Because of its high nutritional value, fermented grains are rich in vitamins C, A, D, carbohydrates, organic acids, protein, minerals and so on. Can help speed up blood circulation, thus speeding up metabolism.

Has the functions of promoting blood circulation, promoting gastric juice secretion, stimulating appetite and helping digestion.

Let's take a look at the practice of soaking rice and steamed bread:

Ingredients: 500g flour, 350g fermented grains and 5g yeast powder.

Specific practices

1. Prepare three ingredients, common medium gluten flour, yeast powder and fermented grains. I bought a ready-made wine with a solid-liquid mixed weight of 350 grams.

2. Pour the distiller's grains into a wall-breaking machine and beat the distiller's grains into a fine rice paste. The mini-wall-breaking machine can beat soybean milk, rice paste and fruit juice, and can be automatically cleaned, so it is suitable for one person to eat, and it is small and does not take up space.

3. Pour the yeast powder into the fermented rice paste, stir it evenly, and let it stand for 5 minutes to fully dissolve the yeast powder.

4. Pour the fermented rice paste into the flour, stir it evenly with chopsticks first, then knead it into smooth noodles, and then knead it for a while, so that the steamed bread made is more delicious.

5. Ferment the kneaded dough to twice the size, and press a nest in the middle of the dough by hand so that the dough does not sag or rebound.

6. Sprinkle a little dry flour on the chopping board, knead the fermented flour evenly and exhaust it, and divide it into nine points, each of which is round. Cover with plastic wrap for secondary fermentation 15 minutes.

7. Boil the water in the pot, turn on the steam grate, brush a layer of cooking oil on the steam grate, and put the steamed bread on it. Don't get together, leaving room for fermentation. Cover the pot and steam for 12 minutes. Turn off the heat and stew for two minutes.