The understanding that whole grains are more nutritious than refined white rice and flour is becoming increasingly common. However, due to weaker digestive systems, the elderly and children may experience bloating and indigestion from consuming too many whole grains. Therefore, Fan Zhihong reminds us that processing whole grains finely can not only improve their texture and aid digestion but also minimize nutrient loss.
Coarse Grain Sesame Egg Pancake
When processing whole grains finely, it's best to mix as many ingredients as possible to enrich the nutritional value. For coarse grains that are difficult to cook thoroughly, such as corn kernels and soybeans, soaking them in water first can soften them and help release their nutrients more effectively.
Porridge is the most convenient way to process whole grains finely: you can cook millet and rice together to make a two-grain porridge. You can also use grains and beans as the main ingredients, adding ginkgo nuts, lily bulbs, lotus seeds, longans, and preserved fruits to make an eight-treasure porridge. Millet can be made into a variety of delicious staple foods: adding eggs or milk powder to millet flour and soybean flour can be used to make millet steamed buns. Millet pancakes and millet flour buns are also good choices. Corn is also an excellent material for fine processing: mix flour with cornmeal to make steamed cakes; combine it with an appropriate amount of soybean flour to make steamed buns; or mix cornmeal with cold water until smooth, then pour it into boiling water to cook with ingredients like diced winter melon, peanuts, and lean meat to make a nutritious and delicious cornmeal paste.
Whole Wheat Small Buns