Vegetable and coarse cereal noodles and preparation method thereof
A technology of miscellaneous grain noodles and vegetables, which is applied in the field of noodles, can solve the problems of single nutritional taste, brain damage, hindering calcium and iron absorption, etc., and achieve the effect of rich nutrition, regulating the intestines and stomach, and easy digestion
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Embodiment 1
[0016] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 100-200 parts of oat flour, 15-25 parts of eggs, 60-70 parts of sorghum noodles, 60-70 parts of wheat bran powder, 10-20 parts of wax gourd, soybean powder 60-70 parts, 15-25 parts of purslane, 60-70 parts of black bean powder, 4-6 parts of salt, 20-40 parts of celery, 15-25 parts of pumpkin, 100-200 parts of water.
Embodiment 2
[0018] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 100 parts of oat flour, 15 parts of eggs, 60 parts of sorghum flour, 60 parts of wheat bran powder, 10 parts of wax gourd, 60 parts of soybean powder, 15 parts of purslane, black bean 60 parts of powder, 4 parts of salt, 20 parts of celery, 15 parts of pumpkin, and 100 parts of water.
Embodiment 3
[0020] A vegetable miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 150 parts of oat flour, 20 parts of eggs, 65 parts of sorghum flour, 65 parts of wheat bran powder, 15 parts of wax gourd, 65 parts of soybean powder, 20 parts of purslane, black bean 65 parts of powder, 5 parts of salt, 30 parts of celery, 20 parts of pumpkin, and 150 parts of water.
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