Cod mixed with sorghum rice:

1. Wash the sorghum rice and soak it for 1 hour, put it into a pressure cooker with water equal to the rice, and steam for 25 minutes

< p>2. Thaw the cod, peel off the skin and dry the water, cut into small cubes, marinate with black pepper, salt, cooking wine and light soy sauce for 10 minutes

3. Cut the green and red pepper into cubes and add Stir-fry in a hot pan without oil until soft, set aside.

4. Mix the marinated cod with starch, put 60% hot oil in the pan and fry until golden brown and remove.< /p>

5. Add a little salt and sesame oil to the sorghum rice, add the fried cod and stir-fried green and red peppers and mix well!

Recipe name Sorghum porridge

Other cuisines

Healthy recipes

Basic features: Strengthen the spleen and stomach, produce fluid and quench thirst .

Basic ingredients: 50 grams of sorghum rice, appropriate amount of rock sugar.

Preparation method and usage: Boil sorghum rice into porridge (sorghum rice needs to be boiled until mashed), add rock sugar and cook again. After saccharification, take it warmly.

Sorghum fried bean buns

Open categories: Food, Korean cuisine

[Raw materials/seasonings]

5 cups sorghum, 2 adzuki beans cup, 1 tablespoon salt, 1/2 cup sugar, 1/2 cup oil.

[Production process]

(1) Boil the adzuki beans, mash them, and add sugar to make the filling.

(2) Mix 4 cups of sorghum noodles with 1/2 cup of hot water and shape into an oblate shape.

(3) Put oil in a pan, press the mixed sorghum noodles and fry them, fold half of the flat round stuffing on top.

(4) Sprinkle sugar when hot.

Features: Mix soaked and mashed sorghum noodles with hot water, add adzuki bean paste and fry them in oil. It is a unique food with the aroma of sorghum rice and adzuki bean flavor.

Coconut-flavored sorghum is popular in the Qionghai area. It is steamed with local sorghum rice and fresh coconut shreds.

Ingredients:

500 grams of sorghum rice, 100 grams of glutinous rice, 1 fresh coconut, and appropriate amount of sugar.

Preparation method:

1. Mix sorghum rice and glutinous rice, wash them, soak them for 4 hours, scoop them up and grind them into a slurry with water, put them into a cloth bag and press them dry, take them out and knead them into a round shape. Shape blank.

2. Crack the fresh coconut, scrape out shredded coconut, mix well with sugar and set aside.

3. Put the sorghum cake into the steamer and steam it over high heat, then add shredded coconut sugar to it while it is still hot.

Features:

It is soft and waxy in texture, has a sweet fragrance from fresh coconut, and has the effect of nourishing the spleen and stomach and moistening the lungs.