How to cook sorghum rice? Preparation of sorghum rice

Ingredients: 1 bowl of rice, half a small bowl of sorghum rice.

Excipients: water to taste.

Step: <>

1. Prepare the required materials.

2. Wash the rice and add an appropriate amount of water to soak for a while.

3. Press the Cook button.

4. After the rice is cooked, simmer for a while before cooking.

Prepare the ingredients: sorghum rice.

400 grams, 40 grams of peanuts, 40 grams of kidney beans.

1. First soak the sorghum rice for an afternoon;

2. Then add peanuts and kidney beans and bring to a boil, and continue to cook for about 5 minutes;

3. After soaking the sorghum rice, continue to cook until the rice is cooked after the water is boiled;

4. After cooking, take it out directly and put it into a thinner basin, which is conducive to subsequent steaming;

5. Put the rice in a thin stainless steel basin, add an appropriate amount of water to the pot, and steam the rice in the basin for about half an hour;

6. When the time is up, the sorghum rice is ready. Zhou Fenfen.

The steps for making sorghum rice are as follows:

1.Sorghum rice, sorghum rice, and red kidney beans.

Rinse well, add water and soak in the refrigerator overnight.

3.Once cooked, remove the rice with a colander and place it in an iron bowl.

4.Add an appropriate amount of water to the pot and put the rice on the steamer to steam for about half an hour.

5.Put the steamed rice in a bowl and enjoy.

Sorghum rice is harder to digest than regular rice, so it is best to mix sorghum rice with white rice to cook rice together. When you get used to it, slowly increase the proportion of sorghum rice. You can also add some cowpeas and other grains to increase the flavor.

1. Soak the sorghum rice for 3 to 5 hours in advance, and wash it after soaking.

2. Soak the cowpeas overnight in advance. The soaked cowpeas are boiled over high heat and simmered over low heat for about 20 minutes until the beans are soft.

3. Pour the soaked sorghum rice and boiled beans into the rice cooker together with the beans and soup. If there is less water, add more water. Sorghum rice does not have much draft. Don't put too much of it.

4. Put some more water, boil the porridge function of the rice cooker for 1 hour, and then change to the rice function and reheat. You can add some jujubes to increase the nutritional value.

5. Add some sugar or honey to the cooked rice, mix it, it is fragrant and sweet, soft and glutinous, and very delicious. 8

1. First soak the sorghum rice for an afternoon;

2. Then add peanuts and kidney beans and bring to a boil, and continue to cook for about 5 minutes;

3. After soaking the sorghum rice, continue to cook until the rice is cooked after the water is boiled;

4. After cooking, take it out directly and put it into a thinner basin, which is conducive to subsequent steaming;

5. Put the rice in a thin stainless steel basin, add an appropriate amount of water to the pot, and steam the rice in the basin for about half an hour;

6. When the time is up, the sorghum rice is ready.

Ingredient breakdown. Rice, sorghum rice, water.

Step: <>1. Prepare the required materials.

2. Wash the rice and add an appropriate amount of water to soak for a while.

3. Press the Cook button.

4. After the rice is cooked, simmer for a while before cooking.

Sorghum rice is made by washing the sorghum rice and soaking it in water for two hours. Then add the same volume of water and cook together. It is best to use a rice cooker, using the rice cooking mode. Hope.

Sorghum rice and red adzuki beans are soaked in cold water overnight, and sorghum rice, red adzuki beans, and rice are put into the inner bowl of the rice cooker.

After cleaning, add an appropriate amount of cold water, and the first joint of the thumb in the water level gauge.

Close the lid of the rice cooker and press the function button, and the fine cooking has just begun.

To cook sorghum rice, you need to soak the sorghum rice for a while beforehand, or cook it for a while and then slowly collect the soup.

When sorghum rice is cooked, it takes longer than rice and adds more water.

How to cook sorghum rice? In fact, sorghum rice and rice are the same method, but as for sorghum rice, you should soak it for half an hour or an hour at a height of 2m.

How to make sorghum rice, sorghum rice is made like ordinary rice, just take more time than rice,

The preparation of sorghum rice is as follows:

1.Prepare the ingredients as follows: 400 grams of sorghum rice, 40 grams of peanuts, 40 grams of kidney beans.

2.The specific method is as follows: sorghum rice, soaked for an hour in advance, add an appropriate amount of water to the pot, water should be a little more, wide soup and rice, first put peanuts and kidney beans to boil, and continue to cook for about 5 minutes, put in the soaked sticky sorghum rice, continue to cook until the rice is cooked after the water is boiled, take it out directly after cooking, put it into a thinner basin, which is conducive to subsequent steaming, this rice soup is particularly delicious, sticky with rice fragrance, put the rice in a relatively thin stainless steel basin, add an appropriate amount of water to the pot, The rice in the pot is steamed for about half an hour, and the characteristics of this rice, the rice is fragrant, soft and glutinous, and the crispy taste is better than the zongzi.

