Is millet pumpkin still nutritious when beaten into a paste

The soybean milk machine can not only make soy milk, but also make a variety of paste food, so that it can be used as porridge, but also very nutritious, first prepare some glutinous rice and then chop the pumpkin, and then put it into the soy milk to beat the juice, the dissolution of glutinous rice and pumpkin can not only make a very delicate and lubricated porridge, but also supplement protein and vitamins.

The recipe and recipe are as follows:

1. Soak two handfuls of glutinous rice, I grabbed it with my hands, about 50g is enough. If there is more rice, it will be more glutinous, but it is easy to paste the soy milk machine!

2. Half a pound of pumpkin, peeled and cut into small cubes of 1cm square. In fact, some mm feel that it is troublesome to cut into cubes, and it is no problem to wipe them with a scrubber.

3. Add 6 10 pieces of rock sugar.

4. Add water to the line shown in the soymilk machine.

5. Use rice cereal or five-grain soy milk from a soymilk machine.

Beat soy milk and you're good to go.

This pumpkin soup is as golden in color as a drink. Personally, I feel that it tastes better when it is cold. But it's good to drink it hot.

Pumpkin paste with fresh milk.

Material. Serves 2:

Pumpkin 1 4 pcs.

Spoon flour. 1 carton of milk. 8 shrimps.

Method. 1. Peel the pumpkin, wash it, and steam it in a steamer.

2. Press the pumpkin into a puree, add milk and shrimp and stir, and add a little salt.

3. Stir-fry the flour over low heat.

4. Pour the mixed pumpkin paste into the pot. Bring to a boil over medium heat.

5. Add the cooked flour to the boiled pumpkin paste, stir slowly, and sprinkle some chicken essence.

Postoperative diet: yam pumpkin millet paste.

Introduction to strengthen the spleen and stomach, and benefit the kidneys.

Material. 50 grams of millet, 80 grams of pumpkin, 30 grams of yam.

Method. 1. Peel the pumpkin, remove the pulp, soak the millet for 2h, wash and remove it, peel the yam, wash it, and cut it into pieces;

2. Pour the above materials into the soymilk machine, add water to the upper and lower water lines, press the "rice cereal" button, and the soymilk machine prompts that the rice cereal is ready.

The mushy must be nutritious, and the nutrients are relatively easy to absorb, so it tastes a little more delicious.

Millet and pumpkin are still nutritious, because the trace elements in this itself are particularly high, and this nutrition is very rich, plus his own nutrition and his previous ones have a very comprehensive understanding.

After the millet pumpkin is beaten into a paste, it is still very nutritious, and it will not affect the nutritional value of these foods.

Millet pumpkin is still nutritious when it is beaten, just like fish and millet pumpkin rice cereal, although the nutrients in it are lost, it is still very rich.

Millet pumpkins are beaten into a paste, of course, they are nutritious, they have only changed in form, but in nature they have not changed.

Millet pumpkin is beaten into a paste, nutritious! Babies generally want to drink rice cereal.

Millet and pumpkin are pureed because they have a relatively high fiber content, which aids digestion and is nutritious.

The pumpkin is beaten into a paste in the back, and the nutritious millet pumpkin is beaten into a paste, which is very nutritious.

Millet pumpkin is still nutritious when beaten red, and it is very delicious, these are relatively environmentally friendly, the nutritional value is very high, and some very good foods.

Millet pumpkin paste This must have an impact, because millet pumpkin paste is very good for babies to eat, and pregnant women eat it is also very good, a particularly delicious kind of rice cereal.

Xiaomi Dragon, he must also have nutrients when he beats into a paste, and it shouldn't destroy any nutrients.

In the process, some of its nutrients will be lost, but the vast majority of it can be retained.

Some babies are beaten into paste when they first eat complementary food, and it is easier to digest when eating.

Is millet pumpkin still nutritious when beaten into a pasteOf course, there are nutrients that are still retained.

Millet pumpkin rice cereal is a traditional Chinese dessert made with pumpkin, millet, glutinous rice, etc. as the main ingredients. Due to the natural sweetness of pumpkin and the texture of small withered rice sticky rice, many people love this dessert very much. However, sometimes the millet pumpkin rice cereal may not be sweet enough, which may be because the variety or quality of the pumpkin is not good enough, or the amount of sugar is not enough.

In order to make the millet pumpkin rice cereal more delicious, you can increase the amount of sugar according to your taste, and choose a good quality pumpkin. At the same time, adding an appropriate amount of coconut milk or milk can also increase the taste and sweetness, making the millet pumpkin rice paste potato more delicious and delicious.

1. Pumpkin is sweet, warm, and has the effect of strengthening the spleen and stomach, and the pectin component contained in it can protect the gastrointestinal mucosa, promote the healing of ulcer surface, and the cellulose component can also strengthen gastrointestinal peristalsis and promote the digestion of food; Millet is also called corn, which has the effect of strengthening the spleen and stomach and replenishing deficiency, so pumpkin millet paste has a certain improvement effect on spleen and stomach weakness, nausea and vomiting.

2. Pumpkin millet paste is rich in vitamins, a variety of amino acids, sugars, fats, carotene, pectin and other nutrients, which can supplement the nutrients needed by the human body, and has a good effect of nourishing the losses of the deficiency clan, and is suitable for people with weak constitution, fatigue and fatigue.

3. Pumpkin is rich in vitamins and pectin, pectin has good adsorption, can bind and eliminate harmful substances such as bacterial toxins in the body, and has a certain detoxification effect; Millet also has the effect of removing heat and detoxifying, often drinking pumpkin millet paste can improve thirst, spleen and stomach deficiency and heat, sore throat and other symptoms. Tung spike belt.

