For people who are older, millet porridge is definitely one of the "favorites" of the cuisine. Not only is it nutritious, but especially in the morning, a bowl of hot millet porridge will make your stomach feel comfortable all day long. Millet porridge is rich in various vitamins, amino acids and other nutrients, so whether it is for the elderly, children or pregnant women at home, etc., often drink millet porridge is very beneficial to health.
And when it comes to boiling millet porridge, it's actually very simple, add millet to water and simmer it on the fire. But you will find that the same millet and water, different people boiled out of the rice porridge is very different. Even some friends boiled millet porridge water is water, rice is rice, even a little rice oil is not.
In fact, boiling millet porridge may seem simple, but the average person who wants to boil a bowl of soft and sticky millet porridge, in addition to the quality of their own millet, water quality, in fact, also need to master some skills. Today, the chef will natter with you about boiling millet porridge a few tips.
1, millet must be soaked well
I believe that 80% of friends, when boiling porridge, directly after washing the rice, pour it into the pot and start to boil. But this time, in fact, the most critical step is to soak a 30-40 minutes in advance. The reason why directly into the pot to cook, because the millet soaked will destroy the nutrients in the millet, so it is generally directly into the pot to cook.
But in fact, generally in time we buy millet from the big supermarkets, the surface is also very dirty. And millet in the drying process itself the moisture has evaporated dry. The soaking process, one can remove the surface impurities; secondly, so that the millet in the soaking can absorb water, so that when boiling, millet will be easy to heat expansion; millet itself will be easy to boil out the rice oil, millet porridge to become more easily sticky golden.
2、Hot water in the pot
After soaking the millet, you usually just need to simply rinse it well, remember not to rub the millet hard. Then boil the water in a pot and put the millet in only after the water boils. And this time must be kept always boiling state. This way the boiled out millet porridge can be soft and sticky. But some friends in order to save time, not waiting for the water to boil, directly into the millet to start cooking. But in fact, what temperature water boiling millet porridge is a very critical step.
If cold water is put into the pot, the millet will sink directly to the bottom of the pot, and the water warms the bottom of the pot and slowly heats up the process if not stirred diligently, the millet will easily stick to the pot thus appearing as a paste. And cold water is also not conducive to the precipitation of rice oil in millet. So boil millet porridge must keep in mind to boil hot water under the pot, or boiling water under the pot.
3, boiling time is important
In fact, in general, the time to simmer millet porridge is also related to the stove you use, the pot, the amount of millet, the simmering fire and so on. But overall in general, if you are using a casserole to simmer millet porridge, it usually takes about 1 hour, while a pressure cooker to cook porridge, maybe 30 to 40 minutes.
But no matter which way to simmer millet porridge, after the millet boiling water is added to the pot, simmer on high heat for 10 minutes, then turn down the heat for 30-40 minutes (but the millet must also be at a rolling boil). Low heat and slow simmering is more conducive to the rice oil in the millet, all released. And as the time lengthens, the rice oil will come out and become sticky at the same time. But at this time remember to be diligent in stirring to avoid paste.
4, midway must not add water
In order to boil a thick and fragrant millet porridge, you must keep in mind that the amount of water must be put enough at once, and must not add water in between. In general, simmering millet porridge, the ratio of millet and water is recommended to be controlled at 1:10. In other words, 1 part of millet, 10 parts of water, if you like to eat thicker, you can also reduce the amount of water, but also note that boiling millet porridge should not be too thick or too thin, otherwise both will affect the taste of millet porridge.
If it is true that there is no control over the proportion, the water is really put less, then you must remember to add boiling hot water. This way a lot of the millet porridge will boil again. At the same time this time will need to extend the boiling time of millet, so as to boil the fragrant millet porridge.
5、Add a little lye
I read on the Internet that adding white vinegar to millet porridge can make it stickier; but how many of my friends have tried this? But where the grasp is not good, rice porridge boiled out a sour strange smell.
Generally boil millet porridge, 90% of friends are using tap water boiling, but we know that tap water is weakly acidic, so this time, we can add a little lye before the millet porridge out of the pot, millet porridge will become very sticky and full of flavor. But be sure to control the lye used, basically boil two bowls of millet porridge, soybean-sized lye can be. That can make the millet porridge sticky, and will not appear thick alkali smell.
After the millet porridge is usually boiled, it is best to serve it in a bowl and let it cool naturally until it is ready to be eaten. This will appear a thick layer of rice oil on the surface, and do not take a spoon to stir, otherwise even if boiled again sticky millet porridge, it will become clear soup.
How to determine whether the millet is dyed? How to select quality millet?
Now there are many unscrupulous vendors in the market, in order to make the color of millet better, so as to increase the selling price; some millet will be dyed during the processing. Then we must practice a good eye when selecting millet.
In general, unless the whole bag can not be opened millet, like some stalls on the bulk of millet, when buying, we can take a few grains of millet in the hand ha moist, and then repeatedly rubbed for a while, if the heart of the hand residual yellow is dyed, rubbed millet will also be dark in color, no longer have the previous luster. Then such millet is recommended that we do not choose.
And for how to select quality millet, we generally recommend judging from 3 points.
1, first of all is to look at the appearance; in the judgment is not dyed millet, especially the year of the new rice, the more yellow color the better; and generally high-quality millet grain size, color are more uniform. And the color is also more lustrous, basically can not see any other impurities;.
2, smell: good quality millet generally smells like a light rice flavor, but there will be no other strange smell or odor. But if it smells musty, then it is recommended not to choose.
3, taste: even if it is raw millet, better quality millet take a few grains in the mouth to chew, there will be a light sweet taste; if chewed taste bitter, or astringent, then such millet is recommended not to choose.
Among the grains and cereals, millet can be said to be an essential ingredient for every household. So whether in the selection, or cooking, a seemingly not up millet, but can give us a wealth of nutrients; but as for the taste of cooking out, in addition to experience related, mastering small skills is also very important. I wonder how everyone boils millet porridge? If you have different experiences, welcome to leave more comments to exchange.