The first choice is to cook millet porridge, which needs stirring; After the fire boils, skim off the foam, twist it into a medium-small fire and heat it slowly for 40 minutes. It is best to stop drinking after turning off the fire 15 minutes. This is why the porridge cooked in a large pot is particularly fragrant and sticky, just because when the weight is enough, it can be heated in the middle to achieve the effect of cooking porridge in a wooden pot. In fact, the most suitable thing at home is to cook porridge with an electric pressure cooker. After unscrewing at a fixed time, don't worry. The nutrient loss is still very small, and the fragrance is quite rich.

Aroma source of millet porridge:

The fat content of millet is about 3%, mainly unsaturated fatty acids. Although the fat content of millet is small, it is the main source of millet porridge flavor. If the porridge is always cooked with fire, not only will there be more foam floating, but the fat will float up quickly after hydrolysis, and the probability of being thrown out as dirty things is higher. Millet porridge is best cooked in casserole or electric pressure cooker, because it can be heated three-dimensionally, the electric pressure cooker takes a short time, there is no oxygen heating, and the temperature is constant, so the oxidation probability of vitamins and fatty acids is low, so the flavor of millet porridge is better.