0 1. Soak the millet for half an hour, boil the water in a pot, and add the rice after the water is boiled, so that the rice does not stick to the pot, and it is easy to blossom and ripen, and it is helpful to increase the consistency of the porridge.
02. After the water is boiled, pour in the soaked millet; After the fire boils, skim off the floating foam on the surface.
03. Add a few drops of cooking oil, turn the heat down, cover the pot and cook for 25 minutes. Order a few drops of cooking oil, one is to prevent overflow, and the other is to enhance the flavor and thicken.
04. After simmering for 25 minutes, add a little rock sugar, open the casserole and continue stirring. The porridge in the casserole will get thicker and thicker 10 minutes until the porridge is sticky.
Tips for cooking millet porridge
Soaking: Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are:
① Save porridge time;
(2) When stirring, it will rotate in one direction;
The porridge is crisp and delicious.
Boiling water in the pot: Cooking porridge in cold water will paste the bottom, but boiling water in the pot will not have this phenomenon, and it will save time than cooking porridge in cold water.
Cooked: first boil it with high fire, then turn to slow fire, that is, simmer for about 30 minutes. The taste of porridge is transformed from the size of fire.
Stir: The reason why porridge is stirred occasionally is that it is afraid of the bottom of porridge, while rice porridge is stirred in hot water to "thicken", that is, to make 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.
Point oil: Add a little cooking oil about 10 minutes after the porridge is changed to slow fire, which not only makes the finished porridge bright in color, but also makes the entrance fresh and smooth.