Nutritional analysis
1. Buckwheat protein is rich in lysine, trace elements such as iron, manganese and zinc are richer than ordinary grains, and it is also rich in dietary fiber, which has good nutritional and health care functions;
2. Buckwheat is rich in vitamin E and soluble dietary fiber, and also contains nicotinic acid and rutin. Rutin has the functions of reducing blood fat, cholesterol, softening blood vessels, protecting eyesight and preventing cerebrovascular hemorrhage.
3. Buckwheat contains nicotinic acid, which can promote metabolism, enhance detoxification ability, expand small blood vessels and lower blood cholesterol;
4. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of thrombus, have anti-embolism effect and help lower serum cholesterol;
5. Some flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also called "anti-inflammatory food", and these ingredients also have the effect of lowering blood sugar.
1, buckwheat snakehead jiaozi
Ingredients: flour 200g, fresh snakehead 1000g, buckwheat flour 250g, egg 1, sugar, onion and ginger juice, refined salt, starch, monosodium glutamate, chopped green onion, ginger powder, yellow wine and cooked lard. Methods: Beat the egg whites into a bowl and add salt and starch to make an egg powder paste. Slaughter fresh snakehead, remove impurities, clean it, scrape the fish, chop it into minced fish, and mix well in the egg powder paste. Heat the wok on medium heat, put the oil to 50% heat, add the minced fish, and take it out until the minced fish changes color. Heat a wok, add chopped green onion, white sugar, clear water, monosodium glutamate, Jiang Mo, refined salt and yellow wine, thicken the starch after boiling, pour in minced fish, stir fry, and serve. Wash the skeleton and skin left after the snakehead is scraped. Heat a wok, add water, onion ginger juice and hot lard, add the skeleton and skin of snakehead, and season with refined salt when the soup is milky white to get fish soup. Mix buckwheat flour and wheat flour evenly, add boiling water to make snow pollen, sprinkle with a little water, knead evenly, make 60 flour paste, roll it into a round skin, wrap it with stuffing, and knead it into a crescent-shaped jiaozi. The soup pot is on fire, and jiaozi is ready. Put the black fish soup into a large soup bowl and add the cooked jiaozi.
Medicinal: staple food, optional dosage.
Description: invigorating spleen and promoting diuresis, nourishing blood and tonifying deficiency, clearing away heat and expelling wind; Can be used for treating chronic nephritis, chronic prostatitis, migraine, dizziness, anemia, neurasthenia, malnutrition edema and urinary tract infection.
2. Cold noodles with sesame sauce and buckwheat
Ingredients: buckwheat noodles, green peppers, mushrooms, mung bean sprouts, beef, sesame sauce, salt, sesame oil, pepper oil, garlic and seafood soy sauce. Method: Cook buckwheat noodles until there is no hard core, add mushrooms and mung bean sprouts into water, put the cooked noodles into a container, pour some oil and mix well, and naturally cool. Take out a proper amount of sesame paste and put it in a container, then add seafood soy sauce, vinegar, minced garlic, Chili oil, pepper oil, sesame oil and salt, stir well and pour into noodles.
3, buckwheat pancakes
Ingredients: Cake crust-buckwheat flour, flour and starch.
Stuffing: white radish, dried mushrooms, mung bean sprouts and coriander.
Methods: ① Shred radish and mushroom, marinate bean sprouts and coriander with salt, squeeze out the water, cook in water until transparent, and take out. Add sesame oil, half a spoonful of chopped green onion, half a spoonful of garlic paste and a little ginger paste and stir-fry for 2 minutes. ② Buckwheat flour is mixed with 3 tablespoons flour, 3 tablespoons raw flour, 1 protein, salt and appropriate amount of water to form a thin batter. Grease the pan, pour in the batter and spread it into pancakes in the pan. Buckwheat pancakes are served with all fillings and dipped in sauce.
4. Cherry buckwheat pancake roll
Ingredients: wheat flour 15g, tartary buckwheat flour 50g, cherry 35g.
Seasoning: salt 3g, milk 75g.
1. Sieve the low-gluten flour, mix it with buckwheat flour and salt, then add milk and stir it evenly with a scraper to form batter; Cut off the cherry seeds and set them aside.
