Millet muffin

Ingredients: corn flour 100g, millet flour 50g, flour 10g, 2 eggs, sugar 20g, peanut oil 15g, aluminum-free baking powder 1/2 teaspoons.

Sausage, ham and vegetable porridge

Ingredients: 300g of sorghum rice, 200g of chrysanthemum, 2 slices of ham, ginger 1 slice.

Seasoning: salt 1/2 teaspoon, sesame oil 1 teaspoon.

grenadine juice

Raw materials: pomegranate 1~2 pieces.

Prepare the night before:

1. Mix corn flour, millet flour and flour, sieve them into a basin (Figure 1), and pour in sugar and stir well.

2. Stir the egg liquid, oil and 125g water evenly and pour them into the mixed powder (Figure 2).

3. Stir evenly into a flowable paste (Figure 3) and send it to the refrigerator for cold storage overnight.

4. Peel the pomegranate, clean it, wrap it with plastic wrap and put it in the refrigerator (Figure 4).

5. Wash and drain the chrysanthemums.

6. Cooked rice in advance (steamed rice and sorghum rice according to the ratio of 10: 1).

Completed the next morning:

1 Take out the batter, add baking powder, stir well, and let stand for 10 minute. Pour the rice into the pot, add1200g of water, bring it to a boil over high heat, and then turn to low heat.

2 Cook for about 10 minute, add diced ham and ginger slices, and continue cooking for about 10 minute.

3 when the pot is hot, turn the heat down and take the batter with a spoon. Above the center of the pan, keep the batter dripping from the center.

You can see that the batter will naturally spread into a circle after it is put into the pot, indicating that the thickness of the batter is just right.

5 when there are many holes on the surface, turn over and fry until both sides are evenly colored.

6. Cook the rice porridge in a pot until the soup is thick and the rice grains bloom, add salt, chop the chrysanthemum, pour in sesame oil, stir well, and turn off the heat after cooking for 1 min.

7 Put pomegranate granules into a juicer and squeeze into pomegranate juice.

8 porridge into the bowl. A muffin. Pomegranate juice in the cup. It's done.

Tips:

1. The batter for making muffins should be thin and thick, too thick to erase and too thin to form. The amount of water can be adjusted according to the consistency of the batter, so that the batter will naturally spread out into a circle when it falls into the bottom of the pot.

2. Holding the batter with a spoon can ensure that the amount of batter is the same every time, and the spread cakes are also the same size.

3. When spreading muffins, use a slightly larger pan. You can spread 3~4 muffins at a time, which is very fast.

Selected from the book "Learning Nutrition Breakfast", all rights reserved.

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