Pumpkin, lotus seed and barley milk cake

Overview

Today we have a stomach-invincible pancake, which is suitable for nourishing the stomach and eating when the stomach is uncomfortable. Yuzi’s mother makes the cake into a paste and then bakes it into a cake. A baby of 10M+ can handle it. February and March every year are the best seasons to nourish your stomach! At this time, we need to put more thought into taking care of our gastrointestinal health. The new spring can bring us a more energetic body! Barley is highly nutritious and is known as the king of grasses in the world; in Europe, it is known as the grass of life and health; in Japan, it has recently been listed as an anti-cancer food. Barley has the characteristics of being easily digested and absorbed, and its effects are very mild whether used for nourishment or medical treatment. The pectin contained in pumpkin can also protect the gastrointestinal mucosa. The ingredients it contains can promote bile secretion, strengthen gastrointestinal peristalsis, and help food digestion. Lotus seeds nourish the spleen and heart. Barley, Pumpkin, Lotus Seeds and Stomach-nourishing Three Musketeers have joined forces. This cake can be said to be the national stomach-nourishing cake, suitable for all ages.

Tags

• staple food
• pasta
• home cooking
• breakfast
• cake
• barley
• pumpkin
• lotus seeds
• milk
• plain flour
• salt

Ingredients

Steps

1. 1 First wash the barley and lotus seeds, add appropriate amount of water and soak them for at least 2 hours. If you want to speed up the process, use hot water to reduce the time by half. After soaking the lotus seeds, remove the core.

   

2. 2 Then put them into the pot together and cook over medium heat for 25 minutes, remove and drain the water.

   

3. 3 While the barley is cooking, wash, peel and slice the pumpkin, and steam for 15 minutes until cooked.

   

4. 4 Beat the cooked pumpkin + lotus seeds + barley + milk together into a paste. If you want the cake to be softer, put more milk here. The thinner the batter, the softer the cake. Yuzi’s mother said: The water used to cook barley can be used here and replaced with part of the milk.

   

5. 5 Pour the finished paste out of the food processor, add flour and 2 grams of salt and mix well. My batter was on the thick side.

   

6. 6 Heat a pan and fry over low heat without adding oil.

   

7. 7 You can also add some oil and fry over medium-low heat until both sides are golden brown, then serve.

   

8. 8 After frying in oil, absorb the oil with kitchen paper. Yuzi’s mother said: Use kitchen paper to absorb fried and deep-fried food after cooking, which will greatly reduce the greasiness. I can't see any oil, but I can still absorb a lot.

   

9. 9 Soft and waxy pancakes with a rich milky flavor. It also has a faint fragrance of lotus seeds and barley, which is suitable for both main meals and snacks.