2. Spoon 2 tablespoons of batter into the pot, spread the batter into thin round pieces with the back of the spoon, and fry for about 1 min. When the surface is completely cooked, put it into cherries, then roll the pancakes into a cylindrical shape, continue frying for 1 min, and fix the overlapping parts.
Methods: The shell was made into 12 round slices with a diameter of 7.5 cm. Frying temperature/time: low fire /2 minutes. Tasting period: Blueberries, seedless grapes, strawberries, mangoes, kiwis, bananas and other rich fruits can be used for 2 days.
5. Traditional buckwheat noodles [raw materials/seasonings]
Buckwheat noodles 1 bundle (100g) ginger paste 1 teaspoon chopped green onion 1 teaspoon mustard 1 teaspoon shredded seaweed and a little buckwheat noodle sauce 1/2 cups.
[production process]
(1) Put buckwheat noodles in boiling water, blanch for about 5~7 minutes, scoop them up with a net spoon, quickly put them in cold water, rub off the sticky liquid on the noodles by hand, drain the water, put them on a bamboo net, and then put shredded seaweed on the noodles. Save the boiling water for later use.
(2) Put the sauce into a small bowl, add ginger paste, chopped green onion and mustard according to personal taste, and mix well.
(3) Pick up a little noodles with chopsticks, put the noodles into a small bowl filled with sauce, and let the sauce prepared by the method (2) dip into the tail end of the noodles at 1/3, and then put it in the mouth. After eating noodles, add instant noodle water (1) to the remaining sauce and mix well to serve as soup.
6, soba cake This article comes from: Please indicate that this article comes from Yunke brother hzzccn.
Ingredients: buckwheat noodles. Carrot. Salt, soy sauce, vinegar, sesame sauce, mustard sauce, dried Chili, garlic. Operation: 1. Shred carrots and marinate with a little salt for a few minutes. Pat garlic into a paste, put it in a small bowl, add sesame sauce, vinegar, soy sauce, salt and mustard sauce, put it in a pot, stir-fry dried Chili, take it out and chop it up, and pour a little hot oil to make Chili oil. 2. Take a vessel, put it in buckwheat noodles, add a little salt and mix well. Blanch the noodles with boiling water, steam them in a steamer, take them out and slice them, put them on a plate, put shredded carrots around them, and pour sesame sauce and Chili oil on them.
7.buckwheat cold noodles
A bag of buckwheat noodles, a bag of Japanese kimchi, a can of cold noodles soy sauce, a bag of laver strips, a bag of sesame laver (for bibimbap) and a bottle of sake (not necessarily).
Practice: wash the onion, cut it in half, and then chop it into powder; A handful of noodles (a pack of three), boil a pot of water, put it down and cook for three minutes, then water it twice (that is, add a small glass of water to cool it after the water is boiled); After the noodles are cooked, they are cooled in cold water with ice cubes and then put on a plate. Put the seasoning on the plate, and the soy sauce is water to soy sauce. I used three more ice cubes for my brother. That would be great. The finished product, like this, can be served with sake and wheat tea.
8. Cuiban buckwheat noodles
Ingredients: buckwheat noodles, mung bean sprouts, cucumbers, apples, eggs, cooked white sesame seeds, laver, ginger and garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil. Operation: 1, shred cucumber, remove the head and tail of mung bean sprouts, slice apples and cook eggs for later use; 2, add more water to the pot to boil, add the right amount of buckwheat noodles and cook for 4-5 minutes until cooked (not half covered); 3. Take out the cooked buckwheat noodles, put them in a colander, rinse off the foam noodle soup with cold water, and then soak them in cold boiled water (ice cubes can be added); 4. Mix ginger, garlic, sesame oil, balsamic vinegar, soy sauce, sugar and Chili oil into paste; 5. Remove the buckwheat noodles and control the moisture slightly. Add shredded cucumber, mung bean sprouts and soy sauce and mix well. Add sliced eggs, seaweed and white sesame seeds before serving.
9. Assorted buckwheat noodles
Ingredients: buckwheat noodles, dried mushrooms, vegetables, carrots and onions.
Ingredients: salt, chicken powder, soy sauce, cooking oil.
