1. First, take a proper amount of millet for later use.

2. Wash the millet and soak it in a bowl for about 30 minutes.

3. Pour the millet into the soup pot, then add a proper amount of red dates, medlar and the like into the pot, and add whatever you need.

4. Then cook it with low fire for about an hour, and then stir it in the pot with a spoon to prevent the millet from sticking to the pot.

5. After cooking for about ten minutes, we can add a proper amount of cooking oil and turn it to a small fire, so that the millet porridge will be more fragrant and delicious.

6. After the millet porridge is almost cooked, we can add a proper amount of sugar, open the casserole and keep stirring. The porridge in the pot is getting thicker and thicker, and it lasts for 10 minute until the porridge is sticky.

Second, the skills of cooking millet porridge:

1, soaking: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand. Benefits of doing so 1: Save time by cooking porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and tastes good.

2, boiled water: everyone's general knowledge is to cook porridge in cold water, but the real expert cooks porridge in boiling water. Why? You must have had the experience of boiling porridge in cold water, right? Boiling water in the pot will not have this phenomenon, and it saves more time than boiling porridge in cold water.

3, heat: first boil with a big fire, then turn to a slow fire, that is, simmer for about 30 minutes. Don't underestimate the size change of fire, and the fragrance of porridge comes out from it!

4, stirring: It turns out that we cook porridge or stir it because we are afraid of porridge paste. Now there is no worry about cold water cooking porridge paste, why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.

5, point oil: do you want to put oil in porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth.

Hope to adopt, thank you! ~