In the process of making millet porridge, it is important not to boil it directly in water, but to add an additional step to ensure the aroma of the porridge, the richness of the rice oil, and the ideal taste of viscosity.

With the arrival of a new round of cold air, the temperature in many places has plummeted, from a warm temperature of more than ten degrees to close to freezing, and the weather has become cold again, and it is particularly important to keep warm and cold. In such a cold winter, choosing hot foods can warm the body and mind, such as drinking hot porridge often, especially millet porridge.

As a coarse grain, millet has a very high nutritional value, it is rich in protein, fat, iron, carotene and dietary fiber and other components, has a nourishing effect on the spleen and stomach, but also can tonify the kidney, nourish the heart and calm the nerves, beautify the skin, etc., and have a good nourishing effect on the body.

Enjoy a steaming bowl of millet porridge on a cold morning and your stomach will feel warm and very comfortable. If you often suffer from insomnia, you may wish to drink more millet porridge as it helps to improve sleep. Although cooking millet porridge may seem simple, can you cook it deliciously?

Many people cook millet porridge as light as soup, with neither viscosity nor rice oil, and the elderly and children are reluctant to drink it. The method of cooking millet porridge is very crucial, you may have cooked it directly in the pot, right? No wonder it tastes bad.

Today I will share with you a correct way to cook millet porridge, which is guaranteed to taste better than the one you buy outside. With just a few tips, you can make your porridge fragrant, sticky, and rich in rice oil.

【Boiled millet porridge】

1. Choose fresh millet, the new rice is more nutritious and contains more fat, so that the cooked rice oil is more, and the millet porridge is more mellow.

Fresh millet is golden yellow and gives off a rich rice aroma. If you find that the millet is whitish in color and the fragrance is not strong, it may be aged rice and it is not recommended to buy it.

2. Most people cook millet directly, although it can be cooked, but it is not sticky enough and needs to be cooked for a long time, so it is not recommended. The millet should be washed first and then soaked for half an hour to allow the millet to absorb water, which is easier to cook, and at the same time, the nutrients can be released quickly, making the millet porridge more viscous and fragrant.

3. Be careful not to over-wash the millet, so as not to wash off the nutrients on the surface, resulting in the porridge not being viscous enough and the taste is not fragrant.

4. The soaking time of millet should not be too long, otherwise it will rot when cooked, and it will take about half an hour. Is cooking porridge in a pot under cold water or boiling water? Many people do this step wrong, resulting in a poor taste of the porridge. The correct way is to use a pot under boiling water, which has several advantages: first, the rice grains tumble with the boiling water to avoid sticking to the bottom of the pot; The second is to boil the pot under water to make the porridge cook faster until it is thick.

5. Add water to the pot and bring to a boil, pour in the soaked millet and stir well, then add sesame oil and edible alkali. Adding sesame oil can make the millet porridge golden and bright, fragrant and not easy to spill out of the pot; The edible alkali helps the millet to fully release nutrients and make the porridge more fragrant and viscous.

6. Add a teaspoon of sesame oil and a teaspoon of edible alkali and stir, cover and simmer for half an hour. Stir from time to time to evenly heat.

10. Wait until the millet cracks and the porridge becomes thick. Don't be in a hurry to taste it after turning off the heat, simmer for about 0 minutes to form a thick layer of rice oil is the essence of millet porridge, which is particularly fragrant. The freshly cooked millet porridge is at a high temperature and needs to wait for a while for the rice oil to solidify.

The cooked millet porridge is fragrant and viscous, very delicious, and the whole body is warm and nourishing in a bowl. When cooking porridge, you can add an appropriate amount of sweet potato, pumpkin or yam and other ingredients to not only taste better, but also more nutritious.

【Skill Summary】

When cooking millet porridge, don't go straight to the pot, remember three key points: soak the millet for half an hour, pot it under boiling water, add sesame oil and edible alkali to ensure that it is fragrant and viscous, rich in rice oil.