yangqu millet
1. Put the millet in a clean bowl.
2. Pour a proper amount of cold water into the bowl.
3. It is advisable to have millet in the bowl.
4. Stir a chopstick clockwise or counterclockwise in one direction for several times, and you will see that the rice grains sink to the bottom of the water and there are impurities floating on the water surface.
5. Pour out the water together with the floating impurities, and the millet will be washed.
Second, when millet cooks porridge, the ratio of millet to water is1:16-20. When cooking porridge, you should put enough water in the pot, and you can't add water halfway before boiling. )
Third, you should pay attention to not boiling the rice with water, but when the water in the pot makes a noise of 80-90, when the water surface seems to open. If you wait for the water to boil the rice, the color of the boiled millet porridge will turn white.
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.
Fourth, the boiling process of millet
1, millet into the water pot, stir the millet in one direction several times with a spoon, in order to prevent the millet from sinking to the bottom of the pot and sticking to the pot.
2. Cover the pot cover, and bring the water in the pot to a high fire. After the millet blooms, turn to low heat and slowly cook for about 40 minutes, so that the millet porridge soup is thick and tastes more fragrant. Cooked millet porridge, you will see that rice grains are fully mixed with water, and the epidermis of rice soup condenses to form a bright and transparent film called rice oil; Gently skim the rice soup on the surface with a spoon, and the soup is thick and shiny; Scoop some rice grains with a spoon, and the rice grains are full of flowers.
3. In the process of cooking millet gruel, don't stir the porridge with a spoon, but let the millet simmer after it is stirred 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".
4. 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.
5. When cooking millet porridge, don't add any alkaline noodles to the porridge so as not to destroy the nutrients contained in Xiaomi province, and don't add cooking oil, which will affect the formation of the final "rice oil".
Only bad millet or old rice need to be perfumed with alkaline noodles and edible oil.
7. Southerners like to eat rice. You can make rice with millet. That is what Shanxi people call "two-meter porridge". But the ratio of millet to rice should be appropriate, and millet accounts for the majority.