Then he took out a large bag of millet flour made from sorghum he had specially grown in the space, weighing a full fifty pounds.
First, I scooped out a large porcelain basin of sorghum flour, scalded it with boiling water, and stirred it with chopsticks into a loose dough to cool.
She washed half a basin of dried dates from the space, drained the water, and removed the pits.
By this time, the scalded sorghum flour is warm enough to knead by hand. Pitted red dates are then stuffed into the sorghum flour and shaped into fist-sized little nests.
I took out two handfuls of the wild leaves that I had finally managed to buy at the market in Jinan, scalded them with boiling water, washed them clean, and laid them out one by one on the steamer.
A steamed bun is placed on a leaf, filling a whole steamer basket. Another steamer basket is added on top, along with a large porcelain basin of sorghum flour and half a basin of red dates.
Chen Hong made three trays of steamed cornbread, lit a fire in the stove, and began steaming the yellow sticky cornbread.
Chen Hong had been craving this for over a decade, because sorghum was becoming increasingly difficult to obtain in the countryside, and she hadn't tasted this local New Year's delicacy from Jinan for many years.
Sorghum, also known as glutinous millet or sticky millet in some places, is the oldest type of millet passed down in Chen Hong's hometown.
The stalks of millet seedlings are red, the petioles of millet leaves are red, and even the outer skin of mature millet is a very bright vermilion.
The hulled millet grains are similar in color to regular millet, but if you compare the two types of millet side by side, the sorghum grains will be more yellow.
This type of millet is extremely sticky and has a unique aroma. It is very easy to burn the pot when cooking porridge or rice, but it is also extremely nutritious and has remarkable effects on treating indigestion and leukorrhea in women.
Moreover, when steaming cornbread made from sorghum flour and red dates, a special type of leaf from Henan must be used instead of a steamer cloth; otherwise, the cornbread will stick to the steamer and become impossible to remove once cooked.
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