How to eat millet is more delicious, how to eat millet?

Pumpkin millet porridge Ingredients: 20 grams of millet, 100 grams of pumpkin. Seasoning: I didn't put anything, I think the sweet taste of the pumpkin itself is enough!

Friends who like sweets can add a little sugar as the case may beHave 1, remove the pumpkin, cut it into small pieces, boil some water in the rice cooker, put the pumpkin pieces after the water boils, and the amount of water does not exceed the pumpkin pieces; 2. Wash the millet, see that the pumpkin is boiling, and put it in the rice cooker to cook together; 3. Cook for about 15-20 minutes, see that the millet porridge is a little sticky, and it's OK! Chestnut coconut millet cake Ingredients: 250 grams of millet, 5 chestnuts, 1 tablespoon sugar, 2 tablespoons of minced coconut Method: Wash the millet and soak it in cold water for half a day. Chestnut shell and garment cut into finely chopped pieces.

Put the millet and crushed chestnuts in a little water and cook them in a small rice cooker. Put the sugar into the boiled chestnut millet and stir well to make a rice cake stocking. Put the rice cake material into a deep mold with a spoon, compact, and then gently knock it out to form a millet cake.

Roll the rows of millet cake in the deglazed coconut until the surface of the millet cake is evenly coated with a layer of coconut. Rose millet bean paste cake Ingredients: 200 grams of millet, 50 grams of red beans, 20 grams of sugar, several roses, 15 grams of butter Method: Crush the roses, wrap them in gauze, put them in a pressure cooker with red beans, and press them on low heat for 20 minutes after steaming. Remove the rose bag.

Move the red beans into a wok, add sugar and butter, and fry dry to make bean paste. This is a lazy person's practice, the real bean paste is washed out, and the sand washing method removes the shell of the red beans, which will taste more delicate. Steamed millet, stir in sugar, and wrap in bean paste Millet steamed pork ribs Ingredients:

200 grams of pork ribs, 1 red sweet potato about 200 grams, half a cup of millet, seasoning: 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ginger and garlic powder, 1 teaspoon minced garlic, 1 teaspoon minced ginger Method Wash the millet and soak it in an appropriate amount of water for 20 minutes Wash the pork ribs, cut them into small pieces, add seasonings and marinate for 20 minutes. Drain the soaked millet, add 1 teaspoon of salt, 1 teaspoon of ginger and garlic powder, and mix well.

Add the marinated pork ribs to the millet and mix well Peel the sweet potatoes and cut them into small pieces, put them in the steaming bowl to cushion the bottom, spread the ribs on the surface, move them to the steamer, and steam for 30 minutes.

Millet porridge is generally made with pumpkin or various beans.

It can be made into millet porridge.

Materials. Ingredients: 80 grams of millet, 100 grams of rice.

Excipients: 10 grams of wolfberry.

1. Prepare the rice.

2. Wash the rice and boil it in a boiling pot.

3. Prepare millet and wash it clean.

5. After the rice is boiled for 10 minutes, wash the millet and cook in the pot.

6. Cook until rice and millet are cooked, then add wolfberries. Turn off the heat after boiling and serve for a few minutes.

7. Finished product. <>

Millet jelly. Ingredients: millet, Inner Mongolia artemisia seeds, pickles, cucumber strips, carrot strips, purple cabbage, green onion oil, chili oil, Shanxi vinegar, coriander, salt, monosodium glutamate.

Method: 1. Wash the millet with water, put it in a pot and add water to boil, add artemisia seeds when it is seven mature, and continue to boil until it becomes thick.

2. Boil the millet, scoop it into a flat plate and flatten it, cool it and cut it into strips.

3. Add pickles, cucumber strips, carrot strips, purple cabbage, green onion oil, chili oil, Shanxi vinegar, coriander, salt, monosodium glutamate, and mix well.

Features: The taste is smooth and tender, and the rice aroma is prominent.

Millet pumpkin porridge.

Ingredients: new millet, pumpkin.

Method: 1. Wash the millet with water, put it in a pot and add water to boil.

2. When boiling until seven is ripe, add the golden gourd and continue to boil until the porridge is golden brown and slightly thick.

Characteristics: Golden color, rich in nutrition.

Millet hair cake. Ingredients: millet flour, corn flour, white flour, baking soda.

Method: 1. Ferment millet flour, corn flour and white flour together.

2. Add baking soda to the fermented noodles, pour them into a 4 cm high stainless steel flat tray, and bake in the oven for 30 minutes.

