Many people like to cook porridge with cold water and rice, but real insiders do cook porridge with boiling water. Cold porridge is easy to stick to the pot, boiling porridge is not easy, and it saves time than cold porridge.
3. When cooking rice porridge, you should first add fire to boil, and then turn to slow fire, that is, simmer for 30 minutes. Don't underestimate the change of the size of the fire, and the aroma of porridge will come out.
4. Put boiling water into the pot, stir twice, cover the lid and simmer for 20 minutes. Stir continuously at first, lasting about 10 minute, until it becomes brittle and thick. The purpose of stirring is to thicken, that is, to make the millet round and crisp.
5. Add a small amount of cooking oil about 10 minutes after the porridge is changed to slow fire. You can find that not only the finished porridge is brightly colored, but also the channels are different.
6. If millet porridge is cooked with other seasonings, it is best to cook the bottom and ingredients separately. The bottom of porridge is the bottom of porridge, and the material is the material. Boil separately and then cook, and leave it for a while at last, which will never exceed 10 minute. The porridge cooked in that way is fresh but not turbid. Everything is cooked and there is no bad taste. Especially when the auxiliary materials are meat and seafood, the porridge bottom and auxiliary materials should be separated.