth dough, cover with plastic wrap and ferment for about 2 hours.

Step 2: When the dough has fermented to 2 times in size, take it out and place it on a chopping board to knead the dough to deflate the air, then knead it into long strips, squeeze it into evenly sized dough, and finally knead it into a steamed bun dough. Place the green dough one by one on the cage, cover the pot with the lid off and let it rise for 20 minutes.

Step 3: After 20 minutes, turn on the heat and steam for 20 minutes, then turn off the heat and simmer for 3 minutes before serving.

A nutritious and delicious sorghum noodle steamed bun has been made. It is soft, sweet, healthy and delicious. Eating it every three to five times at home can cleanse the greasy stomach and make your body healthier if you eat it regularly.

Tips

1. The fermentation time is determined by the temperature. In autumn, 2 hours is enough if the temperature is high. In winter, the fermentation time should be increased appropriately. You can also sit the basin on warm water. It can speed up the fermentation time;

2. Remember to ferment twice! This will make the steamed buns softer and more delicious.

3. After turning off the heat, remember to simmer for 3 minutes before opening the lid.