How to make dried millet rice?

Shanxi people are passionate about millet, and millet is eaten in the best way. In terms of practice, there are types of boiling, steaming, stewing, and powdering; ii. In terms of flavor, there are light, sweet, and salty.

I, equipped with:

1 kilogram of millet, 500 grams of carrots, 100 grams of parsley, 25 grams of refined salt, 50 grams of sour vinegar, 25 grams of sesame oil.

Two, production methods:

1. Take millet, pick off debris, wash with water, pour into a pot of boiling water, submerge the millet second finger, first boiled over high heat, and then simmered over low heat until the millet bloom.

2. Cut the carrots into thin julienne, cut the radish into segments, put into a small pot, add refined salt, sour vinegar and sesame oil, mix well, make a salad.

3. To serve, scoop a bowl of millet casserole and put some shredded carrots and vegetables on top.

Pumpkin and millet casserole

Pumpkin casserole is a common household dish in the Luliang area. The key point in making millet casserole is to pay attention to the heat. It should be cooked with fierce fire and then simmered with gentle fire. The stewed rice is golden in color, sinewy and refreshing, soft and sweet.

Raw materials: millet 2 measuring cup (rice cooker measuring cup), pumpkin, water.

Cooking process of millet casserole:

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

2. Put appropriate amount of water in a pot, boil it over high heat and add washed millet.

3. Wash the pumpkin, cut it into equal-sized cubes and put it into the pot.

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

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

6. While simmering, 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 almost dry, turn off the heat.

9. Cover the pot and continue to simmer for a while using the residual heat from the fire.