Buckwheat is flat in nature, sweet and cool in taste, and belongs to the stomach and large intestine meridians;
It has the effects of strengthening the spleen and replenishing qi, stimulating appetite and broadening the intestines, promoting digestion and eliminating stagnation, and removing dampness and reducing qi.
1. It is suitable for people with loss of appetite, unfragrant diet, gastrointestinal stagnation, and chronic diarrhea; it is also suitable for people with yellow sweating, people with summer measles, and people with diabetes;
2. People with spleen and stomach deficiency and cold, poor digestive function, frequent diarrhea, and people with sensitive constitutions should not eat it.
Qiaomaowotou
By CloydWitting
Recipe Recommendations
- buckwheat flour 100 grams
- yeast appropriate amount
- baking powder appropriate amount
- water appropriate amount
Steps for Qiaomaowotou
1
Mix buckwheat flour and wheat flour.
2
Add yeast and baking powder to the flour.
3
Slowly add cold water to the flour, and use chopsticks to stir until the flour becomes fluffy.
4
Keep kneading into a smooth dough and kneading it in a warm place.
5
Remove it when fermented to twice the size.
6
Drain the gas and knead it into strips.
7
Cut into evenly extruded pieces and make into wool-shaped blanks.
8
Pour cold water into the pan, place wet gauze on the steamer, add the steamed buns and simmer for another 20 minutes, steam on high heat for 15 minutes, turn off the heat and simmer for 3 minutes.
9
Serve with side dishes and serve.