Halloween Party, "demon" You Cool Tartary Buckwheat Pumpkin Cup
1.
To make a pumpkin cup, cut the pumpkin out of the lid, use a fruit knife to take out the pumpkin flesh and pumpkin meat, do not use the melon flesh, chop the pumpkin meat and put it back into the pumpkin cup, steam on a drawer for 20 minutes, and steam for later use;
2.
When steaming the pumpkin, take the rice and the same amount of water, add heat-resistant plastic wrap or cover and steam for 20 minutes. Take the Yanmen Qinggao tartary buckwheat flour and place it in a larger pot. Beat the steamed rice and put it in the noodles. Stir until the tartary buckwheat flour is evenly coated on the outside of the rice. Use a sieve to remove excess flour to make tartary buckwheat. Grain
3.
Bone chicken thighs and chop finely, add a little salt, half an egg white, and mix well with chopped green onion and ginger for later use;
4.
Bring water to a boil in a pot, add a little salt, two drops of oil, add the asparagus and cook for 2 minutes. Put the cordyceps mushroom into the pot and heat it out. Cool down with ice water for later use. Overwater the marinated chicken, blanch it until it changes color, and then remove it for use;
5.
Remove the thick stalks of the hemp flower, and chop the wolfberry;
6.
Stir-frying soup: 5g flax oil into the pot, heat the pot with cold oil, add the hemp flower, fry until golden, add about 200ml of hot water, add the steamed pumpkin meat, crush, make the soup thick;
7.
Add the prepared tartary buckwheat noodles, cook for 5 to 10 minutes, add other auxiliary materials, a little salt to taste, put in a pumpkin cup, sprinkle with chopped wolfberry, and serve.
Tips:
Nutritional advantages
1. Rice tartary buckwheat grain rice, the Yanmen Qinggao tartary buckwheat flour is wrapped on cooked rice grains. It is another combination of polished rice and miscellaneous grains. It is suitable for all people, especially people with diabetes. Steamed rice requires less water and time It's also short, so when the rice is just ripening, it is wrapped in soba noodles, and the glycemic index is naturally much lower than that of cooked rice alone. Usually, you can make more aliquots and freeze them in case of emergency;
2. Tartary buckwheat grain rice is a congee, with pumpkin, chicken, asparagus, cordyceps mushroom, yam, wolfberry and other auxiliary materials. It adds rich dietary fiber, pectin, vitamins and minerals to the staple food. The taste is enriched. The main cooking methods are water skiing, blanching, and steaming. Low salt and low fat are used to minimize nutrient loss. A small amount of flax oil is added to the hemp to taste. The steamed pumpkin meat is crushed and stewed to make a golden soup. Jinbei flavor, original taste, novel collocation, rich nutrition, a spoonful of porridge and rice, tender chicken, crispy vegetables, accompanied by the unique fragrance of tartary buckwheat, delicious and comfortable.
