I often tell my mother that when cooking, don't forget to cook some millet porridge first. It's windy and dry in spring. Drinking more millet porridge to warm your body and stomach will make your stomach comfortable and make you energetic all day.
Although millet porridge is good, it is really not easy to cook it fragrant, thick and oily. These five tips are particularly important. After drinking millet porridge for 20 years, I now know the correct way to cook porridge! No wonder rice oil has never been cooked before, and it doesn't smell good.
The older generation is the most experienced. My father spent most of his life farming. In his words, old rice is not as good as Xinmi, let alone Xiaomi. Even fresh wheat flour is better than old wheat flour. The steamed bread steamed from old wheat flour is not new and delicious, and it is black and has no tendons. Digress, I still say millet:
If millet porridge wants to boil oil, the first prerequisite is to choose fresh millet of that year. When the aged millet is left for too long, the aroma loss is serious, and it is impossible to cook rice oil.
How to choose fresh millet?
If you want to cook delicious millet, don't bother We took the millet out of the cupboard and soaked it in water for half an hour, in order to make the millet fully absorb water and swell. In this way, during the heating process, rice oil is easily released, and rice porridge is easily cooked and sticky, which can also reduce the cooking time and save gas.
The third measure: boiling water.
Boil the soaked millet in water, the hot air will make the millet blossom at the fastest speed, and the rice oil will naturally come out. Many people cook millet porridge because the soup is thin and the water is little, and the oil is not cooked because the cold water is put into the pot. The cold water is heated slowly, and the process is a bit like "boiling frogs in warm water". Xiaomi's energy is not stimulated, so it naturally loses its activity.
When cooking millet porridge, it is forbidden to add water in the middle, so it is necessary to add water in advance, and the rice-water ratio of 1: 8 is the best, that is, a portion of soaked millet is added with 8 times the weight of water, so the concentration is just right.
If your millet porridge is cooked in ten minutes and eight minutes, I can't help but say, "You have been drinking millet porridge for several years." Of course, I didn't mean to laugh, but I felt it was a pity. After all, without 40 minutes to 1 hour, the best part of millet porridge can't come out at all. Boil with high fire first, then simmer with low fire, plus frequent stirring when boiling. Only when the rice oil is heated evenly can the rice porridge be boiled out and the rice porridge achieve a rich, fragrant and smooth taste. Don't drink the cooked millet porridge in a hurry. If it is left standing for more than 10 minute, it will automatically form a layer of rice oil, which is also the most nutritious and essential place of millet porridge.
If you like the original millet porridge, just cook it directly. If you want to be more nutritious, you can also add some seasonal vegetables and shredded chicken, which tastes better and healthier.
1. First of all, let's prepare the ingredients: a handful of fresh celery, pick a little tender celery leaves, and wash them in a basin; Soak millet in clear water for half an hour in advance to make it fully absorb water and expand; Dice half a carrot; Cut chicken into filaments; Cut the ginger into Jiang Mo, break the onion and cut it into chopped green onion.
2. After all the ingredients are ready, let's fry the shredded chicken, heat the oil in the pot, then fry the shredded chicken for fragrance, then add the onion, ginger and carrot, and continue to fry the onion. We are making salty millet porridge, just boil it in boiled water.
3. Then add a proper amount of water, and pay attention to the amount of water is 8 times that of millet. Be sure to master this ratio. Bring boiling water to a large fire, then pour in the millet, and continue the fire until the millet boils. This step is the key to producing rice oil.
4. After boiling, continue to simmer for 5 minutes, then turn to low heat and cook slowly. This step is to cook the rice porridge thick and fragrant. During the period, it should be stirred frequently to prevent the bottom from being burnt evenly. Millet porridge should be boiled for more than 40 minutes. If there is no hurry, it can be done in an hour.
Millet porridge also has great skills. If you don't master it well, it's really easy to have thin soup and little water.
The above five tips are also a summary of my experience in drinking millet porridge for many years. I hope they are helpful to everyone, and I hope you can cook millet porridge with sesame oil.
Generally, it is good to drink millet porridge with pickles. Here I'll give you two kinds of pickles that you often eat. It's good to have a stomach and be tired every day.
1. First, we prepare some cucumbers, clean them, cut them into even slices, put them in a pot, add more salt, grab them evenly by hand and marinate them for 30 minutes. This step is mainly to kill water, remove the green smell, and at the same time facilitate them to taste it in the later stage of marinating.
Next, let's cook a marinade, put a few fragrant leaves, two star anises and a pinch of pepper in the bowl, pour 260 ml of soy sauce and dilute it with water to avoid being too salty when eating. Then pour the juice into the pot, simmer for 5 minutes after the fire boils, and cook the fragrance of the material. Pour it out after cooking and put it aside to cool for later use.
3. Cut the millet pepper, garlic and ginger, and pour them into a cold bowl.
4. After the cucumber slices are marinated, pour them into cotton cloth, and press out the cucumber juice hard, so that it is easier to absorb the juice and the taste is more crisp when marinating later.
5. Then put the processed cucumber slices into a water-free and oil-free container, pour cold marinade, seal and marinate for 2 hours, and then take them out for eating. Of course, the longer the pickling time, the better the taste.
This is our pickled cucumber slices. The thinner you cut it, the lighter it tastes. Take a few tablets when you have no appetite. They are crisp and appetizing.
Today's pickled sugar garlic is a traditional method often used by the older generation. Crispy, sweet and delicious, with a taste inside and outside.
1. It is best to use fresh garlic that has just been unearthed for pickling sugar garlic. It tastes crisp and tender. Peel off the garlic skin and leave two layers inside to facilitate the taste. The lower roots should also be cut off, and the longer stems should also be cut off, about 1 cm.
2. Put all the garlic in clear water, sprinkle a handful of salt and soak for more than 24 hours. This step is to fully remove impurities and spicy taste in garlic. Press it with a plate when soaking, so that all garlic is soaked in water, and change the water every six hours. Only by completely removing the spicy taste of garlic can it be crisp, sweet and delicious.
3. Then take out the soaked garlic, dry the water with a clean towel and put it in a sunny place to dry. Be sure to hang it upside down and control the water. This is the first factor in making pickled sugar garlic, ensuring that the raw materials are dry and waterless.
4. Next, the second factor of making pickled garlic is that all pots and pans should be kept free of oil and water. Wash the pan twice with detergent, add water, salt and rock sugar after washing, and boil the rock sugar first. The specific amount of rock sugar depends on the amount of garlic, but it is necessary to ensure that the sweet taste of the boiled juice is heavier than the salty taste. Turn off the fire after all the rock sugar is boiled, and pour it into a clean basin without water or oil to cool. After the juice is completely cooled, pour in the white vinegar. Of course you can use balsamic vinegar or rice vinegar. If pickled with white vinegar, it will be whiter and brighter. The amount of white vinegar is based on the taste of sour head.
5. Then put the dried garlic in a clean jar, and then pour in the marinade. Note that the amount of marinade must not exceed garlic, and the taste is still the same after salting out. Finally, pour in high-alcohol liquor, seal it with plastic wrap, cover it, and put it in a cool and dry place for 10 ~ 15 days.
6. Pickled garlic, each garlic clove is soaked in juice, crisp and sweet, not spicy at all.