Homemade Recipes for 500 Grains and Legumes

Author: Chief Editor: Qi Lan
Publisher:
Publish Date: 1999-05-01
Features:
Segment: Mainly produced in northern China, it is one of the staple foods of the northern Chinese people. Corn has a sweet and flat taste and is known for its benefits of tonifying the middle, strengthening the stomach, expelling dampness, promoting diuresis, and lowering blood lipids. In every 100 grams of corn, there are 3.8 grams of protein, 2.3 grams of fat, 40.2 grams of carbohydrates, 1 milligram of calcium, 187 milligrams of phosphorus, 1.5 milligrams of iron, 0.34 milligrams of carotene, 0.21 milligrams of vitamin B1, and 1.6 milligrams of niacin. Corn contains vitamin B6, which is essential for cell growth. It can promote the absorption of amino acids and protein synthesis, improve appetite and symptoms in hepatitis patients, promote fat metabolism, and lower blood cholesterol. Corn has many cooking methods, such as steaming, boiling, frying, roasting, and baking. As a coarse grain, corn has a higher protein content than refined grains and is rich in vitamins. Regular consumption of corn can enhance physical fitness, lower blood cholesterol, soften blood vessels, and prevent obesity. It is also a health food that promotes these benefits.
Little Corn Loaf [Ingredients]
Fine cornmeal 400g, soybean flour 100g, white sugar 250g, osmanthus sugar 10g.
[Method]
1. Mix the cornmeal, soybean flour, white sugar, and osmanthus sugar in a bowl. Gradually add 150g of warm water and knead until the dough is firm and elastic. Shape the dough into a 5-6 cm diameter log, then divide it into small portions.
2. Before shaping the loaves, dip your right hand in cool water and rub it on your left palm to prevent sticking. Take a small portion of dough in your left palm and roll it with your right fingers to soften the dry surface. Then, roll it into a ball shape and place it back in your left palm.
3. Dip your right index finger in cool water and make a small hole in the center of the ball. Rotate your finger while making the hole, while your left thumb and middle finger pinch the dough together. This will gradually enlarge the hole from small to large and deepen it. Shape the top of the dough into a point until the thickness is only 0.5 cm and both the inside and outside are smooth.
4. Place the shaped loaves in a steamer and steam for 10 minutes.
[Features] Bright yellow in color, fine and sweet in taste.
Jujube Corn Loaf [Ingredients]
Cornmeal 500g, jujubes 150g, brown sugar 200g.
[Method]
1. Soak and rinse the jujubes and set them aside.
2. Pour the cornmeal into a bowl, add brown sugar, and mix with warm water to form a dough. Divide the dough into ten portions.
3. Take one portion of the cornmeal dough and roll it into a ball in your hands. Place it in your left palm and use your right thumb to make a small hole in the center of the ball. While your right thumb makes the hole, rotate the ball with your fingers, gradually enlarging the hole from small to large and deepening it. Shape the top of the dough into a point to form a loaf shape.
4. Insert the cleaned jujubes into the loaf and place it in a steamer. Steam for 30 minutes, then remove from the steamer.
[Features] A mix of yellow and red colors, slightly sweet in taste, and rich in nutrition.