After drinking millet porridge for more than 20 years, I know the correct cooking method, no wonder I can't boil rice oil before it is not fragrant

【Stomach millet porridge】

Practices and Steps:

1. First of all, we put the prepared millet into cold water and wash it, and gently stir the millet with chopsticks or spoons. After washing the millet, soak it in water for more than 1 hour.

2. Pour an appropriate amount of water into the pot, the ratio of water to millet is 10:1, and then pour the drained millet into the pot after the water in the pot boils.

Then turn up the heat to bring the water to a boil again, then turn to low heat and simmer for about 20 minutes. After 20 minutes have passed, our millet porridge is ready. ("Use high heat when cooking soup and low heat when cooking porridge", everyone must remember it.) ）

3. Don't be in a hurry to turn off the heat after the millet porridge is cooked, at this time we need to use chopsticks or soup spoons to stir while cooking, stirring for about 3 minutes, a lot of rice oil will be boiled, and the millet porridge will become more oily, and the rice fragrance will be stronger.

After cooking, you can turn off the heat, and then wait for the millet to dry until it is slightly cool, and you can eat it, which is really special and nutritious and delicious.

 The amount of millet I use is 1 catty, about 500 grams, for your reference, friends can cook according to the above method, the ratio of water and millet is 10:1, if there is too much water, the cooked millet porridge is too thin. Today, I will share this correct way of cooking millet porridge with you, and the next time you make millet porridge, you can try this method, millet is easy to bloom rice flowers, and there is more rice oil, and the rice fragrance is stronger.

Tips:

(1) When washing millet, stir a few times with chopsticks, do not scrub by hand, and only need to wash 1~2 times, so that the water-soluble vitamins on the surface of millet will not be lost in water.

(2) When the millet is boiled, it must be boiled in boiling water, compared with the millet in the pot under cold water, one is that it will not stick to the pan, and the other is that it is easier to cook the rice flower, so that the cooked millet porridge will naturally be more viscous.

(3) Pumpkin and yam are the best partners of millet porridge, so every time I cook millet porridge, I will add some pumpkin and yam, so that the nutrition of these three ingredients is integrated with each other, and the taste will be richer.