The practice of millet breakfast, the practice of sago breakfast

Yam lotus seed millet porridge.

Raw material. Appropriate amount of iron stick yam.

25 grams of lotus seeds each.

Millet 50 grams.

The production process. 1. Soak the lotus seeds in advance and remove the core;

2. Peel the yam and cut it into small cubes;

3. Wash the millet; Add diced yam and lotus seed meat to the rice, and add an appropriate amount of water; Use an electric pressure cooker to select the porridge cooking function; After cooking for 20 minutes, it can be eaten with breakfast;

Cooking skills. Using an electric pressure cooker is time-saving and easy to cook; If there is no electric pressure cooker, cook slowly over low heat, about an hour; When it is almost cooked, add the yam; When peeling the yam, you must remember to wear gloves, I was careless once, and it ended up itching all over my body; It is also possible to use only one type of rice alone; Lotus seeds are soaked in advance, I soak them at night and use them the next morning, and they need to be refrigerated and soaked in the hot summer;

Nutritional value: 1Lotus seeds are rich in protein, vitamins and minerals and trace elements, and are also high in calories, especially good sources of calcium and phosphorus.

2.Lotus seeds also have asparagin and honey triose.

3.The lotus seed core contains a variety of alkaloids such as lotus heart and isolotus heart, which has a very bitter taste, has the function of clearing heat and dispelling fire, and has a significant cardiotonic effect, which can dilate peripheral blood vessels and reduce blood pressure.

The second type: millet green bean porridge To make this millet porridge, you must first prepare some green beans, some millet, and some white sugar. The first step is to wash the green beans and put them aside for later use, and put the millet in clean water to wash and drain the water, and put them aside for later use.

Then put the green beans and millet in the pot and cook it into porridge! Finally, add a little white sugar. A bowl of delicious and healthy millet green bean porridge is complete.

No one should hate eating sago as an ingredient, because sago can be used to make a lot of delicious dishes, and it is rich in nutritional value, so what are the methods of sago? Although many people like sago, they don't know the specific method, so let this article lead you to learn more about it.

1. Milk sago dew.

If you like to eat sago, and don't know how to make it, then it is recommended to make sago into milk sago dew to take, not only the nutritional value is very high, and the taste is particularly fragrant, the method is also very simple, you need to prepare an appropriate amount of fresh milk and an appropriate amount of high-quality sago, soak the fine rice in water and put it in a pot to boil until transparent, and then pour the milk in, and simmer together over low heat for about 15 minutes, and then strain the juice out and let it cool before taking.

2. Coconut milk sago dew.

Sago dew can also be made into coconut milk sago dew, which is also a very unique practice, if you have not eaten it, then you must give it a try, the method is actually very simple, first prepare the right amount of fresh coconut milk and the right amount of sago, first soak the sago in water for a while, wait for it to be soft and then put it in the water to boil, until it is boiled into a transparent state, and then pour the coconut milk into it and cook it together, cook it until it is viscous and pour it out to cool and warm it.

3. Banana sago soup.

It can also be made into banana sago soup to enjoy, which is also a more recommended method. First of all, prepare a banana and an appropriate amount of sago, first remove the outer skin of the banana and cut it into small dices, soak the sago until it is soft, and then put it in the pot, add water, boil it over high heat, after boiling, put the diced banana into it and cook it together, stir evenly, until it forms a viscous shape, banana sago soup not only tastes fragrant, but also can nourish the spleen and stomach.

If you like to eat sago, don't miss these unique methods, which are not only simple but also have a special flavor.

If you want to make breakfast with sago, you can put coconut water and pumpkin under taro to make breakfast.

The sago can be made into sago dew, and the sago can be boiled thoroughly and added with milk and sugar. Delicious and simple.

There are four main home-cooked practices of millet, one is to boil porridge, the second is to cook rice, the third is to grind millet noodles into pastries or directly steamed and eaten, and the fourth is to cook. The four ways to eat have their own flavors, in general, millet porridge is the best, and it can also be matched with various coarse grains to make porridge with different flavors, and the therapeutic effect is better. Next, I will send you a variety of millet recipes, and if you love cooking, you should quickly collect them and learn and practice them slowly!

Millet porridge

Ingredients: 100 grams of millet, 300 ml of water.

Preparation: Take 100 grams of fresh millet and wash it with water, put it in the rice cooker for later use; Add 300ml of cold water to the prepared millet; Turn on the power, add 4 jujubes and an appropriate amount of rock sugar, and start to boil porridge; After the porridge in the rice cooker boils, stir evenly with a spoon, then pour in half a cup of cold water and continue to boil; Cook for more than 40 minutes until the porridge starts to get sticky.

Millet carrot puree

Ingredients: 50g of millet, 1 carrot, 400ml of water

Preparation: Wash the millet and boil it in a small pot to make porridge. Take the upper layer of millet soup, let it cool, and set aside; Peel and wash the carrots, steam them in a pot, mash them into a puree, and set aside; Mix the millet soup and carrot puree and stir well to form a paste.

