Second: Don't rub it with your hands when washing millet, it will rub off the nutrients contained in the epidermis of millet.
Third: Don't soak millet for a long time.
Fourth: Don't cook millet porridge in cold water. Rice grains in cold water tend to sink to the bottom, and there will be a paste pot phenomenon.
Fifth: When cooking millet porridge, be careful not to boil the rice, and add the rice when the water in the pot makes a noise and the water seems to be boiling. If you wait for the water to boil the rice, the color of the cooked millet porridge will turn white.
Sixth: put the millet into the water pot and stir it with a spoon a few times to prevent the millet from sinking into the bottom of the pot, and the rice inside will stick to the pot.
Seventh: After the millet porridge is boiled, it should be cooked slowly with low fire, so that the millet porridge soup is thicker and more fragrant.
Eighth: in the process of cooking, there will be a phenomenon of overflowing the pot. Don't worry about it at this time, you can let it overflow the pot properly, which can also add flavor and thickening to the cooked millet porridge and make it taste better.
Ninth: We are all using gas stoves or induction cookers now. If the pot overflows for a long time, we are afraid of danger. Therefore, after the pot overflows, you can stand on the edge of the pot with a chopstick, so that a gap can be formed between the lid and the edge of the pot, and cook slowly with low fire. But don't remove the cover completely, or the flavor of the porridge will be lost.
Tenth: In the process of cooking millet porridge, don't stir the porridge with a spoon, but let the millet stir in the pot and simmer. Finally, when the millet porridge is cooked, you will find a thin transparent and shiny film floating on the surface, which is "rice oil" and the essence of millet porridge. The fragrance and nutrition of millet porridge are in this layer of "rice oil".
Eleventh: When cooking millet porridge, don't add any alkaline noodles to the porridge, so as not to destroy the nutrients contained in the millet province, and don't add cooking oil, which will affect the formation of the final "rice oil".