How to make black rice noodles delicious, very healthy black rice nests, what is the practice?

Beat the black and glutinous rice into a fine flour with a food processor, then put the fine flour in a basin.

Then use a food processor to beat the rock sugar into powder.

Then sprinkle the icing sugar evenly over the rice noodles.

Put a little more flour in a basin.

The ratio of glutinous rice flour, black rice flour and flour is approximately: 3:5:2, and rock sugar powder is added according to your taste.

Then mix the dough with boiling water.

Put some water in the rice cooker and bring to a boil, and then start steaming.

The practice of the nest head:

Shape the dough into a thick cake shape and press down with your thumb to make the dough a nest.

After putting the wotou in the pot, cover the pot and start steaming.

About forty minutes later, a basket of bright black rice like chocolate came out of the pot, and when I tasted it, it tasted amazing.

Steps. 1.Cornmeal, soybean flour and black rice flour, add an appropriate amount of powdered sugar and a little baking soda, and mix well.

2.Add water, mix into a dough with moderate softness and hardness, it will collapse if it is too soft, and it will not be pinched together if it is too hard, cover with a damp cloth or plastic wrap and let it rise for about 30 minutes.

3.Take an appropriate amount of dough, form a small ball, and gently roll it round.

4.Use your little finger to push out the depression in the center, slowly turn the other hand downward, gently squeeze a few times, and pinch it to form a nest.

5.Make all the nests in turn and place them in the oiled steaming drawer.

6.Bring the heat to a boil, turn to medium heat for about 10 minutes, turn off the heat, and simmer for 2 minutes to open the lid (the steaming time can be adjusted according to the size of the nest).

7.The black little nest is very nutritious.

For example, crops such as barley, buckwheat, black beans, sorghum, oats, etc. They all have one thing in common, they are rich in dietary fiber and high in nutritional value.

Most of the grains have the health effects of lowering blood lipids, lowering blood sugar and helping gastrointestinal peristalsis, and are finally steamed in a steamer over high heat. Although the finished product is not as delicate and smooth as that of fine grains in taste, it has a different effect in terms of health care function.

<> neutralizes the pH of the human body. Grains are alkaline, which can neutralize the acidic environment of the human body, relieve fatigue and increase physical energy. "Grains for nourishment", coarse and fine grains are rich in nutrients, and eating them together is beneficial to health.

The stomach is weak, and the elderly should eat less to avoid poor digestion. "I use millet to make multigrain wotou, a ratio of 1 to 1 bean noodles, put soda, alkaline noodles and noodles, do not need to wake up, put it in the steamer after molding, about 20 minutes out of the pot, you can also be a little softer, put it in a pan, apply oil, and get golden on both sides.

There are both soluble and crude fiber that cannot be absorbed by the human body, so you should eat at least once a week, mainly millet flour and cornmeal, and you can use a lot of grains to make nests, such as wheat, oats, purple potatoes, corn, and other cereals. I like to make wowotou with sweet red dates, it's hard to think about it. Mix the flour with sugar and water to form a dough with moderate softness and hardness, soft light, knead the dough with the same size under the long strip, knead the dough into a cone, pinch the bottom empty, boil water in a pot, boil the water and steam for 15-20 minutes.

Slightly dry, step 2 and then get some baking soda or go in, it is still not too wet but soft, make a small bowl of warm water and start to make it with wet hands first, first pat a small cake and hold it with your left hand, stretch out your fingers with your right hand to make a hole, slowly bend your left hand, and put cornmeal, soybean flour, millet flour, wheat flour, sugar and yeast powder into a large basin; Pour in water, stir a small piece of dough while pouring, knead it into a nest shape, and put the finished nest head into the steamer; After the steamer is steamed, steam for 15 minutes.

Put the two powders together and pour them into the water to mix, the water can be put in part first, and some adjustments may be required according to the weather, and they can be mixed into a ball. Roll out one part to the size of a dumpling wrapper, overlap the part, and knead the last one into thin strips to make stamens. Roll up from the stamens until all the dough is rolled into a roll, as shown above, and cut through the middle.

So the two rose-shaped nests are ready, remember to poke out a finger-sized hole underneath. The same is true for the ordinary shape of the nest head, and you can choose the shape according to your preference.

Black rice wotou must be made of black rice, first of all, the black rice is beaten into juice, and then flour and noodles are used and steamed in the steamer, so that the delicious black rice pot head is ready, and it is very beneficial.

