One of Chinese Traditional Food, Spring Pancake
By admin on 2015-01-26

Beginning on eating spring pancake referred to as “bite the spring.” Civil society in the beginning of spring on this day of spring to eat some fresh vegetables, both for disease prevention, and the means to meet the Chinese New Year. According to ancient records, in the Tang Dynasty, Chinese people have the habit of eating this. The custom of eating originated in the Jin dynasty, it has been prevalent in the Tang Dynasty. It can be said that China’s food culture is a long history. Each section to a relevant period must eat food. Tomorrow is the Chinese lunar calendar as the “beginning of spring,” so I will introduce this traditional food for everyone.On this day,some pepple prefer this food that I teach. There is another food products should also be everyone’s favorite, I will introduce tomorrow. Well, first take a look at the practice this.

Ingredients:
A(pancake)
All purpose flour
Boiling water
Oil

B(with vegetables)
Bean or sweet potato noodles(steeped)
Bean sprouts
Potatoes wire
Egg
Cooked meat

Methods:
1. Slowly pour boiling water into flour,and mix them with chopsticks then knead until it becomes dough.

2.Hold dough about one hour with fresh-keeping film.

3.Heat up with a little oil and fried bean sprouts and potatoes wire with bean noodles,add in a little salt and mix good combined until well done.

4.Slice the cooked meat and scrambled eggs.

5.After one hour you will knead dough until smooth.Divided it to some sections and make them by your hand like cookies.

6. Brush oil on each side of “cookies”. Overlap with two two. There will be oil the surface of coincidence. Use a rolling pin to roll each piece to a thin pancake.

7.Heat up with a little oil in a pan(Wiping a layer of oil) and cook pancake,fried one side is golden and turn over other side, cook until well done.(one side cook time about 1 minutes by middle fire)

8.Put your favoriate vegetable in the pancake and roll it,dish off.

Attention:
Use oil on the surface,it is in order to facilitate separation of the two pancake.

About bean sprout’s nutrition:

Sprouts are rich in digestible energy, bioavailable vitamins, minerals,amino acids, proteins, beneficial enzymes and phytochemicals, as these are necessary for a germinating plant to grow. These nutrients are essential for human health. To clarify, the nutritional changes upon germination & sprouting have been summarized below. Chavan and Kadam (1989) concluded that – “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”

“The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.”

“Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”

Increases in Plant Enzyme content

According to the naturopath and herbalist Isabell Shipard (Shipard, 2005) -

“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”

“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age.”

“Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed. However, heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced.”

Increases in Crude Protein content Morgan et al. (1992) found that -

“The protein content of sprouts increased from the time of germination, as shown below. The absorption of nitrates facilitates the metabolism of nitrogenous compounds from carbohydrate reserves, thus increasing crude protein levels.”

Crude protein contents of seed and 4, 6 and 8-day old barley grass mats

Crude protein (% DM)

Original seed 10.1% 4 day old 10.8% 6 day old 13.7% 8 day old 14.9%

Source: Morgan et al. (1992)

Increases in Protein Quality Chavan and Kadam (1989) stated – “Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.”

“An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine.”

Increases in Crude Fibre content Cuddeford (1989), based on data obtained by Peer and Leeson (1985), stated – “In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose”. Chung et al. (1989) found that the fibre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts.”

Crude Protein and Crude Fibre changes in Barley Sprouted over a 7-day period

Crude Protein Crude Fibre (% of DM) (% of DM)

Original seed 12.7% 5.4% Day 1 12.7% 5.6% Day 2 13.0% 5.9% Day 3 13.6% 5.8% Day 4 13.4% 7.4% Day 5 13.9% 9.7% Day 6 14.0% 10.8% Day 7 15.5% 14.1%

Source: Cuddeford (1989), based on data obtained by Peer and Leeson (1985).

Increases in Essential Fatty Acids

An increase in lipase activity has been reported in barley by MacLeod and White (1962), as cited by Chavan and Kadam (1989). Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.

Increases in Vitamin content According to Chavan and Kadam (1989), most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins. Certain vitamins such as α-tocopherol (Vitamin-E) and β-carotene (Vitamin-A precursor) are produced during the growth process (Cuddeford, 1989).

According to Shipard (2005) – “Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of – B1 up 285%, B2 up 515%, B3 up 256%. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.”

Chelation of Minerals Shipard (2005) claims that – “When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”