Millet Crispbread

Name: Millet Crispbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Millet; 180g Flour; 2 egg; a little salt; Some pepper; Some Salt and pepper; Some oil

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yangchun March is when the child grows the fastest. Three meals a day cannot meet the growth needs of the child. Therefore, mothers should always prepare some nutritious snacks for the child so that the child can take in more. nutrition.

Today I will introduce you to a very nutritious snack. It is crispy and appetizing, nourishing the spleen and stomach. It can be made for children in spring.
My child likes to drink millet porridge. Some time ago, I stocked a lot of millet at home. It happened to be fine on the weekend. So I wanted to make a crispy rice crust to relieve my greed. I added millet to the rice crust. It's delicious, every time you fry a large basket, you still have to eat it. The key production is really simple. Everyone may wish to start!
The shocking weather is obviously warmer, and dietary adjustments should be based on changes in solar terms and each person's physical condition. In spring, the liver qi is prosperous and it is easy to damage the spleen and stomach, so after the startling sting, you should eat less sour, and eat more sweets such as rice crackers, jujube yam and so on to nourish the spleen. This delicious millet rice cracker is one of the most suitable snacks. You can also use yam porridge, jujube porridge, and millet porridge to nourish your spleen and stomach.

Ingredients

100g Millet
180g Flour
2 Egg
a little Salt
Some Pepper
Some Salt And Pepper
Some Oil

Millet Crispbread

1. Wash the millet with warm water and soak it in water for 24 hours. Try to twist it with your hands to make it break. I think that the graininess is too strong and need to be steamed and fried. If you like the graininess of the finished product, you don't need to steam it. This is determined by personal taste.

2. Put the soaked millet in a little water, steam it over water, and mash it slightly with a rolling pin while it is hot.

3. Add flour, eggs, a pinch of pepper and salt.

4. Knead the millet dough well.

5. Sprinkle dry powder on the panel, roll the millet dough into thin slices with a rolling pin, and roll it out as thin as possible. The thinner the dough, the crispier the texture will be.

6. Cut the millet noodles into small pieces that are easy to eat.

7. Put the sliced rice crust when the oil is seven minutes hot. Don't put the oil in the pot before it is turned on, and fry it slowly!

8. Fry until golden, start the pan, sprinkle pepper, salt and pepper powder on the plate, a delicious and simple millet rice crust is out! Let it cool and eat it, it's fragrant and crispy, especially fragrant.

Tips:
I soaked the millet overnight and then steamed it, so the fried millet will not have a hard grainy texture. There are also friends who don't steam it, and use soaked millet to fry it. The taste will be more crispy and more crispy. Everyone has different preferences, so set it according to your personal taste!