Millet Thick Rice (millet Dry Rice, Millet Braised Rice) Traditional Food in Linzhou, Anyang, Henan

Millet Thick Rice (millet Dry Rice, Millet Braised Rice) Traditional Food in Linzhou, Anyang, Henan

1. The old woman (daddy's grandmother) is 87 years old this year, her teeth are pretty good, and she often plays mahjong.

The grandmother insisted on using the oldest cooking method we have here, using her own "earth pot bottom" to cook. She said that the thick rice rice produced by this method is more fragrant and soft.

2. When boiling water, wash the vegetables to be put, rub the radish into thin strips, and marinate the onion, garlic sprouts, and cilantro with salt and MSG.

3. After the water is boiled, put the millet and soybeans first. Soak the soybeans in advance. The ratio of water to millet is about 4 to 1.

(It is best not to wash the millet, so that the millet is more sticky and retains more nutrients. In fact, it is harmless to eat some dust^-^)

4. 15 minutes later, after the rice blooms, add the spinach and turnip and stir well.

5. Cook on low heat for about 15 minutes,
After 15 minutes, add the chopped green onion, garlic sprouts and coriander and mix well, stir evenly, simmer for a few minutes and you’re done

6. When eating, if the taste is light, you can add pickles and chili sauce. I can eat 5 bowls of this kind of thick rice with millet, hahahaha

Millet thick rice is soft and waxy, suitable for the elderly and pregnant women in confinement.

It's very fun to watch the old lady eat it^-^

Tips:

1. Millet: Water=1:4 or so;
2. Soybeans, peanuts and other beans should be soaked half a day in advance;
(The carotenoids in millet can be converted into vitamin A and the isoflavones in soybeans to protect the eyes and moisturize the skin)
3. The water in the pot should be boiled before adding the millet, so that the millet does not stick to the bottom of the pot.
4. The control of the heat is the key: the high heat must be brought to a boil first, and then the heat must be turned to a lower heat and simmered. If the fire is too high, the simmering process is very easy to stick to the pot.
5. Millet is also suitable to be made with potato shreds, pumpkin shreds, etc. There are no taboos, it is simply versatile, hahaha