Love Buckwheat Cake

1

Mix flour and buckwheat flour in a ratio of 2:1 and add water to make a paste.

2

Heat the pan and rinse with salad oil. Keep the fire low.

3

Pour the batter into a pan and slowly turn the pan to let the batter flow along the bottom of the pan to form a cake.

4

When the batter changes color, shake the pan and turn it over to brown the other side.

5

Brown both sides and serve out.

6

Put the baked cakes on the cutting board.

7

Use a mold to press it along the edge of the cake, and a love cake is ready.

8

Final loading. The nutritious and healthy love cake is beautiful.

Buckwheat protein is rich in lysine, trace elements such as iron, manganese, and zinc are richer than ordinary grains, and is rich in dietary fiber, 10 times that of ordinary refined rice. Therefore, buckwheat has a good nutritional and health care effect. Buckwheat is rich in vitamin E and soluble dietary fiber. It also contains niacin and rutin (rutin). Rutin has the effect of lowering human blood lipids and cholesterol, softening blood vessels, protecting vision and preventing cerebral vascular hemorrhage. The niacin component it contains can promote the body's metabolism, enhance detoxification ability, and also has the effect of dilating small blood vessels and lowering blood cholesterol. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of blood clots, has anti-embolic effects, and is also conducive to lowering serum cholesterol. It is best not to add other condiments to make food with buckwheat. What I make is the original flavor, and it tastes like a faint bitter aroma. The taste is soft and chewy.