Nutritional value: Rice adulterated with sorghum contains proteins, fats, carbohydrates.

Crude fiber, thiamine.

Nutrients such as riboflavin, calcium, phosphorus, iron, etc., as well as niacin, have the effect of preventing and treating leprosy disease. The calcium contained in it can also supplement the deficiency of the human body and promote the growth and development of the human body.

Prepare materials: 400 grams of sorghum rice, 40 grams of peanuts, 40 grams of kidney beans 1, first soak the sorghum rice for an afternoon;

2. Then add peanuts and kidney beans and bring to a boil, and continue to cook for about 5 minutes;

3. After soaking the sorghum rice, continue to cook until the rice is cooked after the water is boiled;

4. After cooking, take it out directly and put it into a thinner basin, which is conducive to subsequent steaming;

5. Put the rice in a thin stainless steel basin, add an appropriate amount of water to the pot, and steam the rice in the basin for about half an hour;

6. When the time is up, the sorghum rice is ready.

The steps for making sorghum rice are as follows:1.Sorghum rice, sorghum rice and red kidney beans are washed and soaked overnight in the refrigerator with water.

3.Once cooked, remove the rice with a colander and place it in an iron bowl.

4.Add an appropriate amount of water to the pot and put the rice on the steamer to steam for about half an hour5Put the steamed rice in a bowl and enjoy.

1. Remove the sand from the red beans and sorghum rice, wash them, and soak them in water for about 30 minutes.

2. Put the rice and beans into the pot, add water and boil, change to simmer for about 1 hour, and the beans and rice are soft.

Steamed sorghum rice.

Ingredients: 400 grams of sticky sorghum rice.

Excipients: 40 grams of peanuts, 40 grams of kidney beans.

Preparation of steamed sorghum rice:

This is the sticky sorghum rice left over from the rice dumplings, which has been soaked for an afternoon and needs to be consumed immediately.

2. It is also the peanuts and kidney beans left over from the dumplings and have been boiled, add an appropriate amount of water to the pot, the water should be a little more, the wide soup and rice, first put in the peanuts and kidney beans to boil, and continue to cook for about 5 minutes.

3. Add the soaked sticky sorghum rice, boil the water and continue to cook until the rice is cooked.

4. After cooking, take it out directly and put it into a thinner basin, which is conducive to subsequent steaming, this rice soup is particularly delicious, sticky with rice fragrance.

5. I put the rice in a thin stainless steel basin, add an appropriate amount of water to the pot, and steam the rice in the basin for about half an hour.

6. Remove from the pan. The characteristics of this rice, fragrant rice, soft and glutinous, and crispy taste, are better than zongzi.

Cooking skills. The so-called big pot steaming rice is to first cook the rice in a wide soup, and then steam it in the drawer after taking it out, this process depends on the different varieties of rice, and the time is also different, just cook it. Be careful not to overcook, otherwise you won't be able to get the rice out of the soup.

After washing it, add a little water and soak it for about 1 hour, and cook it in a rice cooker as you normally cook rice. However, coarse grains are more absorbent, so you should put more water. The amount of water is more than 2 index fingers of sorghum rice (three people don't eat much, depending on the amount of rice).

Sorghum rice should be noted that it is not cooked at one time, and you need to press the shrapnel down after the rice cooker trips, continue to cook, and it will be almost the same when it bounces up again. - Eat whole grains, be in good health, personal experience.

1.How to eat sorghum rice is the best.

1. Cod sorghum rice.

Sorghum rice can be used to cook rice with cod. First, wash the sorghum rice, soak it in clean water for an hour, and then take it out. Put the soaked sorghum rice into the pot, add plenty of water, and steam for half an hour.

After thawing the cod, cut it into small cubes and marinate it with cooking wine, salt, etc. for 10 minutes. Cut the green and red peppers into cubes and stir-fry them in a pot until soft. Next, spread the starch into the marinated cod, stir well, and fry the cod in a pan until golden brown.

Then, put out the steamed sorghum rice, add a little salt, add sesame oil and cod pieces, and then add the green and red peppers, stir well, and eat.

2. Cook porridge and drink.

After washing the mutton, put it in boiling water and blanch it, remove it and cut it into thin slices. Put the lamb slices in the pot and add the mutton soup, cooking wine and other seasonings to boil together. Wash the sorghum rice and put it in the pot with the diced radish.

