Practice of steaming millet residue

When it comes to Guizhou cuisine, we think of Chili and sour soup. People who don't eat spicy food shake their heads when they hear it. Sour soup is more acceptable, but there are always people with light taste who can't eat it. And this soft glutinous rice is delicious, salty and sweet. Most people can eat the millet residue that will appear on the dinner table of Guizhou New Year's Eve. Millet residue is also a dish suitable for all ages in Guizhou, especially for children and the elderly.

1, sweet millet residue

The traditional practice of millet residue is sweet. Yellow, soft and waxy millet is wrapped in steamed pork belly. The sweetness of sugar permeates every grain of rice and every piece of meat. It tastes sweet and soft, and I still want to eat it after eating.

To make millet residue, you should choose glutinous millet. The steamed millet is sticky and won't come loose. Millet is soaked for two days in advance, which is easy to cook when steamed. Pork belly should be peeled, and it will be more waxy when steamed. Pork belly is fried in a pot with skin, and the skin should be fried until golden, and then cut into small pieces. Soak the millet, add the fried pork belly and appropriate amount of sugar, mix well, put it in a bowl and steam it in a pot.

Choose a beautiful bowl, steam it, buckle it out and put it on a plate to look good. When steaming, look at it every once in a while, and steam until the oil is crossed out, which looks golden and not white. Every millet should stick together. After steaming, I put it upside down on the plate. It looks round, golden and shiny, which makes my index finger move. I couldn't help scooping up a spoonful with a red date on it, which meant wealth and sweetness.

The millet residue made in this way tastes sweet and soft, the millet is sweet but not sticky, the pork belly is also steamed thoroughly, and the meat with white sugar is more tender. It is no exaggeration that millet residue can occupy a place in Guizhou New Year's Eve!

2. Salted millet residue

Traditional millet residue has developed many flavors, among which salty mouth is a popular one. This taste of millet residue tastes like eight-treasure rice, but there is no fixed side dish. Because it is often cooked during the Spring Festival, pork belly will be replaced with bacon and sausage, with or without sugar. According to personal taste, it tastes a bit like Guangdong sausage clay pot rice, but it tastes more glutinous, and steamed rice grains penetrate into it.

After eating too much fish and meat in the Spring Festival, people will want to eat some vegetables instead, and Xiaomi residue has also developed a vegetable version. Dried mushrooms, peas, carrots and other vegetables with less water can be used as millet residue, and vegetables with water will affect the taste of millet residue. Dice vegetables, add salt, soy sauce, sesame oil and spiced powder, and the follow-up method is the same as above. Now some supermarkets also sell millet residue, which can be eaten after being bought and steamed, which is very convenient.