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The color of red millet residue is sugar color. Now I will share the processing method of red millet residue.

Ingredients: 500 grams of glutinous millet

Ingredients: bacon, raisins, jujubes, east melon strips, sunflower seeds, crushed peanuts, 100 grams of sugar, 200 grams of lard, 200 grams of lard

1. Wash the glutinous millet with water and soak it in warm water for 2 hours. Steam the soaked glutinous millet in a wooden barrel. If it is not cooked yet, sprinkle some hot water on it and continue steaming for half an hour until it is cooked. Take it out. Set aside in a bowl.

2. Heat the wok, turn to low heat, pour in lard, add sugar, stir clockwise, the temperature in the pot will slowly rise, and the sugar will slowly melt , when the oil rises to a certain level, sugar flowers will appear. If you continue to stir clockwise, the sugar flowers will turn from yellow to reddish brown. At this time, pour in the steamed glutinous millet and keep stirring in the pot. Stir-fry until the color of the glutinous millet turns red and yellow, and the color is even, set aside for later use.

3. Put bacon, raisins, red dates and east melon strips into an earthen bowl, scoop in the fried glutinous millet and press it tightly. Turn on the heat in the steamer, put the glutinous millet in the earthen bowl into it, and steam it for one hour.

4. Cover the steamed millet residue with a plate, turn it over, and sprinkle with sunflower seeds and chopped peanuts. This plate of sweet, delicious and appetizing millet residue is completed.

This dish is mainly sweet. Sprinkle it with crushed sunflower seeds and peanuts and put it into your mouth. The light sweet taste fills your mouth. After chewing it, it is soft and glutinous with crispy texture. , is the best delicacy for every festival and hospitality.

My answer is complete, I hope my sharing can help you.

Hello, I am happy to answer your question!

1. Wash the millet first, put it into the rice cooker, add an appropriate amount of water, and press the cooking button. Do not put too much water, just make it as flat as the millet.

2. Put a small amount of water into the rice cooker and press the cooking button. Put a piece of brown sugar into a pot, add water, and turn it into sugar water

3. Cut the pork belly into dices.

4. Stir-fry the diced meat until dry and set aside

5. Add the cooked millet to the sugar water, put the diced meat into a bowl and steam for 10 minutes

The above is the method of making red millet dregs. I would like to share it here. I hope it can help you. Thank you

How to make delicious millet dregs? What ingredients are needed to learn how to make millet dregs? Home Food Network is here for you Provide the most authentic way to make millet dregs. As long as you follow the steps in the pictures and texts, novices can make delicious millet dregs!

Introduction to millet dregs:

I suddenly miss its glutinous and fragrant aroma. So I found the simplest and most feasible way to meet it again~~ When it comes out of the pan, it is cut into four pieces like a pizza before being put on the plate. As a result, the appearance is ruined, but the oily meat inside melts in the mouth. Finally satisfied~~

Ingredients and seasonings for millet residue:

The millet can probably cover half of the pork belly. The amount of pork belly is about 1 and a half pounds, with half skin, fat and lean. Cooking wine, light soy sauce, star anise, 2-3 cloves of cinnamon, 1-2 slices of ginger sugar. If you like a sweeter taste, add it to the millet and mix well

Home-style recipes for millet dregs, how to make the most authentic millet dregs Eat

Wash the millet and soak it in water for more than 4 hours. It is best to change the water two or three times in the middle.

Don’t cut the pork belly yet, put a little oil in the pot, fry the skin until slightly browned and take it out.

Take out the meat and let it cool. When it is not hot, you can cut it into small pieces. Then mix the millet residue ingredients and seasonings: wine, light soy sauce, star anise, cinnamon, and ginger slices and marinate for more than 3 hours. .

Once everything is soaked and marinated, it is ready to be cooked. First pour the millet into the bottom of the pot and spread it evenly, then pick out the meat pieces and spread them evenly on the millet. You can use chopsticks to press the meat in a little.

Pour in an appropriate amount of water, usually just enough to cover the rice and meat.

I used an electric pressure cooker to cook it, and it only took 20 minutes. If it were steamed or boiled in an ordinary pot, it would take more than an hour. In addition, millet needs to be soaked in water for a longer time before.

The golden and waxy millet residue is ready to be served.

