Introduction to Buckwheat Flour
Buckwheat Flour Information:
1. There are four varieties of buckwheat: sweet buckwheat, tartary buckwheat, winged buckwheat, and rice buckwheat. People usually eat tartary buckwheat and sweet buckwheat. "Buckwheat flakes," "buckwheat porridge," "buckwheat noodles," and "buckwheat bread" are sold on the market;
2. It is very beneficial to health to often eat some buckwheat while consuming refined grains.
Suitable for Buckwheat Flour:
1. Generally suitable for all people, especially for diabetics;
2. Suitable for people with poor appetite, lack of interest in food, indigestion, chronic diarrhea, yellow sweat, and summer heat-related illnesses;
3. People with a weak spleen and stomach, poor digestive function, frequent diarrhea, or sensitive constitution should not consume it.
Medicinal Value of Buckwheat Flour:
Buckwheat is sweet in taste and neutral in nature. It has the effects of replenishing qi, refreshing the spirit, benefiting the ears and eyes, lowering qi to relax the intestines, and strengthening the stomach.
Foods that Incompatibility with Buckwheat Flour:
The book "Materia Medica for Diet Therapy" says: "Buckwheat is difficult to digest, it can stir up wind-heat, and should not be eaten in excess." This refers to the fact that buckwheat flour is sweet, flat, and cold. The great physician Sun Simiao once said, "Buckwheat flour is sour and slightly cold, it is difficult to digest, and long-term consumption can stir up wind. It should not be eaten with yellow croaker." From this, it can be seen that buckwheat is cold in nature and yellow croaker is fatty, both are foods that are not easy to digest, so try to avoid eating them together.
Instructions for Using Buckwheat Flour:
Buckwheat noodles are palatable and can be prepared in many ways, such as with soybean paste, in hot soup, stir-fried, knife-cut noodles, hand-pulled noodles, or "bo yu er" (a type of noodle). It can also be used to make stuffed buns, steamed buns, and pancakes. Although buckwheat flour does not look good in color, when it is made into "pa gao" (a type of jelly cake) or noodles, served with sesame sauce or mutton soup, it has a unique flavor.