When the sorghum rice is cooked, add salt, minced green onion and ginger and sesame oil and other seasonings, and stir well.

2.How to cook sorghum rice.

First, soak the sorghum rice in water for half an hour, which will make it easier to cook. Next, put the sorghum rice in the rice cooker, add three times the water, and start cooking. Then, prepare an appropriate amount of rice, wash the rice, put it in a pot, add an appropriate amount of water, and cook for about 20 minutes.

3.What are the functions and efficacy of sorghum rice.

1. Young people eating sorghum black bean and jujube rice can promote digestion. Young and middle-aged people with "sub-health" manifestations such as indigestion, weak physique, high pressure, and mental stress can often eat "sorghum black bean and jujube rice".

2. Lowering blood sugar. Sorghum also contains more fiber, which can improve glucose tolerance, reduce cholesterol, promote intestinal peristalsis, prevent constipation, and is very beneficial to lowering blood sugar.

3. Young children eating sorghum fried noodles can strengthen their stomach. Traditional Chinese medicine believes that sorghum has the effect of warming and strengthening the spleen, strengthening the stomach and intestines, and relieving vomiting and diarrhea. If your baby's gastrointestinal function is not good or there is diarrhea and food accumulation, you can use sorghum noodles to stir-fry on a simmer, and add an appropriate amount of sugar to make fried noodles after frying.

Then add water to the fried noodles to form a paste and feed them to the children.

4. Other functions. In many places, people grind sorghum rice and make various pasta, and can also hull it to make finished products, in addition, sorghum rice can also be used to make sugar, wine, etc., and many of the liquor people drink are made from it.

The specific preparation of sorghum rice is as follows:

Ingredients: 1 bowl of rice, appropriate amount of sorghum rice, appropriate amount of water.

1. First, put the rice and sorghum rice in a bowl.

2. Then wash the prepared rice and sorghum rice and soak them in water for 120 minutes.

3. Put rice, sorghum rice, and water into the rice cooker, press the rice cooking button, and it will automatically start working.

4. Don't be in a hurry to open it when the time is up, wait for 5 minutes to simmer before opening the lid.

5. Finally, put it in a bowl and you're done.

The practice of making sorghum rice in a rice cooker. Wash the sorghum rice and put it in the rice cooker. Add twice as much water as the sorghum rice. Press the rice cooker button to cook rice and you're good to go.

Cook it the same as braised rice, but if you soak the rice in advance, just put less water in the stew.

Ingredients: 400 grams of sorghum rice, 40 grams of peanuts, 40 grams of kidney beans.

1. First of all, soak the sorghum rice for an afternoon group tour;

2. Then add peanuts and kidney beans and bring to a boil, and continue to cook for about 5 minutes;

3. After soaking the sorghum rice, continue to cook until the rice is cooked after the water is boiled;

4. After cooking, take it out directly and put it into a thinner basin, which is conducive to subsequent steaming;

5. Put the rice in a thin stainless steel basin, add an appropriate amount of water to the pot, and steam the rice in the basin for about an hour;

6. When the time is up, the rice will be ready.

The preparation of sorghum rice is as follows:

Tools Ingredients: 40 grams of red sorghum rice, 40 grams of white sorghum rice, 200 grams of water.

The advantage of Kedongbei 6A white sorghum rice is that it is neither bitter nor astringent, because most white sorghum rice has a bitter taste. 40 grams of Northeast red sorghum rice, its advantage is that it is softer and glutinous than white sorghum. But it's not sticky, it's good to enter.

2. Rice-to-water ratio of 1:, 200 grams of water.

3. Use the multigrain porridge stall to make an appointment for 2 hours before cooking. In this way, Hu Hong's rice is half dry when cooked, and it is soft but not hard. If you're in the mood for something a little harder, go for the brown rice stall. If you want to eat porridge for acorns, change the rice-to-water ratio to 1:4 and then choose the porridge cooking stall.

About the characteristics of sorghum rice

There are five kinds of sorghum rice grains: yellow, red, black, white or gray-white, and light brown. The kernels of sorghum rice are oval, obovate or round, with different sizes, and are white chain, yellow, red, brown, black and other colors, and generally with the increase of tannin content in the seed coat, the grain palladium changes from shallow to dark. The endosperm is divided into powdery, keratin, waxy, popping granules and other types according to the structure, and there are white endosperm and yellow endosperm according to the color.

Sorghum is divided into red and white; The red one is also known as wine sorghum, which is mainly used for winemaking, and the white one is used for food, and the sorghum can be divided into edible sorghum, sugar sorghum, and broom sorghum according to its characteristics and uses. Sorghum is used as a raw material for brewing wine, making vinegar, extracting starch, and processing starch.