#春食野菜香# Corn Noodles and Wild Vegetable Dumplings
by Mother Man Bao
Favorite
Difficulty
Normal
Time
15m
Serving
2
This stick noodle and wild vegetable dumpling is what my mother recalled. When my mother was a child, the country and society were still relatively poor, and people’s living conditions were not good, especially in the rural areas, where material resources were even more scarce. A very happy thing. Fine grains are even more precious. White flour steamed bread is a very luxurious thing, and this kind of coarse grain wild vegetable dumplings has become an indispensable food on the table.
Nowadays, people's living standards are constantly improving, and the diet is becoming more and more abundant and diverse. Everyone's pursuit of the taste and appearance of food is getting higher and higher. The whole grain, such as wild vegetable dumpling, has long been eaten. However, the nutrients contained in various coarse grains have their own strengths. Compared with coarse grains, polished white rice and refined white noodles lose part of their nutrients in the process of grain processing. The most serious loss is the loss of vitamin B1 and inorganic salts. The processing of coarse grains is simple, and many nutrients not found in fine grains are preserved. From the point of view of nutrients, coarse grains have relatively low protein content, and are rich in starch, cellulose, inorganic salts, and B vitamins, which are beneficial to the human body. Wild vegetables are also rich in nutrients, can help digestion, and have a unique flavor. They are the best recipe for big fish and meat. Scientific research shows that proper eating of coarse grains and wild vegetables can reduce the concentration of low-density cholesterol and triglycerides in the blood; increase the residence time of food in the stomach and reduce the risk of high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases.
Therefore, we also need to pay attention to the value of whole grains and wild vegetables. Nowadays, wild vegetable dumplings are often improved in taste and nutrition. For example, the filling is not only with wild vegetables, but also with eggs, black fungus and sea rice. It tastes more fragrant. When mixing noodles, they often use triple noodles, corn noodles, white noodles, and soy noodles. In addition, a little baking powder or yeast is added to make it more fluffy and softer when it is steamed. These ideas are indeed very good, and we can learn from them when we make them.
But in order to restore its original taste, what I made this time is the most traditional and original cornmeal and wild vegetable dumplings, that is, half cornmeal and half white noodles. No yeast and baking powder are used. The edible wild vegetables are also fine. The radish tassels are left in my refrigerator). The radish tassels are a little bit less. I added a handful of dried shrimp skins to it. The seasoning is also very simple. This is the original taste. Now I eat too much chicken, duck and fish, and the congee, pickled vegetables and Wowotou taste different. This kind of corn noodles and wild vegetable dumplings is certainly not as tall as the delicacies of mountains and seas, but its taste is light and simple, healthy and low-fat, and also very delicious. It is sweet and sweet while losing weight. "
Nowadays, people's living standards are constantly improving, and the diet is becoming more and more abundant and diverse. Everyone's pursuit of the taste and appearance of food is getting higher and higher. The whole grain, such as wild vegetable dumpling, has long been eaten. However, the nutrients contained in various coarse grains have their own strengths. Compared with coarse grains, polished white rice and refined white noodles lose part of their nutrients in the process of grain processing. The most serious loss is the loss of vitamin B1 and inorganic salts. The processing of coarse grains is simple, and many nutrients not found in fine grains are preserved. From the point of view of nutrients, coarse grains have relatively low protein content, and are rich in starch, cellulose, inorganic salts, and B vitamins, which are beneficial to the human body. Wild vegetables are also rich in nutrients, can help digestion, and have a unique flavor. They are the best recipe for big fish and meat. Scientific research shows that proper eating of coarse grains and wild vegetables can reduce the concentration of low-density cholesterol and triglycerides in the blood; increase the residence time of food in the stomach and reduce the risk of high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases.
Therefore, we also need to pay attention to the value of whole grains and wild vegetables. Nowadays, wild vegetable dumplings are often improved in taste and nutrition. For example, the filling is not only with wild vegetables, but also with eggs, black fungus and sea rice. It tastes more fragrant. When mixing noodles, they often use triple noodles, corn noodles, white noodles, and soy noodles. In addition, a little baking powder or yeast is added to make it more fluffy and softer when it is steamed. These ideas are indeed very good, and we can learn from them when we make them.
But in order to restore its original taste, what I made this time is the most traditional and original cornmeal and wild vegetable dumplings, that is, half cornmeal and half white noodles. No yeast and baking powder are used. The edible wild vegetables are also fine. The radish tassels are left in my refrigerator). The radish tassels are a little bit less. I added a handful of dried shrimp skins to it. The seasoning is also very simple. This is the original taste. Now I eat too much chicken, duck and fish, and the congee, pickled vegetables and Wowotou taste different. This kind of corn noodles and wild vegetable dumplings is certainly not as tall as the delicacies of mountains and seas, but its taste is light and simple, healthy and low-fat, and also very delicious. It is sweet and sweet while losing weight. "