Mix the ratio of black rice noodles and white noodles 2:1, melt the yeast with warm water, pour a small amount of yeast water many times to knead into the dough, knead it into a nest and let it rise for 10 minutes, steam it in a pot for 15 minutes and simmer for 2 minutes.

1. Prepare cornmeal, black bean flour, millet flour and water first.

2. Add cornmeal, black rice flour and millet flour to the pot in a ratio of 3 to 1 to 1, divide it into multiple finches and add an appropriate amount of water, and then live noodles. If there is too much water, the noodles will be too soft and the nest head will not be able to stand up. If there is less water, the dough will not survive.

3. Flatten the live noodles in the basin with your hands, and divide the noodles into any equal parts with a knife, so that one piece of noodles is good for the people of the two nests.

4. Knead the small dough into a nest with your hands.

5. Place the nest head on the cage drawer and light the fire for 30 minutes.

6. Remove from the pot and serve on a plate.

Plant cellulose can accelerate the excretion of carcinogens and other poisons, and eating more corn can also inhibit the impact of anti-cancer drugs on the human body. Do you want to make your own delicious corn nests? Next, I will introduce you to the practice of cornmeal nest nest.

Prepare the ingredients for the cornmeal nest

The specific steps of the cornmeal nest nest head

1.Stir the three flours together, pour in the sugar, yeast powder, baking powder and noodles with warm water, and stir with chopsticks while pouring the water.

2.After kneading the dough, cover with plastic wrap and place on a sunny windowsill to rise.

3.After about 30 minutes, it rises to twice the size.

4.Remove and place on the panel and roll into long strips.

5.In the agent divided into evenly sized agents.

6.In the kneading into a round ball press flat.

7.Make a pit with your thumb in the middle of the dough and knead it into a round dimple while turning.

8.There is a pit in the middle of the finished nest.

9.Placed in a cage drawer.

10.Put the cage drawer in a pot of cold water, turn on high heat and steam for 10 minutes.

11.Steamed nest head.

Corn purchase

There is no grade of cornmeal, only the difference in thickness. High-quality cornmeal is light yellow, no acid, mold and other peculiar smells, when buying bulk cornmeal, hold it into a ball with your hand, and the corn flour that does not disperse for a long time contains high moisture and should not be stored.

Nutritional value of corn

1.70% of corn fat is linoleic acid, and the content of phosphorus and vitamin B1 ranks first among cereals.

2.About 80% of minerals are present in the embryo, the calcium content is very small, the protein content is low, the yellow corn contains more carotene, and the vitamins D and K are almost none.

3.Fat-soluble vitamins have more vitamin E.

4.It can lower cholesterol in the body.

Efficacy of corn

1. Corn has the functions of regulating the appetizer, benefiting the lungs and calming the heart, clearing heat, benefiting the liver and gallbladder and delaying aging.

2. Among all the staple foods, corn has the highest nutritional value and health care effect.

3. The vitamin content in corn is very high, which is 5-10 times that of rice and wheat.

4. Corn contains a large number of nutritional and health care substances.

5. Corn contains carbohydrates, proteins, fats, and carotene.

The authentic pure millet noodles are as follows: the raw materials required are 100g of millet flour, 150g of wheat flour, 3g of yeast powder, an appropriate amount of water, and an appropriate amount of chopped red dates.

Recipe making process.

1. Prepare a container, put millet flour, flour, yeast powder, and water into it, water is about half of the total amount of millet flour and flour, because the water absorption of flour is different, you can reserve a part of the water, and decide whether to increase water while stirring.

2. Knead the dough into a soft dough, because it is not kneaded on the cutting board, just kneaded in a large bowl, it may not be too smooth, but it doesn't matter, knead evenly and you can carry out the first fermentation.

3. Wrap the kneaded dough in plastic wrap at the mouth of the bowl, put it in the refrigerator and ferment it overnight (about 8 hours), take it out the next morning and grow it a little, open the inside of the dough, you can see that it has been fermented.

4. Soak the red dates, remove the core and chop them into a noodle bowl.

5. Knead the chopped red dates and dough evenly.

6. Pull out a small piece of dough by hand, because the red dates are kneaded evenly with the dough, every time you pull out a small dough, there will be broken red dates on it, and the small dough is kneaded into a nest shape after rounding.

