When cooking millet porridge, do not thicken it. When choosing millet, you have to choose good millet without impurities in it. We usually eat millet porridge, which is yellow millet porridge. After buying millet in the supermarket, grab four handfuls of millet, wash it with clean water, and then fill it with water. When filling it, it depends on your own preferences. If you like to eat thicker, fill it less. Water, if you like it thinner, add a little more water. If you are cooking with a rice cooker, you can plug in the power and close the lid. After it boils, turn off the power and let it soak there by itself. After half an hour, turn on the power again and cook for another ten minutes. The millet porridge is ready. This saves electricity.

You can cook it as thick or thin as you like, so don’t thicken it. Thickened millet porridge has no chewy texture and will have an uncomfortable feeling in your mouth. If you feel that the millet porridge is too thin and you want to thicken it, then you can thicken it a little instead of making it too thin, so there is no need to thicken it. The millet porridge cooked by adding a little more millet will be very sticky, and the thickened millet porridge will look very sticky, but if you stir it back and forth a few times with chopsticks and let it sit for a while, everything will turn into water.

For example, in our rural areas, we like to cook millet porridge in a pot on the ground. After washing the millet, we put it in the pot and fill it with water. Some like to add red dates or wolfberry and the like. Then, add firewood under the pot so that you don't have to worry about it. After a while, the millet porridge is boiling, and there is still a small fire below to cook the millet porridge slowly. The millet porridge cooked in this way will be fragrant and delicious. Because the ground pot is an iron pot, the food cooked is delicious.

For example, the porridge and stew made in our rural pots are very fragrant and delicious.