Barley Burrito for Removing Dampness and Strengthening Spleen

Name: Barley Burrito for Removing Dampness and Strengthening Spleen
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A small bowl Barley; 200g Wheat flour; 1 spoon oil; A pinch salt; 1 carrot; 1 potato; 1 bottle Doubanjiang

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Modern people advocate eating more whole grains. Among the grains, I love barley.
Barley has the highest fiber quality and is low in fat and calories. It is the best staple food for weight loss. It is also rich in protein, oil, vitamins, minerals and carbohydrates. It has the functions of whitening and spot removal, especially effective for people with lower body edema.
Barley is good, but it’s harder to cook and has a harder taste. My kids are often hesitant. This time I made barley into his favorite burrito. The kid ate two of them in a row, and the remaining one served as a midnight snack. Get it done!
Give it a try, a whole grain that children will also like.

Ingredients

A small bowl Barley
200g Wheat Flour
1 spoon Oil
A pinch Salt
1 Carrot
1 Potato
1 bottle Doubanjiang

Barley Burrito for Removing Dampness and Strengthening Spleen

1. Wheat flour and barley ready

Barley Burrito for Removing Dampness and Strengthening Spleen recipe

2. The barley is cleaned. I use a soymilk machine that can beat dried beans. If the soymilk machine does not have the function of dried beans, it needs to be soaked for two hours in advance.

3. Put the barley into the soymilk machine, add appropriate amount of water

4. Set the dry bean soy milk button and beat the barley into a rice paste for use

5. Let the barley paste cool slightly, add flour slowly, knead it into a dough without dry powder particles, cover with plastic wrap and wake up for about ten minutes, knead again until the surface is smooth.

6. Divide the dough into several small doses, flatten them slightly, and apply oil on top of one dose

7. Stack the two doses together and roll them into a round sheet

8. Put the dough on the boiling water pot and steam it

9. Carrots and potato shreds are blanched and fried

10. Tear the steamed cake, brush the surface with bean paste, place the fried ingredients on top, and roll it up.

Tips:
1. The flour can be kneaded into a dough for the first time, and the surface will become smooth after 10 minutes of proofing. The noodles after the wake-up process taste more vigorous.
2. The water should be boiled and then steamed. After one is steamed, put the second one on top. . . In this way, slowly stack the dough pieces on top without worrying about sticking.