2. Cook cabbage, bean skin, bean sprouts and Flammulina velutipes in water, then take them out and put them in a bowl.
3. Then cook the noodles until they are soft, about six minutes.
4. Over cold water, then put two drops of sesame oil in the bowl and mix well.
5. Pour a cup of boiling water into the pot, add an egg, cook for two minutes, add salt and soy sauce, pour the vegetables on the noodles, pour the soup on the noodles, add pepper and vinegar, and then eat.
Question 2: What are the advantages of eating fried miscellaneous grains noodles and boiled eggs for breakfast? It is best to cook the eggs for breakfast, because this way can ensure that the nutrients contained in the eggs will not be lost to the maximum extent, and there is less oil contained.
What are the benefits of eating eggs in the morning?
First: eggs help to lose weight.
Eating eggs can make us feel full for a long time and reduce the consumption of other foods, thus achieving the effect of losing weight. Studies have found that people who eat eggs for breakfast are more likely to lose weight than those who eat other foods.
Second: Eggs are an excellent source of protein.
Eggs are one of the most complete sources in protein, that is to say, we can get amino acids needed by human body through eggs in our daily life.
Third: the price is cheap.
Compared with high-protein foods such as beef and pork, eggs are very cheap and more cost-effective for daily consumption.
Fourth: eggs won't make your cholesterol higher.
Although eggs contain a lot of cholesterol, scientists have confirmed that cholesterol intake will not affect blood lipids. So don't say that eating eggs will increase your cholesterol level, and you don't have to worry about increasing the risk of heart disease.
Fifth: eggs help brain development and enhance memory.
Eggs contain a nutrient-choline, which can effectively promote brain development. In addition, choline can also enhance memory and improve alertness.
Sixth: eggs can protect your eyesight.
Eggs contain lutein and other two antioxidants, which can effectively protect eyes from ultraviolet rays.
It is suggested that the elderly eat a boiled egg every morning. Many people think that eggs contain a lot of cholesterol, which is not conducive to the health of the elderly. In fact, the amount of cholesterol contained in an egg is not much, only 300 mg, which is equivalent to the daily intake of an ordinary adult, so eating an egg every day for the elderly will not endanger their health. In addition, when eating eggs, we should make different plans for eating eggs according to the nutritional needs of different groups of people.
Configuration and selection of coarse grain flour corn, buckwheat and beans rich in dietary fiber and minerals such as calcium, phosphorus, iron, magnesium and vitamins. The specific ratio is: corn residue 2 parts, buckwheat 2 parts, soybean, black bean, red bean, mung bean, peanut and black rice each 1 part. Every time 10 kg. After buying these miscellaneous grains, fry them in an iron pan (or bake them in a microwave oven), mix them together, and grind them into flour with a mill (10 kg of miscellaneous grains takes about 5 minutes). Sub-package the miscellaneous grains into 5 bags, seal them and store them in the refrigerator (summer, spring, autumn and winter are all acceptable, not necessary). Put one of them into a glass or plastic bottle, dig about 1 with a spoon of a fixed size every morning, and add a proper amount of sesame seeds, walnut powder and sweeteners (yuanzhen sugar, aspartame, etc.). ), and brew with boiling water to make a delicious breakfast, which is both nutritious and convenient.
Cereal noodles and boiled eggs are easy to absorb, which is good for the stomach, and rich nutrition is good for the body.
Question 3: How to eat well, the common practice of sticking noodles with whole grains.
1. Mix corn flour and flour evenly, pour in proper amount of hot water, and stir with chopsticks until it is half wet and half dry;
2. Wash and drain the shrimps; Put oil in a hot pan, add shrimp skin, stir-fry with low fire, and take it out for later use; Wash leek, drain and cut into small pieces;
3. Knock the eggs into a bowl, add leeks and fried shrimps, add appropriate amount of salt and sesame oil, and mix well to form a filling;
4. Put a little oil in the pot, pour the prepared corn flour into the pot, smooth and compact it by hand, then pour the filling on the cake and smooth it with a spoon;
5. Cover the pot and simmer for two minutes on medium heat, and then simmer for about three minutes until cooked.
Question 4: Can whole grains be eaten with eggs? Probably
Question 5: How to eat the main ingredients in the whole grain brine soup?
300 grams of flour
ham
150g
tofu
100g
Eggs (of hens)
two
condiments
oil
Proper amount
salt
Proper amount
verdant
Proper amount
step
1. Slice dried bean curd, ham and onion.
Step 2 use egg liquid
3. Put oil in the pot, add chopped green onion, and stir-fry for fragrance. Add ham and tofu strips and stir-fry for three minutes.
