The practice of sorghum noodles and how to steam sorghum noodles

Sorghum flourWowo Wo TouHere's how to do it::

1. 120 grams of sorghum flour, 120 grams of fine cornmeal, 120 grams of flour, 20 grams of sugar, 200 grams of water.

2. Mix the three powders together, add sugar, and stir well;

3. Add water and knead the dough to form a slightly softer dough, cover with a damp cloth and let rise for 20 minutes;

4. Divide the dough into eight equal parts and make a hollow shape of a small nest;

5. Cook on cold water, steam for 15 minutes after gasping, turn off the heat and get out of the pot.

Sorghum flour is a flour made from sorghum, which has the reputation of natural nutritious food, containing starch, protein, and crude fat, and is one of people's favorite foods. Regular consumption of sorghum noodles is beneficial to human health, especially if you have high blood pressure.

Hyperlipidemia, diabetes.

For people who often eat sorghum noodles, it can play a certain role in auxiliary medical treatment.

The sorghum rice is placed in the grinder in four times, and each grinding time is about 2 minutes. The milled sorghum flour is slightly yellow, but lighter than cornmeal.

The amount of okara left over from making soy milk is the amount squeezed out of a cup of dried beans brought by the soymilk machine.

Mix the sorghum flour and bean dregs, add yeast and an appropriate amount of water, and cover with plastic wrap to ferment.

I put the basin in a large steamer with hot water, and it fermented in more than 40 minutes in the summer.

Knead the dough in a basin, divide it into several small doughs, and hollow out the middle to make a nest.

Wake up for 20 minutes before steaming, steam for 20 minutes on medium-high heat and turn off the heat. It looks a bit like a potato.

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 it is helpful for 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.

Ingredients: 250 grams of sorghum noodles, 100 grams of millet noodles, 130 grams of white noodles, 70 grams of soybean noodles.

Excipients: 30 grams of milk powder, 40 grams of sugar, 3 grams of baking soda, 240 grams of boiling water.

The practice of sorghum surface nest head:

1. Weigh the wide and dismantle the required powder.

2. Put all ingredients except baking soda into a larger container.

3. Stir well with chopsticks.

4. Flush into boiling water.

5. Stir into a flocculent.

6. Dry until it is not hot, and add baking soda.

7. Mix into dough.

8. Divide the dough into several small doughs and rub them by hand until smooth and cleverly buried.

9. Take one, poke a hole with your thumb, and use the combination of your thumb and other fingers to make a socket.

10. Turn it over and look good.

11. Put the steamer on the water stove, put the nest head into the steamer after boiling, and steam it for 20 minutes on high heat.

12. After the pot is removed, put it on the cover curtain to cool the ants.

The materials that need to be prepared in advance include: 500 grams of sorghum rice, 230 grams of standard flour, suitable amount of bean dregs, and 5 grams of yeast.

1. Put the sorghum rice into a grinder and grind it into sorghum noodles.

2. Ready for okara.

3. Mix sorghum flour and bean dregs, add yeast and appropriate amount of water, and cover with plastic wrap to ferment.

4. After fermentation, take a portion of dough and knead it into the shape of a nest and a trembling head.

5. Put it in the steamer and steam for half an hour.

6. Take out the god cave and finish.

Hello, dear dear corn flour is sifted and poured into the basin. Sift the soybean flour and pour it into a pot. Add granulated sugar and baking powder to a basin and mix the ingredients well.

Slowly add warm water to the basin and mix with the powder. Knead into a fine, elastic dough, cover with plastic wrap and let loose for 30 minutes. Roll the dough into long strips.

Divide into about 30 grams each. Roll the dough into a circle, rub your thumb into the middle of the dough, and turn it constantly to shape it so that it becomes a hollow cone. Spread steamer paper on the bamboo steamer, and evenly stack the nest head in the steamer.

Pour an appropriate amount of water into the pot, after the water vapor comes up, put on the steaming drawer, put on the bamboo steamer, and steam for 15 minutes on high heat. It is best to use fine flour for cornmeal, and there can be no particles in the flour; It is advisable to use hot water, preferably not cold water; When mixing the dough, pay attention to add less water, and the dough is a little dry; When the wowotou is plastic, the hand powder should also be dipped more, so that the wowotou will be more stylish after steaming; The holes should not be too large, just make small long holes. Wowotou belongs to coarse grains, which often appeared on the people's table when the conditions were not good before, and the nutrition is definitely there, because corn is rich in vitamins and dietary fiber, which has great benefits for laxatives.

Now that the living conditions are better, people have brought these healthy coarse grains to the table, but the previous wowotou was very high in coarse grains, so it tasted dry and hard. Trust me, you don't like traditional wowotou.