Autumn is the season to eat white corn, and it is the most suitable for making buckwheat cakes, and the combination of the two is nutritious and delicious

What I share with you today is the soba white pie;

Buckwheat noodles are rich in nutrients, with the effect of lowering blood lipids, lowering blood sugar, and preventing cardiovascular and cerebrovascular diseases, the point is that buckwheat also has an alternative name of "anti-inflammatory food", it is said that it is a grain with a strong anti-inflammatory and sterilizing effect in food crops, buckwheat is used to make pies, it is recommended to add some white noodles, so that the ductility of the dough is better, the operation space is larger, and the taste of buckwheat is rougher, the taste will become better after adding white noodles, after frying, both sides are golden, and the skin is crispy but not hard;

The filling is a large number of recently listed cocoon white, cocoon white is the aquatic vegetable of this season, the price is cheap, it is a special vegetable of our country, it is one of the "three famous dishes in the south of the Yangtze River", it is also a variety of ways to eat, usually can be used to fry green peppers, or stir-fried, or cocoon white three silk and so on; Today we use the white to make the filling, the taste is very tender, and the nutritional value of the white is very rich, the calories are not high, containing more carbohydrates, proteins, etc., you can add some meat filling when making the filling, meat and vegetarian matching, the nutritional value will be better, friends who like it can try!

【Ingredients】150g buckwheat flour, 250g flour;

【Filling ingredients】Coconut white, pork, chopped green onion, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, green onion, ginger and garlic water, edible oil;

【Directions】

1. Add 150g of buckwheat flour and 250g of flour to the bowl, the ductility of buckwheat flour is not good, the taste is rough, in order to make the operation simpler and the taste better, so add an appropriate amount of flour, you can also use a ratio of flour and buckwheat flour 1:1;

2. Add 250g of warm water to the flour bowl many times, stir evenly, make the dough of the pie to be softer, the water absorption of the flour is not the same, the water content can be reserved for 10g of the gap, knead it into a smooth dough, it doesn't matter if it is not smooth at the beginning, you can put it aside for 15 minutes, and then knead it is very simple, you can knead it smoothly twice; After the dough is kneaded, put it next to the dough for 1 hour, the dough time is enough, and the operation will be better later, and the skin will not break;

3. When you come to make the filling, prepare to clean the white water and rub it into filaments, the white water in this season is very tender, it will become less after blanching, you can prepare more appropriately, put the white silk in the pot when the water is boiled, after the water boils again, take out the white water, squeeze out the water, and put it aside for later use;

4. Add a little salt, light soy sauce, dark soy sauce, oyster sauce, and sugar to the prepared meat filling, stir well, season first, and then add green onion, ginger and garlic water, so that the meat filling is not only more flavorful, but also more juicy and tender.

5. After the meat filling is stirred, add the water to the white water, add an appropriate amount of chopped green onion and edible oil, add edible oil to make the filling more oily, and avoid the filling from water, stir evenly, so that the filling is adjusted;

6. Take out the awakened dough without kneading, directly knead it into long strips, and divide it into dough of uniform size;

7. Take a dough, flatten it, and roll it into a thin dough, because it is a pie, it is recommended that the skin be thinner and put the filling in the dough;

8. Then use the method of wrapping buns to close the mouth, if there is excess dough at the top of the mouth, you can pull it off, and then press it down from the middle with the palm of your hand, so that the filling can be more uniform, and the dough in the middle will not be too thick, and then gently thin, you can use a rolling pin to roll it out again, roll it out a little bigger, don't use too much force in the rolling process to avoid breaking the skin, so that the raw body of the buckwheat cake is ready;

9. Heat the pot, brush with cooking oil, put the finished cake blank in, fry slowly over medium-low heat, fry to the bottom to change color and reverse side, continue to brand over medium and low heat, and the one suitable for branding should be turned over frequently, avoid burning, and burn until both sides are golden and you can get out of the pot;

10. In this way, the crust made of buckwheat flour and coconut white is thin and filling, which is delicious and healthy, and the method is also very simple;

Summary of the preparation of buckwheat cakes with white filling:

1. It is not recommended to eat it with tofu, as it is easy to offset the nutrients of the two;

2. Don't choose too white white, it is likely to be washed by the drug;