1. Category: The so-called whole grains are now defined broadly, so there is no need to entangle what goes with what. The most basic ones are rice, millet and wheat beans. In the process of cooking porridge, raw materials are mainly put according to your own taste, but for health, it is best not to put sugar, honey, condensed milk and salt.
2. soaking: the most important step of whole grain porridge is soaking. This is mainly to shorten the time in the later stewing process, which is conducive to the precipitation of nutrients, but remember to rub hard when soaking, because many cereal nutrients are outside, and the soaking time can be adjusted appropriately according to the grain. ?
3. stew: simply wash the soaked whole grains and put them in a casserole. Casserole porridge tastes sweeter. You can put more water in it. Boil it with high fire, don't cover it, and then simmer it with low fire. Coagulation time can generally be 65,438+0.5 to 2 hours. You can turn off the fire in the last half hour and let it stew slowly with the remaining temperature, which is sweeter!