More nutritious
The fermentation of flour needs the participation of yeast, which is an edible and nutritious microorganism and even called an inexhaustible source of nutrition in nutrition. It is rich in various vitamins, minerals and enzymes. And the nutritional components in the pasta are improved. There are even data showing that the nutrition in fermented food is 3-4 times that of noodles. At the same time, after fermentation, the content of protein is also increasing.
Supplement protein.
Except soybean, protein in wheat and rice is much lower than that in pork, beef and other meats. However, yeast is rich in protein. According to network data, 100g yeast contains protein equivalent to 500g rice, 200g soybean and 250g pig. Therefore, the fermented pasta is also rich in protein, which makes up for the shortage of fine food.
Make up for the shortage of polished rice flour
Of course, polished rice and white flour are delicious, but vitamin B is the easiest to be lacking. Lack of vitamin B can cause ulcers, indigestion, beriberi, cheilitis, insomnia and neurasthenia. The main component of yeast is vitamin B family, which can improve malnutrition, gastrointestinal abnormalities, loss of appetite, rough skin and other problems caused by long-term consumption of polished rice and white flour. At the same time, eating fermented pasta helps digestion on the other hand.
Pasta is easy to digest after fermentation.
When starch is fermented with yeast, it will inevitably produce a lot of carbon dioxide, and it will also make the internal structure of pasta honeycomb, so eating such food is easier to be digested and absorbed by the gastrointestinal tract. It is suitable for children with weak gastrointestinal function, the elderly, people who have just recovered from a serious illness and people who have stomach problems for a long time.
In daily life, besides yeast, there are fermented foods made of lactic acid bacteria and acetic acid bacteria.
Douchi: fermented from black beans and soybeans. Except for douchi, the efficacy varies greatly. In traditional Chinese medicine, fermented soybean has the functions of regulating stomach, removing annoyance and dispelling cold and heat. It is often used as a traditional Chinese medicine to treat fever, cold, sneezing and abdominal pain caused by cold. It's best to eat lobster sauce porridge when you have a cold.
Vinegar: Raw materials can be all kinds of grains. After fermentation, it is rich in nutrients such as potassium, zinc and vitamin B, which can stimulate appetite and help digestion.
Dairy products: milk is used as raw material and fermented by lactic acid bacteria, including yogurt and cheese. Milk is more nutritious after fermentation, and produces many vitamins, such as vitamin B 1, vitamin B2, etc. At the same time, protein is easier to absorb, and has the functions of appetizing and preventing abdominal distension.
In addition, common pickles, sauces and pickles are also fermented foods. However, because the content of vitamin C in food will be greatly reduced after fermentation, it is necessary to eat more fresh fruits and vegetables when eating.
Life is good, but there are many diseases. Although life expectancy is getting longer and longer, it is often accompanied by diseases. Many businesses have introduced various health care products, including those for lowering the three highs, losing weight and improving immunity. The similarity of these health care products is "expensive". Buckwheat, which is praised by the west as "the grass of the East", is the best choice if it wants a long-lived health care product with good quality and low price.
Buckwheat, also known as the king of grains, is the three major healthy foods and healthy foods for human beings in 2 1 century. A small one is better than six kinds of health care products.
Eating is equivalent to eating six kinds of health products.
Three-lowering effect: Buckwheat contains rutin, quercetin, linoleic acid, phytosterol and a lot of dietary fiber, which can soften blood vessels, improve microcirculation and help drugs to lower three highs.
Anti-aging effect: Modern people think that aging is mainly caused by free radical oxidation. Flavonoids contained in tartary buckwheat plants are easily oxidized and can scavenge free radicals in the body.
Liver protection: Eating buckwheat can protect the liver, and its mechanism also comes from the antioxidant and anti-free radical effects of flavonoids. It has certain curative effect on liver injury caused by acute and chronic hepatitis and fatty liver.
Antibacterial and antiviral: Modern research has proved that quercetin, morin and other substances in tartary buckwheat have antibacterial, antiviral and immune enhancement effects, and have a good effect on treating ulcers.
Relaxation and beauty: Modern merchants often publicize the concept of "detoxification and beauty" to women. In fact, buckwheat also has the saying of "Qingchangcao". On the one hand, a large amount of dietary fiber can relieve constipation. On the other hand, tartary buckwheat can reduce fire and moisten intestines. Li Shizhen said that it can reduce qi, relax intestines, relieve stagnation, reduce fever, reduce swelling and relieve wind pain.
Improve endocrine: Tartary Buckwheat brass has estrogen-like effect, and is rich in iron, even comparable to animal meat, which can prevent iron deficiency anemia.
The benefits of buckwheat are not limited to these. The content of protein is higher than that of rice and wheat, and its amino acid composition is more balanced. The content of vitamin B 1 and vitamin B2 is 3-20 times that of rice and wheat flour.
The high nutritional value of buckwheat endows buckwheat with the efficacy of health preservation, health care and disease prevention, so how to eat buckwheat? One is the staple food and the other is tea.
Buckwheat rice
Rice is usually finely processed, which loses a lot of dietary fiber and vitamin B family, and the blood sugar rises rapidly, which is not conducive to controlling blood sugar. Adding 50- 150 buckwheat can be a good solution. After washing buckwheat, soak it for about 3 hours in advance and steam it with rice.
Buckwheat noodles
White flour and buckwheat noodles are mixed in a ratio of 3: 7, which can be used to make fried noodles, cold noodles, soup noodles and so on. Or buy noodles processed in the supermarket directly.
Besides, you can also eat buckwheat porridge and buckwheat cakes. But pay attention to cooking and grinding buckwheat as much as possible and drink plenty of water after meals. Buckwheat tea is very simple. You can make tea directly by frying buckwheat.
