1, millet must be fresh millet, old rice can't cook the taste of fresh millet, and the arrogance cooked by old rice won't be as glutinous as fresh millet. The millet porridge boiled by fresh millet is sticky, fragrant and particularly waxy. Add more water when cooking millet porridge, because millet eats a lot of water. It is best not to add water halfway when cooking porridge, because the taste will be discounted. After adding water to millet, we will add some cooking oil, which is the most important step to keep millet from overflowing. Dropping a few drops of cooking oil has a great effect on overflowing the pot. Cooking oil can be added before cooking or after water is boiled. I usually forget to drop cooking oil in the middle because I do other things. When I think about it,

2. Boil the water for 5 minutes. Be sure to stir the pot when the water is boiling, because at this time, millet is easy to stick to the bottom of the pot, which leads to paste at the bottom of the pot. Then turn to low heat and simmer 15 minutes. Open the lid as little as possible when simmering on a small fire, and the millet is not easy to rot. Leave a gap in the lid when the fire is simmering, because when the fire is too urgent, even if the cooking oil is dropped, the pot will overflow. I don't know how much space to leave. You can use a chopstick and put it horizontally under the pot cover, and the pot cover will naturally leave a gap.

There is less water in the millet porridge. When the rice is cooked into flowers, you can turn off the fire. It would be better to continue stewing for five minutes without lifting the lid after turning off the fire. At this time, the millet porridge is ready, and we can enjoy it slowly. Millet porridge with cooking oil won't taste like oil, please rest assured. In order to make millet porridge more nutritious, we can add red dates and medlar to it and cook it together.