1. The thin film on millet porridge is called porridge oil, which has high nutritional value;

2. Porridge oil, also called rice oil by some, is mainly It refers to the thick liquid that floats on the surface of the pot when cooking millet or rice porridge. In the eyes of the elderly, porridge oil is extremely nutritious, and there is also a related description of porridge oil in a book called "Suixiju Diet Manual" in the Qing Dynasty. Millet porridge oil is the essence of the whole millet and has the effect of nourishing yin. Eating porridge oil can effectively stop diarrhea and relieve indigestion. Li Shizhen once said, "Rice oil is the poor man's ginseng soup."

3. Tips:

1. Don’t wash millet too much, just wash it once or twice.

2. The cooking time must be enough, at least 30 minutes.

3. Stir it when you first put it in the pot to prevent it from sticking to the bottom. Once it gets stuck, you can’t take away the pot of rice wine. Try to open the lid as little as possible while simmering.

4. There is enough water in the pot, do not add water halfway and bring to a boil. Put the pot under boiling water so that the rice will not stick to the pot, and the millet will bloom and ripen easily, which will easily increase the viscosity of the millet.

5. Some kitchen friends also provide tips. You can stop stirring for ten minutes before taking out the pot, and you will find that the more you stir, the thicker it becomes.