How much buckwheat do you eat every week?
This question varies from person to person. Nutritionists recommend eating 50- 150g coarse grains or beans every day. Buckwheat is a coarse grain. In order to diversify food, it is not recommended to eat it every day, 2-3 times a week, so that you can have a chance to eat other coarse grains and beans.
Extended reading:
The History of Fermented Pasta in China
1, the origin of steamed bread (steamed stuffed bun)
Steamed bread is a fermented and steamed food with a history of 1700-2000 years in China. But Zhuge Liang's theory of pioneering steamed bread has been the most widely circulated. "The History of the Three Kingdoms": "Zhuge Liang returned to Lushui, braving the wind and waves, and returned to the light. When Liang asked, Meng Huo said,' Lushui is the source of evil spirits, and Chinese people sacrificed 7749 black cows and white sheep to it, so naturally the waves were calm and the territory was rich.' Liang Yue said,' I'm a squad leader now. Can Anke kill him by mistake? I have my own opinion. So he ordered the chef to slaughter cows, horses and flour as agents and shape them into fake heads with eyebrows. Among them, beef and mutton were used instead, providing Lushui with' steamed bread' and providing it to Kongming on the shore. After the sacrifice, the clouds collected fog and the waves retreated to the army. "
After steamed bread becomes an edible snack, it is no longer in the shape of a human head. Because of the stuffing, it is also called "steamed stuffed bun". Song Wang [Mu Yong] "Yan Yi's Search Record"; "On Renzong's birthday, I gave the princes buns." The note behind the buns said, "That's another name for steamed bread." In the Qing dynasty, the appellation of steamed bread was divided: in the north, it was called steamed buns without stuffing, and in the south, it was called steamed buns with stuffing.
2. Cake-an ancient pasta.
In ancient times, cake was the general name of food made of grain and flour. The earliest cakes were Chinese cakes, Hu cakes, steamed cakes and soup cakes. Chinese cakes are ordinary sesame cakes. These four kinds of cakes, first steamed cakes, then Han cakes and Hu cakes, are said to have been brought to Han Dynasty. Because the shape of moon cakes is like "big and scattered", it is named Hu, like a turtle shell, and the surface of moon cakes is hemp. Soup cakes are the latest. The raw material of the cake is grain. At first, cakes were made of dough into various shapes and then steamed for sacrifice, so steamed cakes were not round at first.
During the Han, Wei and Six Dynasties, cakes were the main cakes. In the Tang Dynasty, cakes were made more exquisitely, and the rich put roses, osmanthus, plum sauce, chamomile, mint and honey in the cakes. After the Song Dynasty, steamed bread (called steamed bread in ancient times), noodles (called soup cakes and cakes in ancient times) and jiaozi were no longer cakes, and cakes began to become round pasta made of flour or flour.
3. Facial plastic surgery and facial flowers
Dough sculpture, commonly known as "flour flower", "flour sheep", "mutton steamed stuffed bun" and "flower steamed stuffed bun", is a plastic art product in pasta culture, which means good luck. They are widely spread in China's Yellow River valley and Shaanxi Guanzhong area. They are necessary for weddings and funerals in rural areas in Guanzhong and other places, and are also precious gifts for relatives and friends in the four seasons. Flower cotton is a kind of folk art and food with strong folk characteristics. It is close to life, originally expressing the true feelings of the world, and has formed its own unique artistic charm in the long-term development and change. It can be called a wonderful flower in the garden of Chinese food culture.
Most of these dough sculptures are made by women and housewives in rural areas and towns. The making process of dough sculpture is very complicated. It has to go through several processes. First, you should choose the best flour, and then mix the dough. Fermentation is a very critical process, so it should be just right, otherwise it will directly affect the production effect. After the dough is made, it is carefully carved with scissors, tweezers, sticks, pen caps and other tools, decorated with five-color beans, steamed in a cage, and finally dyed with food pigments. Some places have bright colors, and some places make the finishing point without losing the true colors of noodles.
4. China steamed bread "living fossil"-Jinhua steamed bread
Jinhua Bigfoot Steamed Bread, referred to as Jinhua Steamed Bread. Traditionally, it is a traditional cage-made pasta that is deeply loved by urban and rural people in Jinqu Basin. Sacrifice, festival feast and holiday gift are essential foods, which are a kind of traditional pasta with etiquette.
Jinhua Bigfoot Steamed Bread is a famous food fermented with wine. Its unique quality features are: plump appearance, dignified and beautiful appearance, extremely full dough fermentation, very delicate fermentation holes, white as snow, silver surface, paper-thin skin, soft and moist to eat, full to bite, never sticky, delicate and delicious, and easy to digest. Its powerful expansion elasticity often makes people who meet for the first time dumbfounded and amazed. If you hold a big fermented steamed bread in your hand, it will immediately return to its original appearance like a sponge, so it is known as the "Jinhua Pearl". A food expert commented: "Jinhua steamed bread has a unique fermentation process and a high degree of fermentation, far exceeding western bread, especially its toughness, elasticity and moist taste, which is beyond the reach of bread." It is a treasure of China's brewing technology and a wonderful flower in food! "
5. Festival flower steamed stuffed bun
Spring flowers and autumn moon The traditional festivals in Xia Xue and China are as colorful as the culture in China, and the steamed stuffed buns in each festival are also different. Now, not only in people's homes, but also in large and small steamed bun shops, which adds a lot of color to this traditional festival.
Zhongyuan Huamo describes the ancient food culture of China to the world, reflects the roots of the Chinese nation, and tells people the importance of pasta, three meals a day and the source of nutrition. Chewing these various steamed stuffed buns carefully seems to feel the local people's desire and pursuit for a happy life, and it seems to touch the contemporary people's love for the future and their yearning for nutrition and health. ...