Step 1: Most people will directly wash the millet and cook it in the pot. Here, we need to wash the millet, prepare a basin, add a proper amount of water, add a few drops of white vinegar, put the millet in, and soak it for about half an hour after stirring evenly. After soaking, take out the millet and control the moisture, then stir fry in an oil-free and non-stick pan for a while. Be sure to turn on a small fire when stirring, otherwise it will paste or stick to the bottom. Stir-fry slowly until the millet cracks.

Step 2: When the millet is completely cracked, take it out and let it cool. In addition, prepare a pot for cooking porridge and pour a proper amount of water into it. After boiling, put the millet into the open fire to cook. Boil until boiling, turn the heat down, cover and stew for about 20 minutes, and the millet porridge is almost cooked. Of course, in the process of cooking millet porridge, we must keep stirring, so that millet porridge can become thick and rice oil will come out. There will be no sticky pot, and the taste will be very fragrant.

At the same time, I would like to recommend my own way of eating. Millet is rich in nutrition, but like other cereals, protein is low in lysine. I prefer to put some pumpkins in millet porridge and add a little rock sugar to make sweet millet pumpkin porridge. Sweet but not greasy, delicious and nourishing the stomach. Everyone can try it.

Tips:

1. Millet will crack when heated at high temperature, so that nutrients can be boiled more easily.

2. Stir more so that the porridge is evenly heated and all the nutrients are cooked.

3. When millet gruel is the staple food of a meal, you can also add some eggs to supplement the nutrition of protein.