Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee - Image 2
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Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee - Image 5

Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee

$5.71

262 in stock

Description

Low Temperature Baked Sorghum Millet, known in Chinese as Shou Gao Liang Mi (熟高粱米), from Sorghum bicolor. This roasted grain is a traditional Chinese food ingredient used in congee, soups, and soy milk blends. In TCM theory, sorghum is considered neutral in nature and sweet in flavor, associated with the spleen and stomach channels. It is commonly prepared by simmering or grinding for daily meals.

Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee overview
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee overview
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee overview

Key Selling Points

  • Low temperature baked sorghum millet with a lightly toasted aroma
  • Whole grain with a minimum 95% intact kernel rate
  • Sourced from Northeast China and packed in bulk
  • Suitable for soy milk, congee, and soup recipes
  • Traditional Chinese grain used in everyday cooking
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee key features
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee key features
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee key features

Quality & Sensory

The grains are typically plump and uniform with a reddish-brown to tan color and a dry, firm texture. They have a mild toasted aroma from low temperature baking. When cooked, they offer a chewy bite and a subtly sweet, nutty taste that blends well in congee or soy milk.

Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee quality and texture
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee quality and texture
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee quality and texture

Technical Specifications

Product Type Baked sorghum millet grain
Chinese Name 熟高粱米
Pinyin Shou Gao Liang Mi
Botanical Name Sorghum bicolor
Plant Part Grain
Origin Northeast China
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee specifications
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee specifications
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee specifications

Usage Scenarios

  • Cooked as congee with other grains
  • Blended into homemade soy milk
  • Added to soups for texture
  • Used in multigrain rice mixes
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee in use
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee in use
Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee in use

Traditional Uses

In traditional Chinese food practice, sorghum millet is often cooked into congee or mixed with other grains for daily meals. It is also used in soups and ground into powders for soy milk. It is commonly paired with millet, rice, or beans to create balanced, warming dishes.

Low Temperature Baked Sorghum Millet Grain for Soy Milk and Congee preparation

FAQ Q&A

Q: What is this product?

A: It is low temperature baked sorghum millet grain, a whole grain food ingredient from Northeast China.

Q: What are its traditional characteristics?

A: In TCM theory, sorghum is considered neutral and sweet, associated with the spleen and stomach. It is traditionally used in everyday cooking.

Q: How is it commonly prepared?

A: It is typically simmered in water for congee or soups, or ground and blended into soy milk.

Additional information

Weight 0.6 kg
Dimensions 20 × 15 × 10 cm

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