Noodles, Soy Milk, Miscellaneous Grains, Noodles and Buns

Name: Noodles, Soy Milk, Miscellaneous Grains, Noodles and Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Whole wheat flour; Some Fu Qiang Fan; Some Purple rice; Some Jiangmi; Some Okara; Some Old face; Some Alkaline Noodles

by arugula

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Nature provides all kinds of nutrients needed by mankind, and most of the nutrients we need to ingest from daily food. There are relatively many types of food, and the human body's nutritional intake is more balanced. However, there are only three meals a day, a small appetite and a body that needs nourishment, and the contradiction between quality and quantity makes food diversity more important.
As a result, various staple foods of miscellaneous grains, stuffings, soups and porridges, as well as miscellaneous fungi, etc., began to become popular. "

Ingredients

Noodles, Soy Milk, Miscellaneous Grains, Noodles and Buns

1. Soak in water one night before the old man

Noodles, Soy Milk, Miscellaneous Grains, Noodles and Buns recipe

2. The dregs of soy milk with purple rice and five grains for breakfast and the remaining soy milk are used instead of water, so it is equivalent to the ingredients of soybean noodles, and half of the whole wheat flour (special flour for bread with bran) and half of the strong powder. Add the old noodles for the first fermentation

3. The alkaline noodles are hydrated in warm water, knead in alkaline water after the first fermentation, and the second fermentation is good

4. After the second fermentation, a large amount of cornstarch is kneaded into the dough to make a raw steamed bun. This process is also called noodles.

5. Put the steamed buns into a pot with cold water and boil for 30 minutes on high heat. There was a pounding sound when the cooked buns were patted.

6. This is a pot of three drawers 28. It took me a day before and after. Of course, I did a lot of other things in between. The technical difficulty of this job is not high, it just needs some strength. Do it before. Sorted out and put it here.

Tips:
Every time you finish pasta, you will leave a portion of the old noodles and throw them directly into the flour bag for storage. Soak in warm water one night before use,