Millet porridge has the reputation of substitute ginseng soup , how can you boil fragrant and thick

Millet porridge is very nutritious, has the reputation of "substitute ginseng soup", is a table guest for breakfast in many families, and is favored by people. The method of boiling porridge with millet is very simple, you only need to know some small skillsIt can make the boiled millet porridge glutinous and fragrant, and it is very delicious.

Millet boils rice oil, which is the highest level of porridge, but it is very difficult to achieve this level. A lot of people don't care how they boil itI just can't boil rice oil, what's going on?

The problem is that when many people cook millet porridge, they directly put millet in a pot with cold water. Actually, this cooking method is wrong. Here is a way to boil out rice oil.

If you want to boil rice oil, you just need to remember three steps.

First of all, before officially boiling in the ground, prepare an appropriate amount of water, add a trace amount of white vinegar to the water, and then put the millet into the water to soak thoroughly。The advantage of this is that it can use the physical properties of white vinegar to soften the hard shell of the millet. Secondly, the millet is taken out of the water and dried to stir-fry in a dry pan, which can take advantage of the high temperature and the temperature difference between the inside and outside to make the millet crack.

In this way, after boiling millet with water, you can easily boil out fragrant and thick rice oil, and it tastes very sweet. The last step is that during the cooking of the porridge, it must be stirred constantly. And when stirring, pay attention to the method, it is best to mix in one direction.

Stir for at least 10 minutes. The purpose of stirring is to make the water dissipate a little faster, the porridge is more likely to thicken, and at the same time, it can also prevent local burning.

No matter how you boil it, the simple millet porridge tastes relatively light, and many people don't like it very much, especially children. But,If you add pumpkin to millet porridge, it will make the porridge sweeter.

Pumpkin and millet have a very good effect, that is, they can protect the gastric mucosa, as well as the effect of strengthening the spleen. When the two are paired together, the effect is naturally better. After adding pumpkin, millet porridge will become more sweet, and although it tastes sweet, there is no need to worry about getting fat at all, because pumpkin is also very rich in plant fiber, and the effect of laxative and ** is also outstanding.

The preparation of pumpkin millet porridge is very simple。First, peel the pumpkin, then cut it into cubes, clean the millet, pour the pumpkin and millet into the pot together, add enough water, and add more water halfway. Then, after boiling over high heat, boil over low heat for about 1 hour, and a pot of fragrant and sweet millet pumpkin porridge is ready.

When drinking millet porridge, it is recommended not to add salt or other condiments.

It is worth noting that millet is a cold food, and eating too much can easily lead to chest tightness, or poor qi stagnation. ThereforePeople with weak physique and insufficient yang energy are better to eat less。If you must drink it, you can add a few slices of ginger when boiling millet porridge to ease the coldness of millet.

Note: **From the Internet.

Boiling rice oil only needs to be boiled slowly over low heat is easy to come out, first put the washed rice in the pot and add water, pay attention to the water after boiling, turn down the heat at this time, the lid of the pot can be staggered a little gap, do not always stir, it will stir the soup apart, about 20 minutes to see if there is overflow, stir a little, boil slowly for 40 minutes, 1 hour will come out of the rice oil, you can turn off the fire and drink porridge.

Before boiling millet porridge, you can put millet in vinegar and boil it for a while, the hard shell of millet will be dissolved by vinegar, and when you boil it again, it will be very fragrant and flavorful.

First of all, the rice must be good, choose a more famous brand. Secondly, you can put a little white vinegar when the millet is soaked in clean water, which can make the shell of the millet crack and exude a fragrance. Finally, stir more when cooking porridge to prevent the pan from sticking and make the millet thicker.

11 points for boiling millet porridge:

First: Traditional Chinese medicine believes that millet is cool, so Shanxi people will add a little flat rice when boiling millet porridge, which is what Shanxi people call "two rice porridge". But the ratio of millet to rice should be appropriate, and millet is the majority.

Second: do not rub with your hands when washing millet, it will rub off the nutrients contained in the epidermis of millet.

Third: millet should not be soaked for a long time either.

Fourth: Do not boil millet porridge in a pot under cold water, the rice grains in the cold water pot are easy to sink to the bottom, and the phenomenon of pasting the pot will occur.

Fifth: When boiling millet porridge, you must also pay attention not to boil the rice, but to boil until the water in the pot makes a sound, and the water seems to be boiling when the rice is not boiling. If you wait for the water to boil the rice, the boiled millet porridge will turn white in color.

Sixth: Put the millet into the pot of water and stir the millet with a spoon several times to prevent the millet from sinking to the bottom of the pot, and the rice inside will stick to the pan.

Seventh: After boiling millet porridge over high heat, it is necessary to use low heat to boil slowly, so that the millet porridge soup is thick and the taste is more fragrant.

Eighth: During the boiling process, there will be a phenomenon of overflowing. At this time, don't worry about it, you can let it overflow the pot appropriately, which can also add flavor and thickening to the boiled millet porridge, and the taste is better.

Ninth: We now use gas stoves or induction cookers, if the pot is overflowing for a long time, I am afraid that there will be danger. Therefore, after the pot overflows, you can use a chopstick to stand on the side of the pot to form a gap between the lid and the edge of the pot, and boil slowly over low heat.

But don't remove the lid from the pot, as the aroma of the porridge will be lost.

Tenth: In the process of boiling millet porridge, don't keep stirring the porridge with a spoon, but let the millet boil slowly after stirring it in the pot, and finally the millet porridge is boiled, you will find that there is a thin layer of transparent and shiny film floating on the surface, which is the "rice oil" boiled out, and the fragrance and nutrition of the porridge are all in this layer of rice oil.

Eleventh: When boiling millet porridge, do not add any alkaline noodles to the porridge so as not to destroy the nutrients contained in the millet province, and do not add edible oil, which will affect the formation of "rice oil" in the end.

Millet porridge should not be too thin. If you want to cook a good pot of porridge, there are also many skills.

1) When cooking porridge, put enough water in the pot and try not to add water halfway.

2) Bring the water to a boil, then add the washed millet and bring to a boil.

3) When you just put the rice, you should stir the pot at any time to prevent the bottom from being mushy, otherwise the cooked porridge will either have a mushy taste or a little bitter taste, and it will not be delicious.

4) Then, turn to low heat and bring to a simmer, when simmering, try to remove the lid as little as possible.

5) The boiling time must be enough, at least more than half an hour, when all the millet is bursting and the soup becomes viscous, you can turn off the heat.