Homemade Food Network Tips

If you don’t have a pressure cooker, soak the millet as long as possible, such as overnight, so that it will be soft and waxy when steamed.

Hello! I am very happy to answer your question about how to make red millet residue. I don’t know how to make red millet residue, but I can share with you how to make millet residue.

Ingredients for millet dregs

Millet can probably cover half of the pork belly. About 1 and a half kilograms of pork belly. Cooking wine with half skin, fat and lean. 2-3 light soy sauce. 1-2 pieces of cinnamon bark, ginger sugar, if you like a sweeter taste, add it to the millet and mix well

How to make millet residue

Step 1

Wash the millet and soak it in water for more than 4 hours. It is best to change the water two or three times in the middle.

Step 2

Without cutting the pork belly, put a little oil in the pot, fry the skin, and take it out until it is slightly browned.

Step 3

Take out the meat and let it cool. When it is not hot, you can cut it into small pieces, then mix it with cooking wine, light soy sauce, star anise, cinnamon and ginger slices to marinate 3 more than hours.

Step 4

Wait until everything is soaked and marinated before cooking. First pour the millet into the bottom of the pot and spread it evenly, then pick out the meat pieces and spread them evenly on the millet. You can use chopsticks to press the meat in a little.

Step 5

Pour in an appropriate amount of water, usually just enough to cover the rice and meat.

Step 6

I used an electric pressure cooker to cook it, and it only took 20 minutes. If it were steamed or boiled in an ordinary pot, it would take more than an hour. In addition, millet needs to be soaked in water for a longer time before.

Step 7

The golden and waxy millet residue is ready to be served.

Everyone wash the millet, then soak it in water overnight, then wash the pork belly and cut it into small pieces, take out the soaked millet, drain the water and put it into a bowl, then add the pork belly , stir an appropriate amount of white sugar and brown sugar together, then put it into a steamer and steam it over high heat. After steaming for half an hour, open the lid and check carefully. At this time, a layer of moisture appears on the surface of the millet. Use chopsticks to stir the millet. This will allow the water to seep back in. Repeat this several times and rub the millet with chopsticks. If it feels very soft, it means it has been steamed, so it can be eaten directly from the pot. The taste is very sweet, soft and glutinous, and very delicious.

Another way is to wash the millet and soak it in water for more than four hours. It is best to change the water two or three times in the middle. Don’t cut the pork belly yet, put a little oil in the pot. Fry the skin until slightly browned and take it out. After the meat is taken out, let it cool and cut it into small pieces if it is not too hot. Then mix it with cooking wine, light soy sauce, star anise, cinnamon and ginger slices and marinate it for more than three hours. Wait until everything is soaked and marinated before cooking. First put the millet into the bottom of the pot and spread it evenly, then pick out the meat pieces and spread them evenly on top of the millet. You can use chopsticks to press the meat in a little, and then add it. Appropriate amount of water, usually just enough to cover the rice and meat. You can use an electric pressure cooker to cook it, which only takes about 20 minutes. If you use an ordinary steamer, it will take more than an hour.

What I have introduced to you above is how to make Guizhou Tian millet residue. Now you should also know that millet is a healthy food that can be cooked alone or combined with other ingredients to make delicious food. Pastries taste very good, and they can also play a very good role in health care. You can often eat some in your daily life. Today I will introduce it to you. I hope that the content introduced today can help Everyone brings some help.

Millet can probably bury half of the pork belly. About 1 and a half kilograms of pork belly. Cooking wine with half fat and lean skin. Light soy sauce. Star anise. 2-3 cloves of cinnamon. 1-2 slices of ginger sugar. If you like it sweeter, The flavor is optional, put it in the millet and mix well

Steps of making it

1. Wash the millet and soak it in water for more than 4 hours. It is best to change the water two or three times in the middle.

2. Don’t cut the pork belly yet, put a little oil in the pot, fry the skin until slightly browned and take it out.

3. Take out the meat and let it cool. When it is not hot, you can cut it into small pieces, then mix it with cooking wine, light soy sauce, star anise, cinnamon and ginger slices and marinate it for more than 3 hours.

4. Once everything is soaked and marinated, it is ready to be cooked. First pour the millet into the bottom of the pot and spread it evenly, then pick out the meat pieces and spread them evenly on the millet. You can use chopsticks to press the meat in a little.

