Millet thick porridge
Overview
It is a local specialty delicacy that is commonly found in morning stalls. Generally, an iron pot is used to make it. A pot of rice porridge is simmered and simmered. When the rice porridge is thick and soft, scoop out the excess rice soup, and then continue to simmer over low heat until the porridge is thicker. Sometimes there will be a thick crust on the bottom of the pot. Finally, use the back of a spoon to press the porridge again. The rice will blend together and taste more delicate. In addition, the side dishes can be cold or hot, but the soup must be more juicy. It is very good to use millet thick porridge to dip the mixed vegetables or pour the mixed vegetables into the millet thick porridge to eat. Today I am making a cold dish. The seasoning water is Sichuan peppercorns + aniseed + salt + water. Boil it, let it cool, then add a little vinegar, soy sauce, sesame oil, etc. It’s easier to cook with a rice cooker. Even if the quantity is small, you don’t have to worry about burning the pot.
Tags
Ingredients
Steps
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Prepare ingredients.
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Wash rice.
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Put the rice into the rice cooker and pour in appropriate amount of water.
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Set porridge cooking mode.
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Press the rice porridge with the back of a spoon to make it smoother and softer.
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Grate potatoes and carrots (potato shreds can be soaked in water to prevent oxidation).
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Blanch shredded potatoes.
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Blanch the carrots too.
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Soak the blanched potatoes and carrots in cold water.
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Remove the shredded potatoes and carrots from the water, put them into a bowl and pour in the seasoning water.
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Add chili and mix well.
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Use the thick millet porridge to dip into the mixed vegetables or pour the mixed vegetables into the thick millet porridge to eat.
