Eating coarse grains two to three times a week is very good for your health. Coarse grains are rich in dietary fiber, which can remove garbage from the body. The nutrients they contain are also richer than finely processed grains, and can indirectly play a role in beauty.
Today, use cornmeal to make a home-made pasta. There are some fresh vegetables in it, so it is called a "vegetable paste cake". This is also a pasta commonly made by northerners. In spring, it can be made with wild vegetables or the tender buds called elm that have just grown out of elm trees. It can also be made with wisteria flowers. These are both pasta recipes with regional characteristics. The method of pasting vegetable cakes is as follows;
Vegetable paste cake
Recipe Recommendations
- cornmeal 250 grams
- soy noodles 100 grams
- shredded chives 60 grams
- refined salt 3 grams
- soda 3 grams
- qingshui appropriate amount
- salty and fresh
- roast
- ten minutes
- simple
Steps for Vegetable paste cake
1
Add soybean flour to the jade flour and mix well, then add a little soda and salt and mix well.
2
Then add shredded vegetables and mix well.
3
Use warm water at 30 degrees to mix the dough.
4
After the dough is mixed, relax for 20 minutes to make the cornmeal fully moist.
5
Preheat the electric baking pan for 3 minutes, roll the prepared cornmeal into an oval shape by hand and place it in the baking pan and press flat.
6
Brown until both sides are colored and cooked before taking out and serving.Vegetable paste cake Make Tips
Characteristics of vegetable cakes: burnt outside and soft inside, slightly salty taste, rich nutrition and simple to make. Warm tips: 1. Because the cornmeal is relatively rough, it should be allowed to sit and relax for a period of time after mixing with warm water, so that the dry cornmeal can be fully moisturized and taste good. 2. You can choose a variety of green leafy vegetables for vegetables, including edible wild vegetables, rattan flowers, etc. The "vegetable paste cake" made from this private coarse grain made with Big Fried Shao is ready for your reference!