#头条创作挑战赛 #
Sweet potatoes are a kind of coarse grain that we often eat in our daily life, and its nutritional value is very high, strengthening the spleen and nourishing the stomach. Among them, dietary fiber is the most abundant, and this substance can help our intestinal peristalsis. Because it is a coarse grain, it is difficult to digest, and some people eat sweet potatoes and fart more is the reason, indigestion. Friends with poor gastrointestinal digestion should eat less. However, this time it is different with pasta, and it becomes easy to digest and absorb. An important feature of pasta is that it is easy to digest, and with sweet potatoes, you no longer have to worry about indigestion.
Sweet potatoes are mixed with flour in this dish to make a dough, and the appearance is rolled into rolls like a meat dragon. This is fermented, the taste is fluffy and soft, there is a faint sweet potato aroma, sandwiched with a layer of soybean paste, the taste can be said to be salty, but not salty. The filling can be changed, it can be replaced with bean paste or peanut butter or sesame sauce, depending on personal preference. You can add whatever you like to eat, you can also add it without it, change it to a sweet one, and you can flexibly change and adjust.
The whole method is very simple, similar to the practice of steamed buns, that is, the plastic surgery part is different, and the home method is relatively simple, without complicated complexity. This kind of because it is rolled up, there is not much difficulty. Cut into rings after coming out of the pan and it's good to go. Usually when there is nothing to eat, you can eat a little sweet potato, steam and eat not digested, then add some flour to make pasta, especially fermented food, easier to digest and absorb, the elderly and children with a bad stomach can eat with confidence, do not worry about flatulence or indigestion. Friends who like it can collect it, do it when you have time, and share the detailed production steps below.
【Required Materials】
420 g sweet potato, 5 g yeast, 500 g flour, soybean paste, cooking oil.
【Production Steps】
1. Prepare 420 grams, with skin scale. After cleaning, remove the skin, cut into thin slices, put on a plate and steam on cold water for 20 minutes.
2. Steam and take out, put in a blender, add a little water, and puree it. Just add water to the extent that it can be stirred.
3. Take 480 grams of sweet potato puree, add 5 grams of yeast after it is not hot, stir well and set aside.
4. Add 500g of flour to it in small amounts and several times and stir it into a dough flocculent. If you feel dry, add water, and if it is too sticky, add flour.
5. Knead into a ball, cover and let it rise to twice as large.
6. Put two spoonfuls of soybean paste in a bowl, add an appropriate amount of oil, stir it well and set aside.
7. The area of the fermented dough becomes larger, and you can see a rich honeycomb shape when you open the inside.
8. Remove the dough and knead to exhaust. Then roll it out into a rectangular dough sheet with a thickness of about 0.3 cm and coat it with a layer of sauce on the surface. Apply evenly.
9. Then roll it up from one end. Then cut in half. Cut to the length of the pan that can be placed.
10. Put it in the steaming drawer, cover and ferment again until 0.5 times larger.
11. Ferment until it looks significantly larger, press the surface to rebound slowly. Close lid and steam over high heat.
12. Steam for another 12 minutes after boiling water. Turn off the heat and simmer for 2 minutes before opening the lid.
13. If it is not hot, take it out, cut it into circles and enjoy.
Tips:
1. The sauce in the middle can be replaced, depending on personal preference.
2. Be sure to carry out secondary fermentation, otherwise it will not be fluffy when steamed.