Yellow millet is a very easily digested and assimilated food, suitable for people of all ages and sizes, especially pregnant women and those who wish to regulate their stomach.
It is said that millet oil is better than Rehmannia glutinosa. After cooking yellow millet porridge, a layer of rice oil floats to the surface, commonly known as rice soup oil. Wang Shixiong, a Qing Dynasty doctor, once said that “rice oil can replace ginseng soup”. Yellow millet is also known as health rice and baby rice. It is suitable for regular drinking during confinement, as a supplementary food for children, as a dietary supplement for students, and as a dietary therapy for the elderly!
Yellow millet is said to be “good for the stomach and intestines and the best dietary secret”. With the arrival of summer, problems such as loss of appetite, fatigue and gastrointestinal discomfort also appear. In particular, many people will suffer from a weak stomach because of their craving for coolness, and will like to eat ice cream and drink cold drinks. This is why stomach nourishment has become an essential part of summer health maintenance. At this time, you can drink a bowl of millet porridge in the morning or evening, and your stomach will be warm and more comfortable!
There are many ways to eat yellow millet, and it is delicious no matter how you mix it:
Cooking porridge: You can cook pure millet porridge, or add red dates, pumpkin, mung beans, etc. to make different kinds of grain porridge.
Cooking rice: Add millet to rice and cook them together, which is not only nutritious but also full of flavour.
Cakes: Use flour to make soft, sticky and sweet rice cakes that can be steamed and are loved by both the elderly and children!
