Manjing two rice porridge(man jing er mi zhou )

Manjing two rice porridge

Introduction:

"When I saw a villager selling Manjing at the vegetable market, I bought one Jin for one yuan. Villagers are self-produced and self-selling, not vegetable dealers. So the price of selling things is not very expensive. In previous years, there have been people selling Manjing, which seems to be a few years ago. Because the place is remote, the villagers here grow food, and their vegetable fields grow what they want to eat. So we can only eat once when someone sells it. "

Production steps:

Step 1: 250g Manjing, wash.

It's just a wash. You have to cut off the roots. The big ones can be cut in half, and the small ones can be used directly.

Step 2: 80 grams of Yuanyang rice, wash.

Step 3: ha, I just bought a new millet. Wash 20 grams of millet.

Step 4: take out my 20-year-old rice cooker and boil the water.

Step 5: add millet, rice and Manjing. Start cooking Boil it for half an hour, then you can unplug it.

Step 6: put some out first, it's hot! Manjing is glutinous. Its unique flavor is very good. It's a little sweet, a little fragrant, and a little strange. That's the flavor of Manjing. Other things don't have this flavor.

Step 7: you can't eat the newly cooked Manjing porridge right away, just like the newly cooked sweet potato and tofu. As the saying goes: you can't eat hot tofu in a hurry. It's the same with Manjing. It'll take a while to start eating.

Step 8: Meitu XiuXiu color matching, I still don't know how to use it.

Step 9: when Manjing is raw, it looks like radish. It's cooked and looks like sweet potato. It's so interesting.

Materials required:

Rice: 80g

Xiaomi: 20g

Manjing: 250g

Note: Manjing is its name. Chinese name is m á NJ ī ng, also known as turnip, also known as Feng, commonly known as kohlrabi, also known as jiuyingsong, hezhangcai, jietoucai, Bulan, mustard, Bulan, qielian, Chulan, yumanqing, etc. Manjing is small, with bright skin, similar to radish, round, thin and gluten free, spicy, crisp and tender, so it was once used as a staple food in ancient times. In the chapter of Lu's spring and Autumn Annals Ben Wei, Manjing is called "the delicacy of dishes". "Huan Di Ji" records: "in June of the second year of Yongxing: (A.D. 154), locust plague, edict injured counties planted turnips to help people eat." Because the fiber of Manjing is thicker and softer than radish, it can cure hunger. "Guangqunfangpu · Shupu" says: "if people eat vegetables for a long time, they will have vegetable color if they don't have Valley Qi, but only if they eat Manjing. There are four seasons, four seasons to eat. They eat seedlings in spring, heart in early summer, stem in autumn and root in autumn and winter. A family of a few can grow a hundred and grow vegetables all the year round. The son can draw oil, but the light is very bright. Each mu of roots and leaves can get 50 stones, and each mu of three stones can be used as one stone. If one mu can get 15 or 6 stones, then three people need to die. " Manjing and radish belong to Cruciferae, and some radish varieties are similar to Manjing in shape, they are round and spherical, so some people will confuse them. But there are differences between the two plants. The flesh of the small seeds is hard with less water, and the flesh of the mature seeds is soft, so it can be eaten as a staple food. The radish is crisp and juicy after ripening. However, both of them are very close in medicinal value and edible value. Brassica campestris and Brassica napus are the same kind of crops. They are Brassica campestris in autumn and winter and Brassica napus in the next spring.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Man Jing Er Mi Zhou