When it comes to Guizhou cuisine, we think of chili and sour soup. People who don't eat spicy food will shake their heads and refuse spicy food! Sour soup is more acceptable, but there are always people with light tastes who can't eat it. And this soft glutinous rice is delicious, salty and sweet. Most people can eat the millet residue that will appear on the dinner table of Guizhou New Year's Eve. Millet residue is also a dish suitable for all ages in Guizhou, especially for children and the elderly.

1. Sweet-mouthed millet residue

The traditional practice of millet residue is sweet-mouthed. The yellow and soft glutinous millet is wrapped in steamed pork belly, and the sweetness of sugar permeates every grain of rice and every piece of meat. It tastes sweet and soft, and I still want to eat it after eating it.

glutinous millet should be used to make millet residue, and the steamed millet will be sticky and will not come loose. Millet is soaked for two days in advance, and it is easy to cook when steamed. Pork belly should be skinned, and it will be more glutinous when steamed. Pork belly is fried in a pan with skin, and the skin should be fried until golden, and then cut into small pieces. Soak the millet, add fried pork belly and appropriate amount of sugar, mix well, put it in a bowl and steam it in a pot.

Choose a nice bowl, steam it, buckle it out and set it out. Take a look at it at intervals when steaming, and steam until the fat is crossed out, and it looks golden yellow without white. Every millet should be stuck together. After steaming, I put it upside down on the plate. It looks round, golden and shiny, which makes my forefinger move greatly. I can't help but scoop a spoonful and put a red date on the top, which means prosperous and sweet.

The millet residue made in this way tastes sweet and soft, the millet is sweet and glutinous but not sticky, the pork belly is also cooked thoroughly, and the meat taste with white sugar is more tender. It is no exaggeration that the millet residue can occupy a place in Guizhou New Year's Eve!

2. Salty millet residue

Traditional millet residue has developed many flavors, among which salty millet residue is a more popular one. This flavor of millet residue tastes like eight-treasure rice, but there is no fixed side dish. Because it is often cooked during the Spring Festival, pork belly will be replaced with bacon and sausage, with or without sugar, and the taste will be a bit like that of Guangdong, depending on personal taste.

We eat too much fish and meat in the Spring Festival, but people will want to eat some vegetables, and millet residue has also developed a vegetable version. Dried mushrooms, peas, carrots and other vegetables with less water can be used as millet residue, and the vegetables with water will affect the taste of millet residue. Dice vegetables, add salt, soy sauce, sesame oil and spiced powder, and the follow-up method is the same as above. Now some supermarkets also sell millet residue, which can be eaten after being bought and steamed, which is very convenient.