Sorghum rice is a traditional farm food in China. It is made of sorghum rice as the main raw material through soaking, cooking and other processes. It is delicious and nutritious. In rural areas of China, sorghum rice is often one of the staple foods in people's daily life. It is not only delicious, but also affordable. It is a very popular home-cooked dish.

material preparation

The materials needed to prepare sorghum rice are very simple, mainly including sorghum rice, water and salt.

Production steps

1. Cleaning sorghum rice

First, pour the sorghum rice into the basin and rinse it with clear water several times until the water becomes clear. Then soak the sorghum rice in clear water for 3-4 hours.

Cooking sorghum rice

Pour the sorghum rice into the steamer, add appropriate amount of water, then cover it and bring it to a boil. The cooking time is 30-40 minutes until the sorghum rice is cooked.

Add salt to taste.

Pour the cooked sorghum rice into a big bowl, add a proper amount of salt, and then stir it evenly with chopsticks, so that the salt can penetrate into the sorghum rice evenly.

skill

1. The soaking time should be long enough.

The soaking time of sorghum rice is very important. The longer the soaking time, the more waxy the taste of sorghum rice. Therefore, when making sorghum rice, we must fully soak sorghum rice to absorb enough water.

2. The temperature should be controlled well.

When cooking sorghum rice, heat is also very important. Too big a fire is easy to paste the bottom, too small a fire is easy to cook. Therefore, when cooking sorghum rice, we must master the heat to make it cooked and delicious.

final result

Sorghum rice is a traditional farm food in China. It is not only delicious, but also nutritious. This is a very popular home-cooked dish. Making sorghum rice is very simple, just prepare sorghum rice, water and salt and follow the above steps. When making sorghum rice, we should pay attention to soaking time and cooking time to make sorghum rice taste better and more delicious.