Exercise:
1. Soak mushrooms, wash and slice.
2. Wash the vegetables and cut them into sections;
3. Wash carrots, peel and shred;
4. Wash and dice onions;
5. Make a pot of water, boil the water and cook the noodles. When the noodles are eight ripe, take them out, cool them in cold water, then take them out and control the moisture, add a little cooking oil and mix well to make them not stick to each other.
6. Heat the wok with oil. Stir-fry the minced onion until fragrant. Add carrots and mushrooms and stir fry. Then add vegetables, salt, chicken powder and soy sauce to taste. Finally, add noodles and stir well to serve.
10, buckwheat flour cake
Ingredients: buckwheat noodles
Accessories: carrots
Seasoning: salt, soy sauce, vinegar, sesame sauce, mustard sauce, dried pepper and garlic.
Cooking method: 1. Shred carrots and marinate with a little salt for a few minutes. Pat garlic into a paste, put it in a small bowl, add sesame sauce, vinegar, soy sauce, salt and mustard sauce, put it in a pot, stir-fry dried Chili, take it out and chop it up, and pour a little hot oil to make Chili oil.
2. Take a vessel, put it in buckwheat noodles, add a little salt and mix well. Blanch the noodles with boiling water, steam them in a steamer, take them out and slice them, put them on a plate, put shredded carrots around them, and pour sesame sauce and Chili oil on them.
Features: flexible and refreshing, sour and fragrant.
1 1, refreshing buckwheat noodles
Ingredients: dried buckwheat noodles 100g coriander (coriander), a handful of shredded carrots, a little chopped flowers, a little soy sauce, balsamic vinegar, sugar, minced garlic, salt and Chili oil.
Exercise 1. Put cold water in the pot, add buckwheat noodles and cook together. After boiling, order cold water twice until the noodles are soft but not hard.
2. Pick up the cooked noodles and soak them in cold boiled water for 5 minutes, then pick them up and put them on the plate.
3. Put all kinds of seasonings and side dishes into the noodles and mix well.
This kind of noodles is the most refreshing, sweet and sour and slightly spicy.
12, mixed with Qiao Mai bean jelly
Ingredients: buckwheat bean jelly 1, Chinese cabbage pickle 200g, onion 1, garlic 3, sesame 1, sesame oil 2, soy sauce 1.5, laver 1.
Operation: (1) Cut buckwheat bean jelly into two pieces and cut into 7mm thick. (2) Picking out the stuffing of Chinese cabbage and pickles and shredding them, and chopping onions and garlic. Stir-fried laver and roasted. (3) Put the prepared onion, garlic, sesame and sesame oil into the soy sauce as the seasoning sauce. (4) Put the dehydrated kimchi and bean jelly into a large bowl, add the seasoning sauce and mix well. Spread the seaweed in the bowl.
13, buckwheat porridge
Technology: Cooking taste: clear fragrance
Ingredients: buckwheat (100g)
Accessories: drumsticks (50g), potatoes (100g), white lentils (20g) and carrots (20g).
Seasoning: salt (2g) and soy sauce (10g).
Category: fast food/staple food 1. Wash mustard, wheat and rice and drain.
2. Cut the chicken leg into small pieces; Peel potatoes and cut them into small pieces; Slice the carrot.
3. Pour a proper amount of water into the pot, add mustard wheat and cook for 20 minutes, remove and drain.
4. Boil all seasonings (4 cups of broth, 10g low-salt soy sauce, 2g salt) in a pot, add mustard, rice, chicken leg slices, potatoes, carrots and lentils, and cook for 20 minutes.
Until all the materials are boiled and softened, they can be served.
14, edamame buckwheat porridge
Ingredients: brown rice100g, buckwheat 50g.
Accessories: 30 grams of edamame
Seasoning: salt1g.
Practice: 1. Wash brown rice and buckwheat, and soak them in cold water for 2-3 hours respectively;
2. Take out and drain the water, put it into the pot, add broth and appropriate amount of cold water, boil it with high fire first, and then turn to low fire to cook it until it is cooked;
3. Take out edamame kernels and wash them when cooking porridge;
4. Put it in another pot, add appropriate amount of cold water and cook for later use;
5. After the porridge is cooked, add the cooked edamame kernel, add salt to taste and serve.
15, mushroom buckwheat porridge
Ingredients: Ingredients: fresh mushrooms (2), buckwheat rice (80g) and Redmi (100g).
