Traditional Culture Encyclopedia - Photography major - Various ways to eat millet noodles
Various ways to eat millet noodles
1, millet flour cuts steamed bread with a knife
Ingredients: 300g of flour, 70g of millet flour, and clean water130g. Accessories: 2 grams of yeast powder.
The practice of cutting steamed bread with millet flour knife: prepare raw materials: yeast powder, flour and millet flour. Mix yeast powder, water, flour and millet flour, knead into smooth dough, cover with wet cloth and bake for 30 minutes. Move the baked dough to the panel and knead until it is exhausted. Knead into long strips. Cut it to the size you want with a knife and cover it with a wet cloth, about 15 minutes. Put the steamed bread blank into the pot and steam it with boiling water for 20 minutes. Turn off the fire and simmer for 2 minutes before taking it out.
2. Millet flour cake
Ingredients: 25 grams of milk, 90 grams of flour and 30 grams of millet flour. Accessories: 2g baking powder, 15g dried jujube, 5g raisin.
The method of millet flour cake: 2 grams of baking powder, 25 grams of milk, stir well, 90 grams of flour, 30 grams of millet flour, stir well, knead well, ferment 1 hour, sprinkle flour on the chopping board, put it on the dough, knead well, put 15 grams of dried dates and 5 grams of raisins in the dough, and steam over high fire.
3. Millet porridge
Ingredients: millet flour100g.
The practice of millet noodle porridge: boil water in the pot. The millet flour is diluted with clear water. Slowly pour the millet batter into the pot and stir it slowly with a spoon. Cook it again until it thickens. The porridge is ready, you can eat it!
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