Buckwheat buns recipe

Buckwheat buns are a type of bun made from buckwheat flour. When making buckwheat buns, you can add different ingredients according to your preferences. The buckwheat buns made in this way can be more to your taste. Another thing you need to know is that the nutritional value of buckwheat buns is still very high. Next, I will introduce to you the method of making buckwheat buns and their nutritional value!

1. How to make buckwheat buns

1. Put the chopped pork, scallion segments, ginger slices, five-spice powder, cooking wine, MSG and salt into a blender and blend. If you don’t have a blender, just cut and chop it yourself.

2. Soak the dried vermicelli in advance, chop it into small pieces, add it to the meat filling, then boil the peppercorns and half a bowl of water and let it cool, filter out the peppercorns, pour the peppercorn water into the meat filling, and stir in one direction until it is strong. Try to stir it for a while longer so that the bun filling will be delicious and juicy. Then add cooking oil and mix well.

3. Mix all the dough ingredients together, knead into a smooth dough, and place it in a warm place to ferment until it doubles in size. I'm lazy, so I just use the Donlim bread maker to knead the dough.

4. Knead the fermented dough into a ball to release air, then roll it into long strips. If it shrinks when you rub it, cover it with plastic wrap and let it rest for a while.

5. Cut into small pieces of similar size. It is best to have similar sizes so that the buns will also be similar in size.

6. Flatten the small dough into a round shape, wrap the filling in it, and pinch the opening to seal.

7. Put the wrapped buns into the steamer. When the weather is cold, the water temperature in the steamer should be slightly hot. Then put the buns in and let them rest for 15 minutes before turning on the heat to steam them. The specific steaming time can be adjusted according to the size of the buns.

8. Fresh, juicy and delicious.

2. Nutritional value of buckwheat

Buckwheat protein is rich in lysine, and contains more trace elements such as iron, manganese and zinc than ordinary grains. It is also rich in dietary fiber, which is 10 times that of ordinary refined rice. Therefore, buckwheat has good nutritional and health benefits. Buckwheat is rich in vitamin E and soluble dietary fiber, as well as niacin and rutin (rutin). Rutin can lower blood lipids and cholesterol, soften blood vessels, protect eyesight and prevent cerebral hemorrhage. The niacin it contains can promote the body's metabolism, enhance detoxification ability, and also has the effect of dilating small blood vessels and lowering blood cholesterol. Buckwheat is rich in magnesium, which can promote fibrinolysis in the human body, dilate blood vessels, inhibit the formation of blood clots, has anti-embolism effects, and is also beneficial in lowering serum cholesterol.

3. Benefits of Buckwheat

Buckwheat is rich in dietary fiber, which is 10 times the content of ordinary refined rice. Buckwheat also contains more trace elements such as iron, manganese and zinc than ordinary grains.

Certain flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Therefore, buckwheat is also known as "anti-inflammatory food". In addition, these ingredients also have the effect of lowering blood sugar. Traditional Chinese medicine believes that buckwheat is sweet and mild in nature, and has the effects of strengthening the spleen and replenishing qi, stimulating the appetite and widening the intestines, and digesting food and relieving stagnation.