How to eat more nutritious grains? Part 2: sorghum potherb Wowotou

How to eat more nutritious grains? Part 2: sorghum potherb Wowotou

Introduction:

"As for cereals, we talked about buckwheat. Today we talk about sorghum. A friend asked me whether sorghum belongs to coarse grain or fine grain. For this question, I will simply explain to you. Due to different regions, the staple food in China is mainly rice in the South and wheat in the north. After processing, rice husks are removed to become rice, and wheat bran is removed to become flour. This kind of processed grain is fine grain, It is also the staple food for our people. All grains except rice and flour are coarse grains, and so is sorghum. Sorghum is an annual herb of Sorghum in Gramineae. It likes temperature, light, drought and hard work. It is a grain crop with strong stress resistance. According to the color of endosperm, it can be divided into red and white. Red sorghum is mainly used for wine making, also known as wine sorghum. Chinese famous wines such as Maotai, Wuliangye, Luzhou Laojiao and Fenjiu all use red sorghum as the main raw material. The white ones are mainly edible. Sorghum contains more fat and iron than rice, and most of the tannins in sorghum grains are in seed coat and pericarp. Tannin has astringent taste, which hinders the digestion and absorption of food and easily causes constipation. In order to eliminate the adverse effects of tannin on human body, when milling sorghum rice, the cortex should be removed as far as possible. When eating, it can be soaked in water and boiled to improve the taste and reduce the impact on human body. Sorghum protein is mainly alcohol soluble protein, and tryptophan, lysine and other essential amino acids for human body are less. It is an incomplete protein, which is not easy for human body to absorb. However, if it is mixed with other grains, its nutritional value can be improved. The way to eat sorghum is to cook sorghum rice, or to grind it into flour to make noodles or snacks. White sorghum rice is the best for eating, with the least tannin and the most cutin. It has good eating quality. It is better to grind flour and make starch. Today, I used sorghum powder, bean dregs and wild vegetables to make Wotou. I refined coarse grains. I didn't feel rough at all. Bean dregs here are another form of soybean. This is a good thing in soybean. It has high-quality protein, good quality fat and a lot of dietary fiber. Dietary fiber is essential for smooth intestinal tract. The wild vegetable used is shepherd's purse. In spring, there are shepherd's purse in the fields and hillsides. Although it is mixed with weeds, it is insignificant, but don't underestimate it. Shepherd's purse has high nutritional value, which can be called the top of all vegetables. It has high contents of vitamin C and riboflavin, high contents of protein, carotene, fat, various minerals, and more than ten kinds of amino acids. Nature always gives us rich food. We should make good use of it. "

Production steps:

Step 1: remove the old and rotten leaves of shepherd's purse, clean them and blanch them with water

Step 2: remove and squeeze out the water

Step 3: cut into minced vegetables

Step 4: put sorghum powder, bean dregs and vegetable powder into a large container

Step 5: add salt and yeast, stir well

Step 6: according to the dry temperature, add soybean milk, and make a smooth dough

Step 7: cover your hair with a wet cloth for half an hour

Step 8: take right amount of dough and knead it into egg shape

Step 9: press a small nest at the bottom

Step 10: then form a nest

Step 11: put the steamed buns into the steamer and steam for 20 minutes (the time depends on the size of the buns)

Materials required:

Sorghum flour: right amount

Bean dregs: right amount

Wild vegetables: moderate

Soybean milk: right amount

Yeast: right amount

Salt: right amount

Note: Tips: 1. Due to the different moisture content of soybean dregs, the amount of soybean milk should be adjusted according to the situation, so that all materials can be kneaded into dough. 2. Sorghum flour has no gluten, so it can't be kneaded into a dough with the same gluten as white dough, so it can be kneaded into a dough with moderate hardness. 3. Mung bean flour, buckwheat flour and other cereals can be added to the material, so as to enrich the taste. Suitable crowd: common people can eat it: 1. It is suitable for children with dyspepsia; it is suitable for people with spleen and stomach qi deficiency and loose stools; sorghum with strong viscosity is suitable for patients with pulmonary tuberculosis; 2. Patients with diabetes should fast sorghum, and those with dry stools and constipation should eat less or no sorghum.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh