Hot or cold water to boil millet porridge?

When it comes to stomach-nourishing diet, many people will think of millet porridge, which is known as "substitute ginseng soup", which is not only a "master" of regulating the spleen and stomach, but also a secret to freshen breath, help digestion and relieve insomnia**. The "Compendium of Materia Medica" also records that millet "treats regurgitation and dysentery, cooks porridge, benefits dantian, replenishes weakness, and opens the stomach", which should be regarded as the greenest and least ***. And millet contains a lot of rich nutrients, these rich nutrients can reduce the pigmentation of **, play a good role in improving pigmentation, my mother insisted for a month, and the pigmentation on the face seems to have really reduced a lot.

The neighbor's mother likes to drink millet porridge very much, but she never makes it herself, and when she asks the reason, it is because the millet porridge she boils is not as delicious as the one in the hotel. In fact, to make a bowl of fragrant millet porridge, you only need to do these few key steps.

Ingredients: 40 grams of new millet, 5 wolfberries, 20 grams of pumpkin.

Method: 1. Soak the rice.

Do not rub by hand when washing rice, wash some impurities or rice bran, especially the farmer's millet, wash it to both sides, soak it in cold water for half an hour to let the rice grains swell.

2. Bring to a boil.

Boiling water to boil rice can not only save the time of boiling porridge, but also protect the aroma of millet is not easy to paste the bottom of the pot, turn to low heat and simmer after boiling, remember to add enough water at one time, 40 grams of millet plus 600 ml of water. (Many people cook millet porridge in cold water, and the flavor of rice is much worse).

3. It is best to use a casserole or cast iron pot.

The speed of heat transfer in the casserole is uniform, the sealing is relatively good, the millet is evenly affected by the loss of hot water, and the fragrance and nutrients are well protected. The lid of the cast iron pot is thick and heavy, the steam is not easy to lose, the sealing is good, and the nutrition and deliciousness are better preserved.

4. Stir in one direction when boiling porridge.

Boil for 20 minutes, let go of the rice flowers, stir and add diced pumpkin, and turn in one direction again for 30 minutes to stir, and the porridge boiled out in this way has rice oil and silk, crispy and delicious.

Pumpkin wolfberry millet porridge is very good for eye protection, and these three ingredients are very high in lutein and carotene, which is very helpful for eye protection. In addition, you can also add some red dates, sweet potatoes, lotus seeds, lilies, etc. to boil together, so that the taste and nutrition will be better.

When you boil millet porridge, you can use cold water or hot water, but you can quickly cook millet porridge after using hot water, and it will be slower to use cold water.

Boiled water. Because cold water is easy to pot, and cold water also takes longer to boil than boiling water, the B vitamins and lutein in millet porridge will be lost more, the flavor substances will be destroyed, and the taste will be relatively poor.

Millet porridge has the reputation of "Saishen soup". And to cook a pot of delicious and nutritious millet porridge, should you use cold water or hot water?

Boiling underwater pot, the Chinese tradition of boiling porridge is to boil the underwater pot, millet rolls with the boiling water, not easy to stick to the pot. In order to avoid sticking to the pan in a pot under cold water, it is necessary to stir constantly, and the vitamin B and lutein contained in millet will also be lost a lot. It is recommended to boil an underwater pot.

To boil millet porridge, cook it in hot water. Boiling water porridge is a practice handed down by the Chinese since ancient times, and after washing millet, when the water is opened, it will float with the boiling water and will not stick to the pot.

Carbohydrates account for 75% of millet, and when boiled in boiling water, they will quickly gelatinize and absorb water to expand, and protein accounts for only 9%, so it will not produce a significant shrinkage effect like meat after heating. The fat content in millet is about 3%, mainly unsaturated fatty acids, although the content is small, but it is the main flavor of millet porridge.

It should be reminded that when boiling millet porridge, after boiling on high heat to skim off the foam, it should be replaced with medium-low heat and slowly heated. If the fire is always boiling, not only will there be more foam, but the fat will rise quickly after hydrolysis, and the chance of being skimmed out as dirt is higher.

Boiled millet porridge can be boiled in hot water or cold water.

