What kind of miscellaneous grains can be made into miscellaneous grains noodles 1 and pea 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. There are many kinds of beans. Wandou wheat flour, suitable for making coarse-grain noodles, is an essential variety of pasta in northern Shaanxi, with a faint bean flavor. If tartary buckwheat is added, it can have medicinal value and is the first choice for coarse grain noodles. In addition, when eating this kind of coarse grain noodles, you can taste the fragrance and taste of coarse grain noodles without adding soup, which is also the simplest.
2. Millet and black rice
The coarse grain flour made of millet and black rice is fragrant and nutritious, and the production process is simple, without using food additives, which can ensure that nutrition is not lost. Whether it is made into noodle soup or fried noodles, this kind of coarse grain noodles is very suitable.
3. Corn starch
Corn flour can be said to be the oldest ancestor in coarse grain noodles. There are many ways to eat corn, and making coarse grain noodles is a common way to eat, which is deeply loved by the public. It should be noted that corn flour does not need to be thawed, and it is put into the pot with cold water. After the water is boiled, add a small amount of cold water and cook for two minutes before serving. This cooking method is not too 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. Barley is a kind of barley, which mainly grows in Tibet and Qinghai. You can cook rice and porridge directly, and it tastes more q-bomb. Highland barley is rich in protein and dietary fiber; Like oats, it also contains more beta-glucan. More suitable for diabetics than white flour.
How to make miscellaneous grains noodles? 1. The steamed pumpkin is filtered into juice with water in a cooking machine, and 80g is taken for later use.
2. Mix all the ingredients of pumpkin egg noodles into dough.
3. Mix all the ingredients of the bean paste noodles and knead into dough. This is very hard. The chef's machine doesn't work well, so he can only do it by hand. Rub it for a while. Clean the lid of the container and save fifteen minutes.
4. The chef's machine is powered off and the dough press is installed. Take two kinds of dough, roll it into thin and thick pieces, and put it into a dough press (second gear, very thick) to press it repeatedly for four or five times until the dough is compacted.
5. Spread the raw flour evenly on both sides of the pressed dough to prevent adhesion.
6. After the chef's machine is turned off, it is replaced by a slicer. Put the two kinds of noodles in separately, and the noodles will come out by themselves. According to the humidity of noodles, add proper amount of raw flour to prevent adhesion.
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.