Ingredients: millet 1000g, soybean 600g?

Accessories: a little soybean oil?

Production steps:?

1. Wash millet and soybean with clear water, put them in a pot and soak them in clear water (3-4 hours in spring and summer, 7-8 hours in autumn and winter). ?

2. Crush the millet with a water mill, blanch it, put it in a basin for precipitation, and blanch it with clear water for later use. After the soybeans are ground in a water mill, use a basket to remove the residue (use a little oil to kill the foam when passing the soybean milk)? .

3. Put the pot on the fire, add water 15000g, after boiling, put about 5000g of boiled water into the porridge tank, first put the soybean milk into the pot, and mix the millet with boiled water. Pour into the soybean milk pot and stir constantly by hand to avoid sinking. ?

4. When the porridge is thick, pour the boiling water in the porridge jar into the pot to boil, and you can get out of the pot.

This kind of porridge is characterized by its fragrant rice, rich bean flavor and slightly mushy taste, so it is called paste porridge. Eat it to warm and nourish your stomach. Especially when drunk people drink a bowl of porridge in the morning, their stomachs feel comfortable. A little cooling, the skin is cold, but the ass is still hot, so there is a saying that "you can't drink hot". After the porridge is cold, you can cut it into tofu pieces with a knife. According to legend, Zheng Banqiao happened to pass by Yuncheng, and after drinking gruel, he wrote four characters of "muddleheaded", which was passed down from generation to generation by later generations and became a wise saying.