All good things and food are yearning and infinite joy.
------------------- Ming's small snack light
Wild cabbage cornmeal nest head
Now we all pay attention to eating more coarse grains to be healthier. In the early memories of my parents' generation, being able to eat a meal made of cornmeal was a very luxurious meal. Listening to their mothers, when they were young, corn flour was generally mixed with other bean noodles and even elm bark noodles to make a nest head, and there was no white noodle, even so, it was not eaten every day, and it was happy to eat it for several days.
Now our living conditions are not as good as before, every day is refined a variety of rice noodles made of food, coupled with big fish and meat every day is not uninterrupted, in order to reduce the burden on the body, now eating coarse grains has become a fashion, a pursuit of a healthy lifestyle. Therefore, nest heads made of cornmeal will often appear on our daily tables.
Wild cabbage
Today is already the valley rain, the last festival of spring, in the diet should reduce the intake of high-protein, high-calorie foods. Just when the wild vegetables are at their most tender in the spring, I picked some more, washed and blanched and frozen in the refrigerator, so today I will share a low-fat healthy coarse grain staple, using the most suitable wild vegetables in the spring as an accessory, and making a soft nest with cornmeal to catch the tail of this spring.
【Wild cabbage cornmeal nest head】Family recipe sharing:
Main Ingredients: Corn flour 200 g, glutinous rice flour 60 g, white flour 30 g, boiled water 220 g, yeast powder 2 g, baking soda 1 g, wild cabbage 90 g.
Here's how:
1、 200g cornmeal, put into a pot;
2: Blanch the cornmeal with boiling water. Bring a pot of water to a boil, pour about 220 grams, and use chopsticks to scatter the cornmeal into flour; the cornmeal of these waters is in a relatively moist state;
3: Cool the cornmeal until warm. At this time, you can prepare the cabbage: after taking it out of the refrigerator in advance and thawing it, chop the cabbage into pieces and set aside;
4, cool to warm corn flour add yeast powder and baking soda again stirred and melted in the noodles;
5, add the remaining glutinous rice flour and white flour (you can use all glutinous rice flour to be softer, I am because the glutinous rice flour is not enough to add some flour);
6. Pour the chopped cabbage into the dough;
7, with the hand grasp kneaded into a dough;(no need to deliberately knead hard, slightly grasp and knead into a ball, so that the material can be mixed evenly)
8. Start pinching your head. I take a small piece of dough and roll it into a short cylindrical shape with both hands, and then use the index finger of my right hand to poke it in the middle, and at the same time hold the circle with my left hand to make the hole in the nest head a little larger to form a cone;
9. Make all the nests in turn; put them all into the steaming drawer and cover the lid for 20 minutes;
10. After waking up, steam for about 10 minutes after turning on medium heat and steaming.
The nest I made was relatively small, and after steaming, I couldn't help but eat three of them, which were very fluffy and had the fragrance of wild vegetables. Before a friend asked me why my own steamed corn nest head is particularly hard, the taste of porcelain and a little slag, in fact, in order to make a relatively soft taste, according to my experience there are three points to pay attention to:
First of all: blanch the cornmeal with boiling water. The purpose is to reduce the tendons in the noodles and make the made nests softer. At the same time, pour boiling water into the corn flour so that it is not poured at once, but added slowly, stirred with chopsticks while upside down, which can make it hot more evenly; at the same time, scalding the noodles with boiling water can also remove the unique astringency in the cornmeal;
Secondly, a small amount of yeast and baking soda can be added appropriately, which also increases the soft taste of the finished product, and the fermented food is easier to digest and conducive to the absorption of the body;
Finally, I'm used to adding some sticky rice flour. Not only can the taste of the nest head become delicate, but also increase the viscosity, so that the nest head is not easy to disperse while adding softness.
Compared with the ordinary corn nest, I added the delicious wild cabbage of spring to this, adding some clear flavor. I made three pots this time and gave more than half of them to my mother-in-law. For people with diabetes, eating more of these coarse grain wild vegetables is also very good for the body; of course, for people who love beauty to lose weight, they can use it as a staple food, without worrying about calories exceeding the standard.
I dug a lot back to my hometown when the cabbage was at its most tender, and if I wanted to eat this umami taste in the next time, then see how I stored and preserved these cabbages, and shared the method with friends in need.
First of all, the excavated wild cabbage is rinsed, and it should be washed several times to remove impurities and soil;
Secondly, after cleaning, boil a pot of boiling water, put a little salt and cooking oil in the water, and fish out the water after the water is soft;
Finally, squeeze out the water when the cabbage is cold enough not to be hot, divide into doughs and divide into suitable size portions, put them into plastic bags, and put them in the refrigerator for freezing. This way, take out a bag of thawed when eating, as if it were fresh.
I am a small food light in the Ming family, a post-80s working mother who loves food, shares and life. Daily breakfast and ordinary home cooking are shared daily. The pictures and texts are all original by me, please respect the fruits of my labor! Thank you for your attention and likes, and welcome every friend to forward and leave your valuable views ❥