Millet, also known as "corn". Millet is millet when dried and hulled in the cereal crop. One of the most common ways to eat millet is to boil millet porridge; especially after the cold weather, or encounter the elderly or children who have a bad spleen and stomach and poor digestion; most people will choose to boil a bowl of millet porridge every day to eat; not only warm the heart and stomach, but also nutritional supplements.
But boiling millet porridge is also exquisite; a good bowl of millet porridge, in addition to the viscous and fragrant, after cooling the surface of the rice porridge will solidify a thin layer of rice oil, which can be regarded as a successful bowl of millet porridge; but before many netizens private messages said that their boiled rice porridge is thin and white, and even finally need to put starch to thicken; then how to boil millet porridge in the end to be viscous and fragrant? Keeping in mind the "1 dip 2 stir 3 points", the millet porridge is sticky and fragrant, and the entrance is fresh and smooth.
【Boiled millet porridge】
1, before boiling millet porridge, the first point is to remember the "soaking". Millet is best soaked for 30 minutes in advance, which can not only make the millet grains absorb water and expand, reduce the time of boiling porridge, but also make the boiled millet porridge more thick. In addition, do not rub it with your hands when looking for rice, nor can you soak it for a long time, or use hot water to pan rice, otherwise it will cause millet porridge to become thinner.
2, after soaking and cleaning, in accordance with the ratio of rice and water 1:15, add enough water at one time to boil, then choose the next rice, after boiling with high heat, skimming the foam can be turned into a small fire; boiling underwater millet, not only can avoid the situation of sticking to the pan, and the boiled millet taste is more fragrant, the taste is smoother.
3, the second point to remember is "stirring"; when cooking millet porridge, remember to stir more, so that the rice grains can be full and thick. In addition, remember to stir the skill: stir a few times when boiling the pot under water, cover the pot until it is simmered for 20 minutes, start stirring non-stop, and continue for about 10 minutes until it is crispy and thick.
4, the last point to keep in mind is the "point"; boiling millet porridge is generally not less than half an hour -40 minutes or so, and finally in the millet porridge out of the pot ten minutes before the pot can drop a few drops of cooking oil, so that not only can make the color of millet porridge more bright, but also make the taste of porridge more smooth.
<h1 class="pgc-h-arrow-right" data-track="11" > why does the boiled millet porridge white and not produce oil? </h1>
Boiling millet porridge is white, one is that in addition to the millet variety, the other most important point is the water quality and the reason for the old rice.
First of all, let's talk about the variety: in addition to our common yellow, millet actually has white, brown and black, but reddish-brown and black are not common. If the millet is white, it is not surprising that the porridge that comes out is white.
This is followed by water quality and aged rice:
Water quality: I have personally experienced the millet that I have grown myself, and it is a new millet that I have milled myself. The millet porridge boiled in the hometown is viscous and yellow in color; after being brought to Beijing, the millet porridge does not have the feeling of water and rice blending, and the color is also somewhat white.
Chen Mi: Eating millet, 99% will choose the new rice of the year, not only the color is golden, the rice grain oil is bright and shiny, and the porridge that comes out is yellow and has a good taste. If it is Chen millet that has been stored for a long time, the color is not so yellow, some are white, and the rice grains are not shiny, and the color of the boiled millet porridge is also white.
In addition to the above three points, now because the market is mixed, there are some bad vendors, in order to improve the appearance and sales of millet, even millet will be "dyed"; so everyone must pay special attention when buying millet.
In the winter season, it is the most suitable for health; and a bowl of hot millet porridge every morning is also the most suitable; and if you boil a bowl of thick and fragrant rice porridge, it is not difficult, master the "1 dip 2 stir 3 points", millet porridge no matter how to boil, is fragrant and viscous. In addition, you can also accompany some dates, yams, pumpkins, etc.; the taste and nutrition of millet porridge will be richer.