This epidemic has made Chinese people see the value of health and realize the importance of improving immunity. Recently, Zhong Nanshan Gan Yuan and Dr. Zhang Wenhong's advice on healthy eating has been widely sought after. Although their specific expressions are different, they all come down to the same fundamental reason: regular work and rest, proper exercise and healthy eating. In terms of diet, Academician Zhong Nanshan suggested that we should pay attention to breakfast and eat more coarse grains and vegetables, but we should not eat enough; Dr Zhang Wenhong is more down-to-earth. He says it is necessary to eat more eggs and milk and work regularly. It can be seen that the real health care depends not on the precious tonic of sea cucumber and bird's nest, but on good living habits in daily life, such as insufficient food, simple food and balanced nutrition.

I don't know if you have noticed that many elderly people living in rural areas are born in poverty and live on meager food all their lives, but when they are 70 or 80 years old, they are still mentally alert and have no major diseases, such as hyperlipidemia, hypertension, diabetes, cardiovascular and cerebrovascular diseases and so on. And what about the middle-aged people of our generation? People in their thirties and forties suffer from hypertension and diabetes everywhere. I think besides modern people's irregular work and rest and less exercise, what is more important is diet.

Modern people's daily diet is mostly big fish and big meat, polished rice and white flour, and overnutrition. As Zhong Nanshan said, polished rice and white flour are naturally delicious, but there are too many nutrients beneficial to the body during processing. For health, we should eat more coarse grains.

Today, I made the most traditional method of making corn steamed bread. I don't mix white flour with flour. I only mix pure corn flour with a little bean flour. The smell of corn flour and soybean flour with a slightly rough taste reminds me of the corn steamed bread made by my grandmother when I was a child.

material

Corn flour, bean flour, Chinese cabbage, salt

working methods

1, wash a handful of Chinese cabbage, control the water slightly, as long as it doesn't drip, and then chop it up and put it in a pot.

2. Pour in a proper amount of corn flour, then add about 1/3 of bean flour, add a proper amount of edible salt, and stir well by hand. The steamed bread made today is salty, so you can add some spices to taste it, or you can add some pepper powder or spiced powder according to your preference. I like the smell of bean flour and corn flour, so I only added salt.

3, wet hands, gently sprinkle a little water into the basin, and then grab and mix evenly, repeated several times until the corn flour can agglomerate. After washing, the surface of Chinese cabbage is wet. When adding water, it should be added in small amounts several times to prevent excessive water addition.

4. Keep some water on your hands to prevent sticking your hands. Take a proper amount of corn flour in your hands, knead it into a ball with both hands, and squeeze it repeatedly to make it tighter, so that it will not fall off easily when shaping.

5. Carefully arrange the corn dumplings into the shape of corn steamed bread. Because there is no white flour, it is made of pure corn flour and soybean flour, so this vegetable jiaozi hardly sticks to your hands, so be careful when shaping to prevent it from falling off.

6. Put the prepared steamed bread into a steamer, boil SAIC on high fire and steam for about 10 minute.

1, the traditional Wowotou is usually made by mixing a little bean flour and corn flour, which not only makes Wowotou more fragrant, but also has more comprehensive and balanced nutrition. Corn flour lacks lysine necessary for human body, while soybean flour contains a lot of lysine, so their nutrition is more balanced and comprehensive.

2. When adding water to corn flour, add it several times, which makes it easier to control the water quantity. Just wait until the mixture of corn flour and Chinese cabbage can be easily kneaded into a wet vegetable jiaozi. In addition, it is necessary to consider that Chinese cabbage will produce moisture when steamed, so don't add too much water here, otherwise the steamed corn will be sticky.

The viscosity of corn flour is very low, and a lot of chopped Chinese cabbage is added. When making corn steamed bread, be careful not to let it fall apart.

4, the middle of the steamed bread is empty, so it is easy to cook, the steaming time should not be too long, and it is easy for the steamed bread to absorb steam and become sticky.

5. You can also mix flour with boiled water, pour boiled water into corn several times, stir while pouring, stir corn flour into a ball, let it cool, pour Chinese cabbage into it, mix well, and then make a corn steamed bread. Steamed corn bread tastes more delicate, but it seems to lack the sweetness and fragrance of corn flour. These two methods can be selected according to personal preference.

This kind of wowotou does not need dough, and it is simple and quick to make. You can make it whenever you want. The combination of pure corn flour and soybean flour is particularly fragrant, and there are many vegetables in it. You can eat a steamed corn miscellaneous grains. I spend most of my time steaming breakfast in the morning and I can make it in ten minutes. It's delicious when it's hot, especially for children. A simple and nutritious breakfast is served with a bowl of porridge or milk, soybean milk, boiled eggs or fried steak.