Sorghum rice cake Ingredients: 600g of sorghum rice, 300g of red bean paste, and 0/50g of sugar/kloc. Practice: ① Wash the sorghum rice, pour a proper amount of water and steam it in a cage for later use. (2) Take two porcelain plates, put half of the sorghum rice into the plate and smooth it, press it into pieces with a thickness of two or three centimeters by hand, and put the remaining sorghum rice into the other plate for internal pressure. (3) Buckle the pressed sorghum rice on the chopping board, smooth it with a knife, and then apply bean paste with uniform thickness. (4) Then buckle the other half of sorghum rice on the bean paste stuffing, smooth it with a knife, cut it into diamond-shaped pieces with a knife when eating, put it on a plate, and sprinkle with sugar to serve.

Pork belly sorghum porridge. Ingredients: 90g sorghum rice, 60g lotus seeds, pork tripe 100g, 50g rice, 3g pepper and 3g salt. Practice: ① Stir-fry the sorghum rice until it is brown and fragrant, and remove the excess shell on it. ② Wash pork tripe, lotus seed meat and pepper, put them in a casserole together with sorghum rice, and add a proper amount of water. (3) after the fire is boiled, simmer on low heat until the sorghum rice is cooked and seasoned.

Sorghum and red bean rice. Ingredients: 250g sorghum rice and 50g adzuki bean. Practice: ① Wash adzuki beans and sorghum rice. (2) put adzuki beans into a rice cooker and add water to boil. ③ When adzuki bean is cooked to 80% maturity, add sorghum rice and water until it is slightly more than the amount of water needed for stewing rice, and press the stewing rice stall. The rice cooker can jump.