粟米除供做主食外,还可作为蔬菜以供烹调之用,早在明代田艺蘅的《留青日札》中就曾披露,当时粟米作为高档烹饪原料被送进皇宫,故称之为“御麦”;清代的高润生也说粟米“剖而烹之,可为佳肴”。粟米含有丰富的蛋白质、脂肪、淀粉、矿物质和维生索等,近年来在烹调中使用较为广泛,适合于煎、炸、熘、烩、炒或作馅,且口感鲜嫩,菜品繁多,有“黄金食品”之称。橙香金珠百花脯原料:粟米粒300克,鲜虾仁200克,葱姜酒汁100克,白胡椒粉5克,蛋清1个,精盐4 In addition to serving as a staple food of corn, but also as a vegetable for cooking purposes, as early as the Ming Tian Yi Zu “stay Qingzhai Sapporo” was disclosed, when corn as a high-grade cooking ingredients were sent to the palace, it is called “ Royal wheat ”; Gao Run-sheng in the Qing Dynasty also said that corn “ profile and cooking, can be food ”. Corn is rich in protein, fat, starch, minerals and vitamins and so on. It has been widely used in cooking in recent years. It is suitable for fried, fried, boiled, braised, fried or stuffed, “Golden Food ” said. Orange fragrant Jinzhu flowers materials: 300 grams of corn grain, 200 grams of fresh shrimp, onion ginger wine 100 grams, 5 grams of white pepper, egg white 1, salt 4