After drinking millet porridge for half a lifetime, I found that it is the best to cook like this, and the nutrition is better

Today's "five-flavor porridge" is particularly delicious and nutritious, we just simply added 4 other things to the millet porridge, and the mixed taste is particularly mellow.

【Nutritious millet five-flavor porridge】

Ingredients: yellow millet, raw peanuts, walnut kernels, red dates, raisins.

Here's how:

1. Wash the millet half an hour in advance, then soak it in cold water and soak it for half an hour. (Buy millet, old is not fragrant, buy fresh)

In particular, this step of yellow millet should be washed and then soaked, so that the rice and water can be poured into the casserole together, and the porridge boiled out is more fragrant, rather than soaking for half an hour and then washing the rice. If you still don't understand, you can taste it yourself.

2. Grind raw peanuts and walnut kernels, or have a grinder to break them quickly. If you don't have it, you can just break it with a rolling pin, and you can cut everything with a knife. Set aside.

3. Put the rice and water in a casserole at a ratio of 1:8 and boil over high heat. It turns out that boiling millet porridge over a relatively large fire is more fragrant.

4. Crushed ground peanuts and walnuts, add them to the pot and boil them with rice. Raisins and dates can be added 10 minutes before turning off the heat. With these delicious aids, the boiled millet porridge is really delicious, although the color is not so bright yellow.

5. Generally, the effect of boiling for 40 minutes is ideal, the rice and water are blended, and the texture is particularly smooth. If you stir more in the last 20 minutes, the porridge will be more delicious. Why does the big pot of rice porridge in the restaurant seem to boil so well, the method is the same, but the chef stirs it with a rolling pin, and you can use chopsticks at home.

【Tips】

First, if you soak millet porridge in cold water half an hour in advance, it will boil even worse.

Second, the porridge boiled over a slightly larger fire is more fragrant than the one boiled over a low heat, but the ratio of water to rice should be grasped well.

Third, 10 minutes before the final pot, stir more in the pot, the texture of the rice water is very silky and delicious.

Fourth, peanuts and walnuts must be ground and put in, so that they are fragrant, if large particles are put in, they will not achieve the effect I said.