5. Pour in an appropriate amount of water, usually just enough to cover the rice and meat.

6. I used an electric pressure cooker to cook it, which only takes 20 minutes. If it is steamed or boiled in an ordinary pot, it takes more than an hour. In addition, millet needs to be soaked in water for a longer time before.

7. The glutinous and fragrant millet residue is ready to be taken out of the pot and plated.

Tips for millet residue

If you don’t have a pressure cooker, soak the millet as long as possible, such as overnight, so that it will be soft and waxy when steamed.

Hello everyone, I am Xiao Wu

I am very happy to answer this question for you. Speaking of red millet residue, this is a special delicacy originating from Guizhou. This delicacy combines brown sugar and millet perfectly. We all know that brown sugar and millet are two foods with very high nutritional value. Brown sugar can effectively replenish blood and qi, while millet is rich in vitamins and trace elements. It is also the best food to nourish the stomach. It is suitable for both young and old. should. So if you want to eat brown sugar and millet dregs at home, how do you make brown sugar and millet dregs? Here Xiao Wu will explain this problem in detail and reveal the secret of how to make brown sugar and millet dregs. I hope it will be helpful to everyone.

The required raw materials include brown sugar, millet, pork belly, cooking wine, light soy sauce, star anise, etc. The steps are as follows:

1. First clean the millet and soak it in water for more than 5 hours. The water needs to be changed two or three times along the way.

2. Prepare a piece of pork belly. Do not cut the pork belly yet. Put a small amount of vegetable oil in the pot and fry the pork belly until the pork skin is slightly browned.

3. Take out the meat and wait until it is not hot before cutting it into pieces. Add cooking wine, light soy sauce, star anise, cinnamon, etc. to the meat, stir evenly, and marinate for more than 4 hours.

4. After marinating, first pour the millet into a clean pot, spread it evenly, and then place the pork belly evenly on the spread millet. Pour in an appropriate amount of water, usually just enough to cover the rice and meat.

5. Xiao Wu recommends using an electric pressure cooker, which only takes 20 minutes, which is relatively short. If it is steamed in an ordinary pot, it will take 1 hour. It should be noted that don’t forget to add brown sugar. Before putting it into the pot, melt the brown sugar and pour it into the pot together.

Follow the steps provided by Xiao Wu, and a plate of fragrant brown sugar millet residue is ready. Isn’t it very simple? Is it drooling? Friends who like it can try it.

Hi everyone, how to make delicious red millet residue? Now I will post the method below. If you are interested, you can do it.

Ingredients: 250 grams of millet, 30 grams of pork belly. Seasonings: soy sauce, salt, five-spice powder, pepper powder, lard oil, and brown sugar.

Put the pork belly in a basin, add seasonings, soy sauce, five spice powder, and pepper powder. Okay, let’s marinate the pork belly. Next, we will pour millet into our pork belly. , (soak for four hours in advance), add brown sugar and an appropriate amount of lard to the pork belly, and mix evenly with your hands. Let the flavor of brown sugar and lard melt into the millet. Next, boil the water in the pot and steam it for about half an hour.

Steamed millet is glutinous, tender, sweet and refreshing.

Hope this helps.

Millet dregs are called differently in different regions and are made in different ways. Many people here like to eat millet dregs, which are spicy and appetizing. My method of making millet dregs is as follows:

① Grind the corn into powder and sieve it, and take the fine corn flour under the sieve for later use.

② Mix the corn flour with sour chili peppers (if you don’t have sour chili peppers, use chili powder and add a small amount of vinegar to moisten it. You can also mince fresh chili peppers and mix with a small amount of vinegar to make it sour faster).

③Put the mixed millet residue into a jar, seal it with corn leaves (you can also seal it with water along the jar), it will become sour in 15 days (it will take a month to use a large jar) acid).

Millet dregs are sour and delicious, and can be fried or made into soups, which is very appetizing.

Soak millet and glutinous rice in cold water for 24 hours

Steam the soaked rice for 20 minutes.

Boil the pork belly in hot water to remove the blood, smear it with sugar or sweet wine lees and fry it in an oil pan until golden brown, then slice it and set aside.

Pour the steamed rice into a container, add pork belly, crushed rock sugar or white sugar, stir thoroughly and add natural food coloring to the desired color, then steam for 3-4 hours before serving.