When making millet porridge to make it thick and delicious, some people add alkali and some add baking soda, which is not correct.

Some time ago, the topic about breakfast on the Internet was very hot, "Breakfast cannot be done" Give your children porridge and eat high-nutrition and high-protein foods.” I believe this sentence will be deeply impressed by many people. In fact, the porridge mentioned here refers to rice porridge. The nutrients in rice porridge are mainly carbohydrates, and other nutrients are almost negligible. Therefore, if you give rice porridge to your children for breakfast, it will not only have no nutrition, but also not enough. Fight hunger.

Compared with rice porridge, the nutritional value of millet porridge is much higher. The dietary fiber in millet is 2.5 times that of rice, and the protein content is much higher than that of rice. It also contains eight kinds of amino acids needed by the human body. At the same time, the vitamin B content in millet is also the highest among grains. Regular consumption of millet Porridge is still very high in nutritional supplements to the body. Therefore, the saying often said by the elderly, "Millet nourishes people", is very reasonable.

Millet porridge has high nutritional value, but how can you make millet porridge thick and delicious? In order to make the millet porridge yellow and bright, softer and more delicious, some friends will add alkali or baking soda when cooking millet porridge. In fact, this is wrong, as it will destroy the nutrition of millet porridge. Let me share with you the correct way to cook millet porridge. If you master a few details, you can also make sticky and delicious millet porridge.

---Millet porridge---

Prepare ingredients: 30 grams of millet, appropriate amount of water, and a little cooking oil.

When making millet porridge, you must choose fresh millet. The old people often say that "good rice can make good porridge." This sentence is very reasonable. If you use old rice or poor quality millet When it comes to making porridge, millet porridge will not taste good. To make millet porridge, it is best to use millet with full grains, golden color and rich rice fat.

Steps:

Step 1: Wash the millet

Put the new millet into a basin, add an appropriate amount of water, and wash it gently. Then pour off the water and set aside. When making millet porridge, be sure not to soak the millet or rinse the millet excessively. Soaking and excessive rinsing will cause the loss of oil on the surface of the millet and the loss of nutrients.

Step 2: Boil the water in the pot

Add an appropriate amount of water to the pot. After the water boils, add the washed millet to the pot. After the water boils, add a little cooking oil and keep the fire high. Cook for 30 minutes.

When cooking millet porridge, you must boil the pot under water. Boiling the pot under water can lock the nutrients in the millet. If the millet is cooked in a pot under cold water, the chlorine in the cold water will cause the loss of vitamin B in the millet.

When making millet porridge, the ratio of millet to water is about 1:15. When making porridge with this ratio, the consistency and taste of millet are just right.

When making millet porridge, you need to add enough water at one time. Adding water halfway will affect the viscosity and taste of the millet porridge.

Step 3: Stew

After simmering the millet porridge over high heat for 30 minutes, it is basically in a sticky state. At this time, turn off the heat, cover the pot and simmer for 2-3 In minutes, a rich layer of rice fat will form on the surface of the millet porridge, and the rice aroma will be released.

When making millet porridge, master the above details to ensure that you can make millet porridge that is thick, delicious and nutritious.

Mizhi millet Shaanbei yellow millet 2018 new rice farm millet porridge small yellow rice 5 pounds confinement rice 2500g

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Speaking of millet, I have to mention the millet in Mizhi County, Shaanxi Province. Thanks to the unique geographical location and climate environment of Mizhi County, it grows here. The millet produced is round in appearance, golden and bright, rich in nutrients, and fragrant and delicious. It was once a royal tribute in the past dynasties. Mizhi County is also named because of the rich rice fat of millet.

I am Xiaosurou Gourmet, a post-90s generation who loves cooking and sharing. If you like my article, please remember to collect, like and forward it! If you have any comments or suggestions, please leave a comment below! Thank you all for taking time out of your busy schedule to read. See you tomorrow.

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