Ingredients for millet crisps

Millet crisps are mostly eaten as a snack. Many children like to eat this kind of snack very much. However, many parents are always worried that some millet crisps purchased outside are not so clean and hygienic, so they choose to make them by themselves. If you want to make them, you must prepare the lard and sugar osmanthus. These two seasonings are indispensable. Only in this way can the millet crisps taste crispier.

Materials

Ingredients: 500g millet flour

Seasoning: 250g white sugar, 10g sugar osmanthus, 150g lard (refined)

Production steps

1. Put the millet flour into a wok, stir-fry over low heat until it turns slightly yellow, remove from heat, let it cool, pour it onto a chopping board, and use a rolling pin to finely knead it.

2. Put the processed millet flour into a bowl, add sugar and sugar osmanthus and mix well.

3. Pour lard into the pot, heat it, then pour it onto the millet noodles and mix well as soon as possible.

4. Wash various small molds, put in the mixed crispy millet flour, press, smooth, and gently knock out.

Tips - Food Incompatibility

Millet noodles: Millet should not be eaten with almonds.

Nutritional Value

1. Millet is rich in vitamins B1, B12, etc., which can prevent indigestion and mouth sores;

2. Millet has the effect of preventing stomach upset and vomiting;

3. It also has the function of nourishing yin and blood, which can regulate the cold constitution of parturient women and help them recover their physical strength;

4. Millet has the effect of reducing wrinkles, spots and pigmentation.

200 grams of millet, 30 grams of flour, 1 egg, and appropriate amount of fine breadcrumbs.

Excipients:

5 grams of salt and appropriate amount of soybean oil.

practice

1. Wash the millet, blanch it with boiling water, pour out the water, and add more boiling water to cook it into thick porridge; serve the rice porridge, put it on a plate, spread it out to cool; beat the eggs and mix well.

2. Add egg mixture, flour and salt to the cold porridge, mix well, shape into small pancakes according to personal preference, and roll the pancakes with fine bread crumbs.

3. Put a frying pan on the fire, heat the soybean oil in the pan, put the millet cakes wrapped in bread crumbs in the oil and fry until cooked.

practice

1. Wash the millet and soak it for half a day

2. Drain most of the water, place in a bowl coated with some cooking oil, and steam in a steamer for 5 minutes.

3. When it is a little sticky, peel it off, pour in a little cooking oil and half a bowl of brown sugar powder, mix until soft

4. Return to the steamer and continue steaming. During the period of about ten minutes, check the sweetness and softness. If it is not enough, you can add brown sugar and cooking oil and stir until it is soft.

5. Steam until soft. The way it is cooked in my hometown is usually to spread small pieces of bacon on the noodles, and finally sprinkle with crushed round sesame seeds and sugar powder, and mix in lard at the beginning.