NUTRITIVE PINK AREPAS (First proposal)
This project is carried out after experiencing the difficulty to acquire precooked flour at the same time the high cost of the product (in some Latin countries), but more than this it is important to consider the imminent damage it causes to human health, since the Consumption of refined flour promotes the storage of fats, which leads to rapid weight gain, has very little nutritional value. To consume in exchange, arepas of corn contributes many more nutrients.
That is why the proposal presented to the friends of steemit of Arepa Rosada is made from corn and a second ingredient REMOLACHA (Beta vulgaris) whose common names are beets, beets, beets, beets, white chard, beterrada, beteraba and betarava, is a species of herbaceous plant of the genus Beta in the family Amaranthaceae.
The combination of both ingredients in addition to containing important nutrients being corn a carbohydrate that provides energy, vitamins B1, B12 and B6, calcium and iron, large amount of fiber to the body, which promotes digestion and helps to prevent the development of diseases cardiovascular Beetroot provides us with proteins, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese. Beet leaves also provide significant amounts of vitamin A, vitamin C, calcium, and iron.
INGREDIENTS:
1 Kilo of white corn
1/2 Beetroot.
Salt to taste.
PREPARATION:
Step 1. The previously washed corn is cooked with plenty of water, approximately 2 hours, on high heat, until the corn is soft.
Step 2. Let it rest until it cools.
Step 3. We wash, making strength with our hands.
Step 4. Place in strainer to drain.
Step 5. Finely grind with a mill.
Step 6. Wash, remove the crust and finely grate the beet.
Step 7. Proceed to make the dough incorporating the ground corn, grated beetroot, salt and water, to form a homogeneous mass and pink.
Step 8. The arepas are ready to bake or randomly according to the preference of the diners.
PHOTOGRAPHIC REFERENCE:
TIPS:
-Recommend our entrepreneurs in case of entering this proposal, which should store the dough refrigerated to ensure its correct conservation to avoid fermenting the preparation and should not come into contact with the sun to reach its decomposition.
-It is very important to respect the hygiene measures that must be applied when making these preparations.
-Store the dough, refrigerated to prevent the development of bacteria.
-In the case of requiring the use of lime in the preparation, only a small spoonful of lime diluted in water and cooking should be added to the corn in its cooking process. Once cooked, it should be rinsed very well to prevent residues of the compound in the food.
-This millennial process was used by our grandmothers, it was also used by cultures like the Aztec, for which it is completely safe.
I look forward to the experiences lived at the time of making this proposal.
Friends of steemit ...
Until the next Blog !!! Change your way of thinking and change the way you act.