When cooking millet porridge, you can add 1000 - 1500 ml of cold water according to the number of people who will eat it, the ratio of water to rice is usually 1:15 - 20, and the water is usually 15-20 times of the ingredients. Put enough water in the pot and do not add water halfway. Areas with poor water quality can use bottled water instead.

Cooking millet porridge should choose fresh millet, not stale rice, or the flavor will be much worse.

Expanded Information:

Millet is appetizing and stomachic, and has the effect of strengthening the stomach and eliminating food, preventing regurgitation and vomiting. But for different people, the effect of drinking millet porridge to nourish the stomach does not seem to be uniform. Some people find drinking millet porridge particularly comfortable, solving their problem of stomach acid. But there are also people who have a hard time with excess stomach acid when they drink millet porridge.

For those who have less stomach acid, it is better to choose millet with a softer texture. For those who have a lot of stomach acid, don't choose sticky millet.

Currently on the market there are black millet, green millet, yellow millet and white millet and other non-sticky varieties of different colors, of which white millet is the best to digest, the darker the color of the varieties, the less suitable for friends with less stomach acid.

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