Seasoning: oil (1 tablespoon) and salt (1 tablespoon).
culinary skill
1 fresh mushrooms are pedicled, washed and cut into filaments; Wash Redmi and buckwheat rice for later use.
2 Pour 6 bowls of water into the pot, add Redmi and buckwheat rice and mix well.
Cover and boil first, then open the lid and cook for 45 minutes.
Stir the bottom of the pot with a spoon from time to time to avoid rice grains sticking to the pot and burning.
5 Add shredded mushrooms and mix well, pour in 1 tbsp oil, and add appropriate amount of boiling water to dilute the porridge bottom.
6. Cook on low heat 10 minute, add 1 tbsp salt to taste, and serve.
Tips:
1, the application of fresh mushrooms in porridge, dried mushrooms have a strong fragrance, which will rob the taste when used for porridge, and will overwhelm the sweetness of buckwheat porridge.
2. The buckwheat husk processed by new buckwheat is white or white-green, and the buckwheat husk processed by old buckwheat is brown. Cooking porridge with new buckwheat rice can make the porridge sweet and fresh.
3. Buckwheat is divided into tartary buckwheat and sweet buckwheat. Generally, supermarkets sell buckwheat rice and buckwheat powder, which are white and bitter buckwheat is light green.
4, buckwheat rice can not be eaten with crucian carp, yam, otherwise there will be discomfort.
5, buckwheat porridge in the process of boiling, will evaporate a lot of water, from time to time to add boiling water to dilute the porridge bottom, so as not to thicken the porridge and stick to the pot.
16, rock sugar pineapple buckwheat porridge
Materials:
Buckwheat, glutinous millet, glutinous rice, pineapple (canned fruit), medlar
Exercise:
1. Wash buckwheat, millet and glutinous rice and soak them in clear water for one hour. Dice the pineapple.
2. Drain the pot, boil the pineapple juice into buckwheat, millet and glutinous rice, and simmer on a small fire.
3. When simmering for 20 minutes, add pineapple, medlar and crystal sugar, continue to cook for 10 minute, then open the casserole and keep stirring until the porridge is sticky, and you can eat it ~ ~ ~
17, sesame buckwheat cake
Ingredients: 50 grams of flour, 50 grams of sesame, 500 grams of buckwheat flour, 20 grams of egg white and 6 grams of alkali (boiled).
Method: Add flour fertilizer and warm water to 350g buckwheat flour, mix flour and ferment. Stir the egg whites in a bowl. Add lye to the fermented dough, add the remaining buckwheat flour, knead it into smooth dough, roll it into thick round cake blank, and press a light pattern on the cake surface with a knife. Heat the pot, brush the egg white liquid on both sides of the cake blank, stick a layer of sesame seeds, pour into the pot, cover it and bake over low heat, and then take out the pot when both sides of the cake are golden yellow.
Medicinal: staple food, optional dosage.
Description: Nourish liver and kidney, soften blood vessels, and lower blood pressure and lipid; Can be used for treating diseases such as Alzheimer's disease, arteriosclerosis, hypertension and hyperlipidemia.
18, towel gourd buckwheat noodles
Ingredients: buckwheat noodles, loofah, garlic, shredded lean meat, dried shrimps and wolfberry.
Exercise:
1. Soak Lycium barbarum and dried shrimps in hot water respectively.
2. After the water is boiled, add buckwheat noodles and medlar, and pick it up after cooking.
3. Slice the garlic, peel the loofah and cut it into bite sizes.
4. After the pot is hot, add garlic slices and shredded pork, stir fry slightly, add loofah, water and shrimp skin, and cook until the loofah is cooked and the soup is released.
5. Add the cooked buckwheat noodles and medlar, and turn off the heat after boiling.
Practical tips:
1. Buckwheat noodles can be replaced by other kinds of noodles.
Just a little shrimp skin, not too much.
3. Materials such as fish balls can also be added.
19, Japanese buckwheat noodles
Features: buckwheat noodles with rich flavor and simple ingredients set off the softness and smoothness of noodles.
