Let's start cooking porridge now. First take the pot to boil water for standby, and then take the clean pot to wash rice. Be careful not to rub millet hard here, because its epidermis is rich in nutrients and contains many organic elements beneficial to human body, such as vitamins. Repeated kneading will make its nutrition lose. Wash it and soak it in water. When the water boils, we can add rice. Millet is a common food in our life. Many people like to cook porridge with millet, which has good nutrition and many functions. Many places are used to drinking millet porridge for a month, often adding brown sugar and red dates. It is said that millet is easy to digest and rice is cold, which is not good for the stomach. I'm afraid of falling into moon disease.

Add water to the pot, bring it to a boil, then pour in millet (the ratio of millet to water is 50g, and water is 500ml), gently stir with a spoon for a few times, and stir with a spoon after the water turns to low heat for 30 minutes. After boiling, skim off the floating foam, turn to low heat for half an hour and stew for another five minutes. If you like, sprinkle some medlar or add some jujubes to cook together. The name is beauty.

When cooking millet porridge, be sure to wait for the water to boil, and then put the millet into the pot, otherwise it won't taste like millet. If millet is cooked with easy-to-cook food, cook it with millet; If you cook porridge with food that is easier to cook than millet, wait until millet porridge is almost cooked, or wait until it is cooked; When the bad ones are almost cooked, put the millet in the pot and cook it together until it is sticky.

Then when cooking, be sure to cook with hot water. When the water boils, add millet porridge, so that it won't stick to the bottom of the pot when cooking. When pouring millet porridge, turn to low heat and cook slowly, so that millet porridge will be more fragrant and sticky. Cooking porridge with boiling water can not only avoid the tragedy of sticking to the pot, but also shorten the cooking time and retain the nutrition of millet. For example, the vitamin B 1 rich in millet is a water-soluble vitamin that is afraid of high temperature.