Millet millet is millet without skin, also called millet. The grain mentioned by the ancients is one of millet, millet, rice, wheat and sorghum. Chinese medicine believes that millet tastes sweet, salty and cool; Entering the kidney, spleen and stomach meridians; Has effects in invigorating spleen, regulating stomach, tonifying deficiency, clearing away heat, and removing toxic substances. Millet is a tonic for the weak, and a good spleen and stomach makes people feel refreshed. In terms of nutrition, millet is rich in vitamin B 1 and B2, and contains trace elements such as iron, phosphorus and zinc, which can stimulate appetite, enhance immunity and promote growth and development, and is especially suitable for children.
Millet porridge nourishes the stomach Millet porridge is not only suitable for all ages, but also for rural pregnant women after giving birth to dolls (of course, this was thirty years ago, and now living conditions are good. It is estimated that there are other nutrients besides millet porridge). The production process is as follows: first, stir-fry the millet in a pot with low fire, then wash it with clear water and mix it with oil (sesame oil and rapeseed oil) in a bowl. When the water in the pot is about to boil, put the stirred millet in the bowl into the pot to boil. The fire lasts for about ten years and lasts for about 30 minutes, depending on the consistency of the porridge.
The practice of millet porridge in daily life, the practice of millet porridge eaten by non-special people (such as weak body, early recovery from serious illness or pregnant women) is very simple. After washing the millet with clear water, put it in boiling water and cook it. Ten minutes after the fire, simmer for about thirty minutes. If you think it is too monotonous for a person to drink millet porridge, you can put pumpkin, potato, cooked corn kernels, peanuts and other foods in the pot before cooking millet porridge, and make it according to your own taste. Pumpkins (peeled) and potatoes (peeled) can be put into the pot at the same time as millet, and cooked corn kernels can be put in later, preferably after cooking for 20 minutes.
The above is the practice of millet porridge, which is what we have done since we ate the snack millet. I hope I can help you.