Corn and multi-grain noodles in clear soup

How comfortable it is to have a bowl of clear soup corn and multigrain noodles in the cold winter. Today I will tell you how to make clear soup corn and multigrain noodles

Brief Introduction of Corn and Multigrain Noodles in Clear Soup

Li Yu of the Qing Dynasty once made a very insightful statement about the method of making vegetarian soup: "Bamboo shoots in vegetables are like licorice in medicine. They are both essential. With them, all flavors are fresh. But we should not use the dregs but the essence. Those who are good at cooking will keep all the soup from blanching bamboo shoots. They must be used in every dish."

When cooking vegetarian dishes, you can also use radish juice to enhance the flavor. Li Yu praised this soup as "the nectar of the essence of the world is hard to compare to this." This shows that Li Yu highly praised the broth for vegetarian dishes.

Ingredients for corn and multi-grain noodles in clear soup

150g fine cornmeal 300g flour

1 carrot 4 ounces 1/4 head of cabbage

1 corn 10 mushrooms

How to make corn and multigrain noodles in clear soup

1. Scald the cornmeal with 200g of boiling water, add flour and knead into a dough after it cools down. If it is hard, add some water. Let it rest for 20 minutes. Then divide the dough into several pieces.

2. Boil water in a pot. When the water is boiling, use a noodle press to press the noodles into strips. Add the noodles to the boiling water pot while pressing. Stir with chopsticks every time you add the noodles to prevent them from sticking together.

3. The cooking method is the same as dumplings, add water three times

4. After taking out the noodles, pour in the vegetarian soup with salt, add the vegetables and sliced ​​eggs, and sprinkle with chopped green onions.

Tips

1. Cornmeal does not absorb water, so be sure to add water slowly when kneading the dough. Do not add too much, otherwise the noodles will become sticky.

2. If you want the corn noodles to be more chewy, rinse them with cold water after cooking.

3. This is a good way to eat whole grains in small amounts. It is really good for your health.

4. I am lazy and use a noodle press. If you don’t have one, you can roll it yourself or buy ready-made noodles and cook them.

Corn recipe: Elaeagnus angustifolia corn steamed bread

Introduction

Coarse grain steamed bread uses natural green grains as the main raw material, which has a high cellulose content and can stimulate gastrointestinal motility and accelerate fecal excretion, and can prevent and treat constipation, enteritis, and intestinal cancer. The corn oil contained in it can also lower serum cholesterol and prevent the occurrence of hypertension and coronary heart disease.

Materials

50g wheat flour 30g cornmeal

25g of Elaeagnus angustifolia and 10g of egg

8g sugar 30g pumpkin

5g honey 3g yeast

practice

1. Material Preparation

2. Peel the pumpkin and cut into small pieces. Wash and drain the elata. Put it into the steamer and steam for 15 minutes until cooked.

3. After steaming, take out and let cool. Use a spoon to press the pumpkin into a paste. Break open the sand dates and remove the core. Add 5g of honey and mix well to make the filling.

4. Weigh the wheat flour, cornmeal, sugar and yeast and pour them into a bowl. Add the beaten eggs and pumpkin puree.

5. Add water and make dough

6. Divide the kneaded steamed bread dough into four parts, take one part and roll it into a ball and flatten it

7. Add the sand date filling

8. Wrap and seal, and roll into a tower from top to bottom to form the finished product

9. Put it in the steamer for 15 minutes, then steam it for 15 minutes.