What does sorghum cake taste like? Are sorghum pancakes more nutritious than pure wheat pancakes?

Ingredients: 600 grams of sorghum Auxiliary materials: 300 grams of red bean paste Seasoning:

150 grams of white sugarWash the sorghum rice, pour in an appropriate amount of water, put it in the cage to steam, and set aside. 2.

Take 2 porcelain plates, take half of the sorghum rice and put it in the plate and spread it flat, press it into two or three centimeter thick pieces by hand, and put the remaining sorghum rice into another plate and press it well. 3.Buckle the pressed sorghum rice on the board, smooth it with a knife, and then spread the thick and uniform bean paste filling, then buckle the other half of the sorghum rice on the bean paste filling, and then smooth it with a knife, cut it into diamond-shaped pieces with a knife when eating, put it on a plate, sprinkle with sugar, and it can be eaten.

Tips-Food Restraint: Sorghum: Sorghum rice should not be eaten with gourds and Chinese medicine aconite.

The above is how to do it).

It turns out that some of the materials are a bit ......

The pale Zhoushan people call it "corn cake".

Dark sorghum cake Zhoushan people call it "reed cake".

I heard that it feels a little rough and astringent to eat. I haven't really eaten it, the above is the information I was looking for.

There are salt-and-pepper flavors, and there are sweet ones, and the above ones are on some of the recipes I originally made, and I make them and eat them myself.

ps: I asked Lala about the taste of sorghum cake. It is astringent, and it tastes very rough (invented by people after adding sugar).

Generally people in the 1930s have eaten it. I heard that it was very difficult at that time, and the soup without oil was boiled with cabbage and water, and the clear soup was served with sorghum cakes. Sometimes I get a little stuck in my throat, and I can't digest well after eating too much.

It's very uncomfortable. Later, after the liberation, sorghum cakes were added with salt and pepper, sugar, and the like, which made this kind of thing delicious.

I only found out after asking my grandparents today).

The taste is a little sweet and then like pancake fruit.

If we talk about the comparison of the nutritional value of sorghum pancakes and pure wheat pancakes, we must first start from its nutritional value, suitable people, and efficacy.

nutritional efficacy value of sorghum;

Sorghum protein has a low lysine content and is a semi-complete protein. The niacin content of sorghum is not as high as that of corn, but it can be absorbed by the human body, so "leprosy disease" rarely occurs in areas where sorghum is the staple food. Sorghum can also strengthen the stomach and intestines, relieve vomiting and diarrhea; Sorghum root is good for urination and cures dystocia.

Wheat Nutritional Value and Efficacy:

Wheat is the staple food of the people in northern China, and it has been an important food to nourish the human body since ancient times. "Materia Medica" mentions that "wheat flour, replenish deficiency, real human skin, thick stomach, strong strength" wheat has a high nutritional value, and the B vitamins and minerals contained in it are very beneficial to human health.

Wheat is not only a nutritious food for people, but also a medicine for human diseases. "Materia Medica" summarizes its functions into four types: nourishing the heart, benefiting the kidneys, and blood, and strengthening the spleen.

The "Compendium of Medical Forestry" also summarizes its four major uses: removing annoyance, stopping bleeding, facilitating urination, and moistening the lungs. For menopausal women, consuming unrefined wheat can also alleviate menopausal syndrome.

Sorghum is suitable for people:

It can be eaten by the general public.

1. It is suitable for children with indigestion; It is suitable for people with spleen and stomach qi deficiency and loose stools; Sorghum with strong viscosity is suitable for tuberculosis patients;

2. Diabetic patients should not eat sorghum, and those with dry stool and constipation should eat less or no sorghum.

Pure wheat is suitable for people;

Suitable for all.

So let's simply compare from the above, wheat is more generally safe, and sorghum contains toxins before it is ripe, and I personally think that sorghum pancakes are delicious, but the comprehensive nutritional value is not as high as pure wheat.

Sorghum cake is a cake made from sorghum flour when I was short of food when I was a child (50s).

It is made of sorghum milled into powder, but the taste is not very good, and it is a little bitter.

It is the period of the Anti-Japanese War described in **, fighting guerrillas in the fields and cornfields. Sorghum ground and other comparisons are like green sand tents, this is my understanding. If you watch ** "Fire Golden Steel", you will have a deeper understanding.

It is similar to biscuits, and the taste is black rice, pumpkin, sorghum, purple potato, corn, very thin, crispy, and delicious.

You can eat it, because sorghum cakes and corn tortillas are not conducive to **, and doing more is an auxiliary.

The calories of coarse grains are relatively low, the energy of corn is higher than that of sorghum, sorghum is the first choice, if the stomach is bloated, gradually control the amount of food and add a little bit.

Sorghum cake and corn tortilla are sorghum cakes in coarse grain cakes, which are more conducive to **, but they should be eaten with vegetables to maintain a laxative.

Tortillas are more suitable** because sorghum cakes are coarse, not easy to digest, and will be full.

Tortillas Cornmeal can better absorb harmful substances and oils.

Neither of them is good for the pro of **.

**Or still exercise more.

I suggest you go for a run.

Because running is a full-body exercise.

Works great.

Boiled corn, of course! Tortillas are refined, there are other foods besides corn, some tortillas have been fried, boiled corn is boiled directly in water, and it is best to boil corn without sugar.

It doesn't matter what you eat, it's the amount that matters.

The practice of sorghum pancakes is crooked.

Mix all the ingredients and knead them together, knead until the dough is clean and non-stick in a bowl, pull off a piece of dough and knead it round and deflated, if the cake is cracked (as shown in the picture), the dough is too dry and the water is not enough, add a little water to mix and continue to knead.