4. Minerals such as cobalt, iron, and calcium in pumpkin can promote human metabolism and improve the body's hematopoietic function. Millet contains a variety of nutrients, which can supplement human nutrition and promote growth and development, so drinking pumpkin millet paste often can nourish the body and improve immunity.

Pumpkin rice cereal preparation:

Ingredients:

1000 grams of pumpkin, 30 grams of glutinous rice flour, appropriate amount of sugar.

Method.

1. Cut the pumpkin into cubes, put it in a pot, add water, and submerge the pumpkin! Not too much! Bring to a boil on high heat and simmer for 10-15 minutes.

Cook until soft, turn off the heat and add sugar, beat with a food stick to make a paste, or use a blender. Beat into a paste. Make sure there are no large particles.

2. Heat over low heat until boiling, be sure to stir constantly. Delicious pumpkin paste is ready!

Pumpkin toast

Ingredients:225 grams of gluten flour, 50 grams of sugar, 7 grams of milk powder, 2 grams of salt, 3 grams of yeast, 1 egg, 75 grams of milk, 50 grams of cooked pumpkin puree, 15 grams of butter.

Filling: 55 grams of cooked pumpkin puree, 5 grams of sugar, 4 grams of cornstarch.

Method.

1. Pour flour, milk powder, sugar, salt, yeast and milk into the basin, beat the eggs and leave a part for brushing the bread noodles, and add the rest to the basin. Add the steamed pumpkin puree and knead until there is no dry powder.

2. Seal and relax for 15 minutes to form gluten. After relaxing, start kneading the dough, knead the dough repeatedly, knead it for a while and then continue kneading.

3. Add softened butter after basic kneading smooth, butter will destroy gluten, the dough will be broken and sticky again, don't give up and continue to knead and beat the dough will be smooth. The dough is smooth and tough, and cutting a small piece of dough can pull out the glove film.

4. Filling: Pumpkin puree, sugar, and starch are mixed evenly and fried over low heat, and the sticky clumps can be formed.

5. Roll out the loose dough into a rectangle and coat half of it with pumpkin filling. Fold the dough in half, press lightly and cut evenly into 8 strips.

6. Stack the strips one by one. Put it in a container to ferment.

7. The shaped toast oven ferments for about an hour, pay attention to moisturizing, and put a baking tray on the lower layer of the oven to pour some water to ferment together. Preheat the oven at 180 degrees, brush the leavened bread with a layer of egg wash, sprinkle with pumpkin seeds, and bake in the oven for 33 minutes.

8. Here's what the results look like.

Millet pumpkin rice cereal preparation:Ingredients: pumpkin 120g, rice 80g, water 1000ml.

Steps: 1. Prepare the ingredients.

2. Prepare the rice for later use, peel and wash the pumpkin, and cut it into small cubes.

3. Put the rice and diced pumpkin into the soymilk machine together, and add 1000ml of pure water.

4. Select the "Nutritious Rice Cereal" function of the soymilk machine and press the start button.

5. In about half an hour, the soymilk machine prompts the sound, and the delicate and lubricated pumpkin rice cereal is fine.

Summary. Abundant nutrients are a paradise for bacteria, and the longer it lasts, the happier they become, and the nutrients are consumed or destroyed, and then they become thinner and thinner.

First of all, let's talk about why porridge is thick.

This is mainly because the starch is heated at a certain temperature until the micelle structure collapses, and the starch molecules form a single molecule, which is surrounded by water and becomes a solution state. Since the starch molecules are chain-like or even branched, they pull on each other, resulting in the formation of a sticky paste-like solution, a phenomenon known as gelatinization.

If sugar or other additives (such as alkalis) are added in the middle, the structure is faster and more stable, because the pH will affect the gelatinization to a certain extent.

Acidity: When the pH is less than that, the starch is hydrolyzed into dextrin, and the viscosity decreases. When the pH is in the range of 4-7, the effect of acidity on gelatinization is not obvious. When the pH is equal to, the starch swelling rate is significantly faster, but this pH value is beyond the range of food.

Thick to a certain extent, and do not stir, at this time you will see that a layer of film will be formed on the porridge (more starch content and type are different, there are thin and thick), if not destroyed, this tight structure can prevent the invasion of bacteria to a certain extent, prolong the process of deterioration and thinning.

When the amount of bacteria increases, on the one hand the starch is broken down (bacteria also or.

Why does pumpkin millet porridge clarify?

This question is up to me, it takes a little time to type, so please be patient.

Hello. Rich nutrition is the paradise of bacteria, the longer the time, the happier they are, the nutrients are consumed or destroyed, then it is more and more thinner and thinner First of all, why the porridge is thick, this is mainly because the starch is heated at a certain temperature until the micelle structure collapses, and the starch molecules form a single molecule, and become a solution state surrounded by water. Because the starch molecules are chain-like or even branched, pulling each other, the result is a viscous paste-like solution, this phenomenon is called gelatinization, if sugar or other additives (such as alkalis) are added in the middle, this structure is faster and more stable, because the pH will affect the gelatinization acidity to a certain extent

When the pH is less than that, the starch is hydrolyzed into dextrin, and the viscosity decreases. When the pH is in the range of 4-7, the effect of acidity on gelatinization is not obvious. When the pH is equal to, the starch expansion rate is significantly accelerated, but this pH value has exceeded the range of food.

Thick to a certain extent, and do not stir, at this time you will see that a layer of film will be formed on the porridge (more starch content and type is not the same as the shed, there are thin and thick), if not destroyed, this tight structure can prevent the invasion of bacteria to a certain extent, prolong the process of deterioration and thinning When the amount of bacteria increases, on the one hand, the starch is decomposed (bacteria also or.