Stew slowly with low heat first, and refuse to add edible alkali.

Many people like to add alkaline noodles in the process of cooking millet porridge, because they think it will make the porridge more sticky. In fact, it is really sticky, but alkali will lose a lot of vitamins in millet, but it will not pay off.

To thicken the porridge, on the one hand, you can cook it with low fire to increase the cooking time, on the other hand, you can add a little glutinous rice flour.

Second, it is recommended to enrich the ingredients by cooking millet porridge.

Many people only add simple millet in the process of cooking millet porridge. In fact, I suggest that you should diversify your food when cooking porridge, and add some other cereal ingredients, potato food, brown rice, oats, red dates and other foods to be healthier.

Three, drink millet porridge, dry and then drink:

Many people always like to drink scalded millet porridge, but too high temperature is more likely to damage your esophageal mucosa, and over time it may even lead to related diseases in the esophagus.

So please dry the millet porridge slowly, the temperature is close to the body temperature, and it should not exceed 65 degrees Celsius.