Millet and Red Date Porridge
Overview
Millet is native to the Yellow River Basin in northern China and has a cultivation history of more than 8,000 years. It was the main food crop in ancient China. Millet, also known as corn, was called He in ancient times. It is the product of millet shelling. It is named because of its small grain size, about 1 mm in diameter. The most famous and best millet is produced in northern Shaanxi, Dingxiang County and Qin County in Shanxi. Millet produced in the west is softer, more delicate and rich in nutrients than millet produced in other regions. This may be related to the geography and dry climate of the west. Millet porridge is rich in nutritional value and is known as ginseng soup. Because millet does not need to be refined, it retains a lot of vitamins and inorganic salts. The vitamin B1 in millet can be several times that of rice; the content of inorganic salts in millet is also higher than that of rice. Many women in northern China have a tradition of using millet and brown sugar to take care of their bodies after giving birth. Elderly people say that millet is the most nutritious, especially the layer of fat on the surface of millet porridge, which is generally used to feed children at home.
Tags
Ingredients
Steps
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Wash the millet with clean water.
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Pour enough water into the casserole, add the washed millet and bring to a boil over high heat, then reduce the heat to low.
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Soak red dates and wolfberry in warm water and wash.
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After washing the dried red dates, slice them vertically and remove the core.
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Pour the cut red date slices into the millet porridge and simmer over low heat for 30 minutes until the rice porridge becomes thick.
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Finally, sprinkle with washed wolfberry and simmer for 10 minutes.
