Millet, that is, millet, also refers to rye and sticky rice. Because of its small grain, it is named millet.

Xiaomi porridge is made of millet as the main ingredient (usually with sweet potatoes, red dates, longan pulp, pumpkins and other ingredients). It is light in taste and fragrant, and has the characteristics of being simple and easy to cook, invigorating the stomach and promoting digestion.

Efficacy of millet gruel and its suitable crowd:

① Millet gruel has the efficacy of tonifying deficiency and benefiting dantian, and can be used for people with deficiency of qi and blood and weak constitution, such as postoperative people, postpartum women and children with poor gastrointestinal absorption.

② Millet is rich in amino acids, which can reduce the growth of oral bacteria and relieve bad breath. Friends who have this problem should not miss it.

③ Millet porridge is rich in tryptophan, which can promote sleep and improve sleep quality, and is suitable for people who usually have poor sleep and insomnia;

④ After the millet porridge is boiled and cooled, it will form a fine layer of rice fat on the surface, which is called "rice oil". It has the effects of protecting the gastric mucosa and invigorating the spleen and stomach, and is suitable for people suffering from chronic gastritis and gastric ulcer.

In fact, it's the same as cooking rice porridge. If you control the key points in the process of selecting materials and cooking, you can cook rice porridge well.

The key points of cooking millet porridge are:

1. Choosing rice: Choose fresh millet, and the porridge cooked by fresh millet is sweet and slippery, otherwise it will feel like a prick;

2. Washing: Wash rice in cold water without soaking or rubbing with hands to prevent nutrient loss;

3. Proportion: Do not add water during porridge cooking, so control the amount of water before cooking. The general ratio is millet: water = 1: 2;

4. Cooking: Do not use cold water, but use boiling water to cook porridge, which can reduce the probability of sticking to the bottom of the pot and save time;

5. Cooking porridge: first boil it on high fire for 5-1min, then turn to low fire (generally 2-3min, until the millet blooms), and try not to open the lid during this period;

6. Stir: stir when cooking to prevent rice grains from sticking together;

7. Others: If you want millet porridge to be softer and more viscous, you can add a proper amount of edible alkali after boiling for about 3 minutes, but it will affect the taste, and it is not recommended for pregnant women and children; If other ingredients are added, add them about 1min minutes before the millet is taken out of the pot.

It should be noted that millet gruel should not be eaten with these foods:

① Almonds: eating together will cause nausea and vomiting;

② wheat: both of them are cold, and eating them together will cause spleen and stomach discomfort;

③ eggs: if eaten together, it is not conducive to digestion, which will cause gastrointestinal discomfort and indigestion.

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