7. The bottom is empty, if it is solid, it is a steamed bun, and a small pit is a nest.

8. Make each millet and red date nest in turn, and place it in the steaming tray at the same time.

9. The last step is to steam the nest head.

The practice of cornmeal nest head:Ingredients: 100 grams of sweet potato, 80 grams of cornmeal, 30 grams of glutinous rice flour, 10 grams of sugar, 50 grams of water.

Steps: 1. Gather a large number of ingredients.

Wash and slice the sweet potatoes and steam them for about 15 minutes.

3. Puree the steamed sweet potatoes with a spoon.

4. Add 80 grams of cornmeal.

grams of glutinous rice flour, 10 grams of sugar and 50 grams of water.

6. Stir while pouring, knead into a smooth dough, if dry, add some water, a small amount many times.

7. Pull off a piece and knead it into a circle, about 60 grams each, you can also make small points, whatever you want.

8. Poke one finger into the round ball and rotate continuously to make the shape of a nest head, and steam it in a pot of water for about 15 minutes.

9. Steamed wowotou, eat it while it is hot, the fragrance is rich and attractive, the taste is delicate and soft and glutinous, and even children rush to eat the small snacks made of coarse grains.

For many people who are keen on health care, because it is made of cornmeal or mixed noodles, it is an excellent staple food of miscellaneous grains, and it is deeply loved by everyone. Do you know the different ways to make cornmeal nests? Now, I'll tell you.

The practice of cornmeal nest nest head

Ingredients: 500 grams of cornmeal, 75 grams of bean flour, 50 grams of flour, 50 grams of sugar.

Method Pour the materials into the container and stir evenly, blanch 50% with boiling water, and reconcile the remaining part with warm water, knead the dough together for a while, and set aside *** a little harder *** Divide the dough into 16 equal parts, take one and rub it into a cylindrical shape by hand, the bottom pier is flat, put the hole on the right palm, dip the left hand in water, the thumb enters from the bottom, and the index finger is pinched and rotated to make the heart of the nest head bigger and bigger, and the bottom of the pier is flat. Steaming over high heat and taking it out of the drawer for 25 minutes, it is slightly cooled before eating, and the taste is better.

The practice of cornmeal nest nest head

Ingredients: Cornmeal, 150g

Method 1Add milk and 1 gram of baking soda to cornmeal and bean dregs in a ratio of 1:1, while steaming the pot to make water, 2After the water is boiled, spread cabbage on the cage drawer, then make a nest head, be sure to open the underwater drawer, the root is stuffy according to the size of the nest head to choose the steaming time, I made this nest head is relatively small, steamed for 15 minutes on the cooked, the advantage of using cabbage as a drawer cloth is not to paint the bottom. At the same time, you can also play freely in this nest, add some jujubes, raisins and the like, and you can also add some brown sugar to make it sweet!

The practice of cornmeal nest nest head

Ingredients: 100 grams of cornmeal, 100 grams of millet flour, 30 grams of sugar, and about 140 grams of milk.

Method 1Mix the cornmeal, millet flour and sugar, add warm milk and mix into a smooth dough.

2.Cover with a cloth and let the dough rise for 10 minutes.

3.Roll the dough into long strips and cut into small pieces of the same weight.

4.Take a small agent, knead it round, knead it into a nest, make it in turn, and put it in the cage.

5.Steam on the heat, and steam for another 10 minutes.

The practice of cornmeal nest nest head

Ingredients Ingredients: 300 grams of soybean flour, auxiliary materials: 750 grams of cornmeal *** yellow, seasoning: 200 grams of white sugar, 15 grams of baking soda.

Method 1Put the cornmeal in a basin, scald it with eighty percent hot water, and let it cool;

2.Then mix the soybean noodles, add baking soda, stir for a while, add sugar and knead well;

3.Put the dough on the cutting board, knead it well, knead it into strips, and divide it into 50g pieces;

4.Put the agent in the hand and knead it into a circle, drill a small hole on the surface of the ball with the thumb of the right hand, and rotate the cornmeal ball with the right finger with the palm of the left hand until the hole grows from small to deep, and pinch the top of the ball into a sharp shape to form a nest shape;

5.Place the small nest head neatly, steam it in boiling water for about 20 minutes, and then it is ready to eat.

The practice of cornmeal.