What kind of miscellaneous grains can be made into miscellaneous grains noodles 1 and peas and tartary buckwheat noodles?
Beans are often the best in coarse grains. Regular consumption of beans is of great help to the secretion of estrogen in women, and there are many kinds of beans. Wandou wheat flour, which is suitable for making coarse grain noodles, is a must-have variety in northern Shaanxi pasta, with a faint bean flavor. If tartary buckwheat plants are added, it can have medicinal value and is the first choice for coarse grain noodles. In addition, when eating this kind of coarse-grained noodles, you can taste the fragrance and taste of coarse-grained noodles without adding the soup, which is also the most simple.
2. Millet and black rice
Coarse-grain noodles made of millet and black rice are fragrant and nutritious, and the simple production process does not need to use food additives, which can ensure that nutrition is not lost. Whether it is made into noodle soup or fried noodles, this coarse grain noodle is very suitable.
3. Corn flour
Among coarse-grain noodles, corn flour can be said to be the oldest ancestor. There are many ways to eat corn, and making coarse-grain noodles is a common way that is deeply loved by the public. It should be noted that corn noodles do not need to be thawed, and they are put into the pot together with cold water. After the water is boiled, a small amount of cold water is added, and the noodles can be eaten after boiling for two minutes. This cooking method is not too hard and difficult to digest. And has a strong and smooth taste.
4, highland barley noodles
Friends in Tibet and Qinghai should be familiar with highland barley. Highland barley is a kind of barley, which mainly grows in Tibet and Qinghai. You can cook rice and porridge directly, and the taste is more q-bomb. Protein and dietary fiber of highland barley are very rich; Like oats, it also contains more beta-glucan. It is more suitable for diabetics than white flour.
How to make miscellaneous grains noodles 1, steamed pumpkins are filtered by adding water into a cooking machine to make juice, and 80g is taken for later use.
2. Mix all the ingredients of pumpkin egg noodles into dough.
3. Mix all the materials of black bean paste noodles and knead them into dough. This is very hard, the chef's machine doesn't work well, so I have to do it manually. Rub it for a while. Clean the lid of the container and save fifteen minutes.
4. The chef's machine is powered off to install the dough presser. Take two kinds of dough, roll it into thin and thick pieces, put it into a dough press (second gear, very thick) and press it four or five times repeatedly until the dough is compacted.
5. Spread raw flour evenly on both sides of the pressed dough to prevent sticking.
6. After the chef's machine is turned off, it is replaced by a slicer. Two kinds of dough pieces are put in separately, and the noodles will come out by themselves. According to the humidity of the noodles, a proper amount of raw flour is added to prevent sticking.
Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. It works with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in blood; Increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.