Practice of pure millet dry rice

Shanxi people are keen on millet, and the way of eating millet has also been brought to the extreme. From the practice point of view, there are boiling, steaming, stewing, powder and other types; Second, in terms of taste, there are three kinds: light, sweet and salty.

First, equipped with:

Millet 1 kg, carrot 500g, coriander100g, refined salt 25g, sour vinegar 50g and sesame oil 25g.

Second, the production method:

1. Take millet, remove impurities, wash it with clear water, pour it into a boiling pot, submerge the second finger of millet, first boil it with strong fire, and then simmer it with low fire until millet blooms.

2. Cut carrots into filaments, cut radishes into sections, put them in a small pot, add refined salt, sour vinegar and sesame oil, and mix well to make a salad.

3. When eating, scoop a bowl of "millet stew rice" and put some shredded carrots and vegetables on it.

Pumpkin millet braised rice

Pumpkin stew is a common practice in Luliang area. The key point of cooking millet stew rice should pay attention to the mastery of heat. It should be cooked with strong fire and then simmered with slow fire. Braised rice is golden in color, refreshing and soft, sweet and delicious.

Ingredients: Xiaomi 2 measuring cup (rice cooker measuring cup), pumpkin, water.

Cooking technology of millet stew rice;

1. Put the millet into a bowl, add water without millet, stir with chopsticks for several times, and pour out the water.

2. Put a proper amount of water in the pot, and add the washed millet after boiling.

3. Wash the pumpkin, cut it into pumpkin cubes of equal size and put it in the pot.

4. Stir the ingredients in the pot a few times with a spoon.

5. Cover the pot, bring to a boil, and then simmer with low heat.

6. When stewing, you can open the lid and stir the ingredients a few times.

7. Cover the pot and continue to simmer.

8. When the water in the pot is basically boiled, turn off the fire.

9. Cover the pot and continue to simmer for a while with the waste heat of the fire.