How to make millet noodles? What can be done with millet noodles

How to eat. Millet flour can be mixed alone or with other flours to make cakes, steamed buns, wotou, silk cakes, hair cakes, etc., and glutinous millet can also be used to make wine, vinegar, sugar, etc.; It is advisable to mix with soy or meat foods; The nutritional value of millet protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, lysine is too low and leucine is too high, so postpartum can not completely take millet as a staple food, and attention should be paid to collocation to avoid lack of other nutrients. Millet noodles:

As early as 4,000 years ago, the ancestors of the Yellow River made the world's first noodles with heated millet noodles.

Millet is a food we are very familiar with in life, this is the food we often eat in life, and the nutritional value of millet is also very high, we generally cook millet into porridge to eat, in fact, it can also be made into millet noodles to eat, but millet noodles are also contraindicated when eating, let's take a look at it.

Most people can eat millet noodles with confidence, and millet noodles are a good dietary therapy for pregnant women and the infirm. However, there are also some groups of people who are not suitable for eating millet noodles, such as those with qi stagnation, body deficiency and coldness, and the elderly. But we also have to pay attention to the fact that although millet noodles are a very good food, not everyone is suitable for eating, and there are many taboos when eating, so let's take a look at what they are.

People with cold deficiency and qi stagnation should eat less millet noodles. Due to the slightly cool nature of millet noodles, people with qi stagnation and weak constitution and clear urine should not eat too much.

Fresh whole grains have the most vigorous vitality and are also the most nutritious. Therefore, when you choose millet noodles, you must try to choose fresh millet noodles. Fresh millet noodles have a protective effect on the gastric mucosa and are suitable for patients with chronic gastritis and gastric ulcers, while aged millet noodles that have been stored for too long have ulcerative effects.

Therefore, we should pay attention to it when choosing, the fresher the millet used to make millet noodles, the better the health care effect.

The protein nutritional value of millet noodles is no better than that of rice, so it cannot be completely based on millet noodles as a staple food. When supplementing nutrition through the consumption of millet noodles, we should pay attention to other foods, especially for a variety of vegetables and meat foods that we can't miss, we will have a better effect when we eat together, which can make us eat healthier, and we can't miss it for modern people.

We can mix millet and flour to make millet pastry, which is more fragrant, and nutritious is also good, and it is very delicious to eat for breakfast.

1.Millet flour can be mixed with other flours alone or with flour to make cakes, wotou, silk cakes, hair cakes, etc., and glutinous millet can also be used to make wine, vinegar, sugar, etc.;

2.It is advisable to mix with soy or meat foods;

3.The nutritional value of millet protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, lysine is too low and leucine is too high, so postpartum can not completely take millet as a staple food, and attention should be paid to collocation to avoid lack of other nutrients.

The ways to eat millet noodles include millet noodles knife cut steamed buns, millet flour cakes, and millet flour porridge.

1. Cut steamed buns with millet noodles

Ingredients: 300 grams of flour, 70 grams of millet noodles, 130 grams of water. Excipients: 2 grams of yeast powder.

How to cut steamed buns with a knife for millet noodles: Prepare the raw materials: yeast powder, flour and millet noodles.

Mix the yeast powder, water, flour and millet flour to form a smooth dough, cover with a damp cloth and let it cool for 30 minutes. The dough is moved to the panel, kneaded and vented. Knead into long strips.

Cut it into the size you want with a knife, cover it with a damp cloth and let it grow for about 15 minutes. Put the steamed bun blanks in a pot of boiling water and steam for 20 minutes, turn off the heat and simmer for 2 minutes, then take them out.

2. Millet flour cake

Ingredients: 25 grams of milk, 90 grams of flour, 30 grams of millet flour. Excipients: 2 grams of baking powder, 15 grams of dried dates, 5 grams of raisins.

The practice of millet flour cake: 2 grams of baking powder, 25 grams of milk, stir well, 90 grams of flour, 30 grams of millet noodles, stir well, knead well, ferment for 1 hour on the cutting board with flour, put the dough, knead well, 15 grams of dried dates, 5 grams of raisins put in the dough to separate the water, steam over high heat for 30 minutes, and put it on a plate.

3. Millet noodle porridge

Ingredients: 100g of millet noodles.

To prepare millet noodle porridge: boil water in a pot. Dilute the millet noodles with water. Slowly pour the millet batter into the pan and stir slowly with a spoon. Bring to a boil again and cook until thick. The porridge is ready, and it's time to eat!

Hello, millet noodles can be made into hair cakes. The preparation of millet flour cake.

Ingredients: 900 grams of flour, 300 grams of millet flour, 250 ml of milk, 5 grams of baking powder, appropriate amount of raisins, appropriate amount of corn, appropriate amount of jujube (dry).

Method: 1. Use 900 grams of white flour, 300 grams of millet flour, 5 grams of yeast powder, 250 ml of milk and dough, and ferment for about 1 hour.

