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近日,一名中国留学生在纽约摆摊卖煎饼果子的消息走红网络。宫保鸡丁、牛排、火腿、肉松、红烧肉……这个煎饼果子摊儿每天做的煎饼口味各不相同。其实,自己在家也能做一份这样营养多元的早餐。首先,在面粉的选择上,白面掺上些杂粮面和豆面,如玉米面、紫米面、黑豆面等。杂粮一般加工程度较低,保留了谷物糊粉层中的维生素和矿物质等。而且杂豆与谷物中的蛋白质混合在一起,可以蛋白质互补。白面、粗粮面和豆面的比例约为1:1:1,一般20g面粉加60ml清水调匀,不稀不稠,正好可摊出一张直径约30cm大小的薄饼。
Recently, a Chinese student in New York stall selling pancake fruit popular network. Kung Pao chicken, steak, ham, floss, braised meat ... ... pancake fruit pancake pancake tastes different every day. In fact, I can do at home such a nutritious and varied breakfast. First of all, in the choice of flour, flour mixed with some miscellaneous grains noodles and bean noodles, such as cornmeal, purple rice noodles, black bean noodles and so on. The general processing of miscellaneous grains is generally low, preserving vitamins and minerals in the aleurone layer. And mixed beans and grains of protein mixed together, you can protein complement each other. The ratio of flour, whole grains and bean noodles is about 1: 1: 1. Usually 20g flour and 60ml of water are added evenly, not thin and thick. Just a pancake with a diameter of about 30cm can be dispensed.