Preparation method of egg and millet

Three or two millet; An egg; A little salt (note that the amount of salt is very small, just to improve the taste, you can not add it. )

Cooking steps:

1, punch the eggshell, pour out the egg white and yolk for later use.

2. Put the millet into the dish, add the egg yolk and a little salt. Add a proper amount of water, and the amount of water should not exceed that of millet.

3. Then stir the millet and egg yolk with chopsticks until uniform.

4. Put it in the microwave oven and heat it for about 3 minutes (adjust it according to the power of the microwave oven). When the eggs and millet look dry and slightly wet, but there is no obvious soup, stop heating.

5. After taking it out, break it with chopsticks, stick it with your hands, or crush it with a rolling pin to make the millet become a single grain again. When it seems to be dry, it is easier to crush than to completely dry, and it is not easy to make the yolk on the surface of millet fall off.

6. After crushing, put it back in the microwave oven and heat it for 1 to 2 minutes until the eggs and millet are dehydrated, which is beneficial to long-term storage and is not easy to deteriorate. Pay attention to the time, it's easy to paste.

7. Put it in a sealed box, keep it dry, and seal it at room temperature. If stored in the refrigerator, pay attention to the tightness of the container, and don't get wet.