What is the right temperature to cook millet porridge? Is millet porridge nutritious if it is cooked over high heat?

We all know that millet porridge is a common nutritious porridge. It tastes sweet and delicious, tastes good, has high nutritional value, and has good effects and functions. It is deeply loved by people. Many people cook millet porridge to eat. So should we use high heat or low heat to cook millet porridge? Let's take a closer look!

Should millet porridge be cooked over high heat or low heat?

Cook over high heat. Use medium to high heat to cook millet porridge.

Add enough water at one time, put the rice in the water and boil it over high heat, then continue to cook it over medium to high heat for 20 to 30 minutes, and you will be able to cook millet porridge that is moist and fragrant and has a layer of rice oil floating on it.

The firewood porridge we drank when we were young was cooked over a high fire. That is the most fragrant taste in our memory. Now we don’t have the opportunity to cook firewood rice, but we can learn from the fire. Low heat is suitable for cooking meat, beans, coix seeds, etc., but not for cooking millet porridge. Slow cooking over a low fire will easily cause the millet to absorb water and swell, making it clear and watery.

How to make millet porridge

Millet Porridge with Chinese Yam and Wolfberry

Ingredients: 50 grams of millet, 12 grams of yam, and 3 grams of wolfberry.

Preparation method: Pick out the mud and impurities from the millet the night before. Wash the above three ingredients with clean water. After soaking overnight, put them in a stainless steel pot, add appropriate amount of water, boil them over high heat and then simmer over low heat.

Effect: nourishes the spleen and stomach, replenishes the lungs and kidneys, nourishes the liver and improves eyesight. For children with spleen deficiency and diarrhea, long-term consumption can cure symptoms such as low fever, physical weakness and night sweats. After the porridge is ready, add appropriate amount of rock sugar and take it. It is best to eat it in the morning and evening.

Ingredients and uses: Corn, also known as millet in the north, is sweet and salty in nature and neutral in flavor, tending to nourish the kidney and replenish qi.

Yam: sweet in taste, mild in nature, nourishes the spleen and stomach, and benefits the lungs and kidneys.

Wolfberry: sweet in taste, mild in nature, enters the liver and kidney meridians, and has the effect of nourishing the liver and kidneys.

How to eat millet

1: Millet + milk

Millet has a sleeping effect, which is attributed to the fact that millet is rich in tryptophan. Milk also has a sleeping effect. The combination of the two can effectively calm the mind and nourish the stomach.

2: Millet + soybean

The combination of millet and soybeans complements each other. The combination of the two can make up for some deficiencies. The essential amino acids contained in soybeans are more comprehensive and balanced, while millet is very unbalanced. The combination of the two is very good.

3. Millet + Red Dates

Red dates have always been known as health-promoting fruits. They can replenish qi and blood very well. Red dates are rich in dietary fiber, which can help detoxify and nourish the skin. If you are a pig girl with a more refined life, you can try millet, red dates, red beans and brown sugar porridge to replenish qi and nourish blood.

Wash the red beans in advance and soak them for more than three hours in advance. Wash the millet and boil an appropriate amount of water. Add the red beans and cook until half cooked. Then add the millet and red dates. After boiling over high heat, simmer over low heat until cooked. Add brown sugar to taste. It is very suitable for the current weather and warms the stomach and nourishes the body.

4: Millet + Pumpkin

Pumpkin can help the body detoxify. It is rich in water-soluble dietary fiber pectin, which has excellent adsorption properties and can help the body detoxify. Pumpkin also has the effects of moistening the intestines, protecting the gastric mucosa, and promoting digestion. It is suitable to be cooked with porridge.