Ingredients: white sorghum rice and sugarcane juice in a ratio of1:4; That is, one part of white sorghum rice and four parts of sugarcane juice.

Practice: Wash the white sorghum rice, put it into the pot with sugarcane juice, boil it with high fire and stew it with low fire until it is soft and rotten.

Tip: After the sorghum rice is washed, it is best to soak it in water for 30-60 minutes, so that the cooked rice is more fragrant and perishable.

Efficacy: Supplementing qi and promoting fluid production has dietotherapy effect on the elderly with phlegm heat, sticky saliva and dry mouth.

Organic sorghum rice red bean porridge

Ingredients: red beans 1/3 cups, organic sorghum rice and round glutinous rice, peanuts 1O grains, 5 cups of clear water.

Seasoning: sugar.

1. Wash all materials separately, soak red beans in clear water for 3 hours, sorghum rice in clear water for 30 minutes, and round glutinous rice in clear water 1 hour.

2. Set the pot on fire, add water and red beans, and turn the fire to low heat 1 hour after the fire boils.

3. Add round glutinous rice, sorghum rice and peanuts, continue to cook on low heat until the porridge is thick, and add sugar to taste.

Organic sorghum rice porridge

Ingredients: 50 grams of organic sorghum rice and appropriate amount of rock sugar.

Practice: cook sorghum rice into porridge (sorghum rice needs to be boiled), add rock sugar and cook again, and then take it warm after saccharification.

Efficacy: invigorating spleen and stomach, promoting fluid production and quenching thirst.

Organic sorghum rice cake

Ingredients: 600g of organic sorghum rice, 300g of organic red bean paste, and 0/50g of sugar/kloc.

Practice: 1. Wash sorghum rice, pour in proper amount of water and steam in a cage for later use. 2. Take two porcelain plates, put half of the sorghum rice into the plate and smooth it, and press it into pieces with a thickness of two or three centimeters by hand, and put the rest of the sorghum rice into another plate for internal pressure. 3. Buckle the pressed sorghum rice on the chopping board, smooth it with a knife, then spread the bean paste stuffing with uniform thickness, then buckle the other half of the sorghum rice on the bean paste stuffing, smooth it with a knife, cut it into diamond-shaped pieces with a knife when eating, put it on a plate, and sprinkle sugar, and serve.

Organic sorghum rice jujube porridge

Practice: 1. Wash jujube with clear water, soak it in hot water, take it out after the epidermis is wet and soft, and remove the core for later use;

2. Wash the white sorghum rice, put it in the pot, stir-fry it with low fire until it is slightly yellow, so as to avoid the sorghum rice from being fried and need to be turned constantly;

3. Put the processed sorghum rice and red dates into the pot together, add a proper amount of water and cook until it is sticky.

Efficacy: it can replenish blood, promote baby's growth and development, and prevent rickets and anemia in children.