Speaking of which, Internet information is so developed now. If you want to learn something, you may not be afraid that you can’t find it, but you may be afraid that you don’t want to learn it yourself. Therefore, everyone must cherish such a good resource. Today, the editor has also given you a bonus and introduced to you how to make a delicacy, that is, how to make sorghum noodles steamed buns. Interested comrades can prepare the ingredients and follow the prepared steps step by step.

Sorghum has certain medicinal effects, which can strengthen the stomach, strengthen the spleen, eliminate accumulation, warm the body, astringent the stomach and intestines, and prevent cholera. Sorghum noodles can be made into a wide variety of foods that are popular with the masses. In recent years, they have become a popular meal for entertaining guests.

However, sorghum flour protein is mostly alcohol-soluble protein and contains less tryptophan, lysine and other essential amino acids for the human body. It is an incomplete protein and is difficult for the human body to absorb. If it is mixed with other grains, the nutritional value can be improved.

Generally, multigrain steamed buns are mixed and steamed with coarse grain noodles and white flour, which can improve their nutritional value. The ratio of multigrain and white flour is 1:3. The steamed buns steamed with this ratio have the best taste. Sorghum is rich in protein, carbohydrates, iron, calcium, phosphorus and vitamin B2. Eating it by young children can strengthen their stomach and intestines and promote digestion. This is a nutritious and healthy steamed bun that can be eaten as a staple food and is suitable for all ages. Sorghum protein has low lysine content and is a semi-complete protein. The niacin content of sorghum is not as high as that of corn, but it can be absorbed by the human body. Therefore, "skin disease" rarely occurs in areas where sorghum is the staple food.

Applicable people: 1. Suitable for children with indigestion; suitable for people with spleen and stomach qi deficiency and loose stools; sorghum with strong viscosity is suitable for tuberculosis patients; 2. Diabetic patients should People who are fasting from sorghum, have dry stools and have constipation should eat less or no sorghum.

Note: Sorghum and rice should not be eaten together with gourd seeds and traditional Chinese medicine aconite.

Recipe: Ingredients: 70 grams of sorghum rice noodles, 200 grams of white flour. Seasoning: 5 grams of yeast, 2 grams of sugar, 130 ml of water, 10 grams of salad oil. Method: 1. Prepare all the ingredients, put all the ingredients into a mixing bucket and add water. 2. When the flour forms a ball, add a little oil and continue stirring. 3. Until the dough program ends and the dough has doubled in size, take out the dough and knead until smooth. 4. Cut the dough into strips and cut into equal parts. Knead each small dough for a while until it is smooth and rounded into a steamed bun dough. 5. Slightly shape the steamed buns into the steamer and continue to ferment for 15 minutes. 6. Then wrap the lid with dry cotton cloth and steam over high heat for 20 minutes, then simmer for 2-3 minutes.

Attention, wrap the pot lid with dry cotton cloth to prevent the water vapor from falling. Most households have stainless steel steamers, and the lids are made of glass or stainless steel and do not absorb water. The water vapor coming out from below condenses upward to form If water drops drip, they will leave traces on the steamed buns, making the surface of the steamed buns uneven. For example, wrap the pot lid with dry cotton cloth. The dry cotton cloth can absorb water vapor and prevent water droplets from falling. The surface of the steamed buns will be very smooth and moist.