Millet Cake
1.
This picture shows pickled bites, which is the pronunciation, and how to write it is uncertain. This stuff is actually carrots and mustard roots. The larger ones are stored during the autumn harvest, and the smaller ones are dried in the sun. There is not much material, and some unseasoned ones have been added.
Soak, rinse and soak for more than one day, cook for about 2 hours, and then soak. The length of time depends on the next step.
Don't throw away the boiled soup.
2.
Pound!
I smashed it with a small rolling pin, and the iron basin at home has already been smoothed by me. All mashed, the result is shown in the figure. Carrots are easier to make. Mustard roots need to be removed from the hard core. If it is difficult to pound, you need to cook it again.
3.
Mustard root is such.
4.
Millet noodles: Millet is ground directly without peeling. The cellulose content is relatively high, and it feels crispy when eaten.
Mix the millet noodles, pickled chews and xylitol, add the noodles and rub until there are no lumps in the pickled chews.
For those without diabetes, use brown sugar and white sugar directly.
5.
Steam on the pot for about 40 minutes. Take it off and knead it into a dough while it is hot, it is too hot, usually with the help of a tool-a rolling pin.
6.
Still hot, pull the dough, knead it into a ball, pat it into a big pancake, spread the soup from the first step, place it on the cutting board, and let it cool. If you don't eat it temporarily, you can store it in the refrigerator for not too long.
7.
When eating, cut into strips and deep-fried.
This stuff is in my house, and the experience is from spring to autumn, from planting to harvesting.
The mustard root can be bought directly and dried by yourself. For the millet noodles, you need to buy the millet seeds and then find a place to grind the noodles.