<> the oil is hot, and the cake is fried, in fact, it doesn't take too much oil, and I missed too much in the picture.

Slowly fry over low heat and fry on both sides.

The coarse grains are also delicious, but I didn't expect my youngest son to love it very much, and Shouye alone occupies the <>

Tips:

Ingredients: All-purpose flour (plain flour) 100g

Sorghum flour 100g

Water to taste. Sugar 20g

2 eggs.

Preparation of sorghum omelets.

Mix sorghum flour, all-purpose flour, eggs, sugar, and water all together, and stir well (if there are small pieces that are not stirred, you can let it stand for a while and stir, it will be much better).

Heat the pan (preferably non-stick pan), pour oil (non-stick pan oil can be less) and control the thickness of the cake by yourself, and the finished product is baked.

There are many ways to make sorghum noodles, sorghum noodles steamed buns, sorghum noodles porridge, etc., some parents like to make sorghum noodles, soft and easy to digest, more suitable for babies with fragile stomach, can help digestion and absorption, sorghum noodles are known as natural nutritious food, and can play a good medical role in the health of the body. So what are the ways to make sorghum noodles?

Ingredients: 1 cup of sorghum flour.

Flour three cups.

Two tablespoons of salt. Eggs a.

Two cups of water. Sorghum mixed noodles – a bowl of noodles for Tanabata.

Mix the flour with sorghum flour, salt, stir well, then add eggs and water. Mix into a very hard dough. It must be very hard, soft dumplings hard noodle soup, and the soup here is noodles. Sorghum mixed noodles——

Step 1: Take out the electric noodle machine, press the dough into dough first, and then change the knife and cut it into noodles. Sorghum miscellaneous.

Step 2: Eat now, if you can't eat it, put some cornmeal or starch wrap and put it in the refrigerator to freeze. You don't need to defrost it when you eat it, you can just cook it in the pot.

Traditional Chinese medicine believes that sorghum has the effect of warming and strengthening the spleen, strengthening the stomach and intestines, and relieving vomiting and diarrhea.

1 The main effect of sorghum is to replenish qi, strengthen the spleen, nourish the stomach, and stop diarrhea, especially suitable for children with indigestion, spleen and stomach qi deficiency, loose stools and other adverse symptoms.

2 Sorghum has a certain improvement effect on low back pain, neuralgia in the growth period of teenagers, and dysmenorrhea in women (low blood sugar and people in menopause).

3. Regular consumption of sorghum is conducive to alleviating the consumption of calcium in the body and is helpful to osteoporosis in middle-aged and elderly people.

The main component of sorghum is starch, which accounts for about 61% by weight, cellulose and hemicellulose 6% by weight, and protein about 6% by weight. In addition, sorghum also contains trace substances such as inorganic salts and fats.

The content of starch, protein and iron in sorghum is slightly higher than that of corn, while the content of fat and vitamin A is lower than that of corn. Sorghum releases a high level of heat, second only to corn and higher than other cereal crops.

Ingredient breakdown.

Ingredients: 40 grams of cornmeal.

40 grams of sorghum flour.

30 grams of milk powder.

300 grams of dumpling powder.

200 grams of water.

Yeast 5 g. Original taste.

The steaming process is time-consuming for several hours.

Easy difficulty. The steps of the multigrain steamed bun.

Sorghum flour cornmeal.

White flour and milk powder.

Boil a pot of hot water and make a mixture of sorghum flour and cornmeal to make a hot dough and set aside. You can add more water and blanch thoroughly.

Wait until the hot noodles are warm, add the white noodles, add yeast, add cold water again, and form a dough.

Knead into a dough with a smooth surface. Place in a warm place to ferment naturally.

Raise the dough.

After exhausting on the board, divide into small portions and reunite one by one.

On the cage lattice, I spread the reed leaves, which can be brushed directly with oil. Let it stand for 20 minutes to make the dough rise again, you can boil the pot with cold water, steam for 20 minutes after the water boils, and boil the pot after 3 minutes of virtual steaming.

Tips: Sorghum flour, cornmeal, steamed buns, you need to make this part of the multigrain noodles into hot noodles first, and then mix them with white noodles and knead them evenly.

In this weather, the food is found to be the most beautiful, and the natural fermentation is very fast.

Method steps.

Cut the cabbage into sections. Slice pork, slice green onions, put an appropriate amount of salt, half a spoon of chicken essence, a spoonful of cooking wine, marinate and prepare to boil water and cook in sorghum noodles.

After cooking, add a spoonful of salt, the remaining chicken essence, and two teaspoons of light soy sauce. Put the slices of meat directly in it. (The meat slices cooked this way are very tender!) ）

Finally, add the cabbage, and it will be out of the pot in 3 minutes, and you can eat it! When meat and noodles are not eaten with oil, it is difficult to transform fat accumulation in the body, so I want to ** friends. It's a great staple food choice!

Name: Sorghum noodle fish.

Introduction: Sorghum noodle fish is a kind of daily food made by the rural people in Xinzhou area. It is made of ordinary sorghum after being boiled, bleached, and ground into noodles, mixed with boiling water, and manually kneaded. Watching the peasant women in Xinzhou rubbing fish can be said to be an artistic enjoyment.

Method: Put five pieces of gnocchi that are as big as garlic cloves at each end of the noodle table, and then press and rub with the palms of both hands, from far to near, and gradually get closer, and the 10 fish under the hand of the view change from short to long, and converge into one.

The kneaded fish are generally the thickness of sorghum rice, and the length is consistent and the thickness is uniform.

After the sorghum noodles are steamed, they are served with mutton or tomato soup, which is refreshing and delicious.

You can also make sorghum wine, Northeast people like it very much! ~