Five effects of keeping in good health in summer

Five effects of keeping in good health in summer

Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of health food with simple preparation, convenient eating and rich nutrition, which can be used as both staple food and fast food. It has long been accepted and loved by people all over the world. Noodle is a kind of food made by grinding the flour of cereals or beans into dough with water, then pressing or rolling it into sheets and cutting or extruding it, or making it into strips (narrow or wide, flat or round) or small pieces by rubbing, pulling and kneading, and finally boiling, frying, stewing and frying. Experts suggest eating more noodles in summer. What is the function of noodles? Come and have a look with me.

The efficacy of noodles

1, which has certain relieving effect on female dysmenorrhea.

Sorghum can improve back pain, adolescent neuralgia and female dysmenorrhea (hypoglycemia and menopausal people).

2. Promote osteoporosis in middle-aged and elderly people.

Regular consumption of sorghum is conducive to alleviating the consumption of calcium in the body and contributing to osteoporosis in middle-aged and elderly people.

3, help to reduce the probability of cardiovascular disease.

Soybean protein and stigmasterol in noodles can significantly improve and reduce blood lipid and cholesterol, thus reducing the probability of cardiovascular diseases.

It can effectively fight cancer.

Noodles are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anticancer components, and have inhibitory effects on almost all cancers such as prostate cancer, skin cancer, intestinal cancer and esophageal cancer.

5, noodles help to fight aging.

Eating it is good for dry and rough skin and dry hair, can improve skin metabolism, promote detoxification and keep skin young;

Matters needing attention in eating noodles

1. Noodles are ideal food for menopausal women, patients with diabetes and cardiovascular diseases, and are also very suitable for mental workers and friends who lose weight.

2, suffering from severe liver disease, kidney disease, gout, peptic ulcer, arteriosclerosis, low iodine should not be eaten.

Noodles making skills

1, flour with high gluten content should be selected to make noodles. Gluten refers to the strength, strength and protein content of flour. Flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour. The higher the gluten content, the better the quality of flour.

2. Pay attention to the water temperature when kneading noodles. Generally, warm water is used in winter and cold water is used in other seasons. The mixed dough should be kept at 30℃. At this time, protein in flour has the best water absorption, and the noodles are elastic.

3. Adding a little alkali or salt to the dough can improve the quality of gluten. Also, the mixed dough should be left for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer) in order to promote the formation of gluten. Finally, the noodles will be cooked in the pot, and the noodles will be very strong.