Millet Congee

Millet Congee

Introduction:

"Millet porridge is not only delicious, but also nutritious and comprehensive. It has the effect of tonifying kidney qi and waist and knee. It is really a good nutritional food. In particular, it can not be ignored that the rice oil in millet porridge has very good nourishing power, which is equivalent to the nourishing effect of ginseng, rehmannia and other precious medicinal materials. It is recorded in the compendium of Materia Medica collected by Zhao Xuemin in Qing Dynasty that rice oil "black and thin people eat it, and it is fat and white in a hundred days. Its Yin nourishing effect is better than that of cooked land, and it is best to skim a bowl every day and take it lightly". Wang Mengying, a medical expert in Qing Dynasty, thinks that "rice oil can replace ginseng soup" in his diet Manual of suixiju, because it has the same function of invigorating vitality as ginseng

Production steps:

Step 1: put millet into pressure cooker.

Step 2: add water to wash.

Step 3: filter out impurities, control dry water, repeat three times

Step 4: add appropriate amount of water.

Step 5: Boil the pressure cooker for about 10 minutes, turn off the heat, cool and open the valve.

Step 6: finished product drawing

Materials required:

Xiaomi: 80g

Water: moderate

Note: 1. Deficiency cold and qi stagnation constitution, millet to eat less. Because millet is slightly cooler, people with qi stagnation, weak cold constitution and clear urine should not eat too much. 2. Millet cooking porridge and eating rice oil can nourish the body. There are three ways to eat millet: one is to cook porridge, the other is to cook rice, and the third is to grind into millet noodles and steam them. These three kinds of eating methods, each has its own taste, but congee is the best. It can be combined with a variety of coarse grains to make different flavor congee, which has good nutritional and medicinal effects.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original