Tartary buckwheat and carrot cake(ku qiao hu luo bo tan bing )

Tartary buckwheat and carrot cake

Introduction:

According to the compendium of Materia Medica, tartary buckwheat is a rare dual-use crop for medicine and food in nature. It is bitter in taste and cold in nature. It can strengthen the intestines and stomach, replenish qi, continue the spirit, benefit the ears and eyes, and refine the five viscera. It is recorded in Qianjin Yaofang, dictionary of traditional Chinese medicine and related literature that it can calm the nerves, activate Qi and blood, reduce Qi and widen the intestines, clear away heat and wind pain, remove accumulation and remove stagnation, clear the intestines It has the functions of moistening intestines, defecating, relieving cough, relieving asthma, anti inflammation, anti allergy, strengthening heart, reducing weight, and beauty. This kind of food with the same source of medicine and food should be taken often! "

Production steps:

Step 1: mix the low gluten flour and tartary buckwheat flour in a ratio of 6:4, rub the carrots into filaments with a wire eraser and put them into the mixed flour, add 2 whole eggs and black sesame seeds. Salt, a little black pepper.

Step 2: add 400 ml cold water (about 2 small bowls), stir into a thin paste.

Step 3: heat the pan, brush with a little olive oil, pour in a little batter, turn over in about 1 minute.

Step 4: when eating, sprinkle a little chopped walnut.

Materials required:

Low gluten flour: 100g

Tartary buckwheat flour: 60g

Eggs: 2

Carrot: 1

Sesame: 10g

Water: 400ml

Salt: right amount

Black pepper: right amount

Walnut: a little

Note: the amount mentioned above can spread about seven or eight tartary buckwheat flour, which has a bitter taste. This menu can also be changed into a sweet one

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ku Qiao Hu Luo Bo Tan Bing