【Shanxi】Original and fragrant millet porridge
Overview
Millet porridge is good for the intestines and stomach, replenishes deficiency and relieves fatigue. It is the most common porridge on people's tables. I remember when I was a child, I saw my elders making breakfast. There would be a handful of rice stored in a bowl in the soup pot under the steamer. This way, when the steamed staple food was cooked, the rice soup was also cooked, and there was still a small amount of stored rice in the bowl. It was very delicious. It is difficult for children who did not grow up in this area to appreciate that. The smell of soft and glutinous millet; in the evening, people who have worked for a day will have a pot of millet porridge again, and also add lentils or soybeans, and then bake a few steamed buns or other things over the fire. The enjoyment and relief after work are savored with each bite of the millet porridge... Many years later, I still retain some of the habits from my hometown. Basically, my family will cook a pot of millet porridge for dinner. Haha, the gas goes up every month, not because of the stew but for the porridge. I probably won’t be able to change my hometown’s food tastes in this lifetime. As Mei Tian wrote in the title: Once a wanderer's taste buds are exposed to the taste that sneaks into the heart, the warm atmosphere of home is better than all the delicacies of the mountains and seas, and is filled with your full memories and nostalgia (haha, naked tampering, empathy, resonance) In fact, making millet porridge is very simple. The story of a handful of rice and water is fully displayed when making millet porridge. It seems ordinary and simple, but it is also simple and indifferent, not to mention that it is silently in love with you, and there is a stubborn, tender and considerate in its youth. Let’s take a look together
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Ingredients
Steps
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Prepare millet
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Tao rice
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Put enough water in the pot and boil the water to add the rice.
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Add two or three drops of sesame oil to the pot, cover and simmer over low heat
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After about half an hour, the rice grains will bloom and the soup and porridge will be fine and sticky, until it suits your taste.
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OK
