Country millet

Country millet

Introduction:

"When I was a child, this millet fruit was used by my grandmother to reward the helpers in the field during the rice transplanting season every year. When it came to rice transplanting, the people in the village helped each other to plant rice seedlings. At about 2:30 in the afternoon, the housewives would carry a bucket of such millet fruit and carry a few bowls of chopsticks to the field to send snacks to the helpers."

Production steps:

Step 1: get all the materials ready.

Step 2: mix the japonica rice flour and glutinous rice flour, and knead the rice flour into dough with hot water.

Step 3: dice bamboo shoots, lean meat and tomato.

Step 4: knead the rice flour into thin strips and cut into small rice nuts.

Step 5: add oil into the soup pot and stir fry all the side dishes with salt.

Step 6: add proper amount of water to the pot and heat.

Step 7: add the millet to the soup pot and cook together.

Step 8: cook until the millet is floating, and then add chicken essence.

Materials required:

Glutinous rice flour: 250g

Japonica rice flour: 250g

Pork: moderate

Bamboo shoots: right amount

Peas: moderate

Tomato: moderate

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

Note: 1, knead rice flour must use hot water, so knead out of the dough more soft and sticky. 2. When cooking millet, wait for the water to boil before cooking. 3. Cook the millet until it floats.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light