Spinach is a very common vegetable that not only tastes sweet and tasty, but is also highly nutritious. It is rich in dietary fiber, antioxidants, iron, calcium and other minerals. Dietary fiber plays a good role in promoting intestinal peristalsis, which is conducive to preventing constipation and maintaining intestinal health. Antioxidants can help defend against free radical damage and slow down aging. In addition, spinach is rich in iron, which helps prevent iron deficiency anemia and increases hemoglobin levels. Calcium plays an important role in the healthy development of bones.
Expanding: Spinach is a vegetable with great color and flavor and is a household name in China. It has a long history of eating and can be eaten all year round, both in winter and summer. Every leaf of spinach is rich in nutrients and contains the power of health in the green. In addition to the delicious taste of spinach itself, the nutritional value it possesses is even more breathtaking.
First of all, spinach is a vegetable that is rich in dietary fiber. Dietary fiber is of great significance to human health, it can promote intestinal peristalsis, help eliminate waste and toxins from the body, and prevent constipation. The fiber rich in spinach is one of the important elements to promote intestinal health.
Secondly, spinach is rich in antioxidants. Antioxidants can help defend against free radical damage, slow down the rate of cell aging, maintain elasticity and luster, and delay the aging process. Vitamin C and carotene, which are found in spinach, are excellent antioxidants that neutralize harmful free radicals and protect your health.
Again, spinach is rich in iron. Iron is an important component of hemoglobin, which can increase the content of hemoglobin and increase the oxygen supply capacity of the blood. Iron deficiency anemia is a common disease that often occurs in women and pregnant women, and the iron contained in spinach can effectively prevent and improve the anemia condition.
Finally, spinach is rich in calcium. Calcium is an essential mineral for bone development, which can enhance the stability and strength of bones and prevent the occurrence of diseases such as osteoporosis. The calcium in spinach can effectively meet the body's calcium needs and help the healthy growth of bones.
1.Prepare fresh spinach, remove bad leaves and roots, and wash them thoroughly. Since spinach contains some oxalic acid, it needs to be blanched first, and then the spinach is squeezed into juice for later use.
Expanding: Before making steamed buns with spinach juice, we first need to prepare fresh spinach. By removing the bad leaves and roots, and washing them thoroughly, the hygiene and safety of spinach is ensured. And in order to reduce the content of oxalic acid, we need to blanch the spinach. Boil the spinach in boiling water for a few moments, then immediately remove and put it in cold water to preserve the fresh green color of the spinach. Next, place the blanched spinach in a meat grinder and whip it into a spinach puree to prepare it for the next juice.
2.Pour the spinach juice into the flour and add the appropriate amount of yeast powder. In order to make the steamed bun more emerald green, it is necessary to ensure that the spinach juice is fully used. Mix the flour, spinach juice and yeast powder well and knead into a smooth dough. Then cover the bag and let it ferment in a sunny place for an hour.
Expanding: Before pouring the spinach juice into the flour, we need to put the flour in a large bowl and then decide how much flour to use according to the needs of individual tastes. Then, slowly pour the spinach juice into the flour to ensure that it penetrates well into the flour. In order to ensure that the color of the steamed buns is green and pleasant, we need to control the amount of spinach juice. Next, sprinkle an appropriate amount of yeast powder on the flour and mix the flour and yeast powder well. To make the dough softer and smoother, we need to lean over and knead the flour with our hands until the spinach juice and yeast powder in the dough are completely absorbed. Next, we will cover the plastic bag and put the dough in a sunny place to rise, which will speed up the fermentation of the dough. Generally speaking, fermentation can reach the best state after one hour, but in the cold winter, the fermentation time can be extended appropriately to ensure the softness of the steamed bread.
3.Remove the dough, place it on a cutting board and knead it vigorously to vent it, and divide the dough into small pieces of about the same size. Then knead the agent into a whole and place it in the steaming drawer, taking care to leave enough space. Then cover the pot and let the steamed buns rise again for 10 minutes, then turn on high heat and steam. After the water is boiled, it will be steamed for 18 minutes, and then simmered for another 2 minutes after steaming.
Expanding: After the dough has risen, we need to take it out and put it on the cutting board, and knead the dough vigorously with our hands to remove the gas in the dough to ensure the softness of the steamed bread. Then, according to personal preference, the dough is divided into small pieces of similar size and kneaded one by one into a neat steamed bun shape. Next, place all the steamed buns in the steaming drawer, taking care to leave enough space. Cover the pot and let the steamed buns rise again for 10 minutes. In the cold winter, the secondary fermentation time of steamed bread may be relatively long, so you need to pay attention to the change of room temperature to ensure that the steamed bread can be fully fermented. After proofing, wait for **, wait for the water to boil, and then time to steam for 18 minutes. Fully steamed steamed steamed buns only need to simmer for 2 minutes, which can ensure that the surface of the steamed buns is smooth, soft and chewy.
4.The steamed steamed buns can be taken out and placed on a clean steaming lid, then covered with a drawer cloth, and placed in a food bag after letting it cool naturally. You can choose to freeze the steamed buns or put them in the refrigerator to refrigerate. When it's time to eat, take it out and warm it up and enjoy.
Expanding: After the steamed steamed buns are taken out, we can put them on a clean steaming lid and cover them with a drawer cloth to let them cool naturally. When the steamed buns are completely cooled, we can put them in a grocery bag, with the option to freeze them or put them in the refrigerator to refrigerate. The advantage of this is that it is convenient to take out and heat it when eating it in the future, and maintain the tender taste of the steamed buns.
Through the above simple steps, we can make spinach juice steamed buns with high appearance and green color. It not only has the nutritional value of spinach, but also has the flavor characteristics of steamed bread, and the taste is delicious and soft. For some children who don't like to eat vegetables, spinach juice steamed buns made in this way can be said to be a good solution to ensure that children consume enough vegetable nutrients. At the same time, the production process is simple and easy, making it ideal for home production. Let's try it out!