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Parched Rice, Tongliao

Parched Rice is the common cooked food in pasturing areas, which is called “Huershen Bada” in Mongol. They are made of broomcorn millets that are steamed firstly then stir-fried and grinding eventually. That is, pick clean and ripe broomcorn millets (the grain with bran). Then put them into the pot and add water into it until the water submerges the broomcorn millets. Like steaming rice, stew them with fire to medium well. Ladle these steamed broomcorn millets (half a liter of broomcorn millets at a time) into the heated pot with a ladle and agitate while stir-fry them. Broomcorn millets leap and send out the sound “crack-crack “ when they are heated, as if the firecrackers were set off. And give off much steam. The key of this process is heating control. When the steam disappears and the swelled broomcorn millets restore, scoop them and separate them from fine sands with a sieve.  Spread out the cooked broomcorn millets on the stone mill (The thickness should be appropriate because the broomcorn millets will be pulverized if it is too thin) and grind for twice even three times. Then the chaff and the broomcorn millets are segregated. Winnow the chaff with a dustpan, leaving the bright yellow broomcorn millets. That is Parched Rice.