How to eat:
(1), porridge: soak sorghum rice for 2 hours, add appropriate amount of water, put it in a pot, then simmer slowly and cook until the rice grains become porridge.
(2) Cook dry rice: add appropriate amount of water to boil the pot, then turn off the fire and steam for 10 minute.
(3) It can also be eaten with rice at the same time, which plays a complementary role in nutrition and stimulates appetite (sorghum rice has low viscosity, so eating with glutinous rice can make up for its deficiency).
Therapeutic effect:
Stir-fry100g of sorghum rice and 60g of red dates into porridge twice a day, which is beneficial to children's dyspepsia.