2. Add raisins and corn kernels to the dough, knead the dough well, and make it into a round shape. Let it sit for about 10 minutes to allow it to ferment again.

3. Steam the dough in the pot for 30 minutes, insert jujubes on the dough when the pot is boiling, and cut it into large pieces after it comes out of the pot.

2. Millet flour steamed buns.

Ingredients: flour 450 g; 70 grams of millet noodles, 3 grams of yeast, 1 gram of baking powder, 10 grams of sugar, 1 gram of salt, and about 260 grams of water.

Method: 1. Adjust the white sugar yeast with warm water;

2. Put flour and millet noodles in a basin with baking powder and salt, mix well, slowly add the yeast water to the dough ears, then knead and knead well, cover with plastic wrap and put it in a warm place, and let it ferment to twice the size;

3. Put the fermented dough on the board, knead it thoroughly, roll it into long strips, and cut it into evenly sized steamed bread blanks with a knife;

4. Let the steamer wake up for about 20 minutes;

5. Then use cold water in a pot, turn on medium heat, steam for about 18 minutes after gasping, turn off the heat for 5 minutes, and then remove from the pot.

1.Ingredients: 450 grams of flour, 70 grams of millet flour, 3 grams of yeast, 1 gram of baking powder, 10 grams of sugar, 260 grams of water, 1 gram of salt.

2.Put the millet flour in a basin and bring the water to a boil.

3.Pour boiling water into the millet flour and stir while pouring the water, stirring until there is no dry powder.

4. Let the temperature be put and handwritten, you can write it into a ball, put yeast powder, put sugar, stir well, and put flour.

5.Knead into a dough and place in a warm place to rise. The dough is fermented, rubbed and drained, and is divided into small dosage forms.

6.It is made into a pillow shape and placed in a steamer for secondary fermentation.

7.Ferment the steamed buns, bring to a boil over high heat, steam for 20 minutes, turn off the heat, simmer for 5 minutes, and steam the steamed buns.

The practice of homemade millet flour.

Step 1: Pour the millet into a container and rinse well.

Step 2: Rinse with water.

Step 3: Wash the millet and take it to the sun to ventilate and dry.

Step 4: Pour the washed millet into the pot and stir-fry slowly over medium-low heat.

Step 5: Place the dried millet in a blender and stir into a fine powder.

Step 6: The ground rice flour can be placed in a glass jar, and the millet rice flour is done.

Steps:

1.Wash the spinach and cut into 3 cm pieces; Blanch the vermicelli with boiling water and cut into 4 cm long sections; Millet noodles first melt with cold water; Peanuts are cooked in advance.

2.Add vegetable oil to the pot and heat it, add water to boil after cooking the green onion and ginger, then pour the melted millet noodles into the pot and stir well, add peanuts, vermicelli, spinach, soy sauce, salt, monosodium glutamate to taste, and finally sprinkle pepper to serve.

Taste of the dish: sweet foam, fresh and smooth, noodles salty, fresh and spicy.

Recipe Xiangke: Millet noodles: Millet should not be eaten with almonds.

Spinach: Spinach should not be eaten with eels, leeks, cucumbers, and lean meat.

Peanut kernels (raw): Peanuts should not be eaten with cucumbers and crabs, otherwise it is easy to cause diarrhea; Peanuts should not be eaten with muskmelon.

Recipe nutrition: millet noodles: millet has the effects of clearing heat and quenching thirst, strengthening the stomach and dehumidifying, and stomach sleeping, and also has the function of nourishing yin and nourishing blood, which can make the mother's weak and cold physique be nourished; Millet is rich in B vitamins, which have the effect of preventing indigestion and sores at the corners of the mouth.

Spinach: Spinach is high in carotene and iron, and is also an excellent source of vitamin B6, folate, iron, and potassium**. Among them, the abundant iron has an ameliorating effect on iron deficiency anemia, which can make people ruddy and radiant, so it is respected as a good beauty product.

Spinach leaves contain chromium and an insulin-like substance that acts very similarly to insulin, stabilizing blood sugar. The abundant content of B vitamins allows it to prevent the occurrence of vitamin deficiencies such as angular cheilitis and night blindness. Spinach contains a large number of antioxidants such as vitamin E and selenium, which have anti-aging and promote cell proliferation, which can not only activate brain function, but also enhance youthful vitality, help prevent brain aging, and prevent Alzheimer's disease.

A Harvard University study also found that middle-aged and elderly people who consumed spinach 2 or 4 times a week could reduce the risk of retinal degeneration due to their intake of vitamin A and carotene, thereby protecting their eyesight.

Vermicelli: Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has good flavor attachability, it can absorb the taste of various delicious soup ingredients, coupled with the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant; However, vermicelli contains a lot of aluminum, and it should not be eaten too much at one time.

