Why is millet porridge white in color? Can you eat millet porridge if it is cooked white?

We all know that millet porridge is a popular nutritious porridge. It tastes sweet and delicious, tastes good, has high nutritional value, and is good for the body if eaten in moderation. Many people cook millet porridge at home, especially for breakfast. Some people cook millet porridge that is white. What's going on? Let's take a closer look!

Why is the millet porridge I cook white?

Small variety issues

Let's talk about the variety first. Hebei is located in the North China Plain and is the main millet producing area. The commonly seen millet mainly includes white and yellow, followed by reddish brown and black millet. However, reddish brown and black millet are not common.

If millet is white, it is not surprising that the porridge is white. So the whiteness of millet porridge may be due to the variety of millet itself.

Water quality issues

Another reason why millet porridge is white may be the water quality. Although my hometown is Hebei, I often work in other places, so sometimes I often bring some millet from my hometown. The millet is grown by myself, and it is the new millet that I grind myself. The millet porridge cooked in my hometown is sticky and yellow in color, but when I cook millet porridge in Beijing, there is no feeling of the blending of water and rice, and the color is a little white. Although there is no scientific basis, these are indeed my personal experience. The reason why Shandong Dong'e's donkey hide is famous at home and abroad is that it uses donkey skin boiled with water from Dong'e's Ajing. The produced donkey hide gelatin has good gelatinity and few impurities. Coincidentally, some experts once wanted to produce my country's national liquor Maotai in other regions, but the same production process could not produce the same quality of Maotai liquor. Only the Maotai liquor produced in Maotai Town, using the water of Maotai Town and the unique process, can be called "Maotai". It can be seen that water quality is also a reason that affects the color of millet porridge.

Maybe Chen Mi

The color of millet porridge is white, which may be because of the old rice. Everyone knows that new rice tastes good. The new millet of the year is golden in color, the rice grains are shiny and glossy, and the porridge made from it is yellow in color and tastes good. The old millet that has been stored for a long time is not so yellow, but a little white, and the rice grains are not shiny, so the porridge made from it is also white in color.

The rice was soaked for too long

The white color of millet porridge may also be related to the cooking method of millet porridge. To cook millet porridge, boil the water before adding millet, then boil it over high heat, and then simmer it over low heat until it becomes sticky. When cooking millet porridge, you must add enough water at one time, and do not add water in the middle. Some people like to soak the rice for two hours before cooking. Although this shortens the cooking time, the color of the porridge will become lighter and the nutrients will be lost.

Can I eat millet porridge if it is white after cooking?

Millet porridge is white when cooked and is generally edible unless the millet is spoiled and of poor quality.

If you like yellow millet porridge, then pay attention to choosing yellow millet when buying millet, and be sure to buy new millet of the year. However, some unscrupulous merchants will dye the millet, so be careful to distinguish. If the porridge is white when it is yellow new millet, it may be a problem with the water quality. Please try changing the water. When cooking porridge, do not soak the rice for a long time, and use boiling water to cook the porridge. As long as you pay attention to these points, I believe you can definitely make golden and attractive millet porridge.

What are the techniques for cooking millet porridge oil?

① When cooking millet porridge, remember not to wash the rice too many times, generally just once is enough. Washing the rice too many times will cause a lot of nutrients in the rice to be lost.

② When cooking millet porridge, boil the water. Put enough water in the pot, then boil it over high heat, and then put the rice in. Stir the millet with a spoon after putting it in the pot to prevent it from sticking to the bottom of the pot. (Nowadays, most people use pressure cookers, put water and millet directly into the pot, and then press the porridge cooking button. It is best to use boiling water when adding water to the pressure cooker to avoid soaking the millet for a long time, so that the porridge will taste good.)

③Then bring it to a boil over high heat, then turn to low heat and simmer for half an hour. (When I was a kid, I cooked porridge on a wood stove at home. My mother told me to boil the fire, then add the millet, stir the pot with a spoon, boil it over high heat, and boil it again after the steam in the pot subsides. Boil it three times in a row, and the rice porridge will be well blended and have a moderate viscosity, just right).