Is millet boiled in cold water or boiled in water?

The best time to cook millet is when the water is boiling.

Many people are used to cooking millet porridge with cold water, but after cooking, the soup is clear and floating, not strong, and the rice oil in millet can't be cooked, so millet porridge is not the best to eat. Therefore, when cooking porridge, we must grasp the time to put the millet into the pot.

Before cooking porridge, we can soak it in cold water for about ten minutes. After the water is boiled, take out the soaked millet and put it in the boiling pot.

Bring the pot to a boil over high heat, and then turn to medium heat for ten minutes. If it's not a pressure cooker or a rice cooker, stir it frequently during porridge cooking to prevent the millet at the bottom from sticking to the pot. At the same time, one or two drops of cooking oil can be dropped on the porridge surface before the lid is covered, which can effectively prevent the porridge from overflowing, and at the same time, the rice flavor will be more intense. According to this step, millet porridge tastes thick and mellow, sweet and delicious.

Matters needing attention in cooking millet porridge

Millet particles are very small. Washing them several times will really wash away a lot of nutrients and oil, and there will be no fragrance when cooking, and rice and soup will be easily layered. As the saying goes, "Eat chaff and help with vegetables", although it is an old calendar, it still makes sense. Millet cleaning only needs to be washed in clean water to remove ups and downs.

Another important factor in cooking millet porridge is water quantity. Generally, the ratio of thick millet to water is about 1: 10, so the cooked millet porridge is just thick, rich in rice oil and full of rice flavor.

I saw someone add baking soda, salt, vinegar and starch when cooking millet porridge. None of this is desirable. Millet porridge is not cooked like this. However, if you cook old millet, you can add five or six drops of cooking oil to supplement the shortage of rice oil and increase the fragrance and smooth taste of millet porridge. In fact, there is only one sentence to sum up: fresh millet is boiled in water, the ratio of rice to water is 1: 10, and it is better to stew for a few minutes.

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