Before buying millet, it was often easy to confuse millet and rhubarb rice. It really looks like it, but the rice is a little bigger.

However, rhubarb rice and millet are really two very different plant fruits.

Dahuangmi is millet processed from millet. Because it is sticky when cooked, it is often used to make zongzi or rice cakes.

Of course, you can also fry soup, cook porridge, or make steamed buns and the like. It is still famous in the northern region.

The practice of Dahuangmi Zongzi is as follows:

Wash and soak rhubarb rice overnight, and soak jujube in advance.

The leaves of Zongzi and Ma Lian are boiled in the pot in advance, and washed with clear water.

Wrap rhubarb rice and jujube with zongzi leaves according to the normal method of wrapping zongzi, bind them firmly, and cut off the extra zongzi leaves with scissors after wrapping zongzi.

Put them all into the pot, put a plate on the zongzi and cook for 50 minutes, then turn off the heat and stew for half an hour.

Take it out and have a bite of it. It's sweet with jujube and red beans.

Rice is rich in nutrition, including protein 9.6%, carbohydrate 76.3%, calories 35 1 kcal/hectogram, crude fiber 1.0%, ash 1.3%, and rich in minerals and vitamins.

Efficacy and function of rhubarb rice: benefiting qi and tonifying middle warmer, treating diarrhea, polydipsia, vomiting, cough, stomachache and thrush in children.

Taboos of rhubarb rice: rhubarb rice should be eaten with almonds, which is easy to cause vomiting and diarrhea. Children should not eat more.