Capillary artemisia green bean steamed bun

Abstract

The invention discloses a capillary artemisia green bean steamed bun. The capillary artemisia green bean steamed bun comprises the ingredients of, by mass, 75% of flour, 17% of shredded white radishes, 5% of green bean powder, 1% of capillary artemisia powder, 1% of food additives, 0.5% of lemon powder, 0.5% of radix bupleuri powder and 7% of brown sugar liquid. The capillary artemisia green bean steamed bun is delicious and has the good dietary therapy effect on patients suffering from liver diseases, especially for patients suffering from fatty livers or transaminase increase.

Description

technical field [0001] The invention relates to a kind of steamed bun, in particular to a kind of steamed bun made of capsicum mung bean. Background technique [0002] As a staple food, steamed buns are especially popular in the north. Due to the high quality of life of modern people, many people are overweight. In this case, it is easy to cause excessive fat in the body due to obesity, resulting in fatty liver or high transaminases and other problems. . Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to solve the problem of fatty liver or high transaminases caused by overnutrition in the main grain producing areas of the modern north. Therefore, the invention provides a steamed bun with yinchen mung bean with therapeutic effect. [0004] Technical solution: a capillary mung bean steamed bun, including the following components in mass percentage: 75% flour, 17% shredded white radish, 5% mung bean powder, 1% capillary powder, 1%...

AI Technical Summary

Problems solved by technology

[0003] Purpose of the invention: The purpose of the invention is to solve the problem of fatty liver or high transaminase in people in the main grain producing areas of modern northern China due to overnutrition. For this reason, the invention provides a kind of steamed bun of Yinchen mung bean with dietary effect