Peanut kernel (raw): Peanut is rich in protein, unsaturated fatty acids, vitamin E, niacin, vitamin K, calcium, magnesium, zinc, selenium and other nutrients, which can enhance memory, anti-aging, hemostasis, prevent cardiovascular and cerebrovascular diseases, and reduce the occurrence of intestinal cancer; Its nature is flat and sweet; into the card, lung meridian; It has the effect of awakening the brand and stomach, moistening the lungs and dissolving phlegm, nourishing and regulating qi, clearing the throat and relieving cough.

First you have to grind it into flour, then you need to add some flour, add water and stir, and then it is the same as flour to make noodles. If you don't add flour, the millet flour is not sticky enough, and the noodles made are easy to break.

The recipe for millet noodles is as follows:

How to eat: Millet cake.

Ingredients: 300 grams of millet flour, 200 grams of flour, 30 grams of sugar, 5 grams of yeast, appropriate amount of water.

Method: 1. Prepare a container, add 300 grams of prepared millet noodles to the container, add 200 grams of flour, 30 grams of white sugar, add 5 grams of yeast prepared, add an appropriate amount of water and stir with chopsticks to form a dough flocculent for later use.

2. Prepare a bread maker, pour the flour stirred into the bread machine, if it feels too thin, you can add some flour, if it is too thick, add a small amount of water, and then turn on the bread machine to beat the flour into a smooth dough for later use.

3. Prepare a mold, brush a layer of cooking oil around the mold, put the made dough in the mold, and then put the mold in a warm place to ferment, and wait for the dough to ferment to twice the original size.

4. Prepare a steamer, put the fermented dough in the steamer, you can add some wolfberries or other food to the dough, turn on the high heat and steam for about 40 minutes, turn off the fire, and then simmer for about 5 minutes out of the pot, and wait for it to cool out of the pot, cut it into pieces with a knife to eat, and take a bite of sweet and fluffy.

Tips: If you don't have a bread maker at home, you can knead it by hand; Smear a layer of oil on the mold, and it can be well removed from the mold after it comes out of the pot.

Be sure not to take it out of the pot immediately, wait for it to simmer for 5 minutes before it comes out of the pot, which can make the cake look better and taste better.

Ingredients: 100 grams of plain flour, 60 grams of millet flour, 1 egg, 30 grams of sugar, 2 grams of yeast powder, 240 grams of warm water.

Steps: 1. Prepare the ingredients.

2. Put all the ingredients into a large basin and stir into a paste with water.

3. Stir into a scoop out the thin batter that naturally slides into a straight line and let it grow for about 10 minutes.

4. Heat a non-stick frying pan and brush with a layer of oil.

5. Scoop a spoonful of batter into a circle, heat over medium heat, and turn over the surface with honeycomb eyes.

6. Fry on both sides until golden brown, take out and make the next one.

7. Finished product drawing.

How to eat millet noodles:

1. In daily life, millet flour can be mixed with other flours to make bread, and can also be mixed with other flours to make cakes, silk cakes, hair cakes and other pastries.

2. Millet noodles are often used to make dim sum, buns, flatbreads, etc., which are not only nutritious and conducive to resisting hunger, in addition, millet noodles can also be made into noodles, millet noodles are the staple food in the north, and many local people like to eat millet noodles very much.

3. Although the nutritional value of millet protein is higher than that of other flours, the amino acid composition of millet protein is not ideal, lysine is too low and leucine is too high, so postpartum can not completely take millet as the staple food, and attention should be paid to collocation to avoid lack of other nutrients.

Method 1

Ingredients: millet, flour, chives, salt, black sesame seeds.

Method: 1. Wash and dry the millet and beat it into a small rice flour with a grinder.

2. Add an appropriate amount of flour, mix into a dough, and make noodles.

3. Put a little olive oil in a pot, heat it, put a little chives in the pot, and add water.

4. After boiling, add the noodles, add salt to taste after cooking, and add a little chives and black sesame seeds after cooking.

Practice 2

Ingredients: flour, millet.

Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soybeans, appropriate amount of peanuts, appropriate amount of walnut kernels, appropriate amount of mung beans, appropriate amount of rice, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper.

Method. 1. Prepare an appropriate amount of millet rice, more millet and less rice, and then wash the two kinds of rice;

2. Prepare all kinds of beans, peanuts, rice soybeans, mung beans, walnuts, and kernels, and wash them well;

3. Put the rice and beans in the pot, then add an appropriate amount of seasoning, and add enough water;

4. Take an appropriate amount. flour, then add an appropriate amount of water, and the dough;

5. Reconcile the noodles, let them wake up for 10 minutes, and finally roll out the noodles with a rolling pin;

6. Then cut the noodles with a knife and cut them into fine enough to be delicious;

7. When the porridge in the pot is ready, put the noodles in it and boil it twice;

8. Finally, add seasonings, salt, five-spice powder, a little chicken essence, and get out of the pot.