How to make wheat paste

How is wheat paste made?

Wheat paste is a very traditional condiment. It is not only unique in flavor, but also very convenient to eat. In particular, it is delicious and has high nutritional value. It is very popular. Wheat paste is also very widely used and is not troublesome to make. However, for most people, the method of making wheat paste has always been a concern. So what is the method of making wheat paste?

How to make wheat paste

1. Raw materials

Wheat, salt, pepper, fennel, cinnamon and grass leaves, etc.

2. Raw material processing

①Soak the wheat to germinate. Choose full, mold-free wheat, wash it in clean water, soak it in water for 30-40 hours, take it out and drain it, put it in a bamboo container, and place it indoors for 1-2 days to allow it to germinate (not too long), when 80% of the germination has occurred.

② Fermentation and mildew. First, pick non-toxic, soft fresh broadwood leaves (can also be replaced by wheat straw or rice straw), place them in a bamboo container, one layer of malt and one layer of leaves, then cover the top with another layer of leaves, seal it tightly with gauze, place it indoors, and ferment and mold in a natural environment. Fermentation is usually completed in about 5-7 days.

③ Crush the dried materials. After picking out the leaves, the moldy malt is spread outside to dry. Then mix the dried pepper, fennel and other ingredients with the malt evenly, grind them into flour and set aside.

3. Making Sauce

Put the prepared wheat flour into a large pot or other container, stir and mix according to the ratio of material, water and salt of 1:3:0.5, and then it can be dried.

4. Dry the sauce

Drying the sauce is the most critical step in making the sauce. Put the sauce into open containers such as jars and cans, cover them tightly with fine gauze to prevent mosquitoes, flies, leaves and other debris from entering, and then place the containers in the sun to dry. Stir the sauce once every morning when opening the lid to make it uniform (do not stir it when drying in the sun to avoid acidification); prevent rainwater from entering during the drying process. The hot summer months of June and July are the best time to dry the sauce, which can usually be stored and eaten after 15-20 days of drying.

Precautions

The main technique is to control the steaming temperature well and not to steam it too cooked. The second thing is to pay attention to fermentation. Wrap the completely cooled steamed wheat with clean cotton cloth, and cover it with a quilt or something to keep it warm. Ferment at high temperature in rice bran or fresh corn husk.

Benefits of eating wheat for women

1. Replenish Qi and nourish the heart

Wheat has the effect of replenishing qi and nourishing the heart, so it is suitable for people with heart disease.

2. Beauty and skin care

Wheat flour (flour) has the effects of skin rejuvenation, wrinkle removal and freckle removal.

3. Prevent colon cancer

Wheat is a coarse grain. Regular consumption can eliminate toxins and reduce the risk of colon cancer.

4. Regulate the stomach

Wheat is rich in nutrients and contains rich fiber, which can regulate the stomach and promote digestion.

5. Relieve menopausal syndrome

Menopausal women can alleviate menopausal symptoms by eating unprocessed wheat.

6. Anti-depression

Bread and snacks made from wheat, especially whole wheat bread, are anti-depressant foods and are effective in relieving mental stress, tension, and fatigue.

Nutritional value of wheat

1. After removing the germ and bran from wheat grains, the flour obtained is mainly starch and protein.

2. Wheat germ has high nutritional value and contains rich and high-quality protein, vitamin E, etc.

3. Wheat grains grown in continental arid climate zones are hard and transparent, with a high protein content of 14-20%. Wheat grains grown under humid conditions contain 8-10% protein.

4. Wheat contains starch, protein, fat, carbohydrates, dextrin, vitamin B2, niacin, calcium, phosphorus, iron, lecithin, amylase, maltase, etc.