How do you cook millet to make it delicious and nutritious?

Millet porridge and stomach nourishment.

I insisted on drinking a bowl of porridge every day, and after drinking it for more than three weeks, my gray hair was gone, ** became fair and smooth, and my complexion was better than before!

It's very simple to boil this porridge, take care of your body and spend some time and energy, and bring this recipe over, hoping to bring benefits to friends who are destined.

Black beans (1 small handful) Black rice (2 handfuls) Black sesame seeds (1 small handful) Lily (10 pieces) Barley (3 handfuls) Walnuts (2 pieces) Millet (2 handfuls) Brown sugar (to taste).

In addition, walnuts can also be replaced with peanuts.

Add an appropriate amount of water and soak for about 10 minutes. Then boil slowly over low heat, stirring from time to time. About 30 minutes.

Pure millet porridge, boiled until viscous, both fragrant and stomach-nourishing.

Wash the millet, put it in boiling water, and then boil over low heat for 30 minutes.

Wash the millet, directly with cold water into the pot and boil over high heat, boil slowly over low heat, just a very small fire, boil for an hour, it's good, the water surface above the pot also has a layer of rice oil, very good, much stronger than rice porridge.

Wash three or four times, in short, the rice water is a little clearer, and then put it in the rice cooker, wait until the pot is boiling, open the lid to prevent boiling, and then cook for about ten minutes to almost cook, if you like the fire can also be delayed. In short, the key is not to use hot water to wash rice, you can use tap water, you can wash it three or four times, because the rice is not very dirty, and if you buy more, you will lose nutrients.

1.Millet porridge.

2.Raw materials: 50 grams of millet and corn, 20 grams of glutinous rice.

3.Seasoning: a pinch of sugar.

4.Method: Clean the millet, corn and glutinous rice.

5.Put the washed raw materials into the rice cooker, add water and start to cook the porridge, and pour it out and put it in a bowl when the porridge is thick.

6.Season with sugar to taste.

7.Small rice.

8.Ingredients: 50g of millet, 100g of rice, appropriate amount of chicken broth, 1 3 teaspoons (2 g) of salt, 1 2 teaspoons (3 ml) of sesame oil.

9.Method: Wash the millet and rice with water, then add sesame oil, salt, chicken broth and an appropriate amount of water, mix evenly, and then put them in the rice cooker to steam.

10.Stir-fry millet.

11.Ingredients: 300 grams of millet, three eggs, leeks, green onions, refined salt, and an appropriate amount of blended oil.

12.Method: Put water in the pot, boil, then put in millet, boil slightly, wait for the rice grains to expand slightly, and remove it immediately; Bring the steamer to a boil, put the millet into the cage drawer of the steamer, and steam for about 25 minutes. Cut the leeks into sections, shred the green onions, beat the eggs, put them on the shredded green onions and fry them in a wok, and set aside; Put the blended oil in the wok (the amount of oil is slightly larger), after the oil is hot, burst in the shredded green onions, then quickly put in the steamed millet, stir-fry, add an appropriate amount of refined salt, and break up the millet without lumps; Thirdly, put in the leeks and eggs and remove from the pan.

Ingredients: Appropriate amount of millet, a little wolfberry.

Steps: 1. Prepare an appropriate amount of millet.

2. Then wash the millet three times and soak it for 30 minutes.

3. After the millet is washed, cook the porridge in a casserole.

4. Bring to a boil over low heat and cook.

5. After boiling, add the wolfberries.

6. Add the wolfberries and cook for another 2 minutes.

7. Cook for 2 minutes.

Prepare an appropriate amount of millet and put it in a clean bowl, pour in an appropriate amount of water, and wash it once or twice.

After controlling the rice washing water, continue to pour in an appropriate amount of water, soak for about ten minutes, the shell of the millet becomes softer, easier to cook, and finally control the water for later use.

Prepare a clean stew pot, pour in millet, and an appropriate amount of water, the proportion must be mastered, otherwise there will be less water, the porridge will be too thick, so it will not taste good, and if there is too much water, it will be tasteless and not delicious.

At this time, don't be in a hurry to boil, drop in two or three drops of cooking oil, heat and boil over high heat, wait a while to change to medium-low heat, slowly boil, about 20 minutes, millet is soft and blooming, you can turn off the fire and serve it.

Cooking Tips:

First, millet should be soaked in advance, so that it is easier to cook the flavor of rice, quickly soft and rotten and flower, saving fire and time.

2. When boiling millet porridge, remember to add a few drops of cooking oil, so that the millet can be wrapped, the nutrients will not be lost, and the porridge will become thicker.

1. First of all, add 3-4 liters of water to the pot and use an induction cooker to boil the water, as shown in the figure below.

<>3. Then, after completing the above steps, add millet, bring to a boil over high heat, stir with a spoon, adjust to the minimum induction cooker rice 700w, cover the pot, and heat on low heat for 45 minutes;

Open the lid, turn to 2 heat, stirring the tablespoon clockwise. After about 10 minutes, turn off the power and cover the pot for 10 minutes, as shown in the image below, and move on to the next step.

4. Finally, after completing the above steps, the millet porridge is cooked, as shown in the figure below. In this way, the problem is solved.

Millet egg porridge.

Ingredients: 100 grams of millet, 2 eggs, 100 grams of brown sugar, appropriate amount of water.

Method: Wash the millet clean. Put the pot on the fire, put in an appropriate amount of water and millet, boil over a strong fire, then change to low heat and boil until the porridge is thick, beat in eggs, cook slightly, and eat after seasoning with brown sugar.

Efficacy: It has the effect of removing congestion and replenishing blood.

Millet jujube kernel porridge.

Ingredients: 100 grams of millet, 15 grams of minced jujube kernels, 40 grams of honey.

Method: Add millet to water and cook porridge until it is cooked, add minced sour jujube kernels, stir well and boil. Take 2 times a day with honey and warm.

Efficacy: It has the effect of tonifying the spleen and moistening dryness, calming the heart and calming the nerves.

Pumpkin white fungus porridge.

Ingredients: 20 grams of pumpkin, 20 grams of white fungus, 20 grams of red dates, 150 grams of millet.

Method: Soak the white fungus with water for half an hour in advance, wash it and remove the yellow pedicle and pick it into small flowers. Peel and scoop the pumpkin and cut it into 1 cm cubes.

After the millet and red dates are washed, put them into the pot together with the white fungus and pumpkin, add an appropriate amount of rock sugar, turn to low heat after boiling, and then cook until the white fungus is soft and glutinous and can be eaten.

Efficacy: It has the effect of promoting hematopoietic function.