Millet, as one of China's ancient "five grains", is the staple food in many places. It is rich in carotene, B vitamins, protein content is also much higher than rice, nutritional value is very high.

But when you cook millet porridge, you may find that such a problem, that is, cooked millet porridge may not be thick enough, there is no rice oil, not good at all, why is this the case? Next let's take a look at how to cook millet porridge will be good, thick and have rice oil.

One, choose high-quality millet

1, Mizhi County Mizhi millet

Mizhi millet, is a specialty of Mizhi County on the Loess Plateau in northern Shaanxi Province, known as one of the most famous tribute rice.

Millet County belongs to the plateau area, the grain (grain is millet after hulling) here there is enough sunshine and growth time, and the environment is pure, very little pollution, the special geographic environment is more conducive to the accumulation of millet organic matter.

Mili millet taste good, high nutrition, here the millet boiled into porridge, the surface has a layer of thick, heavy rice oil. After cooling, the rice fat oil turns into golden rice skin, which can be gently pulled up by hand.

2, Qinzhou yellow millet

Qinzhou yellow millet, commonly known as "climbing brown", originating in Qin County, sub-county village townships around Tan Hill. Shandong Jinxiang County gold rice, Zhangqiu County Longshan rice, Hebei Weixian peach blossom rice and known as China's ancient four famous millet.

Ming jiajing years, qinzhou yellow millet began to be the court tribute rice, qing kangxi years imperial seal "qinzhou yellow", qing guangxu years, qinzhou yellow millet in india international exposition won the gold medal. 1915, qinzhou yellow millet in the United States in san francisco organized by the international exposition again won the gold medal, and thus to the "world's first rice". "The first rice in the world" is famous all over the world.

Qinzhou yellow millet particles round, golden color, crystal clear, like a pearl, high nutritional value, known as the local people, "gold beads".

"Qinzhou yellow" thanks to the unique climate, soil, grain flavor, which contains fat, soluble sugars, crude fiber, protein content is higher than ordinary wheat, rice, with the Qinzhou yellow millet porridge, soft and delicious, fragrant, and nutritious.

3, Northeast small yellow rice

It comes from the fertile black soil, plus the four seasons, sunshine, day and night temperature difference. Both nutrition and taste, are much better than ordinary millet.

Golden appearance is very pleasing to look at, boiled into a porridge how fragrant and glutinous ah! Although not as expensive as the sea food, but into the palace, and down to the folk, fully nourished, comes with a natural rice flavor, grain size full. Just look at the color of this golden look is very attractive

It will be the only casserole into millet dry rice, scattered and not astringent, poly and not sticky. The flavor is strong, the more you chew, the more sweet and fragrant. Boiled into a porridge, rice grains like beads. Rice soup like milk, on a layer of oil skin, soft and easy to digest.

Two, soak

Before cooking congee soak in cold water for half an hour, so that the rice grain expansion. Not only can you save time, but the millet porridge that comes out is more crisp and flavorful.

Three, millet in the pot

Boiled millet porridge do not cold water in the pot, cold water in the pot will sink to the bottom of the pot, it is easy to appear the phenomenon of paste pot.

At the same time, you can not wait until the water is completely open in the pot, because wait until the water is open in the pot is not only the loss of nutrients, but also easy to make the porridge white, it is best to wait until the water began to bubble when the millet, while stirring constantly. The purpose of stirring is to make the millet porridge become thicker.

Four, do not immediately turn small fire

Many people in the cooking millet porridge, generally in the large fire after boiling, is directly to small fire cooking millet porridge. This is cooked out of the millet porridge is not thick, should be boiled on high heat, continue to cook on high heat for about five minutes, and then turn to cook on low heat. This cooked millet porridge, not only sticky, and very fragrant.