#夏日生活打卡季#
Most of the rice, noodles, and cakes in daily life are made of polished rice and white noodles, which have a good taste and are easy to digest, and are deeply loved by people.
But under such a diet, there may be hidden "health loopholes"! The data in the "Survey Report on Nutritional Dietary Intake of Chinese Residents" shows that the intake of B vitamins is generally insufficient, of which 70%-80% are deficient in vitamin B1 and 90% are deficient in vitamin B2!
Long-term B vitamin deficiency may reduce cell function, cause metabolic disorders, and even increase the risk of cancer. Therefore, it is necessary to pay attention to vitamin B supplementation in the diet.
Compared with milled rice flour, the processing process of coarse grains is simpler, and the retention of B vitamins is larger. Therefore, to improve the deficiency of B vitamins, the proportion of coarse grains can be increased in the staple food.
Among them, wheat germ is particularly recommended, and its vitamin B1 and B2 content are far ahead of common foods.
In addition, it is also rich in calcium, magnesium, potassium, phosphorus and other minerals and proteins, including 8 kinds of amino acids required by the human body, especially the content of lysine accounts for 18.5%, which is about 6~7 times higher than rice and white flour.
Today, Huaya is going to teach you to use wheat germ to make a Shaanxi pepper eggplant bun that can supplement B vitamins, the taste is authentic, nutritious and healthy, let's see how to do it~
Main ingredients
Flour, wheat germ, eggplant
Cooking steps
(1) Seasoning
Cut the eggplant into cubes, cut the pepper into cubes, pour it into a bowl and stir with a little oil; Add Sichuan pepper powder (you can also use five-spice powder), Shaanxi chili powder, and oyster sauce to taste.
PS: Eggplant filling is easy to get out of the water, and adding a little oil when making the filling can help lock in the moisture, making the bun easier to shape and taste better.
(2) Noodles
Add wheat germ or wheat germ to the fermented dough, knead the dough and roll it out into a crust.
(3) Steaming
Add the filling to the dough, wrap the pleats into buns, put them in a steamer and steam for 15 minutes, and simmer for 2 minutes to get out of the pot.
ps: After steaming, simmer the buns for two minutes before removing them from the pot to avoid the buns from collapsing due to "thermal expansion and cold contraction".
The final product