High sorghum
By VicentaLakin
When I was a kid, I used to eat rice in the northeast, especially in summer. When it is hot and tasteless, sorghum is usually boiled into congee and water, eating a good mouth, commonly referred to as “saloon rice”. Now, it's gonna cost you a lot of food. There's a small bag of sorghum in the house, and it's a different way of eating。
Recipe Recommendations
- sorghum rice 500 grams
- standard powder 250 grams
- bean dregs appropriate amount
- yeast 5 grams
Steps for High sorghum
1
The sorghum was placed in a grinding machine four times for approximately two minutes each time. It's a bit yellow, but it's lighter than corn。
2
The slag left over from the soybean, the quantity of a dry bean extracted from the soybean machine。
3
High sorghum, soybean slag mixed with yeasts, appropriate water, and fermented with protective film。
4
I put the noodle in a steam pan with hot water and fermented in the summer for over 40 minutes。
5
The face will be rubbed in the basin, divided into small groups, emptied in the middle and made into a nest。
6
Twenty minutes before the well-established evaporation, 20 minutes after high fire. Looks like potatoes。