Healthy millet cake

Overview

I traveled to Wuxi last Saturday and had millet cakes from a hotel for dinner. When the millet cakes were first served, I was attracted by the fragrant taste and couldn’t wait to take a bite. It tasted good, soft and sweet in my mouth, and the aftertaste was sweet. The biggest characteristic of millet is that it is warm in nature and is not good for the stomach and intestines. People with spleen yang deficiency can eat more to help digestion and regulate spleen yang.

Tags

• snacks
• home cooking
• old man
• breakfast
• spring recipes
• students
• corn oil
• egg
• vinegar
• white sugar
• xiaomi

Ingredients

Steps

1. 1 Have materials ready in advance. Soak millet for at least 4 hours in advance.

   

2. 2 Put the millet into the juicer, add the egg yolk, and squeeze the corn oil.

   

3. 3 Sift the squeezed millet paste into a plate.

   

4. 4 Add vinegar to the egg white part, add sugar in three batches and stir.

   

5. 5 Stir until stiff peaks form and distribute 8 times.

   

6. 6 Add the beaten egg whites into the batter in three batches, stirring from the bottom up.

   

7. 7 Finally add the egg mixture to the egg whites.

   

8. 8 Pour into prepared molds. Steam over high heat for 25 minutes.

   

9. 9 Cool the steamed millet cakes and unmold them, cut them into pieces and put them on a plate.