Many people's concept of coarse grains is: nutritious, but unpalatable! In fact, as long as you use your brain a little, you can make delicious coarse grains.
How do you all eat coarse grains? What are the practices?
Generally speaking, coarse grains, I like to mix with rice to make coarse grain porridge and coarse grain rice, or make delicious rice balls and grind them into cakes, steamed bread, bread, cakes and other snacks; Of course, you can also mix it with miscellaneous beans to make grain soybean milk, which tastes good; Like tricolor quinoa, it can also be made into a delicious vegetable salad, which is high in protein and low in calories, healthier and tastes good.
In addition to soybean milk, miscellaneous beans can also be made into dishes with other ingredients, such as stewed pig's feet with soybeans and grilled fish with soybeans, which are very delicious. You can also fry beans into small snacks, which are crisp and particularly fragrant and can be used to kill time. It can also be cooked to make the ingredients of vegetable salad rich in taste and nutrition. Of course, the powder ground from miscellaneous beans can also be used to make various snacks.
Tubers such as sweet potato, potato and yam can be eaten directly by steaming, can also be used for porridge and cooking, and can also be used for cooking and dessert. For example, shredded sweet potatoes, blueberry yam, jujube yam cake and creamy mashed potatoes are all good snacks; Fried fungus with yam, shredded potato with green pepper and so on are all delicious dishes. Like sweet potato, yam, purple potato and so on. You can also make whole-grain soybean milk with miscellaneous beans, which is rich in nutrition and mellow in taste.
To share a delicious and simple one. I hope you like it!
Corn miscellaneous grains cake (breakfast partner, thick and thin, soft and delicious! )
Composition:
Ordinary flour: 50g, corn flour: 120g, milk: right amount, yeast: 2g, sugar: right amount.
Production steps:
1. Pour the flour and corn flour into a bowl and stir slightly. Put sugar and yeast in two corners.
2. Add a proper amount of milk and stir evenly until it is slightly thick.
3. Cover with plastic wrap and ferment in a warm place until bubbles appear on the surface of the batter and bulge slightly. (almost 1.5 times the volume. )
4. Preheat the pan, brush a thin layer of oil, and make pancakes over low heat. Scoop a spoonful of batter and gently push it into a round cake with the back of the spoon. Pay attention to leave a gap between each cake. You can fry several slices in each pot at the same time according to the actual situation.
5. When the surface is solidified and the batter has no fluidity, turn over and continue frying for half a minute to 1 minute.
0 failure prompt: dry goods look here!
1, this is a corn miscellaneous grain cake, with fluffy flour, and the fermentation degree is not too high, which is relatively faster than Aauto.
2. When making pancakes, be sure to pay attention to small fire to prevent frying.
3. The consistency of the batter is controlled by yourself. Generally speaking, the thicker the batter, the thicker the final product; The thinner the batter, the thinner the finished product.