Millet do not cook porridge, teach you to make millet cold powder, chopsticks stir, fresh and smooth, more delicious than cold skin
Pour the soaked millet control dry water into the wall breaker, add less than 2 cm of water from millet, select the juice key to beat into a delicate rice milk, pour it into a large bowl after beating, and also filter the taste will be more delicate and smooth
Add 100 g of pea starch and stir until there is no dry flour in a running water
Add 100 ml of water to the pot and bring to a boil, turn to low heat and pour the rice milk with the pour, stir continuously during the cooking process, stir until the rice milk becomes translucent and bubbles can be related
Prepare a glass mold brushed with a little cooking oil to facilitate defilming, pour in the boiled rice paste, spread out and shake a few times to cool freely
Mix a sauce, minced garlic, a spoonful of paprika, a spoonful of cooked sesame seeds, pour hot oil and stir-fry, then add a spoonful of salt, a spoonful of sugar, two spoonfuls of soy sauce, a spoonful of balsamic vinegar, stir and mix well
Take out the cool millet cake, which is very smooth and tender, and there is a trace of Q bomb, cut into small pieces and put into the plate
Drizzle with the seasoned sauce, sprinkle with a little chives, and the very delicious millet cold cake is ready, more delicious than cold powder