In the food circle, many people are always arguing about the issue of whether to put millet into cold water or hot water when simmering millet porridge. In fact, this is not a problem, because the final effect is the same no matter what. There is little difference.

Talking about making millet porridge, it's a trivial matter, but making a particularly delicious home-cooked meal is not so easy.

The most common problem is that the porridge made without millet fragrance, it's very light.

As for whether it's thick or thin, that's a matter of personal preference. Add less water if you like it thick, and add more water if you like it thin. However, if you have never made millet porridge, you can refer to the recommended water-to-millet ratio at the bottom of the article for reference.

Regarding how to make a pot of millet porridge with a richer and more fragrant millet flavor, let's not rush. We will reveal the answer to you below.

1) Let's first talk about millet.

The main production country of millet is India (40%), China and Nigeria, it is a drought-resistant plant.

From a nutritional point of view, millet is rich in magnesium, also contains niacin, vitamin B1, vitamin B2, folic acid, vitamin B6, potassium, phosphorus, iron, zinc, etc. Among them, the content of vitamin B1 is the highest among all grains.

In addition, the protein content of millet is superior to wheat, rice and corn, it is one of the few alcaline grains, it is easily digested.

Moreover, there is an important point, the unique flavor of millet is due to its high silicon content, silicon is a mineral, it regulates blood cholesterol and maintains bone health.

From the cooking method, millet is generally steamed, boiled, or ground into powder for making pies, steamed cakes, etc. It can also be used to make millet porridge with bones, which is a delicious dish.

Regarding storage, as long as it is stored in a sealed container and placed in a cool and dry place, it can be preserved for several months.

2) Making millet porridge, following these steps, it's more fragrant and delicious.

Below, we'll talk about another perfect way to make millet porridge.

Here, we first put forward the key point of this article, which is before making millet porridge, you can first add a simple frying or baking step, or add a little oil to bake. The point to note is to use low temperature when frying millet, constantly stir to prevent frying and burning, until it changes color and becomes white, then turn off the fire.

The specific process is as follows:

First step: take out the measuring cup you usually use to make rice, measure 80g millet (use this cup to measure 1300ml of water). The millet porridge made with this amount is exactly 3 small bowls.

Second step: Turn on the low heat, put the millet into the pot and fry it directly, or add a little oil to bake it. During this process, constantly stir the millet to prevent frying and burning, until the millet changes color and becomes white, then turn off the fire.

Third step: Rinse the fried millet clean and prepare it for use.

Sometimes you may find that after frying the millet, the color is not deepened but becomes lighter.

Fourth step: Put the millet and water into the pot, first open medium-high heat, boil the water.

Fifth step: Use a deep pot, you can cover the lid, this can gather the fragrance, and the water loss will not evaporate too quickly.

However, after the water boils for a period of time, you can slightly lower the heat.

But during the whole process of making millet porridge, don't use a small fire all the time, otherwise the porridge won't be fragrant.

Sixth step: Generally 40 minutes, millet porridge is ready. After taking it out of the pot, let it cool for a while, and then pour it into a bowl. You will find that there are many pieces and blocks of millet and oil in it.

This is a practice I saw after visiting my relatives. I thought it was particularly delicious. When I came back, I tried it again, and it was much better than my usual porridge. Children like it very much, and it's fragrant and delicious, so I share it with you. If you want to try it, you can try it next time when you make millet porridge.

Of course, this is not the only way. If the chefs have better cooking experience, you are welcome to write it in the comments.

Finally, there's one more thing to mention, of course, in addition to the correct cooking method, the quality and characteristics of the rice are also particularly important.

Finally, Mama reminds you that no matter how busy you are or how tired you are, you should still eat well every day!

Last, thank you for reading, thank you!