Hello readers and friends, thank you for reading the food articles I shared. I share my experience with you. What I want to share with you today is: “Boil millet porridge and cook it directly in the pot. No wonder you can’t cook rice oil. I will teach you how to cook it correctly.” Cooking method, thick and delicious! 』
Many people like to drink millet porridge, which can strengthen the spleen and stomach. The nutritional value of millet is rich in protein, fat, starch, sugar, vitamin B complex, carotene, iron, calcium, etc., which can supplement body nutrition and energy. It tastes sweet, salty, cool in nature, can benefit the spleen and stomach, and nourish the kidney Qi is very good for the body.
Millet porridge is suitable for all ages, and you can cook it at home. However, many people cook millet porridge with a clear soup and little water, not sticky at all, and there is no rice oil. In fact, the method is wrong.
To cook millet porridge, do you just pour the millet into the pot and cook it? This method is very wrong. Today I will share with you the technique. Even if you are cooking it for the first time, you can still cook a thick and thick millet porridge with thick rice oil, which is very delicious.
[Skills for cooking millet porridge]
1. Use new rice instead of old rice
The new millet that year was rich in nutrition and rich in rice flavor. The boiled millet was the best to drink. It was golden in color and thick, and the rice oil was also very thick. If it is the tangerine peel of last year or the year before, due to oxidation, the color will turn white and lose a lot of nutrients, and the cooked millet porridge will be clear and watery, neither fragrant nor thick.
Pay attention when buying millet, first check whether the color is golden and shiny; then smell whether it has a strong rice fragrance, if these two conditions are met, it is fresh millet.
2. Soak before cooking
Many people just pour the millet into the pot and cook it, which takes a long time to cook the porridge, and the porridge is not fragrant or thick, and it is not good to drink. Before putting the millet into the pot, soak it in water for 20 minutes to let the rice grains absorb some water and become full and swollen. After being put into the pot, it is easy to boil and bloom. The nutrients are released quickly, and the millet porridge becomes fragrant and thick.
3. The ratio of millet to water
The amount of water added to the porridge is related to the thickness of the porridge. You may think that if you want to make the porridge thicker, you should add less water! In fact, if there is too little water, the porridge will be very thick and the taste will not be good. For millet porridge with the best taste, the ratio of adding water is 1:12~15, that is, adding 12~15 bowls of water to a bowl of millet.
4. Cook in a pot under boiling water
Do you use cold water or boiling water for cooking porridge? Do not use cold water, it is easy to paste the pot, and it is neither fragrant nor thick. The correct way is to boil the water first, and then pour the soaked millet into it. As the boiling water rolls, the rice grains will not sink to the bottom, so you don’t have to worry about the pot. The high temperature can also make the rice grains expand and bloom quickly, and the starch quickly pastes. The millet porridge is fragrant and thick.
5. The cooking time should be enough
If the millet has just bloomed, it will not be boiled, and the nutrients will not be fully released, and the rice porridge will definitely not be thick. Usually cook millet porridge, after the high heat is boiled, cook on low heat for 20-30 minutes, often stir with a spoon to speed up the gelatinization of starch, and the millet porridge will become thicker.
The millet porridge sold outside, in order to make the porridge thicken quickly, is added with edible alkali. The taste is really good, but it will destroy the nutrition of millet porridge, so it is best not to add edible alkali when cooking porridge at home.
6. Turn off the fire and simmer for a while
The rice oil in millet porridge is actually the fat of the millet that has precipitated out. When the porridge is cooked, the water is constantly tumbling, and the fat cannot be aggregated together, so the rice oil cannot be seen. After turning off the heat, cover the lid and let the millet porridge stand for a while, the fat will gather together to form a thick layer of rice oil, which is the essence of millet porridge.
When cooking millet porridge, pay attention to these 6 details, and you can cook fragrant and sticky millet porridge. In order to make the nutrition richer, you can add some other ingredients, including sweet potatoes, purple potatoes, yams, pumpkins, etc. After cooking, the taste is soft and glutinous, especially delicious. Spring is relatively dry, drinking more millet porridge can nourish yin and moisten dryness, especially suitable for the elderly and children.