Characteristics: The rice has a strong flavor and a soft taste.

Millet and fine grains can be eaten together:

1. Two rice porridge: Put millet and rice together to cook porridge.

2. Millet mung bean porridge: Put millet and mung beans together to cook porridge, you can put a small amount of peanuts.

3. Laba porridge: The ingredients of Laba porridge vary slightly depending on the region and taste. In modern times, pearl rice, barley rice, wheat kernels, black rice are added, and some also put ginkgo seeds, lilies, lotus seeds, longan, mung beans, flower beans, etc., and then candied food.

4. Millet brown sugar porridge.

5. Millet flour steamed buns.

It's also nice to live in a town and eat a small imitation of rice once in a while, even if it is to improve your life. However, no matter how much I chewed, I still couldn't feel the sweetness of eating small rice when I was a child. Maybe it's because of the different origins.

The enticing aroma of rice made from millet in my hometown is indescribable in words, and I have a lingering aftertaste.

I remember that it was the 70s, and it was also our most difficult period, we went collectively, ate "big pot rice", and the year was not good, almost every year was poor, and every family relied on eating the state's anti-sales beam to make a living. We had to eat cornmeal dry food for the last meal and the next meal, and the porridge was cornmeal porridge, which was really unbearable for us to eat, but it was still enough to fill our stomachs. At that time, how we craved for a little meal!

My father was working in the field, and I didn't know where to get some millet, and our family had a fragrant meal of small rice, which made me jump up with joy, so happy!

In the 80s, we all divided the fields and worked alone, the farmers had enthusiasm, and every household began to plant millet in a large area, eating small rice was no longer a luxury, and millet became our staple food. At that time, the wind and rain were smooth, and the autumn was full of harvest songs, "the villages and villages were busy harvesting, and every household was full of warehouses", we not only solved the problem of eating, but also exchanged excess millet for some daily necessities, and millet became a common currency in the countryside. Even if we ate small rice at the last and next meal, we didn't feel bored, and the more we ate, the more delicious it became.

The millet in my hometown is delicious, the millet in my hometown raised me, I grew up eating millet in my hometown, it is the millet in my hometown that makes me strong, I love the millet in my hometown, and I love my hometown even more!

Here's how to eat it:Ingredients: 50 grams of rice, 30 grams of millet, 300 grams of pumpkin, appropriate amount of filtered water.

1. Prepare the main raw materials, as shown in the figure below

2. Rice and millet, wash twice with clean water, and soak in filtered water for 10 minutes, as shown in the figure below

3. Soak the rice for the time to process the pumpkin, peel and wash the pumpkin and cut it into small cubes, as shown in the figure below

4. Pour the pumpkin into the millet, as shown in the figure below

5. Put it into the rice cooker and cook porridge according to the program as shown in the figure below

6. Open the cover after the program, as shown in the figure below

7. Finally, put it in a bowl and serve, as shown in the figure below

Millet can be made into millet cake and eaten. Prepare the ingredients as follows: 100 grams of millet, 160 grams of flour, grams of yeast powder, 25 grams of sugar, 165 grams of water, and a little red dates.

The specific method is as follows: millet is powdered with a food processor, put flour and millet flour into a basin together, melt yeast and sugar in water and pour it into powder to knead into a more sticky dough, take a deep bowl of oil, pour the wet dough into the lid and ferment to about two times, put a little red date meat on the surface of the fermented dough, pot under cold water, put the batter into the pot, and steam for about 35-40 minutes.

Millet can also be made into millet gnocchi soup to eat.

Prepare the ingredients as follows: 40 grams of millet, 50 grams of flour, 120 grams of tomatoes, 4 grams of salt, 5 grams of green onions, 1 egg, 15 ml of corn oil.

The specific method is as follows: peel and dice the tomatoes, slice the green onions, take an egg and knock it into a bowl and beat it, pour the washed millet into a pot of boiling water and cook for 5 minutes, take a slightly larger basin, fill it with dry flour, take out the millet that has been boiled for 5 minutes with a colander and pour it on the dry flour, stir with three chopsticks, and stir until each millet is covered with flour.

Heat the pot, add corn oil and boil the pot with chopped green onions, put the chopped tomatoes into the pot and stir-fry, stir-fry the tomatoes with red oil, pour in water, boil for a while after the water boils, and pour the stirred millet gnocchi into it (be sure to pour it slowly on one side. Stir with chopsticks, otherwise it will be bad if there is a big lump and a big lump) Boil the gnocchi for a while, add salt, and finally pour the beaten egg mixture into it.