1. Sorghum rice tricolor steamed cake

Raw materials: glutinous rice 10g, glutinous rice 10g, sorghum rice 10g, rice 70g, sugar 5g, refined salt 5g and mung bean 10g.

Exercise:

1. glutinous rice, sorghum rice, sticky millet and rice are washed and ground into powder. Divide the rice into three parts and put them into the other three kinds of rice flour.

2. Roughly grind mung beans, soak them in water, peel them, steam them into bean paste in a steamer, and sprinkle with some salt.

3. Pour water mixed with refined salt and sugar into the prepared flour (3 kinds), rub them evenly with both hands and sieve them with a sieve. Serve in a bowl with spicy cabbage.

4. Spread wet gauze in the steamer, spread a thin layer of mung bean powder on the gauze, and then spread rice flour mixed with sticky rice grains, and steam for about 10 minutes. Then spread a layer of mung bean paste on it, and then spread a layer of rice flour mixed with sorghum rice on it, and steam it for about 10 minutes. Repeat the above procedure, spread a layer of mung bean paste on it and steam for about 15 minutes.

5. After the rice cake is steamed, take it out, cut it into appropriate sizes and put it on a plate.

2. Sorghum rice and red bean porridge

Ingredients: sorghum rice, adzuki bean, glutinous rice and purple rice.

Exercise:

Wash the required grains and put them in a pressure cooker for one hour.

Special instructions:

1. Sorghum rice food is rough, and the taste will be slightly smoother with glutinous rice.

2. Sorghum rice needs to be cooked for a long time to become brittle and rotten, and it will be more convenient to cook it in a pressure cooker.

3. Sorghum porridge

Raw materials: 20 grams of ootheca mantidis and 50-100g of sorghum rice.

Exercise:

Decoct ootheca Mantidis with clear water for 3 times, filtering, taking 500ml of medicinal liquid, cleaning sorghum rice, putting into a pot, adding ootheca Mantidis juice, and boiling with high fire until the sorghum rice boils.

4. Stir-fried bean buns with sorghum

Ingredients: 5 cups of sorghum, 2 cups of adzuki bean, salt 1 spoon, sugar 1/2 cups, oil 1/2 cups.

Exercise:

(1) Boiled adzuki beans, mashed and filled with sugar.

(2) Add 1/2 cups of hot water to 4 cups of sorghum flour, and knead it into an oblate shape.

(3) Put the oil in the pan, and when the pressed sorghum noodles are fried, put the flat stuffing on it.

(4) sprinkle sugar while it is hot.