In March, Make a Little Extra for Children, Crispy and Appetizing, Nourishing the Spleen and Stomach!
In March, when children grow fastest, three meals a day cannot meet the child's growth needs, so mothers should often prepare nutritious snacks for their children to take in more nutrients.
Today we're introducing a particularly nutritious snack, crispy and appetizing, nourishing the spleen and stomach. It's perfect to make for children in spring.
My child loves to drink millet porridge, and we've stocked up on a lot of millet recently. On weekends, we have nothing to do, so I thought of making crispy millet crackers to satisfy my cravings. I added millet to the crackers, and the 'bash bash bash' texture is amazing! It's really delicious. Every time I fry a basket, I still feel unsatisfied after finishing it.
The weather has clearly become warmer with the beginning of the vernal equinox, and dietary adjustments should be based on seasonal changes and individual body constitutions. In spring, liver Qi is rampant, which easily hurts the spleen and stomach, so after the vernal equinox, it's important to eat less sour foods and more millet crackers, sweet potatoes, and dates to nourish the spleen and stomach. This delicious millet cracker is one of the most suitable snacks. You can also use millet porridge, sweet potato porridge, and date porridge to nourish your spleen and stomach.
Millet Crackers
Main Ingredients: 100g millet, 180g flour, 2 eggs
Accessories: a little salt, a little black pepper, a little popcom, a little oil
Instructions:
Wash the millet with warm water and drain it, soaking it in water for 24 hours, try to pinch it with your hand to make the grains break apart. I think the graininess is too strong, so I steamed it before frying. If you prefer the finished product to have a grainy texture, you can skip steaming, this depends on personal preference.
Place the soaked millet in a little water and steam over boiling water until cooked, then use a rolling pin to crush it a little while it's still hot.
Add flour, eggs, and a little black pepper and salt.
Knead the millet dough.
Dust the surface of the dough with dry powder, use a rolling pin to roll the millet dough into a thin slice, try to roll it as thin as possible, the thinner the texture, the crispier it will be.
Cut the millet slices into bite-sized pieces.
When the oil is 70% hot, put the cut millet crackers into it. Don't fry them when the oil is boiling. Fry over low heat!
Fry until golden brown and crispy, sprinkle with black pepper and popcom powder.
Let it cool slightly, and it's fragrant and crispy.
I soaked the millet overnight before steaming, so the millet crackers I made tasted less hard. Some friends don't steam them, they directly fry the soaked millet, and the texture will be crisper and have the fragrance of millet crackers. Everyone has different preferences, so please adjust according to your own taste.
