How to boil millet porridge best? What is good millet to boil millet porridge

How to make millet porridge? Soak the millet for half an hour, boil the water and boil the millet for 20 minutes, mash the pumpkin and yam into a puree, cook the pumpkin porridge for another five minutes, and finally add ten wolfberries.

Millet porridge is rich in nutrients, for supplementing vitamin B, nourishing the stomach and so on has a good effect, and the yellow millet porridge looks very beautiful, especially the layer of rice oil on top is definitely the essence of millet porridge. There are many kinds of millet, such as glutinous millet and yellow millet, so what kind of millet is better for boiling millet porridge with slag?

It is recommended to use yellow millet to boil millet porridge, yellow millet is oily, so that the cooked millet porridge will form a thick layer of rice oil on the surface, this is the essence of millet, for people who have just recovered from a serious illness, or the body is weak, it is very good to eat, nourish the stomach and the nutritional value is richer than glutinous millet. Moreover, the taste of yellow millet after cooking is softer, the porridge is thicker, and the taste is smoother. However, after glutinous millet is cooked, the taste will deteriorate, and the taste will be particularly loose when drinking, far less than yellow millet.

It is recommended to choose sticky millet that is not waxy, that is, yellow millet. Guess this millet is the best for cooking porridge, it is good for pregnant women, it can replenish energy, eliminate fatigue, and add brown sugar to replenish qi and blood. It is also suitable for children and the elderly.

When boiling millet porridge, pay attention to not too thin millet porridge, do not rub it with your hands when washing rice, and avoid soaking for a long time or washing the rice with hot water. Millet can be mixed with soybeans or meat, but not with almonds.

In terms of the size of rice grains, yellow millet particles are smaller, while glutinous millet grains are slightly larger. In terms of color, yellow millet is more yellow and brighter, while waxy millet will be slightly lighter. In terms of taste, yellow millet is softer after cooking, more viscous, and smoother, while glutinous millet will be a little worse, and the rice grains will be particularly loose to drink.

The best time to boil millet porridge is at least half an hour, and then add rice when the water is about to boil, first boil on high heat for 8-10 minutes, and then boil on medium-low heat for 15-20 minutes.

Some millet is coarse, some are softer and glutinous, and there are sticky millet, also known as "little yellow rice". Sticky rice and sticky bean buns in the Northeast are made with sticky millet.

For people with less stomach acid, it is recommended to choose millet with a soft and waxy taste, and people with more stomach acid should not choose sticky millet. At present, there are non-sticky varieties of different colors such as black millet, green millet, yellow millet and white millet on the market, among which white millet is the best to digest, and the darker the variety, the less suitable it is for people with less stomach acid.

Step 1: Soak the millet in water for half an hour, then sit in a pot to boil the water, and put the rice after the water boils, so that the rice does not stick to the pan, and the millet is easy to bloom and easy to cook, and it helps to increase the viscosity of the porridge.

Step 2: After the water is boiling, pour in the soaked millet; When the fire boils, skim off the surface of the foam.

Step 3: Add a few drops of cooking oil, then reduce the heat, cover the pot and leave a gap and cook for 25 minutes. A few drops of edible oil, one is to prevent overflow, and the other is to increase flavor and thicken.

Step 4: When the heat is boiled for 25 minutes, add a little rock sugar, open the casserole and stir constantly, you will find that the porridge in the pot is thicker and thicker, continue for 10 minutes, until the porridge is viscous.

How to boil millet porridge

First of all, millet should be boiled deliciously, and the ingredients for boiling must be fresh and high-quality millet. Fresh millet is rich in oil and sticky, and the porridge cooked is not only golden and bright in color, but also has a very good taste, while aged rice is generally difficult to boil out of rice oil, and the taste is not pure enough.

