Sorghum flour is made as follows:

Sorghum flour steamed buns recipe practice:

1, sorghum rice into the grinder in four times, each grinding time about 2 minutes. Ground sorghum flour slightly yellow, but lighter than cornmeal.

2, leftover soybean residue from making soybean milk, the amount squeezed out of a cup of dry beans that comes with the soybean milk maker.

3, the sorghum flour, soybean residue mix, add yeast, the right amount of water, covered with plastic wrap fermentation.

4, put the basin in a large steamer with hot water, the summer more than 40 minutes to ferment.

5: Knead the dough in the bowl, divide it into several small balls, poke a hole in the center, and shape into a nest.

6, ready to do before steaming 20 minutes to wake up, medium-high heat steam 20 minutes off the fire.

7. Steamed buns on the steamed, occasionally eat some coarse grain buns or very delicious.

Sorghum has the role of warming the spleen, solid stomach and intestines, stop vomiting and diarrhea.

1, strengthen the spleen: applicable to the weak spleen qi, transport and chemical weakness caused by the epigastric distension, loose stools, loss of appetite, tiredness and fatigue.

2, and the stomach: neutralize stomach acid, relieve stomach pain.

3, stop diarrhea: suitable for patients with spleen deficiency type diarrhea, the symptoms are: prolonged diarrhea, yellowish color, loss of appetite, thin stools and undigested food.