Introduction: Boiling millet porridge, the most taboo directly add water to boil, keep in mind these 3 points, rice porridge fragrant rice oil thick, too fragrant!
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Autumn is the season of millet harvest, and fresh millet has begun to be listed one after another. Millet has a high nutritional value, rich in dietary fiber, can promote gastrointestinal peristalsis, help digestion; the content of tryptophan contained in it is also the most abundant of all cereals, helping to improve immunity; the content of iron and phosphorus is also several times higher than rice, often eat millet is very beneficial to the body.
The most common way to make millet is to make millet porridge, many friends like to drink a bowl of millet porridge at breakfast or dinner, just boiled millet porridge floating on top of a thick layer of rice oil, eating is particularly fragrant! Every time I use chopsticks to pick up the layer of rice oil first, the delicate, viscous millet oil tastes fragrant, slippery, and tastes particularly good! The older generation often says that this rice oil is the essence of a pot of porridge, with high nutritional value and good tonic effect. So how can you boil millet porridge with thick rice oil? Below I will share a few tips for boiling millet porridge:
First of all, boiling millet porridge should use fresh millet, do not use old rice, fresh millet boiled porridge taste better, but also more likely to produce rice oil. When we choose millet, we should pay attention to, a look: look at the color of millet, fresh millet color bright, rarely broken rice, and the color of millet that has been stored for a long time will darken, the color is not fresh millet yellow, and broken rice is also more; two smells: take a handful of millet in your hand and rub it, and then smell it, fresh millet has a fresh rice flavor, if the beige smell is light, even the millet with musty or other peculiar smells is stored for a long time;
Millet in the porridge before washing, do not use your hands to rub hard when washing millet, first put the millet into the basin, and then add the right amount of water, gently stir with your hands in one direction, wait for the rice bran and impurities to float up after the water can be poured out, repeat this action back and forth three or five times, millet will be washed clean.
Washed millet do not rush to cook, but also add one more step of soaking, the washed millet is added to the appropriate amount of water soaked for about 15 minutes, millet after soaking, the porridge will be more fragrant, and can shorten the time of cooking porridge.
Then add water to the pot, the water boils to start bubbling, when it is about to open, pour the soaked millet into the pot, and then keep using a spatula to gently stir along the edge of the pot to prevent the millet from sinking into the bottom of the pot, continue to cook for 2 minutes after boiling on high heat, then turn the heat into medium heat, and then continue to boil slowly, after about thirty minutes, you can see that the millet porridge has been fragrant and thick.
Boiling millet porridge should be put into millet when the water is about to open, so that millet is not easy to sink into the bottom of the sticky pan, and hot water can quickly lock the nutrition of millet without loss, and the cooked millet porridge is more fragrant and more concentrated; and the cool underwater pot, millet is easy to sink the bottom of the paste pot, and the cooked porridge will often form a lump, and the rice porridge after cooking is not fragrant enough.
In addition, when cooking millet porridge, a few drops of cooking oil can make the boiled millet porridge more fragrant, the porridge color is more lustrous, and it can also reduce the cooking of millet.
Boiling millet porridge is delicious there is a secret, do not boil directly under the pot, remember 3 points: one is to choose rice, to use fresh millet; the second is to soak rice; the third is the water to open the rice when the rice; learn these small skills, boiled millet porridge is fragrant and thick, rice oil thick.
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This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~