Step 4 add the right amount of water
5. After boiling, add the egg liquid.
6. Season with salt and pour in sesame oil.
7. Mix the dough and roll the pancakes with a rolling pin.
Step 8 cut into strips
9. then get rid of it
10. Cook in a pot
1 1. Put them in a bowl together.
Question 6: What are the benefits of matching eggs with whole grains every day? Compared with the white flour and rice we usually eat, coarse grains mainly include corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, mung beans, red beans and mung beans.
Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of digestive system. Together with soluble fiber, it reduces 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.
Medical research also shows that cellulose helps to resist many diseases such as gastric cancer, intestinal cancer, breast cancer and ulcerative enteritis. But for coarse grains, we should not eat too much, because excessive consumption of coarse grains also has disadvantages.
Take people aged 25-35 as an example. If you eat too much "coarse grains", it will affect the absorption of protein, inorganic salts and some trace elements by human body functions, and even affect the reproductive capacity of human body.
The disadvantages of excessive consumption of coarse grains
1. Eating too much coarse grains will affect digestion. Excessive cellulose can lead to acute symptoms such as intestinal obstruction and dehydration.
2. Eating coarse grains for a long time will also affect absorption, so that the human body lacks many basic nutrients. The so-called "delicious face" is a typical manifestation of malnutrition caused by eating too much cellulose.
3. For those "special" people who need a lot of nutrition, the harm caused by excessive consumption of coarse grains is the most obvious, including pregnant women, lactating women and growing teenagers.
4. Cellulose can also interfere with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotic drugs.
Three ways to eat coarse grains correctly
1. Eat coarse grains and drink plenty of water in time. The cellulose in coarse grains needs sufficient water as the backing to ensure the normal operation of the intestine. Generally, if you eat 1 times cellulose, you should drink 1 times more water.
2. Eating coarse grains step by step and suddenly increasing or decreasing the consumption of coarse grains will cause intestinal reaction. For people who usually focus on meat, in order to help the intestines adapt and increase the intake of coarse grains, it is necessary to step by step and not rush.
3. Eat coarse grains with meat dishes. When we make food every day, we should not only consider our own tastes and hobbies, but also consider the combination of meat and vegetables and a balanced diet. The daily intake of coarse grains should be 30 ~ 60 grams, but it should also be adjusted according to personal conditions.
There is no doubt that coarse grains usually taste worse than flour and rice, which is one of the main reasons why people avoid roughness and strive for perfection. In addition, coarse grains with poor taste remind many people of that time of poverty and even hunger, and the unpleasant experiences in those years. So it is not surprising that few people really like to eat coarse grains. Nutrition and health care are the main driving forces for people to choose and pay attention to coarse grains.
How to pay attention to cooking methods, improve the taste of coarse grains, and make delicious coarse grains, which are nutritious, healthy and not bad for appetite? There are three basic principles: first, eat with flour and rice; Second, intensive cultivation of coarse grains; The third is to buy or make local flavor food to eat.
How to eat millet Xiaomi and flour rice can be eaten together;
(1) Two-meter porridge. Put millet and rice together to cook porridge.
2 Xiaomi mung bean porridge, put millet and mung bean together to cook porridge, and you can put a small amount of peanuts. ③ Laba porridge, the ingredients of Laba porridge are slightly different due to different regions and tastes. In modern times, pearl rice, Coix seed, Coix seed and black rice are added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added. The making method of Laba porridge is relatively simple. 4 millet brown sugar porridge.
⑤ Millet flour steamed bread.
Intensive cultivation of coarse grains can:
① Xiaomi pancake
2 millet flour steamed bread millet flour, soybean flour and a small amount of eggs or milk powder can be made into delicious steamed bread. (3) Millet yam porridge, which is made by mixing millet powder and yam powder, boiling and adding sugar. Local flavor foods are:
(1) Lv Jia paste porridge, Yuncheng, one of the famous specialty, also known as confused. (2) Zibo tea soup: Soak the millet, take it out, dry it slightly, grind it, add sugar and brew it in boiling water. 3 Jinzhong pearl porridge, pearl porridge is an ordinary millet mung bean porridge in Shouyang. ④ Tongchuan snowflake candy.
⑤ Qufu jujube cake.
6. In Long Hudou of Manchu, there are rice, millet, adzuki bean and Jiong's rice.
How to eat corn
Flour and rice can be used to make a tortilla, and flour and corn flour can be steamed into a pancake.
(2) Corn tortillas, mixed with appropriate amount of soybean flour, form corn bread.