When cooking millet porridge, the rice is under cold water, and after the water is boiled, it will continue to boil, so that the cooked millet porridge is more delicious. Because the water is heated slowly, the nutrients in the rice can be released into the porridge. And this cooking method will be very convenient, if the electric pressure cooker, cold water pot, the time is adjusted to boil porridge.

However, a pot under cold water can easily make the porridge clump and stick, which is likely to stick to the bottom. And the pot is often boiled, and when the water is boiling, it may flow everywhere. After the rice is cooked under cold water, it will still have a taste of rice bran, which may be unacceptable to a few people.

If you add rice after the water is boiled, not only can you quickly lock in nutrients and prevent them from being lost, but also save time and electricity without sticking to the bottom of the pot.

Therefore, how to get out of the pot, and tomato scrambled eggs first or tomatoes first, mainly depends on your own choice, each has its own pros and cons, and the difference is not too big.

Nutritional value: 1Millet contains protein, fat, carbohydrates, these main nutrients are very high, and because millet usually does not need to be refined, so it preserves more nutrients and minerals, of which vitamin B1 content is several times that of rice, the mineral content is also higher than rice, millet also contains carotene that is not found in general grains.

2.Millet has outstanding iron content, has a good blood tonic effect, and its phosphorus content is also very high, which is 2 3 times that of rice, and contains a large amount of vitamin E, which is twice that of rice.

3.High potassium content and low sodium content, the content ratio is 66:1, the dietary fiber is 4 times that of rice, but the lysine content in its protein is very low, so it should be eaten with foods with high amino acid content such as soybeans and meat.

4.Millet is about 70% higher in starch and is an energy food.

Must be hot water 1. Generally speaking, porridge may be cooked in cold water when cooking porridge, but people who are really good at cooking will tell you that you must cook porridge with boiling water. Because when the water is boiled and then the rice is put into the pot, the rice grains will be pressured due to the large difference between the internal and external temperatures, which will cause many tiny cracks on the surface of the millet grains, so that the rice grains will be easier to cook, and the starch in the rice grains will be easier to dissolve into the soup. 2. In addition to hot water in the pot, the following two points should also be done:

To cook porridge, you need to soak the rice first. Before cooking millet porridge, be sure to soak millet in water. And you need to use cold water to soak the millet bubbles, and in about half an hour, the rice grains will swell.

This will not only effectively save the time of cooking porridge, but also make the millet porridge taste better. Moreover, in the hot weather in summer, drinking some millet porridge appropriately can also effectively prevent the body from getting angry. And when cleaning millet, be sure to choose a clockwise direction to stir, so that the rice grains will swell more lightly and taste better.

In addition, you can stir while cooking porridge. As we mentioned above, millet should be put into a pot with hot water, not under cold water. After the hot water is put into the pot, turn on the high heat first, boil the water, then change to a simmer and boil slowly.

In the process of cooking porridge, you can stir while cooking, and stir in the same direction, which can not only make the millet porridge not stick to the bottom of the pan, but also make the millet porridge more viscous and have a better taste

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Although it is a little troublesome, it tastes better and the nutrients are more easily absorbed by the body

It is best to cook millet porridge with hot water, clean the millet and put it in a spare pot on the side, put it in clean water and heat it before pouring the millet into it, so as to avoid sticking to the pot. Because millet is rich in carbohydrates, it is very easy to absorb water and expand in the process of boiling water, and millet will not shrink after heating, so it is better to cook millet porridge in hot water, which can make millet more delicious. In the process of cooking millet porridge, you can choose to boil it over high heat to skim off the foam and then change to low heat and simmer it slowly, so that the cooked millet porridge will not produce a lot of foam.

It is very easy to paste the pot when boiling millet in cold water, and in the process of cooking millet porridge in cold water, you also need to keep stirring with a spoon, and the time of boiling millet in cold water will be longer, and the nutrients in millet porridge will also be lost, and the cooked millet porridge will also be affected in taste, and the taste will be worse. If possible, it is best to choose to use a pressure cooker to cook millet porridge, so that the cooked millet porridge is more lean, the nutrition will be better, and the taste will be more intense. <>

In the process of cooking millet porridge, it is best to wait until the water is boiling before pouring the millet into it, because millet is very easy to cook, and it can be eaten after boiling it for about 5 minutes. If you need to add some condiments or other ingredients to the millet porridge, you can choose to put it in after the millet porridge is cooked, so that the taste will be more delicious. <>

The nutritional value of millet porridge is very high, and the taste is relatively sweet, often drinking millet porridge can also play a role in nourishing the stomach, the reason why some people cook millet porridge does not taste good, but also because of the wrong way to cook porridge, cooking millet porridge also has a certain skill, must be mastered in advance.

