1, first of all, choose high-quality millet, good-quality millet. Good quality is generally light yellow, holding a handful in your hand is not a ball, put it on your nose and smell it, and it has a fresh millet flavor.

2. Soak: Soak the rice in cold water for half an hour before cooking porridge, and let the rice grains expand. The advantages of doing so: a, boil porridge to save time. B, when stirring, it will turn in one direction. C, the porridge is crisp and tastes good.

3, the choice of equipment. If there is a pressure cooker, cook it in a pressure cooker, and the porridge will be sticky and slippery, and there will be no slag. If you are worried that the pressure cooker is not safe, buy a rice cooker that can cook rice and porridge, and use the porridge cooking stall for about 1 half an hour, you can also cook the slippery and sticky porridge.

4, millet porridge can be slowly simmered with a small fire, rotten, more suitable for the baby's gastrointestinal absorption. Chopped vegetables, pork and chicken can also be added.

5, stirring: It turns out that we cook porridge or stir it because we are afraid of porridge paste. Now there is no worry about cold water cooking porridge paste, why stir it? In order to "thicken", that is, let the rice grains be full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 20 minutes, and then start stirring continuously for about 10 minute until it is crispy and thick.