3 corn steamed bread, mixed with flour to make steamed bread.
Intensive cultivation of coarse grains
① Emerald >>
Question 7: How to make miscellaneous grains noodles as raw materials:
Yellow flour: egg 1 egg, 50g clear water, 3g salt, flour 180g, 30g millet flour and 30g corn flour.
Black noodles: egg 1 piece, 50g clear water, 3g salt, flour 180g, 30g black bean powder and 30g black rice flour.
Sauce marinade: Tricholoma, tomato, bean paste, sweet noodle sauce, Korean barbecue sauce, walnut and onion.
1. Stir the eggs and water evenly, add salt, stir, add flour, stir with chopsticks to form a flocculent, and knead into dough.
2. Make yellow dough in the same way, wrap it with plastic wrap and stew it for half an hour.
3. Turn on the electric dough press in the first gear, and repeatedly press it into smooth and tidy dough pieces.
4. Brush water on the patch, then stick a black patch and press it by hand. In order to paste more layers, cut in the middle, brush with water again and paste again. The width will increase with each additional layer. The more layers, the more strips, and the wider the noodles.
5. Press by hand to make it fit tightly. Cut small strips with a knife about 0.5 mm wide.
6. The dough press is turned on, once in the first gear, once in the second gear and once in the fourth gear. The strength of miscellaneous grains noodles is not strong, so it doesn't need to be too fine and easy to cook.
7. Wash vegetables, dice red silk, dice mushrooms, shred onions and dice celery.
8. Mix soy sauce, sweet noodle sauce and barbecue sauce according to the ratio of 1: 1: 1.
9, the pot is hot, add the onion and stir fry.
10, add mushrooms and stir-fry for a while.
1 1. Add diced tomatoes and stir fry.
12, add sauce combination.
13, tomatoes are juicy, try to stew for a while.
14. Add a little sugar until the soup thickens.
15 with a little soy sauce.
16, add diced celery and diced walnuts.
17, stir well, cook until there is no soup, and turn off the heat when it is sticky.
18, boil the water, and put the mixed noodles into the pot to cook.
19, just mix it with vegetarian sauce before eating.
Both of them are nagging:
1, miscellaneous grains powder, generally gluten is small, do not add too much.
2, eggs and noodles can make it stronger and not easy to break.
3, I think, the number of layers of miscellaneous grains noodles should not be too much, just four layers. In the same way, it is easy to segment if it is too wide, and the rigidity is small!
4, vegetarian fried sauce, pure Liang Jun hand peeling, can be decided according to their own preferences.
Question 8: When making noodles with miscellaneous grains, the whole cooking is the best way, and the soup should not be mixed for a long time. The ingredients of hand-made miscellaneous grains noodles are: soybean flour, buckwheat flour, Chinese cabbage and lion head.
Handmade miscellaneous grains noodles seasoning: edible oil, salt, monosodium glutamate.
The method of making miscellaneous grains noodles by hand;
1. Prepare proper amount of soybean flour, buckwheat flour and flour;
2. Add a proper amount of warm water to make it, knead it into dough, and let it stand for 20 minutes;
3. Prepare the tools for making noodles;
4. Wrap the dough and tighten it;
5. Boil the water in the pot, twist the handle of the noodle tool and put the noodles in the pot;
6. After boiling for a few minutes, add Chinese cabbage and lion head, add seasoning, and take out the pot when the cabbage leaves are seven ripe.
How to make noodles In China, there are roughly three ways to make noodles:
1. stretching method: the fully cooked dough is repeatedly stretched into noodles. This method is mostly manual operation, with strong experience and strict requirements on flour quality and ripening. Many famous noodles, such as Longxu Noodles and hollow noodles, belong to this category.
2. Rolling method: Roll the dough repeatedly or into pieces, and then slice it. Generally, fresh Daoxiao Noodles sold in bulk belongs to this category. After drying (or drying), cutting and packaging, it becomes dried noodles (named after hanging wet noodles on bamboo poles to dry). Maturity of dough and drying conditions of noodles are important production factors that affect the quality of dried noodles.
3. Extrusion method: the dough is put into a die and extruded into strips from the die hole. This kind of noodles is also called "wonton", which tastes very hard.
Question 9: What's the use of putting eggs in the batter of miscellaneous grains pancakes? Adhesion, avoid loose fiber of miscellaneous grains, and do not fry cakes.
At the same time, the addition of eggs also increases the nutrition and taste of the cake.
Question 10: Can boiled eggs be eaten with whole grain porridge? Yes! It also depends on personal tastes and hobbies.