How to make millet porridge with rice oil How to make millet porridge thick and fragrant

We all know that there are many types of porridge, and millet porridge is a very popular type of porridge. It tastes sweet and delicious, is rich in nutrition, and is deeply loved by people. Many people will cook millet porridge at home. There are certain skills to cook millet porridge. Many people's millet porridge is not thick enough and does not produce rice oil. So how to make rice oil out of millet porridge? Let's take a closer look!

What does it mean when millet porridge produces oil?

How can millet porridge be made thick and oily? The "thick and oily" in this question does not mean that millet porridge can really produce oil. No matter what kind of porridge it is, it must be thick to taste good. Cantonese people call it "gelling". The same is true for millet porridge. When it is cooked to a certain degree, the millet will "bloom". The millet and porridge water are fully mixed, and then a large amount of sticky gelatin will be produced when boiled. This kind of porridge tastes very smooth and has a rich taste. The surface of the porridge is like a layer of "gelatin" that is not transparent and looks very shiny. This is considered "thick and oily". When a bowl of sticky porridge is served and cooled, a layer of "porridge skin" will appear on the surface. This is the manifestation of the stickiness of millet porridge.

How to make oil out of millet porridge

Ingredients required: 200 grams of millet, water

Start making:

1. Choose Xiaomi

The selection of ingredients is very important. Choose new rice of the season, preferably from the north, with full grains and bright yellow color. Do not choose old rice or whitish millet. If you make the wrong choice at this step, the rice will not only be less sticky when cooked, but the aroma and taste will be much worse.

2. Soak the rice

After washing the millet once (if it is grown by farmers, it can be left alone, and washing it once is enough), do not wash it repeatedly, as this will cause the loss of nutrients in the millet. After washing, soak it in warm water that covers the millet for about 30 minutes. This step is to soften the millet in advance, so that the millet porridge can be softer and stickier.

3. Boil rice in boiling water

This step is very important. Adding rice to boiling water can preserve the nutrients in millet to a large extent. After the water boils, add the millet and turn to medium heat. After 15 minutes, it starts to become sticky. Then turn to low heat and simmer slowly. The time cannot be too short, at least about 40 minutes (the porridge sold by merchants outside has edible alkali or starch added to make it thicker. We should keep it original and only add water).

Tips for cooking millet porridge

1. Adding a little cooking oil to the millet porridge in advance can soften the millet. The millet can bloom faster during the cooking process, which can shorten the time of cooking porridge. The purpose of adding a little cooking oil to marinate is to make the porridge taste smoother and look more shiny.

2. Adding pumpkin to millet porridge can make the porridge have a light sweet aftertaste (you can also add red dates), and the porridge will become thicker more easily. You can also add sweet potatoes, because these ingredients contain starch. During the cooking process, some of the starch in the sweet potatoes mixes with the porridge water and becomes thicker more easily. If sweet potatoes are added, the amount of water used to cook the porridge will be more than normal.

3. No matter what kind of porridge you make, you must add enough water at one time. If you find that there is not enough water when it is almost done, adding water at this time will dilute the "gelatin" in the porridge, and the added water will not stick together with the rice grains, which will eventually lead to the separation of the porridge water and the rice grains. Such millet porridge will not taste rich, not to mention sticky.

4. When cooking millet porridge, you should cook it in a rolling way. You cannot cook it on a low fire. The heat should be controlled to make the porridge water roll violently, but not to make the porridge roll out. This state can make the porridge thicken faster and produce the best gelatin. If you cook it on a low fire, the porridge will be clear water porridge and will not be sticky.

5. The cooked millet porridge should be consumed as soon as possible. If it is left for too long, the rice grains will absorb the moisture in the porridge, and it will become "neither porridge nor rice". The taste of such millet porridge will be much worse.