How to make Qiaomai flour delicious?

Flour is an indispensable food for people's three meals a day. Barley flour is one of the flours. It is generally used to make pancakes. This flour originated in my country and is very popular all over the world. Barley flour can not only be used to make pancakes, but also to make porridge, which is also delicious. Barley has a sweet and cold taste and should not be eaten too much. So, how to make Qiaomai flour delicious?

First, how to make buckwheat flour delicious ? Buckwheat flour is a very healthy health food. Because of the buckwheat flour, the appearance is a bit black~~~There is no fried dough sticks in it, just a simple layer of green peppers fried with flavored black beans and minced meat. It is spicy, delicious and appetizing~~~Buckwheat flour and flour in a ratio of 1:1, eggs, flavored black beans, minced meat, green peppers, soy sauce, salt, buckwheat flour and flour in a ratio of 1:1, add water to make a thin paste, which is slightly thinner than the batter for fried couple boxes and eggplant boxes. Pour an appropriate amount of batter onto the electric frying pan and use a wooden spatula to spread it evenly into a thin layer of round pancakes. This requires some experience. When the pancake is about to solidify, spread a layer of egg liquid on it, about the amount of one egg.

Turn it over when the egg liquid is about to solidify. The filling inside can be placed according to personal preference. This time I just simply placed a layer of fried minced pork with fermented black beans and fried green peppers according to my preference. It was spicy and very appetizing. As the saying goes: The rice bows its head only when it is ripe. I don’t know if buckwheat also droops when it matures, because I grew up in the south and have never seen this kind of plant. What I bought in the supermarket was powdered buckwheat that was broken into pieces and unrecognizable, also known as "buckwheat flour." I bought this bag of gray buckwheat flour from the supermarket on a whim one day and put it in a corner of my house, which I promptly forgot about until a few days ago when I found it out and discovered that it was almost expired. So I took great pains to use it up: I made two pieces of toast and cooked a big pot of buckwheat porridge. Buckwheat toast is not good-looking and a little rough, but it is very chewy and becomes sweeter the more you chew it; buckwheat porridge is gray and dull, and when the fool saw it he said, "What kind of porridge is this? It's so ugly." But he later ate two big bowls in one go, without even asking for any side dishes. The mixture of buckwheat and rice creates a unique sweet fragrance.

How to make buckwheat flour delicious ? I used to know that you can’t judge a person by his appearance, but it turns out that you can’t judge food by its appearance either. Check online and you will find that buckwheat is really a treasure: buckwheat is praised by the National Germplasm Bank as a precious selenium-rich resource. Scientists call selenium the "king of anti-cancer" among trace elements in the human body. Selenium has the effect of making people feel good and coordinating their thinking. Last time, a salesman at the drugstore deceived me, saying that I was lacking in selenium and calcium, and strongly recommended that I take the very expensive XX calcium and selenium supplement oral solution. Isn't this nonsense? How can I grow so tall if I lack calcium? Should I supplement selenium? I will go back and drink a few more bowls of buckwheat porridge. Ingredients: buckwheat flour, stale rice. Method: 1. Bring the water to a boil, put the rice in and cook for 20 minutes until it becomes porridge. You can put more water as it will become thicker after adding buckwheat flour. Mix the buckwheat flour with cold water, remember not to use boiling water. Pour the buckwheat paste into the pot, turn on the lowest heat, and stir constantly with a spoon and cook for 10 minutes.