[How to eat only corn flour]_ making method _ practice Daquan
Corn is a very popular type of cereals. Because corn contains a certain amount of sugar, corn flour made from corn also has the fragrance and sweetness of corn.
Corn flour also contains a lot of minerals and trace elements, so corn flour is also a very good nutrition for the human body.
When eating corn flour, you should learn how to make corn flour to make it delicious.
Cornmeal boiled corn paste, first use warm water to pour it, and then pour it into the boiled water, and continue to know that until bubbling, you can make tortilla corn paste, you can use cold water to open the corn flour, use an appropriate amount of baking soda (adjustPut it in powder or after boiling, etc.).
Commonly used rice bowl 0.
5 bowls of flour can be cooked in a large pressure cooker (25CM) 4/5 water, the amount of corn flour is very small, don’t be greedy.
The amount of baking soda is about one flat spoon of a small spoon for children. Do n’t put more, it will have a bitter taste.
When you cook, be sure to watch by the side, it is easy to overflow.
Personal experience is that you can stay by the stove with the smallest fire, but you still need to stir it from time to time.
Others have figured out a clever method: Turn off the heat after boiling with a pressure cooker lid, and wait for it to deflate naturally (to make full use of the residual heat) before opening the lid.
However, I always feel that the lid boiled tastes worse.
Nutritional analysis The nutritional value of corn is outstanding among cereals.
The adult content per 100 grams of corn is 3.
0 grams, which is 36 times as much as polished rice noodles. Its slight feature is that more than half is linoleic acid and has substances such as sterol, lecithin, and vitamin E that are beneficial to vascular sclerosis and promote brain cell function.
The protein content of corn is slightly higher than that of polished rice flour, and the cellulose content is 4 times that of a small amount. Therefore, corn has the effect of stimulating intestinal peristalsis and complications of constipation.
Corn has 5 times more carotene than soybeans.
As high as 22 mg of calcium per 100 grams of corn, it is rare in grains.
Dietary health corn is a longevity food.
Of the five famous longevity regions in the world, at least three of them have corn as their main food.
Corn contains seven anti-aging agents: minerals calcium, magnesium, selenium, vitamin A, E, glutathione and unsaturated molecular weight. Among them, glutathione and selenium have a strong antioxidant effect and are biologically active.Longevity factor.
The survey found that people who eat corn not only have a lower chance of developing hypertension and cardiovascular and cerebrovascular disease, but also have a significantly lower risk of developing cancer than people who do not eat corn, at least because corn contains anti-cancer effects.Anti-cancer effect of selenium and magnesium.
Traditional Chinese medicine believes that corn-like, flat-flavored sweetness has the effect of replenishing Chinese medicine and benefiting qi.
In China, many people use coarse corn grains. In recent years, their nutritional and health care functions have received much attention abroad.
At present, the proportion of residents eating white rice noodles is too large, and part of the staple food of corn is ignored by many families.
Some nutritionists claim that in the Chinese staple food, coarse grains should account for half of the total.
The author recommends that among various coarse and coarse grains, Dalian people should prefer corn.
In order to avoid frequent constipation, the elderly should especially eat more corn.