When cooking millet porridge, it should be boiled with hot water, add an appropriate amount of water first, wait for the water to boil until it boils, and then put in an appropriate amount of millet, pay attention to the ratio of millet and water, so that the cooked millet porridge is particularly delicious.

It needs to be boiled with hot water, because the millet porridge boiled in hot water is more flavorful, which can well absorb some nutrients in the water and improve the taste, taste and nutrition of millet porridge.

You should choose cold boiled vegetables, which will have a particularly good taste, and after cooking, you will also get a good digestion of yourself, and you will not feel that the rice is particularly hard.

Boil millet porridge with hot water of about 80 degrees, the specific method is as follows:

Operating materials: millet, red dates, mung beans, water,

1. Many people think that the surface of millet is dirty, and they like to scrub it several times repeatedly, but in fact, it is not necessary, now many millets are washable, we only need to gently scrub it once.

2. Before the millet is put into the pot, it is best to soak it in warm water in a bowl for 20 minutes, so that the millet can wash enough water, so that the boiled millet tastes very soft and glutinous, and some mung beans and red dates can be added to soak it, which is more nutritious.

3. Boiling millet porridge, cold water pot and hot water pot are not suitable, choose 80 degrees of hot water under the pot is the most suitable, after the ruler of the pot, turn on the high heat, boil the water quickly, and then turn to medium and low heat to open the lid to boil, remember that the water should be added enough at one time.

4. The most critical step is coming, which is also the essence of millet porridge that rural grandma has boiled for 60 years, add 1 teaspoon of cooked oil to it, it must be cooked oil, raw oil is easy to taste, continue to boil.

5. When we usually boil millet porridge, it basically takes about 1 hour to boil it to be very viscous, you can take a look, after adding 1 spoonful of cooked oil, it only boiled for 20 minutes, and the millet is already very viscous, and the time is shortened a lot.

6. Serve it out and drink.

Boil a pot under water. In fact, boiling water porridge is a practice handed down by the Chinese since ancient times, and when the water is opened after washing the millet, it will float with the boiling water and will not stick to the pot.

Boiling porridge in cold water has 3 obvious disadvantages: it is easy to paste the pot, and it needs to be stirred constantly with a spoon; The boiling time is longer, and the rich B vitamins and lutein in millet porridge are lost. If the fragrance substance is destroyed, the taste will be worse.

Regardless of whether it is a cold water pot or a boiling water pot, you can make a delicious millet porridge.

The difference is that boiling millet in a pot under water is faster, boiling millet in a pot under cold water is slower, on the whole, it is best to boil millet in a pot under water, if you usually boil a pot under cold water, you might as well try to boil an underwater pot, it must be a different experience.

In real life, the vast majority of families use rice cookers to cook, and there are very few people who use the pot to steam themselves.

In this case, even if you use cold water to cook millet porridge, the time will not be shortened to **, and the most important thing is that the loss of nutrients that people care about, the difference between hot water and cold water is not very much.

There is not much difference between cold and hot water:

A large part of the population says that it is better to use hot water, which is the same as the principle of millet porridge. Therefore, there is no difference between hot water and cold water, and the loss of nutrients will not be very large.

Boil millet porridge with cold water. Rice under cold water, after the water is boiled, it will continue to boil, so that the cooked millet porridge is more delicious. Because the water is heated slowly, millet porridge can be boiled relatively badly.

In fact, this is the reason why you boil millet porridge in hot water, many friends think that boiling millet porridge must be boiled in hot water, in fact, it is not, once the millet is boiled in hot water, the surface of millet immediately shrinks when heated, so the taste is not good.

If you like to eat sticky millet porridge, you can slowly stir it while boiling it over low heat when the porridge is almost cooked, and you will find that the more you stir the porridge, the more viscous it becomes, and you can stir until you like the viscosity. When boiling millet porridge, you can't soak the millet in water in advance, otherwise the boiled millet porridge will not be sticky at all.