The method of cooking millet porridge:

1. Take a proper amount of millet for later use.

2. Wash the millet and soak it in a bowl for about 30 minutes.

3. Pour the millet into the soup pot, then add a proper amount of red dates, medlar and the like into the pot, and add whatever you need.

4. Then simmer for about an hour, then stir in the pot with a spoon to prevent the millet from sticking to the pot.

5. Cook for about 10 minutes, you can add a proper amount of cooking oil and turn to a small fire, so that the millet porridge will be more fragrant and delicious.

6. When the millet porridge is almost cooked, we can add some sugar, open the casserole and keep stirring. The porridge in the pot is getting thicker and thicker 10 minutes until the porridge is sticky.

Second, the skills of cooking millet porridge:

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantage of this is that 1: it saves time to pick up porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.

2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and the particles full.

The lines are crisp and thick. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.

Third, the nutritional function of millet porridge:

Xiaomi porridge has always been known as "golden porridge". Millet is the most ideal tonic for old, weak, sick and disabled pregnant women. Because millet does not need to be refined, it retains many vitamins and minerals, among which

The contents of protein, fat and calcium are higher than those of rice. Generally, the content of carotene in millet is per 100g 0. 12mg, and the content of vitamin b 1 ranks first among all cereals, with the same weight.

The iron content in millet is twice that of rice, which is beneficial to nourishing yin and enriching blood after delivery.