In autumn and September, all kinds of crops in the field have entered the harvest period. Corn, sorghum, millet and all kinds of beans grow well, especially sorghum. At the top of the long branches, strings of red fruits are heavy and bent, just like a gentleman nodding to us. The protagonist of the food we share today is sorghum, a steamed bread made of sorghum noodles.
Sorghum is full of treasures. The main utilization parts of sorghum are grain, rice bran and straw. Among them, the main nutrients in the seeds are: crude fat 3%, crude protein 8~ 1 1%, crude fiber 2~3% and starch 65~70%. The content of protein in cereals is generally 9~ 1 1%, in which lysine is about 0.28%, methionine is 0. 1 1%, cystine is 0. 18%, and tryptophan is 0. 10%, 0.30%. The contents of leucine and eosinophils in sorghum seeds are slightly higher than those in corn, and the contents of arginine are slightly lower than that in corn. The content of other amino acids is similar to that of corn. The crude protein content in sorghum bran is about 65438 00%, 9.3% in fresh sorghum distiller's grains and 8.5% in fresh sorghum vinegar residue. The protein content of sorghum stalk and sorghum hull is less, which is about 3.2% and 2.2% respectively.
Sorghum flour is a kind of flour made of sorghum. Its nutritional value is relatively high, with about 70% starch and 0/5% protein/kloc. In addition, because sorghum itself belongs to a kind of miscellaneous grains, it is rich in crude fiber. Eating sorghum in moderation can effectively promote intestinal peristalsis and relieve constipation. From the point of view of traditional Chinese medicine, sorghum has the effects of warming the middle warmer, strengthening the spleen, astringing the intestine and stopping diarrhea, can tonify the middle warmer and replenish qi, and can improve the whole body ache caused by deficiency of qi and blood.
Most people don't eat sorghum noodles very much, but our family does. Its main way of eating is to steam sorghum steamed bread with white flour. Today, I will share with you the practice of steaming sorghum noodles at home:
Composition:
200g of sorghum flour, 500g of white flour, 4g of yeast and 3g of sugar.
Practice steps:
Step 1: Put all the ingredients in the pot, add sugar, melt the yeast with warm water, add the yeast water to the flour several times, first make cotton wool, then knead it into smooth dough, cover it with plastic wrap and ferment for about 2 hours.
Step 2: When the dough is fermented to twice the size, take it out and put it on the chopping board, knead it into long strips, squeeze it into noodles with uniform size, and finally knead it into steamed bread blanks. Put the blank on the cage, cover it for 20 minutes and keep it from burning.
Step 3: Steam on high fire for 20 minutes after 20 minutes, then turn off the fire and stew for 3 minutes.
Make nutritious and delicious sorghum flour steamed bread, which is soft, glutinous and sweet, healthy and delicious. Eating once every three to five times at home can make the greasy stomach clean up and eat more healthily.
skill
1, the fermentation time depends on the temperature. In autumn, the temperature is 2 hours. The fermentation time should be appropriately increased in winter. You can also put the basin on warm water to speed up the fermentation time.
2, remember the second fermentation! This will make steamed bread softer and more delicious.
3. After turning off the fire, please simmer for 3 minutes before opening the lid.