1. After washing the millet, put it in a grinder and break it.
2. Mix the millet flour and flour into a paste in a ratio of 1:2.
3. Wait for the batter to become silky when you scoop up a spoonful and pour down.
4. Prepare the sauce: Pour your favorite sauce, such as soybean paste, into the pot and fry it with a little oil to get the aroma, then scoop it out for use.
5. Brush a thin layer of primer evenly with a brush in the pan
6. After the oil pan is slightly hot, scoop 1 porcelain spoon of the batter into the pan, spread the batter evenly with a tool to form a thin round cake. (If you don’t have this tool in the picture, you can use a wooden spatula to slowly brush it, or you can make a round cake)
7. Then knock an egg on the dough
8. Use tools to spread the eggs evenly
9. Before the eggs are completely set, sprinkle with black sesame, white sesame, and chopped green onion. (If you wait until the egg is completely solidified and then sprinkle the ingredients, the ingredients will not completely adhere to the omelet)
10. When the egg has solidified for 8 minutes, slowly lift a corner of the omelet and turn the omelet one by one.
11. Brush the prepared sauce on the newly opened omelet
12. Slowly roll the omelet into a roll.
Tips:This is the first method of millet omelette. Another method is to cook millet into millet porridge and mix it with flour before making it. The tastes of the two methods are completely different. The first is that the omelette can clearly taste the graininess of crushed millet, and the taste is very layered. The second is that after mixing millet porridge with flour, the pure flour is improved to a more silky taste, and at the same time it can taste the flavor of millet.
