Zengshengyong Xiaomi [Jilin Fuyu Specialty]

What is Zengshengyong Xiaomi? Authentic Jilin Fuyu specialty: Zengshengyong Xiaomi

Content summary:Do you want to know what Zengshengyong Xiaomi is? This article is a detailed introduction to theJilin Fuyu specialty - Zengshengyong Xiaomi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zengshengyong Xiaomi. The full text takes about 4 minutes to read, mainly including the basic introduction of Zengshengyong Xiaomi and its nutritional value? What are the product features of Zengshengyong Xiaomi? The awards and honors of Zengshengyong Xiaomi, as well as the tasting and eating methods of Zengshengyong Xiaomi

Basic introduction of Zengshengyong Xiaomi

Xiaomi, also known as millet, was an annual herbaceous plant called He in ancient times. It is commonly referred to as millet in northern China and is called Xiaomi after husking.

1. Xiaomi is rich in vitamins B1, B12, etc., which have the effect of preventing indigestion and mouth ulcers

2. Xiaomi has the effect of preventing bloating and vomiting

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

4. Xiaomi has the effect of reducing wrinkles, pigmentation, and pigmentation

Awards and honors of Zengsheng Yong Xiaomi

Zengsheng Yong brand Xiaomi is an A-level green food produced by the processing plant of Zengsheng Green Food Production Base in Fuyu County, Jilin Province. In 2000, it was named one of the top ten specialty foods at the first product evaluation exhibition in Fuyu County. In 2001, it was awarded the "Jilin Province Characteristic Product" Gold Award by the Fuyu County Party Committee and Government. In 2002, it was recognized as a "Jilin Famous Brand" by the Jilin Provincial Government, a "Sales Well known Brand" by the Jilin Provincial Social Affairs Survey Center, and the "Smooth Sales Product Award" by the 2002 Fuzhou Expo Organizing Committee

Tasting and eating method of Zengshengyong millet

millet pumpkin and red date Congee

materials

75g millet, 15g glutinous rice, 6 red dates, 200g pumpkin

practice

1. Prepare raw materials, cut red dates into small pieces with scissors, and discard date stones

2. Cut off the outer skin of the pumpkin (the skin should be slightly thicker), steam it with heat-insulating water until it is cooked

3. Grind into pumpkin puree<4. Soak millet, glutinous rice, and sufficient water in the pot for 15 minutes (add enough water at once), cover and cook<5. After the water boils, open the lid and add red dates

6. Close the lid again and place a spoon in the pot to separate the pot from the lid, leaving some space (to prevent the soup from overflowing). Turn it on and continue boiling over high heat

7. Stir with a spoon every few minutes to prevent the bottom of the pot from sticking. When the Congee is thin and thick enough for your own taste, add pumpkin puree (the consistency of Congee depends on your taste)

8. Spoon the pumpkin mud into the Congee slowly

9. Turn off the fire until pumpkin puree is completely integrated into millet congee and Congee paste appears on the surface