2. Add two egg yolks to every half catty of millet. Because egg white is easy to agglomerate, it can be separated by an egg separator.
3. Stir the egg yolk and millet evenly. Millet will form a lump at this time, which is not easy to grind and can be directly dried.
4. Bake the stirred egg yolk and millet in the oven 1 10℃ 10 minutes.
5. After 10 minute, take out the eggs and millet, grind the lumps as much as possible with a rolling pin, and then continue to bake in the oven 1 10 degree10 minute.
6. Leave it for 20 minutes, and the eggs and millet will be completely dry. At this time, you can put it in a fresh-keeping bag and put it in the refrigerator for refrigeration. If there are vitamins, you can also add a little to the egg millet to make it more nutritious.