There is a saying that "it is not smart to cook porridge, but you have to stir it 36 times", which is to illustrate the importance of stirring porridge. Cooking porridge is divided into two stages: the first stage, when cooking, you must constantly stir with a spoon to release the hot air between the rice grains, so that the porridge will not be cooked and the rice grains will not stick to the pot; However, in the second stage, when the fire turns to a small fire, the stirring should be reduced to prevent the rice grains from scattering and the whole pot of porridge from becoming too thick.

The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick. The fifth measure: point the oil: do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.

How to cook millet porridge: skills of cooking millet porridge

1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantage of this is that 1: it saves time to pick up porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.

2, boiling water: everyone's common sense is cold water to cook porridge, the real expert is boiling water to cook porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.

3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!

4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.