When buying millet, first see whether the size of the millet is uniform, and be sure to choose a uniform size, because high-quality millet will be sieved before bagging, and the unevenness will be sieved out; Secondly, looking at the color of millet, the color of new millet is generally bright yellow and shiny; Finally, smell the smell, high-quality millet comes with a faint rice fragrance, and there is no taste or other peculiar smell, most of them are old rice, it is not recommended to buy.

Secondly, the cleaning of millet before boiling must be as simple as possible, excessive rinsing will affect the color and taste of millet porridge, and simple rinsing can prevent the loss of nutrients and retain the nutrients and oil of millet to the greatest extent.

Again, it is best to choose to boil millet porridge in a casserole, because the heat conduction speed of the casserole is slow and uniform, and once the heat is transferred to the casserole, a thermal circulation system will be formed inside it, and the porridge is more likely to become fragrant and soft and sticky. At the same time, pay attention to the millet to boil the pot under water, which can help the starch in the millet to gelatinize quickly, and the ratio of millet and water is 1:12 is the most suitable, after boiling over high heat, turn to low heat and boil for 20-30 minutes, it is recommended to stir the rice porridge from time to time in the middle of the boiling and it is best not to add water halfway, if you must add water, you must also add boiling water.

Finally, when the millet porridge is almost finished, add a little cooking oil, which can make the porridge taste more oily, and after boiling, turn off the heat and simmer for 5-10 minutes, this time will form a thick rice oil on the surface of the porridge, which is also the essence of this pot of millet porridge.

Summary of the skills of boiling millet porridge: choose fresh millet + simple washing to retain nutrients + casserole boiling + millet boiling in an underwater pot + boiling time of 20-30 minutes is easier to form rice oil + add a little cooking oil to increase the oily taste, turn off the heat and simmer for 5 minutes to form rice oil.

If you want to make very delicious millet porridge, then you must master the heat, use high heat when you should use high fire, and use low heat when you should use low heat, for example, when the millet is dry in the pot, you must use high heat, after the fire boils, you have to turn to low heat and stew slowly, only in this way the millet porridge will be particularly viscous. <>

Millet porridge is very delicious, and the method is very simple, but many people always do not do it well, and the millet porridge made is either no rice oil, or it is not too thick, and the taste is very poor. In fact, the main thing is to master the wrong method, first of all, if you want to make millet porridge, you must use high-quality new millet, and the porridge made with this millet will be particularly viscous. Generally, high-quality millet particles are quite full, and the color is also light yellow, we can choose according to this method.

Millet must not be in a hurry to get out of the pot, be sure to wash it with water several times, so that you can remove the impurities inside, and then put the millet in clean water to soak for 20 minutes, this step is also very important. <>

Next, we can start to officially boil millet porridge, put the soaked millet directly into boiling water to make millet porridge, it is not recommended that you pot under cold water, because it is particularly easy to paste the pot, and if you cook it under cold water, millet is also easier to cook. After the millet is in the pot, we first have to use high heat to burn, be sure to boil the pot, and then adjust it to a simmer to boil slowly, about 30 minutes or so, when boiling millet porridge, don't be in a hurry to work slowly, the millet porridge that comes out of this way, the fragrance will be very strong. <>

In addition, in the process of boiling over low heat, we need to use chopsticks or spoons to stir it frequently, so that all the millet in the pot can be made, and the millet porridge boiled out in this way is also very fragrant and nutritious. After mastering this method, we can also make millet porridge with a compelling aroma at home.

The preparation of boiling millet porridge is as follows:Step 1: Take an appropriate amount of millet and rinse it with water;

Step 2: Pour the washed rice into the rice cooker and add an appropriate amount of water;

Step 3: Take an appropriate amount of peanuts and mung beans, wash the peanuts and mung beans with an appropriate amount of water, and pour them into the pot containing millet;

Step 4: Add an appropriate amount of water to the rice cooker of millet, peanuts and mung beans, press the setting button for 40 minutes, and start cooking porridge after the luck is finished.

Finally, when the porridge is ready, it is ready to be removed from the pan and served in a bowl.