The difference between sticky millet and glutinous millet is that glutinous millet is also called glutinous millet, which tastes very soft and glutinous and is used to make cakes. Northerners are used to making sticky corn steamed bread. Sticky millet can be eaten directly and is often used to make millet porridge. Waxy millet will be made into "fried rice" in these areas of Inner Mongolia. Waxy millet is very nutritious and contains a lot of protein and vitamins, which plays a tonic role.
Waxy millet is the product of millet hulling, which was called millet, millet and millet in ancient times. Of course, the aforementioned "grain-free millet" refers to glutinous millet here. We call it Dahuangmi in the north, which is bigger than millet, yellowish in color and sticky after cooking. It is one of the important food crops. As you know, the most important sticky bean buns in Northeast China are made of millet flour from Huang Chengcheng. Waxy millet has high nutritional value and is rich in essential elements such as carbohydrates, protein and vitamins.
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Sticky millet is the product of millet hulling, which was called millet in ancient times. The millet here is sticky millet. Because of its small particles, the diameter is about 1 mm, so it is named Xiaomi, with light yellow or dark yellow color, hard texture and sweet finished product. Millet porridge is the best for pregnant women to recuperate, replenish energy, eliminate fatigue and add brown sugar to supplement qi and blood. Suitable for all ages, known as the "soup for the gods".