Tartary buckwheat is a rare crop that has dual uses medicine and food in nature. According to the Compendium of Materia Medica, tartary buckwheat has a bitter taste and is calm and cold in nature. It can strengthen the stomach and intestines, enrich the strength, replenish the spirit, improve the eyes and ears, and refine the dregs of the five internal organs; It is recorded in the "Qianjin Yao Fang","Dictionary of Traditional Chinese Medicine" and related literature that tartary buckwheat can soothe the nerves, activate qi and blood, lower qi and broaden the intestines, clear heat, swelling wind and pain, dispel stagnation, clear the intestines, relax the intestines, relieve cough, asthma, anti-inflammation, anti-allergic, heart-strengthening, lose weight, and beauty.
Such ingredients with the same origin of medicine and food should really be eaten often!
Buckwheat carrot cake
Recipe Recommendations
- low-gluten flour 100 grams
- buckwheat powder 60 grams
- eggs of 2
- carrots 1 piece
- sesame 10 grams
- water 400 ml
- salt appropriate amount
- black pepper appropriate amount
- walnut kernel a little
Steps for Buckwheat carrot cake
1
Mix low-gluten flour + tartary buckwheat flour in a ratio of 6:4. Grind the carrots into filaments with a screener and place them in the mixed flour. Add 2 whole eggs and black sesame seeds. Salt, a little black pepper.
2
Add 400 ml of cold water (about 2 small bowls) and stir into a thin paste.
3
Heat the pan, brush with a little olive oil, add a little batter, and turn over in about 1 minute.
4
When serving, sprinkle with a little crushed walnuts.Buckwheat carrot cake Make Tips
The amount mentioned above is enough to make about seven or eight pancakes. Buckwheat flour has a bitter taste, but this recipe can also be made sweet.