Millet porridge is nutritious, but it is not easy to boil. Cooked millet porridge is fully mixed with water, thick, smooth and fragrant; Bad millet porridge, rice is rice, soup is soup, clear soup is watery, indifferent and tasteless.

First: Chinese medicine believes that millet is cool, so Shanxi people will add a little flat rice when cooking millet gruel, which is what Shanxi people call "two-meter porridge". But the ratio of millet to rice should be appropriate, and millet accounts for the majority.

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 are easy to sink to the bottom, and there will be a phenomenon of paste pot.

Fifth: When cooking millet gruel, we should also pay attention not to boil the rice, but to add 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 boiled millet porridge will turn white.

Sixth: Put the millet into the water pot and stir it several times with a spoon, in order to prevent the millet from sinking to the bottom of the pot, and the rice inside will stick to the pot.

Seventh: After the millet porridge is boiled on a big fire, it should be boiled slowly on a small fire, so that the millet porridge soup is thick and tastes more fragrant.

Eighth: during the boiling process, there will be a phenomenon of overflowing the pot. At this time, don't worry about it, you can let it overflow the pot properly, which can also add flavor and thickening to the boiled millet gruel 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 use a chopstick to stand on the edge of the pot, so that a gap is formed between the lid and the edge of the pot, and it can be boiled slowly with a small fire. But don't remove the lid completely, as the fragrance of porridge will be lost.

Tenth: In the process of cooking millet porridge, don't stir the porridge body with a spoon, but let the millet simmer after stirring in the pot. Finally, when the millet porridge is cooked, you will find a thin transparent and shiny film floating on the surface, which is the "rice oil" and the essence of millet porridge. The fragrance and nutrition of millet porridge are all 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 millet province, and don't add cooking oil, which will affect the formation of the final "rice oil".