Steamed pork ribs with millet

Ingredients: pork ribs, appropriate amount of millet, light soy sauce, appropriate amount of fresh soy sauce, 1 tablespoon of honey.

1. Wash the millet, soak it for 2 hours, and marinate the ribs with soy sauce and honey for at least half an hour.

3. Place the marinated pork ribs on a plate, lay out the pieces one by one, and spread the soaked millet on the ribs.

4. Scoop two more spoonfuls of marinated soy sauce into the pork ribs.

5. Steam the pork ribs in a steamer for 30 minutes.

Millet honey cold cake

Ingredients: 120g of millet, appropriate amount of water, appropriate amount of honey, a little wolfberry.

1. Wash the millet, put it in the inner pot of the electric saucepan, and add water.

2. Add an appropriate amount of water to the electric saucepan, put in the inner tank filled with rice and water, cover, and simmer for about 2 hours.

3. When the rice grains are soft and rotten, remove them from the pot, carefully scoop off the excess water on the surface with a spoon, and stir well.

4. Put it into the mold, scrape the surface, put it in the refrigerator until it solidifies, deduct it, drizzle it with honey, and put it on the wolfberry to decorate.

Black sesame millet porridge

Ingredients: 2 tablespoons of black sesame seeds, 2 tbsp corn kernels, 100 grams of millet, 4 quail eggs, appropriate amount of rock sugar.

Preparation: First fry and crush the black sesame seeds, boil and shell the quail eggs, and wash the millet; Put water in the pot, bring to a boil, add millet, black sesame powder, corn kernels, and boil over low heat; After the porridge is cooked, add rock sugar, boil and put in quail eggs.

Preparation 1 for sago breakfast: mango watermelon sago dew. Prepare the ingredients as follows: 50 grams of watermelon, 1 mango, 30 grams of sago, 250 ml of coconut water.

Here's how.

1. Cut the watermelon into small pieces, peel and core the mango, and cut it into small pieces, put it on a plate, and put it in rock sugar for later use!

2. Then add water to the pot, boil over high heat, put high and add sago after the water boils, stir while boiling, cook for about 15 minutes, and the sago becomes transparent.

3. Take out the sago and put it in cold water, the sago is completely transparent after cooling, and put it in the soup bowl.

4. Then put in the refrigerated watermelon and mango pieces, then pour in the coconut water, and serve! Qi Sen.

Preparation 2 for sago breakfast: sago purple potato cake. Prepare the ingredients as follows: 250 grams of sago, 200 grams of purple potatoes, 30 grams of condensed milk, 15 grams of sugar, and 150 grams of warm water.

Here's how.

1. Put the sago into the grinding cup of the food processor, start the food processor and beat the sago flour.

2. After beating two cups, put them in a container, add sugar and condensed milk, use warm water and form a ball, cover the container with plastic wrap after the ball is formed, and let it stand for about ten minutes.

3. At the same time, steam the purple potatoes in the pot, crush them, add sugar and condensed milk while hot and stir well according to personal taste.

4. Roll out the sago dough into thin strips, wear disposable gloves, rub the milky purple potatoes into long strips, roll them up and cut off the skin, cut off the excess parts, cut them into small sections of the desired length, steam them in a pot on cold water for 15 minutes, turn off the heat and steam for 5 minutes, put them out of the pot and put them on a plate.

Ingredients: 30 grams of millet, water.

1. Take 30 grams of millet, wash it twice with water, wash it clean, and drain the millet.

2. Drain the millet, put it in a bowl, and add an appropriate amount of water.

3. Put the millet in a stew pot with a bowl, cover the lid and simmer for 1 hour.

After hours, the millet is cooked thoroughly and can be removed from the pot.

5. Put the rice upside down on a plate, pour it out and serve.

The preparation of small rice is as follows:Ingredients: 40 grams of millet, 60 grams of rice, appropriate amount of purified water.

1. Put the millet and rice in a pot. This is shown in the figure below.

2. Add an appropriate amount of water and wash the millet clean. This is shown in the figure below.

3. Pour the washed millet into the inner bowl of the rice cooker, add purified water, and the amount of water should be less than a knuckle high. This is shown in the figure below.

4. Close the lid, turn on the power, select the rice cooking button, and start steaming the rice, at this time, the light of the rice cooking button is on. This is shown in the figure below.

5. After about 15 minutes, the light of the cooking button is off, and the light of the heat preservation button is on, and the rice on the surface is steamed. This is shown in the figure below.

6. When the lid of the pot is lifted, the aroma of millet comes to the face, and the softness and hardness are just right. This is shown in the figure below.

7. Remove from the pot and put it in a bowl, so that the small rice made in the rice cooker is ready. This is shown in the figure below.

Ingredients: appropriate amount of yellow millet, appropriate amount of sweet potato.

Excipients: Potatoes to taste.

1. Wash the yellow millet first, do not rub it, so as not to lose nutrients;

2. Peel and cut the sweet potatoes into cubes;

3. The ratio of yellow millet to water is 1:3, then add sweet potatoes and cook for about 10 minutes;

4. Stir-fry a plate of shredded potatoes as a side dish;

5. The rice is done!