As a native of the north, three meals a day can not be separated from porridge, which is a habit developed from childhood to adulthood, especially in the morning and evening, even if there is no staple food, you have to drink bowls of porridge. Now that the weather is cold, drink a bowl of hot porridge, warm your stomach and warm your body, comfortable. A bowl of millet porridge with a bun and a boiled egg is a hearty breakfast that will keep you energized all morning.
There are many types of porridge, there are sweet and salty, of course, through the combination of various ingredients can be transformed into dozens of hundreds of possibilities. Among these many porridges, there is a bowl of porridge that you must have drunk, that is, millet porridge, which is well known as the "stomach master", and in our hometown generation, during the confinement period of the mother, the most drunk is millet porridge, which shows how important the status of millet porridge is in people's minds.
A bowl of millet porridge, seemingly simple, but a hundred people may boil out a hundred kinds, some people boiled out of the millet porridge rice is rice, porridge is porridge, some people boiled out of the millet porridge is very viscous to drink, some people boiled millet porridge thickness is just right, is not out of rice oil ... This kind of problem will affect the taste and taste of millet porridge, and even the nutritional value.
A successful bowl of millet porridge should be covered with a thick layer of rice oil on the surface, and the thickness of rice porridge is just right, it has fluidity, and the important thing is that when you drink it into your mouth, there will be a rich rice aroma filling the mouth. So in order to pursue this effect, some people will add a variety of ingredients when cooking porridge, there is white vinegar, there is cooking oil, there is baking soda, etc., in fact, these are not necessary, and put the wrong material, will also affect the absorption of nutrients, playing a counterproductive effect.
In fact, at the beginning, I boiled out the millet porridge is not satisfactory, and then I specifically consulted a owner who opened a porridge shop, each ingredient has a cost, will affect the final profit, he told me, in fact, boiling millet porridge is very simple, in addition to rice and water, do not need to add other materials, just 3 steps easily, you can easily boil out rice oil, and rice flavor rich nutrition is more sufficient. Let's share the specific methods with you, let's take a look at it
First, choose fresh millet
In order to boil a delicious millet porridge, the choice of millet is very important, to choose fresh, and full of particles of millet to boil, so that the boiled millet porridge is more nutritious, the rice aroma is more intense, and it is easier to cook rice oil.
Second, soaking is indispensable
Take an appropriate amount of millet, put it in clean water to wash 1-2 times, the surface impurities and rice bran and other substances can be washed off, one of the points that need to be noted is that when washing millet, you do not need to scrub vigorously, otherwise it will rub off the nutrients on its surface. Simply stir with a spoon or chopsticks.
After washing, rinse with an appropriate amount of water and soak for about 15 minutes. This step is easy for many people to ignore, through the process of soaking, will make the millet full of water, in the boiling time can quickly flower, shorten the boiling time, in addition to the millet in the fragrance more fully released.
Third, after the water is boiled, put it into the pot
First of all, in the pot to add the right amount of water, the ratio of water and rice is very important, directly affect the thickness of millet porridge, usually, the ratio of 15:1 boiled out of the millet porridge, is most people like, of course, if you like more viscous, you can put less water, if you like thinner, put more water to adjust to 16:1.
After the water is boiled, pour the rice into the pot along with the soaked water, stir it a few times with a spoon to avoid the millet sinking to the bottom of the pot, continue to boil on high heat, and then turn the heat to low and cook for about 25 minutes.
Boiling water porridge, is the Chinese since ancient times handed down the method, which is not unreasonable, because after the water in the pot is boiled, when the millet is boiled, it will quickly spread out with the boiling water, each grain of millet is fully with hot water, heated evenly, of course, when boiling, do not forget to use a spoon to stir diligently in one direction, so that it is easier to boil the millet to blossom, and it is easier to cook out rice oil.
Disadvantages of the pot under cold water: (1) after the pot, millet is easy to sink to the bottom of the pot, resulting in paste pot, need someone to keep looking at the side of the pot; (2) compared to the hot water under the pot, millet in the pot for too long, making millet porridge rich in B vitamins and lutein loss more.
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1. Why can't I add baking soda? Friends who often boil porridge, in order to make millet porridge more viscous and better-looking, will like to add some baking soda or alkali noodles, which is not true. Because millet is rich in B vitamins, and the addition of baking soda or alkali will make the rice soup appear alkaline, so that the B vitamins are destroyed and the nutrients are lost.
2. What is rice oil? On the surface of our boiled millet porridge, there will be a layer of viscous substance similar to the film, also known as porridge oil. In fact, after the millet porridge is boiled, most of the essence is in the rice oil, which is where the nutritional value lies. In the "Diet Recipe for Living with The Breath" written by the Qing Dynasty physician Wang Mengying, it was mentioned that "rice oil can be substituted for ginseng soup", which means that the nutritional value of rice oil can be compared with ginseng soup. Therefore, when we boil millet porridge, it is best to boil the rice oil.
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