Ingredients: buckwheat noodles 1, chaiyu soup 50c.c, sesame sauce 20c.c, glutinous rice 10c.c, soy sauce 5c.c, shredded seaweed 5g, shredded cucumber 20g and shredded egg 20g.
Exercise:
1. Boil the buckwheat noodles and take them out for a bath.
2. Mix Chai Yu soup, sesame paste, glutinous rice and soy sauce into a container and stir until it becomes thick.
3. Cut fresh cucumber, seaweed and egg skin into thin filaments, spread them on noodles and sprinkle sesame seeds to improve the taste.
20, beef bone marrow fried noodles
Ingredients: buckwheat flour 500g, walnut kernel 20g, melon seed kernel 10g, bovine bone marrow oil 150g, sesame seed 40g, proper amount of sugar and osmanthus fragrans. Method: Put buckwheat flour into the wok, stir-fry for a few minutes with low fire, take out the fine radish and sieve it back to the original wok. Add bovine bone marrow oil to another pot, heat it to 80% heat, and pour in the fried noodles and mix well. Stir-fry sesame seeds and walnut kernels with low fire, soak walnut kernels, dry and grind into fine powder, and put them into fried noodles of cooked sesame seeds and melon seeds and mix well. Mix osmanthus fragrans with cold boiled water to make juice. Put the fried noodles in a bowl, make it thick with boiling water, add sugar and osmanthus juice and mix well. Medicinal: As a meal, the quantity is optional.
Description: Bushen Shengmu, Jianpi Lishi, Huoxue Jiannao; Can be used for treating neurasthenia, amnesia syndrome, climacteric syndrome and senile dementia.
2 1, buckwheat snakehead jiaozi
Ingredients: flour 200g, fresh snakehead 1000g, buckwheat flour 250g, egg 1, sugar, onion and ginger juice, refined salt, starch, monosodium glutamate, chopped green onion, ginger powder, yellow wine and cooked lard. Methods: Beat the egg whites into a bowl and add salt and starch to make an egg powder paste. Slaughter fresh snakehead, remove impurities, clean it, scrape the fish, chop it into minced fish, and mix well in the egg powder paste. Heat the wok on medium heat, put the oil to 50% heat, add the minced fish, and take it out until the minced fish changes color. Heat a wok, add chopped green onion, white sugar, clear water, monosodium glutamate, Jiang Mo, refined salt and yellow wine, thicken the starch after boiling, pour in minced fish, stir fry, and serve. Wash the skeleton and skin left after the snakehead is scraped. Heat a wok, add water, onion ginger juice and hot lard, add the skeleton and skin of snakehead, and season with refined salt when the soup is milky white to get fish soup. Mix buckwheat flour and wheat flour evenly, add boiling water to make snow pollen, sprinkle with a little water, knead evenly, make 60 flour paste, roll it into a round skin, wrap it with stuffing, and knead it into a crescent-shaped jiaozi. The soup pot is on fire, and jiaozi is ready. Put the black fish soup into a large soup bowl and add the cooked jiaozi. Medicinal: staple food, optional dosage.
Description: invigorating spleen and promoting diuresis, nourishing blood and tonifying deficiency, clearing away heat and expelling wind; Can be used for treating chronic nephritis, chronic prostatitis, migraine, dizziness, anemia, neurasthenia, malnutrition edema and urinary tract infection.
22. Steamed Cake with soba Noodles
Ingredients: buckwheat flour 490g, soy sauce, vinegar, garlic, Chili oil and sesame paste. Methods: Buckwheat flour was made into 8 cakes. Mix sesame paste with water. Put the buckwheat flour cake into the steamer, put it into the steamer for 30 minutes after the water in the steamer is boiled, and let it cool. Cut the buckwheat flour cake into 0.3 cm thick strips, put them in a container, and mix well with soy sauce, vinegar, sesame sauce, garlic and Chili oil. Medicinal: staple food, optional dosage.
Description: strengthen the spleen and promote diuresis, eliminate stagnation and moisten the intestines; It can be used for treating chronic gastritis, summer onset, malnutrition, chronic prostatitis, urethritis and habitual constipation.
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