Winter tonic, Chinese dining table must be indispensable chicken, duck and fish meat! While everyone is eating heavily, they are secretly worried, don't eat, worry about insufficient nutrition, will eating like this every day produce all kinds of "rich diseases"?
Tonic this thing, it's really not a big fish and meat every day, eating in season is the key, introverted and declining in winter, hidden in the kidneys, so winter is a good time to nourish the kidneys.
Beans have always been a good tonic for everyone, and black beans are known as the "king of beans".
The ancients believed: "Swallowing 14 black beans every morning is called the five visceral grains, and it will never fade until old age." ”
Black into the kidneys, black beans have been a good product for kidney nourishment since ancient times. Not only that, black beans are sweet, but also into the spleen, stomach meridian, winter tonic, often eat black beans can strengthen the spleen and dampness, especially with red dates to eat together, more conducive to regulating spleen and kidney weakness.
There are not many ways to eat black beans, everyone generally uses soy milk on weekdays, just drink some soy milk, the intake is too small, you might as well make it into a dish or breakfast, a few days ago I tried to use black beans to make this delicious breakfast cake, soft and glutinous with a slight Q bomb, the gluten is sweet, the elderly and children especially like it.
The beans are ready in the evening, and it only takes a few minutes to make them in the morning, which is simple and convenient, and can be served often in winter!
【Refreshing bean cake】
200 grams of soybeans, 200 grams of black beans, 250 grams of glutinous rice flour, 150 grams of rhubarb rice noodles, 100 grams of red dates, 1 spoon of sugar
Method:
The ingredients are ready.
Wash the soybeans and black beans and soak them in water overnight.
Pour the soaked beans into the rice cooker, add twice as much water, and cook with the porridge button. (Cook until you crush it with a gentle pinch of your hands)
If you still have a lot of soup in the pot, strain the beans to remove any excess water (not too dry, a little moist is best).
While hot, mash the beans with a rolling pin. Add the chopped jujube granules.
Pour in rhubarb rice flour and glutinous rice flour (glutinous rice flour can not only play a sticking role, but also improve the taste, make the multigrain cake softer and tastier, you can also change to flour according to your preference, or all glutinous rice flour)
Add a spoonful of the water in which the beans are boiled and stir well.
Use a spatula to scoop up a ball of batter.
Place in an oiled baking pan.
Fry until the bottom is browned.
Turn it over, cover the pan, and fry both sides until lightly browned.
I couldn't help but take a few bites while arranging the plate, it was so fragrant!
Tips:
Beans are relatively hard, first soaked, then steamed, and finally made into dough and then steamed, after three procedures, the nutrients of the beans can be fully released, which is more conducive to absorption.
After the powder is added, add a small amount of water to cook the beans several times, mix it into a moist batter, and you can pancakes. Fry a little longer, and the cake will be more crispy.
Editor丨Zheng Wei