Chickpea powder is also called yacon bean powder. There are two kinds of chickpea powder on the market, one is made from raw chickpea by direct grinding, and the other is made from roasted chickpea. The roasted chickpea powder has a strong aroma, so it is recommended to use cooked powder.
You can also make chickpea powder at home. Wash the raw chickpeas, soak them for more than 12 hours, take them out, wash and drain the water, put them in the oven to dry, and then grind them into powder with food conditioner. This process can improve the iron absorption rate of chickpeas and reduce anti-nutrients. Suggest giving it a try.
Materials:
Canned or fresh corn kernels 300g second sand 0.5g (about 1/8 teaspoons) salt 1g black pepper 1g cooked chickpea powder 60g virgin olive oil 30g.
Steps:
1. Mix the corn kernels with sugar, salt and pepper, and keep some water in the corn kernels.
2. Then add chickpea powder and stir well. At this time, it is easy to form a wet and sticky batter.
3. Heat the non-stick pan, add olive oil and heat over low heat. You can drop a drop of batter into the pot first, and then you can pour out all the batter when it bubbles.
4. After the batter is put into the pot, try to rotate the pot so that the batter is evenly spread in the pot without leaving a big gap.
5. Slow fry. When the bottom of the corn kernels condenses into a whole cake, carefully turn the corn tortillas over and fry them until golden brown, then put them on kitchen paper to absorb the excess oil and eat them.
Main nutrients (per serving168g)
Calorie 180 kcal/ protein 4.7g/ fat 9.5g/ carbohydrate 22. 1g/ dietary fiber 4.6g.
Mia said:
The flour used to make cakes is mostly refined white flour, in which the contents of vitamins and minerals are low. Therefore, the flour in this recipe is specially changed into whole bean flour, which can not only absorb the complete nutrition of beans, but also enrich the diversity of ingredients in the diet, and the overall GI value (glycemic index) is also low.
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