Small yellow rice, also known as millet and yellow millet, is famous at home and abroad for its "rare delicacies and excellent treasures". Since ancient times, maternity, infants, the elderly and the sick have been the first choice for supplements. Because of its rich nutrition, many pregnant women in many areas use small yellow rice as a necessary nourishing product when they are confined to the moon, so small yellow rice is also called "moon rice".

Small yellow rice is flat and sweet. It can strengthen the spleen and stomach, and has the effects of promoting digestion, stopping diarrhea, benefiting lung and benefiting qi. Indications: hyperactivity of yang and yin deficiency, insomnia at night. It can nourish and strengthen the body, and can tonify the middle energizer and replenish qi.

Gourmet made by small yellow rice:

First, yellow rice balls

1. Soak the yellow rice one night in advance, wash the glutinous rice four hours in advance, soak it, take it out and drain it for later use.

2. Put the meat stuffing into a bowl, stir the seasoning in one direction with chopsticks, then add the egg white and mix well.

3. Knead the meat stuffing into a small ball by hand, roll it in the yellow rice to make it evenly covered with a layer of rice, and gently press the surface with your hand to make the rice grains and the meat stuffing combine more closely.

4. Put the prepared yellow rice balls into a steamer, steam them on high fire for 12 minutes, and cover them for 3 minutes.

Second, yellow rice dumplings spicy chicken

1. After washing the yellow rice, soak it in clear water overnight and drain it.

2. Boned the chicken leg and cut it into small strips, add seasoning and stir well, and marinate for 15 minutes. Mushrooms are soaked and shredded for later use. Wash the fresh zongzi leaves. If they are fresh, boil them in a boiling water pot for 3 minutes, then take them out and soak them in cold water for later use.

3. After the mushrooms and chicken legs are mixed well, pour the yellow rice into the chicken pieces and stir well again.

4. Cut off the head and tail of the zongzi leaves, leaving the middle part about15-20 cm, and overlap the two zongzi leaves in the same direction, with the smooth surface facing upwards.

5. Take a proper amount of stuffing and put it at one end of the zongzi leaves, and wrap it as shown in the figure. Finally, roll the stuffing with zongzi leaves into a tube shape, tie it tightly with cotton thread and put it in a steamer. (When you roll the rice dumpling tube, you must roll it from the thin place, that is, the tip of the leaf to the petiole. There are ribs in the middle of the leaves, and the petiole is harder than the tip of the leaf. If the direction of rolling is opposite, it is not easy to roll up.)

6. Add water to the steamer, cover it and boil it, then steam it for 20 minutes on medium fire, and steam it for 5 minutes.

Third, sea cucumber millet porridge

1, millet washed clean, soaked in water;

2. Wash vegetables and sea cucumbers, cut shredded ginger and chopped green onion, and slice sea cucumbers (Gong Pin sea cucumbers);

3. Put enough water into the soup pot, add millet after the water boils, add sea cucumber after the pot is boiled, and continue to cook for about 5 minutes after the pot is boiled again, while stirring with a spoon;

4. Add shredded ginger, cover the lid, and turn to the minimum fire to cook. Do not open the lid during this period;

5. After about 25 minutes, open the lid, add 1 teaspoon of concentrated chicken juice, stir and mix, boil over high fire for 2 minutes, and finally sprinkle with appropriate amount of salt, add white pepper to taste, drop a few drops of sesame oil and sprinkle with chopped green onion, then turn off the fire and serve warm food in a bowl.

Four, millet pumpkin red jujube porridge

1. Prepare the raw materials, cut the jujube into small pieces with scissors, and discard the jujube core;

2. Cut off the skin of the pumpkin (the skin is slightly thicker) and steam it with heat-insulating water;

3. Grind into pumpkin puree;

4. Put millet, glutinous rice and enough water into the pot to soak for 15 minutes (water is added at one time), cover and cook;

5. After the water boils, open the lid and add the red dates;

6. Re-cover the lid. At this time, put the spoon in the pot to separate the pot from the lid, leaving some gaps (to avoid the soup overflowing), and then turn to the fire to continue cooking;

7. Stir with a spoon every few minutes to prevent the bottom of the pot from sticking. When the porridge is cooked to your liking, add pumpkin puree (the thickness of porridge depends on your taste);

8. Slowly stir the pumpkin puree in the porridge with a spoon;

9. Turn off the heat until the pumpkin paste is completely integrated into the millet porridge and porridge paste appears on the surface.