Millet is so popular, food experts are naturally dissatisfied with the monotonous millet porridge or millet rice. People from all walks of life brainstormed and showed their talents, trying their best to carry forward the effects of millet and make millet meals that are richer in appearance and nutrition.
When millet porridge meets pumpkin and egg yolk.
You and I, you and I, you and I, the glutinous millet porridge climbs to the tip of the tongue, the rustling pumpkin and egg yolk tease it, the color and taste are infinitely sublimated.
Want to be more creative.
Dig out part of the melon pulp and seeds, and the pumpkin is a naturally gorgeous container.
Add some broth. If there is no broth, just add water and add the washed millet.
Heat the water in the pot and steam for about half an hour.
Put a few broccoli flowers, cooked corn kernels, ham kernels, or other ready-made ingredients in your kitchen, and steam for three to two minutes before serving.
Wow!
It was so delicious that I ate all the pumpkin bowl until only the skin was left.
Millet pumpkin paste that saves time and effort.
Wash the millet and soak it in advance or not. Wash the pumpkin, peel it and cut it into pieces. Put them into the soymilk machine together, and you can enjoy the steaming hot and yellow color.
If you want it to be more nutritious, add some milk.
In addition, combining millet with beans can improve protein absorption.
Therefore, you can also add millet when making soy milk. The fragrant soy milk is blended with the aroma of rice and has a softer texture.
When making tofu curd, add some millet milk to make it taste better.
What kind of adventures will you have when you add millet to your food?
Make it into a salad.
When cooking millet, don't make it too rotten. It's better if the millet is cooked but the grains are still distinct.
Cut the cherry tomatoes in half, cut the cucumber, celery, and onion into small pieces, chop the coriander, stir in the millet, season with salt, vinegar, lemon juice (freshly squeezed is best), pepper, and olive oil.
If you like the aroma of onions or garlic, you can stir-fry onions or garlic instead of olive oil.
The mixed vegetables eaten from a basin in Korean dramas only taste like this.
Stir-fry it briefly and transform it into a simple hot dish. The same ingredients are used above, but the coriander is added just before serving.
You can also add diced carrots and bell peppers, bean sprouts, cooked corn kernels, ham kernels, etc. to create an exquisite assorted plate that is both a vegetable and a meal.
If you don’t like the smell of oil smoke, in addition to the above ingredients, you can also add small potatoes, bean sprouts, tomatoes, etc., and bake it in the oven. It will also be a mouth-watering dish.
How about trying using millet to make meat dishes?
Millet has different amino acids from meat, so if eaten together with meat, the nutrients will complement each other.
Millet Spare Ribs is a simple, delicious and easy-to-make dish.
Choose ribs with more meat, season with water soaked with onion, ginger, and garlic (discard the onion, ginger, and garlic), salt, soy sauce, oil, cooking wine, southern milk sauce, or soybean sauce, etc., and mix evenly to ensure that each rib is
There are dipping ingredients on top, then evenly stir in the washed millet, place it in the refrigerator and marinate for 2-4 hours.
Put enough water in the steamer to boil, put the marinated millet ribs on the steamer, and turn off the heat after 60-80 minutes.
The millet pork ribs will be served out a moment later, and you can’t wait for the delicious and delicious millet pork ribs.
Let’s look at the highlight of the meal, the pancakes made from millet noodles are very delicate and delicious.
If you don’t have millet noodles, you can add beans yourself and grind them into powder in a blender.
Lightly fried millet flour pancakes, dipped in honey, are so sweet and delicious that you won't get fat no matter how you eat them.
Or bake small pancakes without oil, add some vegetables and meat and eat them in rolls. It is 100 times more delicious and nutritious than a certain chicken roll.
Upgraded version of pancakes, eggs, millet noodles, salt, vegetable diced, ham diced to make delicious salty pancakes, fry a little, crispy pancakes, crispy vegetables, be careful to bite your tongue.
If you like soft food, make the batter thinner, take a bite, and it will be so chewy that you can't stop.
This expert feels that thick pancakes are more enjoyable.
Ingredients: One cup of millet, two cups of water, appropriate amount of spinach, carrots, curry powder, onions, garlic, eggs, and olive oil.
Seasoning: plain yogurt, milk, sauce (she used yogurt, salt, pepper, sweet chili sauce, lemon juice, etc., you can also change it to your favorite sauce).
Preparation method: Steam the millet and let it cool for later use.
Heat oil in a pan, add onions, and after they soften, add carrots, spinach, minced garlic, curry powder, salt, and pepper, stir-fry until fragrant, and pour into the steamed millet container.
Add various seasonings and coriander, mix well and form a dough.
Millet is very sticky, so you don’t have to worry about the dumplings falling apart.
Then flatten the dumplings, about 1.5CM thick, and freeze in the refrigerator until the dumplings become hard (about 30 minutes).
She used two different flavors of sauce. Half of the ingredients used eggs and plain yogurt + sauce, and the other half used olive oil (other vegetable oils are also acceptable) and milk + sauce.
Both taste great.
Place in the oven and bake until golden and crispy on both sides.
The last step can be done without oven, deep-fried or deep-fried. It will look amazing in your eyes and fill your mouth with the rich aroma of rice cooker. It is both a staple food and a snack.